Rene Aguirre
Los Angeles,CA
Summary
Culinary student and working chef with experience developing and testing recipes and building menus for a food business. Brings a strong palate and a growing interest in food media and recipe documentation.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Chef/Owner
Boricua Spot
Los Angeles, California
03.2024 - Current
- Developed diverse recipes that increased customer satisfaction and reflected cultural relevance.
- Designed menus, websites, and promotional banners that elevated brand visibility.
- Ensured compliance with health regulations and maintained high sanitation standards.
- Managed inventory with effective tracking to minimize waste.
Gaucho Chef
Fogo de Chao
El Segundo , CA
02.2023 - Current
- Butchered and grilled various cuts of steak, chicken, lamb, and pork to meet customer preferences and ensure high-quality dishes.
- Prepared and delivered customer requests regarding cut, cook temperature, and dietary restrictions, enhancing dining experience.
- Cooked food items on the line while ensuring quality control standards were met.
- Prepared sauces that complemented main dishes based on customer orders
Education
Culinary Arts and Restaurant Management
Los Angeles Trade Technical College
Los Angeles, CA06-2027
Skills
- Recipe development
- Menu design
- Quality control
- Inventory management
- Health regulations compliance
- Customer service
Languages
Spanish
Professional
Certification
Servsafe Manager Certificate
Timeline
Chef/Owner
Boricua Spot
03.2024 - Current
Gaucho Chef
Fogo de Chao
02.2023 - Current
Culinary Arts and Restaurant Management
Los Angeles Trade Technical College