Prospero Aguirre Reyes
Irving
Summary
Dynamic Executive Chef with a proven track record at The rim , excelling in recipe development and team leadership. Expert in cost control and inventory management, I successfully streamlined kitchen operations, enhancing efficiency and customer satisfaction. Passionate about culinary innovation, I foster a collaborative environment that drives high-quality food presentation and service.
Overview
9
9
years of professional experience
Work History
Executive Chef
The rim
Fort Worth
04.2025 - Current
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Contributed to development of marketing strategies that aimed 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.
- 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, reducing wait times and enabling service to additional guests.
- Partnered with suppliers to source high-quality ingredients, ensuring competitive pricing.
- Monitored quality, presentation and quantities of plated food across line.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- 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.
- 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.
Executive Chef
PINK TACO
Washington dc
12.2022 - 02.2025
- Collaborated in developing marketing strategies that effectively increased 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.
- Sanitized kitchen equipment and workstations using approved cleaning methods to maintain hygiene.
- 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.
- 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 a 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.
- Analyzed sales figures for each dish to identify trends and inform menu adjustments.
- 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.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Oversaw kitchen area and staff to ensure safety compliance and proper food handling practices.
- 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.
- Inspected food products for quality and freshness to ensure compliance with high culinary 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.
- Developed innovative seasonal menus reflecting local ingredients and culinary trends.
- Supervised kitchen staff to maintain high standards of food safety and hygiene.
- Oversaw daily kitchen operations to ensure timely service and consistent food quality.
- Trained new chefs on techniques, recipes, and kitchen equipment operation.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Sous Chef
Clyde's Restaurant
Washington, DC
11.2016 - 11.2022
- Oversaw quality control, identifying and addressing inconsistencies to enhance product standards.
- Implemented quality control measures, significantly reducing error rates.
- Directed and supervised team of 15 employees in daily operations.
- Created strategies to enhance team performance and productivity, fostering a more efficient work environment.
- Fostered a positive and motivating work environment, leading to an increase in team morale.
- Conducted training sessions for new employees on company policies, ensuring alignment with operational expectations.
- Managed scheduling for staff, ensuring adequate coverage during peak times and projects.
- Coordinated with other department supervisors to ensure smooth workflow and project alignment.
- Resolved customer complaints and issues promptly, ensuring customer satisfaction and loyalty.
Education
High School Diploma -
Carlos Rosario International Public Charter School
Washington, DC12-2017
Bachelor of Informatics -
Froylan Turcios
Honduras11-2010
Skills
- Advanced culinary techniques
- Culinary techniques
- Seasonal menu design
- Innovative recipe creation
- Recipe standardization
- Plating and garnishing
- Visual plating techniques
- Food preparation techniques
- Food safety compliance
- Food safety
- Sanitation standards
- Quality assurance
- Budgeting and cost control
- Cost control
- Cost-effective pricing strategies
- Forecasting and planning
- Inventory control
- Inventory management
- Culinary workflow optimization
- Staff development
- Strategic sourcing
- Supplier negotiation
- Kitchen operations oversight
- BOH operations
- Kitchen order coordination
- Operational efficiency
- Meal preparation
- Equipment maintenance
- Order delivery practices
- Waste reduction
- Event management
- Special events
- Staff management
- Kitchen staff management
- Staff training
- Supplier negotiationhip management
- Delegating work
- Cross-functional leadership
- Staff performance metrics
- Operational scheduling
- Problem and complaint resolution
- Attention to detail
- Guest experience enhancement
- Safety training programs
- ServSafe certification
- Kitchen staff management
- Operational scheduling
- ServSafe certification
References
- Kevin Hooker, 240-418-5176
- Nestor Deguzman, 415-244-2429
- Edgar Gonzalez, 703-853-2037
Languages
- English
- Spanish, Fluent
- English, Intermediate
Timeline
Executive Chef
The rim
04.2025 - Current
Executive Chef
PINK TACO
12.2022 - 02.2025
Sous Chef
Clyde's Restaurant
11.2016 - 11.2022
High School Diploma -
Carlos Rosario International Public Charter School
Bachelor of Informatics -
Froylan Turcios