Omar Sandoval
Chicago,IL
Summary
Dynamic Executive Sous Chef with a strong focus on menu development, culinary techniques, and cost control. Proven ability to enhance food presentation and train staff, resulting in elevated customer satisfaction and operational efficiency.
Overview
6
6
years of professional experience
Work History
Executive Sous Chef
Divan Steakhouse
Chicago, IL
02.2024 - 12.2024
- Assisted in menu development, ensuring seasonal ingredients and culinary trends were incorporated effectively.
- Managed kitchen operations during peak hours, maintaining high standards of food quality and safety.
- Trained junior kitchen staff on techniques and presentation for consistent dish execution.
- Collaborated with front-of-house team to enhance guest experience through special event preparation.
- Developed training materials for new hires, streamlining onboarding and skill development processes.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Mentored junior chefs and provided constructive feedback for professional growth.
Executive Chef
Francois Frankies
Chicago, IL
03.2021 - 12.2024
- Developed innovative menu items to enhance customer experience and drive sales.
- Managed inventory and procurement processes to minimize waste and optimize cost efficiency.
- Trained kitchen staff on culinary techniques and safety protocols to ensure high-quality food preparation.
- Oversaw daily kitchen operations, ensuring compliance with health and safety regulations.
- Led team meetings focused on performance improvements, fostering a culture of collaboration and innovation.
- Set up and broke down kitchen for service.
- Participated in food tastings and taste tests.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Assisted with menu development and planning.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Executive Sous Chef
Cochon Volant
Chicago, IL
06.2019 - 03.2020
- Implemented inventory management processes, optimizing stock levels to reduce waste and costs.
- Coordinated with suppliers to source high-quality ingredients while negotiating favorable terms.
- Conducted regular quality checks to ensure compliance with health regulations and restaurant standards.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
Education
High School Diploma -
Thomas Kelly Highschool
Chicago, ILSkills
- Kitchen management
- Menu development
- Sanitation standards
- Allergy awareness
- Food presentation
- Cost control
- Food pairing
- Recipe creation
- Culinary techniques
- Inventory management
- Attention to detail
- Staff scheduling
- Kitchen staff management
- Operations management
- Kitchen operations oversight
- Recipes and menu planning
- Recipe development
Languages
Spanish
Timeline
Executive Sous Chef
Divan Steakhouse
02.2024 - 12.2024
Executive Chef
Francois Frankies
03.2021 - 12.2024
Executive Sous Chef
Cochon Volant
06.2019 - 03.2020
High School Diploma -
Thomas Kelly Highschool