Pablo Matos
Heber
Summary
Experienced culinary professional with over a decade of industry experience, showing dedication to personal and professional growth. Passionate about culinary arts, consistently progressing from entry-level roles to more challenging positions. Committed to excellence and continual improvement in the dynamic culinary field, fueled by a genuine love for cooking.
Overview
8
8
years of professional experience
Work History
Sous Chef
St.Regis Deer Valley
10.2024 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- 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.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guest.
- Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
Sous Chef
Auberge Resorts Collection, Goldener Hirsch
12.2022 - 10.2024
- Assist the head Chef in all aspects of the kitchen operations, assist with the menu planning, inventory, schedule, staff training. Ensuring the kitchen operates efficiently and meets quality standards, keep stations clean and complying with food safety standards. Assist to the BEO meetings, morning rally & F & B management team meetings. In charge of the Main Kitchen, Banquet and Pastry ordering. Additional to the Sous chef roll, covered the Banquet Chef Roll.
Junior Souf Chef
Marriott, St. Regis Deer Valley
12.2021 - 12.2022
- Assistant of the superior chefs, supervise the line cook, be aware of the use and correct management of the food, assist the cooks & prep team, expeditor, make inventory and help the CDC with the menu planning.
Supervisor
El Tripleton
10.2020 - 11.2021
- Head of the operation of a food truck, supervise the cooks, assist the operation in all the station (cashier, prep cook, assist with the purchasing, payroll and inventory.
Line Cook
Vin'us
04.2020 - 10.2020
- 5 stations line cook (Sauté 1 & 2, Broiler/Grill, Fish & Hot Apps) additional expeditor, prep cook, pastry cook and garde manger cook.
Line Cook II
Marriott Stellaris & Casino
01.2019 - 03.2020
- Lead cook & line cook for all the stations in the AM & PM shift (Breakfast, Lunch & Dinner) in each station (Cafe Cook, Garde Manger, Hot Apps, Grill, Sauté and Desserts), additional, banquet cook and pastry cook, prep cook & food expeditor.
Lead Tug Driver
FedEx
06.2018 - 01.2019
- Head of the team & lead driver, for all uploads and offloads of the cargo planes operations.
Construction
Custom Homes Inc.
11.2017 - 05.2018
- Organize the storage of tools, clean all the areas meaning houses, apartments, labor areas, assist the workers & forklift.
Line Cook
Ropa Vieja Rest.
05.2017 - 10.2017
- Line cook, prep cook & dishwasher.
Education
Bachelor Degree - Culinary Arts Management
Universidad Ana G. Mendez
12.2021
High School Diploma - undefined
Col. Santa Gema
05.2017
Skills
- Organization
- Stocking and replenishing
- Recipes & menu planning
- Quality control
- Kitchen Management
- Leadership
- Food safety
- Safe food handling
- Menu planning
- Staff training
- Food handler certification
- Catering and events
Accomplishments
- Employee of the month Marriott Stellaris & Casino August 2019
- Favorites US Resorts 2023 Travel + Leisure Reader’s July 2023
- Awarded #1 in the US.
Languages
Spanish
Full Professional
English
Professional Working
Italian
Limited Working
Timeline
Sous Chef
St.Regis Deer Valley
10.2024 - Current
Sous Chef
Auberge Resorts Collection, Goldener Hirsch
12.2022 - 10.2024
Junior Souf Chef
Marriott, St. Regis Deer Valley
12.2021 - 12.2022
Supervisor
El Tripleton
10.2020 - 11.2021
Line Cook
Vin'us
04.2020 - 10.2020
Line Cook II
Marriott Stellaris & Casino
01.2019 - 03.2020
Lead Tug Driver
FedEx
06.2018 - 01.2019
Construction
Custom Homes Inc.
11.2017 - 05.2018
Line Cook
Ropa Vieja Rest.
05.2017 - 10.2017
High School Diploma - undefined
Col. Santa Gema
Bachelor Degree - Culinary Arts Management
Universidad Ana G. Mendez
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