Pedro guerrero
san jose,CA
Summary
Accomplished Executive Chef with a proven track record at Epicurean Group, adept in menu development and cost control. Excelled in enhancing customer satisfaction through innovative menu planning and fostering a collaborative kitchen environment. Skilled in food safety and known for reducing waste, significantly boosting operational efficiency.
Overview
20
20
years of professional experience
Work History
Executive Chef
Epicurean Group @ Sacred Heart School
08.2008 - 08.2021
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
Executive Chef
Epicurean Group @ Sfhs
08.2011 - 03.2019
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
Cook Supervisor
Bonna Petit
03.2001 - 07.2008
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Ensured consistent food quality with strict adherence to recipes, portion control, and presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Improved staff productivity by providing clear instructions, guidance, and constructive feedback on their performance.
- Maintained a clean and hygienic kitchen environment through regular cleaning schedules and strict sanitation policies.
- Increased customer satisfaction by addressing complaints promptly and making necessary improvements to menu items and service.
- Trained new hires in proper cooking techniques, equipment usage, and safety protocols, increasing overall team proficiency.
- Implemented effective time-management strategies within the kitchen team, enabling smoother meal preparation during peak hours.
- Optimized kitchen workflow by assigning tasks based on employees'' strengths and abilities, maximizing productivity.
- Proactively addressed maintenance issues with kitchen equipment, ensuring minimal downtime and uninterrupted operations.
- Reduced food waste by carefully monitoring inventory levels and implementing proper storage practices.
Education
High School Diploma -
Benito Juarez
Oaxaca Mexico07.1986
Skills
- Food Safety
- Menu Planning
- Cost Control
- Menu development
Languages
English
Professional Working
Spanish
Native or Bilingual
Timeline
Executive Chef
Epicurean Group @ Sfhs
08.2011 - 03.2019
Executive Chef
Epicurean Group @ Sacred Heart School
08.2008 - 08.2021
Cook Supervisor
Bonna Petit
03.2001 - 07.2008
High School Diploma -
Benito Juarez
Similar Profiles
Barbara RichardsonBarbara Richardson
Team Leader at Compass Group/ Ascension Sacred HeartTeam Leader at Compass Group/ Ascension Sacred Heart
Sara BroaddusSara Broaddus
Assistant Preschool Teacher at Sacred Heart Convent SchoolAssistant Preschool Teacher at Sacred Heart Convent School
AnnMarie CunninghamAnnMarie Cunningham
Primary School Teacher at Sacred Heart Roman Catholic Primary SchoolPrimary School Teacher at Sacred Heart Roman Catholic Primary School