Raul Jr Vasquez
Andrews,NC
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Executive Chef
Ratengo
07.2022 - Current
- Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
- Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.
- Developed innovative recipes and cooking techniques to continually exceed client expectations.
- Upheld confidentiality agreements with high-profile clientele while providing discrete personal chef services in various settings.
- Demonstrated versatility by preparing various types of cuisine from around the world according to client preferences.
- Coordinated with event planners during large gatherings or parties, ensuring seamless service and guest satisfaction.
- Provided exceptional private catering services for special events, creating memorable dining experiences for guests.
- Maintained well-organized mise en place to keep work consistent.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Cross-trained existing employees to maximize team agility and performance.
Sous chef
Midland Country Club
04.2021 - 07.2022
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Sous Chef
CBD Provisions/ Heading Corporation
06.2020 - 04.2021
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Sous Chef
560 by Wolfgang puck at reunion tower
04.2018 - 05.2020
- Elevated fine dining experience with refined menu offerings and exceptional presentation techniques.
- Played an integral role in maintaining the restaurant''s reputation for exceptional customer service and fine dining experiences.
- Showed high-level understanding of fine dining standards and practices.
- Actively participated in staff meetings and training sessions to stay current on industry trends, elevating the overall fine dining experience for guests.
- Utilized superior problem-solving skills to address any issues that arose during banquets or fine dining services professionally and discreetly.
- Ensured compliance with local building codes and regulations throughout each phase of the estimation process, avoiding costly delays and fines.
- Enhanced customer dining experience by providing attentive service and addressing patrons'' needs promptly.
- Liaised with catering department about event changes and implemented requested adjustments.
- Collaborated with the catering team to execute seamless service, enhancing overall event success.
- Elevated guest satisfaction levels by promptly addressing concerns or complaints related to catering services.
Chef De Cuisine
Queso Beso /The Porch with Heading Corporation
10.2020 - 04.2021
- Create a motivating work environment.
- 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.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
Lead line cook
Red Oak kitchen
06.2016 - 04.2018
- Fast pace plating, sauteing and presenting food
- Have great communication in the kitchen and expo
- Keeping pressure while staying calm
- Cooking steaks to temperature
- Keeping everyone on the same page on tickets while bringing fresh food out
- Staying clean as possible in all situations
- Can work all positions in kitchen
- First one in and last one out willing to work long hours
- Brick oven pizza experience.
- Collaborated with team members to streamline cooking processes and increase overall efficiency.
- Continuously refined cooking processes and techniques to optimize efficiency while maintaining high quality standards.
- Adapted cooking methods to accommodate special dietary requests without compromising dish integrity or taste.
- Demonstrated expertise in broiler cooking techniques, ensuring perfectly cooked proteins that exceeded customer expectations.
- 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.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
Education
Culinary certificate - Culinary Arts
Odessa College
Odessa, Texas05.2017
High school diploma -
Andrews high school
Andrews, Texas05.2016
Skills
- Food Safety
- Menu Planning
- Cost Control
- Strong Work Ethic
- Hospitality service expertise
- Team Leadership
- Hiring, Training, and Development
- Inventory Control
- Operations Management
- Customer Service
Accomplishments
Day in the city in Andrews Texas September 8th.
Runner up on Food network show
Supermarket Steakout season 4 episode 11.
Affiliations
- Odessa College Culinary Club
- Texas Restaurant Association.
Occupation
Chef
References
- Chef Conor Sergeant, 619-398-7251, Culinary Director for Heading Corp
- Ariel Godoy, 432-231-3087, Former Kitchen Manager of Cork and Pig tavern / Red Oak Kitchen
- Chef Jacob Williamson, 214-632-8522, Former Executive Chef of 560 by Wolfgangpuck
Hobbies and Interests
To operate my own restaurant one day. To be a Chef and owner is my biggest dream and when this comes to fruition you will be glad you read this.
Certification
Culinary arts certification from Odessa college
Languages
English
Native or Bilingual
Spanish
Full Professional
Timeline
Executive Chef
Ratengo
07.2022 - Current
Sous chef
Midland Country Club
04.2021 - 07.2022
Chef De Cuisine
Queso Beso /The Porch with Heading Corporation
10.2020 - 04.2021
Sous Chef
CBD Provisions/ Heading Corporation
06.2020 - 04.2021
Sous Chef
560 by Wolfgang puck at reunion tower
04.2018 - 05.2020
Lead line cook
Red Oak kitchen
06.2016 - 04.2018
Culinary certificate - Culinary Arts
Odessa College
High school diploma -
Andrews high school