Summary
Overview
Work History
Education
Skills
Timeline
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Orlando Vasquez

San Antonio,TX

Summary

Dynamic Chef with a proven track record at First Course Salad Kitchen, excelling in menu development and team leadership. Expert in cost control and inventory management, I foster strong vendor relationships and enhance customer service, driving profitability and innovative culinary offerings. Committed to health, food safety and operational excellence.

Overview

14
14
years of professional experience

Work History

Executive Chef, General Manager

First Course Salad Kitchen
06.2016 - Current
  • Assist in daily operations management to ensure smooth workflow and adherence to company policies
  • Support team coordination through effective communication and organization of tasks
  • Learned key operational tools and systems for inventory management and reporting.
  • Developed and implemented strategies to increase sales and profitability.
  • Developed solid partnerships with clients, vendors, and partners to ensure ongoing success.
  • Developed innovative menu options.
  • Enhanced availability of wholesome food choices.

Sous Chef, Assistant Manager

Brook Ridge Retirement Community
04.2015 - 06.2016
  • Worked alongside executive chef to design menu.
  • Managed meal services for senior residents throughout the day.
  • Created diverse culinary offerings.
  • Ensured cleanliness of work environment.
  • Refined expertise in culinary cooking techniques.

Grill Cook

Tre Trattoria, Chef Jason Dady
07.2013 - 04.2015
  • Managed grill station during busy periods, effectively handling multiple orders simultaneously while maintaining quality standards.
  • Maintained clean, organized grill stations for hygienic, orderly food preparation.
  • Regularly cleaned and maintained grilling equipment to ensure peak performance at all times.
  • Restocked and rotated food items according to expiry dates to minimize waste.
  • Effectively communicated with fellow team members to coordinate dish preparation during peak service hours.
  • Stored and handled goods correctly to maintain freshness and condition.
  • Collaborated with fellow cooks to streamline kitchen processes for increased efficiency.
  • Demonstrated initiative by taking on additional responsibilities during busy periods or when shortstaffed.
  • Grilled meats and seafood to customer specifications.

Corporate Culinary Trainer

TopGolf
11.2011 - 07.2013
  • Facilitated training sessions for incoming kitchen staff.
  • Collaborated with corporate chef to enhance culinary operations.
  • Visited various locations to provide training to newly hired employees.

Education

Associate - Culinary Arts

Le Cordon Bleu College of Culinary Arts
Austin, TX
06.2012

High School Diploma -

Donna High School
Donna, TX
05.2008

Skills

  • Food safety
  • Menu planning
  • Cost control
  • Menu development
  • Strong work ethic
  • ServSafe certification
  • Hospitality service expertise
  • Team leadership
  • Hiring, training, and development
  • Inventory control
  • Kitchen management
  • Safe food handling
  • Operations management
  • Customer service
  • Kitchen operations oversight
  • Vendor relationship management
  • Staff training
  • Creative thinking
  • Hygiene policy implementation
  • Staff scheduling
  • Food plating and presentation
  • Sanitation standards
  • Strong knife skills

Timeline

Executive Chef, General Manager

First Course Salad Kitchen
06.2016 - Current

Sous Chef, Assistant Manager

Brook Ridge Retirement Community
04.2015 - 06.2016

Grill Cook

Tre Trattoria, Chef Jason Dady
07.2013 - 04.2015

Corporate Culinary Trainer

TopGolf
11.2011 - 07.2013

Associate - Culinary Arts

Le Cordon Bleu College of Culinary Arts

High School Diploma -

Donna High School

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Orlando Vasquez