PEDRO DIAZ
LOS ANGELES
Summary
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
15
15
years of professional experience
Work History
Chef Manager
BOCATA Kitchen
01.2024 - 09.2024
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Chef Manager
Azucar Peruvian Bistro
07.2023 - 12.2023
- Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.
- Pitched in to work line during busy periods or in place of sick employees.
- Continuously updated knowledge of industry trends and incorporated innovative concepts into menu offerings, keeping clients engaged over time.
- Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
Cook Supervisor
Colibri
03.2023 - 07.2023
- Ensured consistent food quality with strict adherence to recipes, portion control, and presentation standards.
- Trained new hires in proper cooking techniques, equipment usage, and safety protocols, increasing overall team proficiency.
- Improved staff productivity by providing clear instructions, guidance, and constructive feedback on their performance.
- Collaborated with management to develop innovative menu offerings that catered to diverse customer preferences.
Line Cook Supervisor
Thai Bistro
12.2022 - 03.2023
- Coordinated seamless shift transitions by maintaining thorough handover notes and clear communication channels among team members.
- Streamlined communication between front-of-house and back-of-house staff, reducing order errors and enhancing guest satisfaction.
- Overhauled kitchen organization system, increasing workspace functionality and expediting meal preparation times.
- Mentored junior cooks for improved cooking techniques, resulting in higher quality dishes and increased customer satisfaction.
Sous Chef
Country Club La Planicie
08.2021 - 10.2022
- 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.
Chef Supervisor
LA BISTECCA Pasta- Grill
06.2017 - 07.2021
- Streamlined food preparation processes for faster service times and better quality control.
- Troubleshot equipment issues in the kitchen quickly so as not to disrupt operations or compromise food safety.
- Enhanced kitchen efficiency by implementing effective inventory management systems and reducing food waste.
- Ensured consistent presentation of dishes by establishing plating standards and providing training to kitchen staff members.
Chef Instructor
La Causa Nikkei
07.2014 - 03.2017
- Consistently met revenue targets even during challenging economic periods by closely monitoring market trends and adjusting strategies accordingly.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
Cook
Puro Peru
11.2011 - 05.2014
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Cook's Assistant
Restaurant Tres Marias
08.2010 - 11.2011
- Worked with chef to prepare daily food specials and other supplies.
- Followed recipes closely for consistent taste, quality and presentation.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Prepared food orders to support waitstaff and other team members.
Cook's Assistant
Hotel Yeya'S
07.2009 - 07.2010
- Worked on salads, desserts and meat preparation to increase kitchen speed.
- Placed orders to restock items before supplies ran out.
- Prepped ingredients using blenders, mixers and slicers to achieve recipe requirements.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Education
TRILCE
LIMA-PERU 03.1998 - 12 2005
UNIVERSITY SAN IGNACIO DE LOYOLA
LIMA-PERU 02.2007 - 12 2010
Skills
Food Safety
Food Safety Regulations
Culinary expertise
Nutritional knowledge
Supply Ordering
Cooking skills
Food presentation
Recipe creation
Kitchen Management
Languages
English
Limited Working
Spanish
Native or Bilingual
Timeline
Chef Manager
BOCATA Kitchen
01.2024 - 09.2024
Chef Manager
Azucar Peruvian Bistro
07.2023 - 12.2023
Cook Supervisor
Colibri
03.2023 - 07.2023
Line Cook Supervisor
Thai Bistro
12.2022 - 03.2023
Sous Chef
Country Club La Planicie
08.2021 - 10.2022
Chef Supervisor
LA BISTECCA Pasta- Grill
06.2017 - 07.2021
Chef Instructor
La Causa Nikkei
07.2014 - 03.2017
Cook
Puro Peru
11.2011 - 05.2014
Cook's Assistant
Restaurant Tres Marias
08.2010 - 11.2011
Cook's Assistant
Hotel Yeya'S
07.2009 - 07.2010
UNIVERSITY SAN IGNACIO DE LOYOLA
02.2007 - 12 2010
TRILCE
03.1998 - 12 2005
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