Pedro Montalvo
Farmington,PA
Summary
Work for a great company, improve skill sets and managerial experience, aiming to become a Top Executive Chef.
Professional culinary artist with proven track record in high-pressure kitchen environments. Adept at creating innovative dishes, ensuring quality, and maintaining high hygiene standards. Strong emphasis on teamwork and adaptability, consistently delivering excellent results in dynamic settings. Skilled in menu planning, inventory management, and staff training.
Overview
17
17
years of professional experience
Work History
Chef de Cuisine
Nemacolin Woodlands Resort and Spa, Star, 4-Diamond Resort
08.2024 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- 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.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
Executive Sous Chef
The Boca Raton Resort and Club
03.2023 - 08.2024
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
EXECUTIVE CHEF
HYATT PLACE & HOUSE HOTELS
09.2022 - 03.2023
- Company Overview: President Hotel Group
- In charge of hiring, new menus, suppliers, banquets menus
- President Hotel Group
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
CULINARY CONSULTANT
OPERACIONES BUENAS VIBRAS
04.2022 - 09.2022
- In charge of recipes standardization and costs
- Conducted comprehensive menu analysis, optimizing food quality and reducing waste.
- Collaborated with restaurant owners to redesign menus, leading to improved customer satisfaction rates.
- Provided guidance on proper food handling practices, ensuring compliance with health and safety regulations.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Utilized culinary techniques to create visually appealing dishes.
EXECUTIVE SOUS CHEF
NORWEGIAN CRUISELINE
05.2018 - 02.2022
- Norwegian Joy, Norwegian Bliss & Norwegian Escape are the ships where I worked for the last 4 years starting as a Chef Tournant Mexican, promoted to Executive Sous Chef, I worked on ships from 3500-5500 passengers' capacity (per each contract), leading a team of 45 cooks, prepping thousands of meals around the clock throughout all restaurants/outlets on the ship
- Ended contract in Feb2022, I am currently consulting
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
SOUS CHEF
SEA ISLAND RESORT GA
01.2016 - 01.2018
- Company Overview: 5 Stars HOTEL & RESORT
- With TN visa
- Spa with over $700M resort revenue, 5-7 full-service restaurants, beach operations and banquets
- Started as a Banquet Sous Chef, reporting to Executive Sous Chef
- Moved to River Bar (Mediterranean, Seafood)
- Team of 20 cooks, 150-200 covers daily upscale fine dining
- Banquet operation/production, cater to multiple events daily ranging 200-2000 people per event
- 5 Stars HOTEL & RESORT
CHEF DE PARTIE
OJAI VALLEY INN SPA
01.2015 - 01.2016
- Company Overview: A luxury resort with 5 restaurants, pool, IRD and banquets
- Leading a team of 12-15 cooks worked as banquet prep/production as well
- A luxury resort with 5 restaurants, pool, IRD and banquets
- Maintained well-organized mise en place to keep work consistent.
- Prepared items for roasting, sautéing, frying, and baking.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Regional Executive Chef
LOZCAR MEXICO
01.2012 - 02.2014
- Mentored junior chefs, providing guidance on technique, creativity, and professional development.
- Optimized resource allocation by cross-training employees for various roles within the kitchen hierarchy.
- Collaborated with front-of-house management to ensure seamless communication between the two departments for optimal guest experience.
- Developed unique culinary concepts for various events, maximizing customer satisfaction and repeat business.
Education
Master Certificate -
E-Cornell
01.2019
World Association of Chef Societies -
WACS
01.2013
Bachelor of Arts - CHEF IN HIGH CUISINE & FOOD AND BEVERAGES MANAGER.
Coronado
MEXICO, MX09-2012
Bachelor of Arts - Career And Technical Education Chef.
INSTITUTO CULINARIO MONTERREY. A.C. (ICMAC)
MEXICO, MX01.2009
Skills
- Kitchen organization
- Team management
- Knife skills
- Food presentation
- Proper food handling
Recipes and menu planning
Food service safety training
Personal Information
Date of Birth: 07/01/83
Current Date
03/23/23
SPANISH
FIRST LANGUAGE
Languages
Spanish
Native or Bilingual
Timeline
Chef de Cuisine
Nemacolin Woodlands Resort and Spa, Star, 4-Diamond Resort
08.2024 - Current
Executive Sous Chef
The Boca Raton Resort and Club
03.2023 - 08.2024
EXECUTIVE CHEF
HYATT PLACE & HOUSE HOTELS
09.2022 - 03.2023
CULINARY CONSULTANT
OPERACIONES BUENAS VIBRAS
04.2022 - 09.2022
EXECUTIVE SOUS CHEF
NORWEGIAN CRUISELINE
05.2018 - 02.2022
SOUS CHEF
SEA ISLAND RESORT GA
01.2016 - 01.2018
CHEF DE PARTIE
OJAI VALLEY INN SPA
01.2015 - 01.2016
Regional Executive Chef
LOZCAR MEXICO
01.2012 - 02.2014
World Association of Chef Societies -
WACS
Master Certificate -
E-Cornell
Bachelor of Arts - CHEF IN HIGH CUISINE & FOOD AND BEVERAGES MANAGER.
Coronado
Bachelor of Arts - Career And Technical Education Chef.
INSTITUTO CULINARIO MONTERREY. A.C. (ICMAC)
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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