PEDRO ZAVALA
6121 Denver Cut Las Vegas,NV
Summary
Interested in exploring employment as an experienced Chef and to be able to seek opportunities within your organization. I am eager to utilize my skills and broad experience that I have obtained in the food and beverage industry.
Overview
2026
2026
years of professional experience
Work History
Kitchen Manger
Paulies South Street Steak
Las Vegas NV
2024 - Current
- Oversaw daily kitchen operations, ensuring efficient workflow and adherence to food safety standards.
- Trained and mentored kitchen staff on culinary techniques and best practices.
- Developed and implemented menu changes to enhance customer satisfaction and optimize ingredient usage.
- Managed inventory levels, reducing waste through effective stock rotation and ordering processes.
- Collaborated with front-of-house team to streamline service and improve guest experiences.
- Conducted regular quality control checks to maintain high standards of food presentation and taste.
- Established training programs that improved staff productivity and reduced onboarding time for new hires.
- Analyzed kitchen performance metrics, driving process improvements that enhanced overall operational efficiency.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Master Cook
Gordan Ramsey Pub & Grill in Caesars Palace
Las Vegas, NV
01.2012 - Current
- Providing great service, time management and presentation
- Ensuring expedition of all food items in a timely manner
- Food preparations and regulating sanitation to the standards of the company
- Developed and executed high-quality menu items, ensuring consistency in flavor and presentation.
- Trained and mentored kitchen staff, enhancing team performance and culinary skills.
- Streamlined food preparation processes, improving efficiency and reducing waste in kitchen operations.
- Oversaw inventory management, maintaining optimal stock levels of ingredients for seamless service.
- Collaborated with front-of-house teams to deliver exceptional guest experiences through timely meal service.
Chef De Cuisine
Oakville Steak House at Tropicana Hotel and Casino
Las Vegas, NV
02.2018 - 2023
- P&L responsibilities
- Create checkbooks to ensure budgeting goals for the outlet were met or exceeded
- Standardized all recipes and SOP
- Streamlined sequence of production to better suit available space/facilities
- Implementations monthly tasting menu with wine pairings
- Trained and mentored junior chefs, fostering skill development and teamwork.
- Ensured compliance with health and safety regulations, maintaining high standards of kitchen sanitation.
- Collaborated with management on budgeting and inventory management for optimal cost control.
- Designed seasonal menus that emphasized local ingredients and culinary trends, increasing guest satisfaction.
- Implemented quality control measures to ensure consistency in food presentation and taste.
- Developed strong relationships with local suppliers to secure fresh produce and enhance menu offerings.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Led culinary team in menu development and execution, enhancing guest dining experiences.
- Streamlined kitchen operations to improve efficiency and reduce food waste.
- Created menus and designed corresponding recipes for Business Name.
- Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
- Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
Cook
Chart House in Golden Nugget Hotel and Casino
Las Vegas, NV
11.2009 - 01.2011
- Expedition of all food items in a timely manner
- Food preparations and regulating sanitation of all stations
- Prepared high-quality dishes in accordance with menu specifications and presentation standards.
- Managed inventory levels to ensure availability of fresh ingredients and minimize waste.
- Collaborated with kitchen staff to streamline food preparation processes and improve efficiency.
Education
High School Diploma -
College of Southern Nevada
Las Vegas, Nevada, NV05.2002
Skills
- Excellent work ethic
- Expert in time management and expedition
- Meticulous to quality and presentation of all items
- General knowledge of sanitation and safety regulations
- Ability to multi-task to complete work load
- Extensive experience in various work stations and equipments
- General computer knowledge
- Leadership qualities
- Food safety
Accomplishments
- 2013 James Beard Award for Best Italian Food
Timeline
Chef De Cuisine
Oakville Steak House at Tropicana Hotel and Casino
02.2018 - 2023
Master Cook
Gordan Ramsey Pub & Grill in Caesars Palace
01.2012 - Current
Cook
Chart House in Golden Nugget Hotel and Casino
11.2009 - 01.2011
Kitchen Manger
Paulies South Street Steak
2024 - Current
High School Diploma -
College of Southern Nevada