Oscar Quiceno
Orlando,FL
Summary
Dynamic Sous Chef with a proven track record at Ocean Prime, excelling in team leadership and food safety. Enhanced kitchen efficiency through innovative inventory management and streamlined operations, resulting in reduced waste. Recognized for fostering a collaborative environment that elevated culinary standards and consistently delighted guests with exceptional dining experiences.
Professional culinary specialist with proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.
Knowledgeable Sous Chef with strong history in culinary arts and effective kitchen management. Proven ability to enhance menu offerings and streamline kitchen operations. Demonstrated expertise in team leadership and creative problem-solving.
Experienced with high-volume kitchen environments, food preparation, and team coordination. Utilizes advanced culinary techniques and efficient kitchen management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings.
Thorough team contributor with strong organizational capabilities. Experienced in handling numerous projects at once while ensuring accuracy. Effective at prioritizing tasks and meeting deadlines.
Demonstrates strong analytical, communication, and teamwork skills, with proven ability to quickly adapt to new environments. Eager to contribute to team success and further develop professional skills. Brings positive attitude and commitment to continuous learning and growth.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Sous Chef
Tavistock Restaurant Collection
02.2023 - Current
- Supervised kitchen staff to ensure efficient meal preparation and service quality.
- Collaborated with Executive Chef on menu development, incorporating seasonal ingredients.
- Trained new culinary team members in food safety and sanitation practices.
- Managed inventory levels, minimizing waste while maintaining ingredient availability.
- Streamlined food preparation processes, enhancing overall kitchen efficiency.
- Assisted in creating daily specials based on customer feedback and ingredient availability.
- Implemented quality control measures to maintain high standards of food presentation and taste.
- Coordinated with front-of-house staff to ensure seamless service during peak hours.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Sous Chef
Ava Mediterrean
02.2022 - 02.2023
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Elevated dining experience by innovating seasonal menu items tailored to local tastes.
Sous Chef
Universal Orlando
02.2021 - 02.2022
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
- Enhanced staff retention by implementing mentorship program that supported career development within culinary team.
- Significantly reduced preparation times by optimizing kitchen layout and equipment placement.
- Developed successful kitchen waste management program, emphasizing sustainability and environmental responsibility.
Sous Chef
Ocean Prime
01.2011 - 02.2021
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
- Spearheaded community outreach initiatives, participating in local food festivals to increase restaurant visibility.
- Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Streamlined kitchen operations, reducing food waste through meticulous inventory management.
- Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Enhanced team performance with regular skill-development workshops and hands-on training.
- Negotiated with equipment vendors to upgrade kitchen technology, improving overall productivity and food quality.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
- Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
- Conducted comprehensive supplier evaluations to source highest quality ingredients while also achieving cost efficiencies.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Monitored food production to verify quality and consistency.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Education
Culinary
East Ridge High School
Clermont, FL05-2009
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
Certification
- Licensed Sous Chef -Management ServSafe
Languages
Spanish
Full Professional
English
Full Professional
Timeline
Sous Chef
Tavistock Restaurant Collection
02.2023 - Current
Sous Chef
Ava Mediterrean
02.2022 - 02.2023
Sous Chef
Universal Orlando
02.2021 - 02.2022
Sous Chef
Ocean Prime
01.2011 - 02.2021
Culinary
East Ridge High School
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