Rafael Serna
Nuevo,CA
Overview
21
21
years of professional experience
Work History
Sr Executive Chef
P.F. Chang's
12.2017 - Current
- As a Sr Executive Chef I’m in charge of overseeing daily operations and Collaborated closely with our Market Chef to conduct staff meetings and resolve food, product and personnel issues. Effectively manage and assist kitchen staff in producing food for banquets, catering events and member dining areas. Consistently maintain a clean and safe environment by adhering to all federal, state and local sanitation and safety laws. Ensure smooth kitchen operations by overseeing daily product inventory, purchasing, and receiving. Strictly adhere to Food Safety Regulations ensuring the best quality and safety possible.
Market Chef
P.F. Chang's
01.2016 - 12.2017
- As a Market Chef in Charge of 14 restaurants.
- Multi unit chef in charge of 14 restaurant locations with annual sales of 40million. Successfully opening and development of new Locations in Dubai, oversees three markets, Al Ain, Abu Dhabi and Dubai, Further enhanced and developed brand standards, strong presence in local store training.
- Responsible for brand standards, recipes, specs, quarterly Audits and weekly SVR, safety and sanitation standards, ensuring service standards quality and presentation.
- Each store was responsable for a management team of 9 Managers and Chefs and 40 to 85+ team members, in which i was involve with the executive chefs in (PDP) Personal development plan of sous chefs CDP’S and trainers for future store openings, Motivating the development of team members and providing the highest level of customer service.
Executive Chef
Pf changs
07.2011 - 12.2015
- As a Culinary Partner I was in charge of overseeing daily operations and Collaborated closely with our Market Chef to conduct staff meetings and resolve food, product and personnel issues. Effectively manage and assist kitchen staff in producing food for banquets, catering events and member dining areas. Consistently maintain a clean and safe environment by adhering to all federal, state and local sanitation and safety laws. Ensure smooth kitchen operations by overseeing daily product inventory, purchasing, and receiving. Strictly adhere to Food Safety Regulations ensuring the best quality and safety possible.
Sous Chef
P.F. Chang's
01.2007 - 06.2011
- Systematically control quality and preparation of our menu ensuring each dish served with optimal Taste, Aroma, Color and texture. I proficiently anticipate staffing needs while adjusting hourly schedules in accordance with sales patterns, budget and local labor laws.
Drahma/Wok Cook/ Pantry Trainer
Pf changs
01.2005 - 12.2006
- I started as a Drahma in Hillsboro Oregon with Chef Jose Gutierrez, within months I became a Drahma trainer, started opening Restaurant for Pf Changs with Chef Rigo Rubalcava and Kristen Briede, I worked my way up going from Drahma to pantry, Wok, and after I learned all the stations in Pf Changs, I had the opportunity to became a sous chef in 2007, since than I being working in the management area for Pf changs, gaining my knowledge until now.
Education
High School - undefined
Liberty High School
Skills
- Achieved high levels of customer satisfaction through effective management of catering services Delivered exceptional dining experiences by optimizing menu selections and service delivery Enhanced operational efficiency, resulting in improved service timelines and reduced costs
- Achieved high customer satisfaction ratings through effective food service management Enhanced operational efficiency by streamlining food preparation processes Fostered a collaborative team environment that improved service delivery and customer experience
- Achieved high customer satisfaction ratings through effective management of restaurant operations Enhanced team productivity by fostering a collaborative work environment Improved inventory turnover rates by optimizing supply chain processes
- Conducted market research and collaborated with chefs to create diverse and appealing menu options
- Achieved high customer satisfaction ratings through effective management of restaurant operations Improved team performance by implementing targeted training programs Streamlined inventory processes to reduce costs and enhance profitability
- Conducted regular inspections and training sessions to promote food safety awareness among staff
- Achieved high customer satisfaction through the successful execution of diverse recipes Enhanced menu appeal by introducing innovative dishes that attracted new clientele Improved kitchen efficiency by implementing organized preparation methods
- Conducted training workshops focused on key competencies to improve overall team performance
- Achieved optimal sanitation levels by implementing rigorous cleaning schedules Improved facility hygiene through proactive waste management initiatives Elevated health standards by conducting thorough inspections and addressing compliance issues
- Achieved consistent food quality improvements through effective team collaboration and training Enhanced customer satisfaction ratings by refining food presentation and taste Drove initiatives that resulted in positive feedback on food safety and quality standards
Timeline
Sr Executive Chef
P.F. Chang's
12.2017 - Current
Market Chef
P.F. Chang's
01.2016 - 12.2017
Executive Chef
Pf changs
07.2011 - 12.2015
Sous Chef
P.F. Chang's
01.2007 - 06.2011
Drahma/Wok Cook/ Pantry Trainer
Pf changs
01.2005 - 12.2006
High School - undefined
Liberty High School