Prospero Aguirre Reyes
Temple Hills,MD
Summary
A seasoned Executive Chef at Pink Taco, I excel in transforming dining experiences through innovative recipe development and meticulous menu planning. My leadership significantly enhanced kitchen efficiency and staff performance, while my expertise in sanitation coordination and team collaboration ensured top-notch service. Achieved notable revenue growth by marrying culinary creativity with strategic cost control.
Overview
8
8
years of professional experience
Work History
Executive Chef
pink taco
Washington, DC
09.2022 - Current
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Supervised food preparation staff to deliver high-quality results.
- Controlled labor costs through effective use of staff scheduling techniques.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
- Provided guidance and support for Sous Chefs during peak service hours.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Tracked sales figures for each dish served in order to identify popular items.
- Participated in industry conferences and culinary competitions as a representative of the restaurant.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Monitored quality, presentation and quantities of plated food across line.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Monitored temperatures of prepared food and cold-storage areas.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Trained kitchen workers on culinary techniques.
- Monitored meals served for temperature and visual appeal.
- Checked quality of food products to meet high standards.
- Provided support and guidance to colleagues to maintain a collaborative work environment.
- Utilized advanced technical skills and expertise to troubleshoot complex problems and implement solutions.
- Managed inventory and supplies to ensure materials were available when needed.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Conducted testing of software and systems to ensure quality and reliability.
- Conducted system analysis and testing to identify and resolve technical issues or inefficiencies.
Supervisor
Clyde's Restaurant
Washington, DC
11.2016 - 11.2022
- Oversaw quality control to identify inconsistencies and malfunctions.
- Facilitated training sessions for new employees on company policies and procedures.
- Developed strategies to improve team performance and productivity.
- Coordinated with other department supervisors to ensure smooth workflow and project alignment.
- Implemented quality control measures, significantly reducing error rates.
- Directed and supervised team of 15 employees in daily operations.
- Resolved customer complaints and issues promptly, ensuring customer satisfaction and loyalty.
- Fostered a positive and motivating work environment, leading to an increase in team morale.
- Managed scheduling for staff, ensuring adequate coverage during peak times and projects.
- Maintained positive working relationship with fellow staff and management.
- Trained new employees on company policies, job duties, and performance expectations.
- Completed day-to-day duties accurately and efficiently.
Education
High School Diploma -
Carlos Rosario International Public Charter School
Washington, DC12-2017
Bachelor of Informatics -
Froylan Turcios
Honduras11-2010
Skills
- Banquets and catering
- Recipes and menu planning
- Sanitation coordination
- Food preparation techniques
- Budgeting and cost control
- Forecasting and planning
- Staff management
- Dish preparation
- Attention to detail
- Quality assurance
- Plating and garnishing
- Delegating work
- Performance assessments
- Recipe development
- ServSafe certification
- Order management
- Menu supervision
- Team leadership
- Inventory control
- Food prep planning
- Vendor relations
- Hospitality service expertise
- Purchasing
- Food service safety training
- Culinary techniques
- Kitchen operations oversight
- Special events
- Cost control
- BOH operations
- Problem and complaint resolution
- Food safety
- Order delivery practices
- Creative thinking
- Safe food handling
- Menu pricing
- Waste reduction
- Recipe management
- Food presentation
- Vendor relationship management
- Kitchen equipment operation and maintenance
- Performance review
- Performance improvement
- Sanitation standards
- Hiring, training, and development
- Verbal and written communication
- Inventory management
- Restaurant operations
- Meal preparation
- Catering and events
- Equipment maintenance
- Staff training
- Hygiene policy implementation
- Kitchen staff management
- Staff scheduling
Languages
Spanish
Elementary
English
Limited
Timeline
Executive Chef
pink taco
09.2022 - Current
Supervisor
Clyde's Restaurant
11.2016 - 11.2022
High School Diploma -
Carlos Rosario International Public Charter School
Bachelor of Informatics -
Froylan Turcios
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