Rene Aguilar
Ruidoso,NM
Summary
Dynamic Chef De Cuisine with expertise in menu development, food safety, and team management. Successfully led culinary teams to enhance guest experiences and streamline operations in fine dining environments.
Experienced with crafting intricate and delicious pastries. Utilizes advanced baking techniques and creative design to enhance dessert presentations. Knowledge of maintaining kitchen efficiency and ensuring consistent quality in every product.
Overview
13
13
years of professional experience
Work History
Chef De Cuisine
Inn Of The Mountain Gods Resort and Casino
Mescalero, NM
01.2024 - Current
- Led culinary team in creating seasonal menu that enhanced guest experiences.
- Developed and implemented food safety protocols to ensure compliance with health regulations.
- Trained and mentored junior kitchen staff to improve skills and efficiency.
- Oversaw daily kitchen operations, ensuring timely meal preparation and presentation.
- Streamlined inventory management processes, reducing waste and optimizing costs.
- Evaluated kitchen workflows, identifying areas for improvement and implementing best practices.
- Implemented creative wine down specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
Pastry Cook/Head Sushi Chef
Viking Cruises
Mississippi
11.2022 - 12.2023
- Demonstrated attention to detail in crafting intricate pastry designs, resulting in excellent presentation and visual appeal for customers.
- Scaled out and mixed ingredients according to recipes and procedures.
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Crafted high-quality sushi rolls and sashimi, ensuring fresh ingredients and adherence to traditional techniques.
- Maintained cleanliness and organization of workstations, following food safety regulations consistently.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
Assistant General Manager
Little Beet Table
Chevy Chase, MD
08.2019 - 09.2020
- Streamlined daily operations to enhance efficiency and service delivery.
- Developed staff training programs to improve team performance and customer satisfaction.
- Coordinated scheduling to ensure adequate staffing during peak hours, improving service flow.
- Handled cash accurately and prepared deposits.
- Motivated, trained, and disciplined employees to maximize performance.
- Collaborated with the General Manager on marketing initiatives to increase brand awareness and drive sales growth.
Cooking Instructor
Maine Teen Camp
Porter, MN
06.2019 - 08.2019
- Designed engaging culinary curriculum for diverse age groups.
- Instructed hands-on cooking classes focusing on technique and creativity.
- Inspired healthy eating habits among students by highlighting nutritious ingredients and balanced meal planning in lessons.
- Increased student confidence in the kitchen through hands-on learning and personalized coaching.
- Facilitated engaging group activities that fostered teamwork, collaboration, and effective communication among participants.
Pastry Cook
Compass Group Inc. Google
New York, NY
06.2016 - 01.2017
- Collaborated with culinary team to create visually appealing dessert presentations for events.
- Conducted quality control checks on finished products, maintaining consistency in taste and presentation.
- Balanced multiple tasks simultaneously while consistently meeting deadlines during high volume periods.
- Created new dessert items for seasonal and special events.
- Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
Pastry Cook III
Seaport Hotel
Boston, MA
09.2013 - 06.2016
- Crafted high-quality pastries and desserts to meet seasonal menus and special events.
- Collaborated with kitchen staff to ensure timely preparation and presentation of baked goods.
- Maintained cleanliness and organization of workstations in compliance with health regulations.
- Developed new recipes, enhancing dessert offerings and guest satisfaction at events.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries for a high-end bakery.
- Utilized pastry blenders, wire whisks and sifters to combine measured ingredients into bowls.
- Adapted quickly to last-minute menu changes, demonstrating flexibility and problem-solving skills.
- Customized dessert offerings to accommodate dietary restrictions, broadening appeal of menu.
Education
Baking And Pastry Arts
Le Cordon Bleu College of Culinary Arts
Cambridge, MA05-2012
Skills
- Plating techniques
- Leadership qualities
- Food safety
- Kitchen sanitation
- Team management
- Food presentation
- Menu development
- Recipe creation
- Fine-dining expertise
- Pastry skills
- Baking techniques
- Menu planning capability
- Staff training
Timeline
Chef De Cuisine
Inn Of The Mountain Gods Resort and Casino
01.2024 - Current
Pastry Cook/Head Sushi Chef
Viking Cruises
11.2022 - 12.2023
Assistant General Manager
Little Beet Table
08.2019 - 09.2020
Cooking Instructor
Maine Teen Camp
06.2019 - 08.2019
Pastry Cook
Compass Group Inc. Google
06.2016 - 01.2017
Pastry Cook III
Seaport Hotel
09.2013 - 06.2016
Baking And Pastry Arts
Le Cordon Bleu College of Culinary Arts