Salomon (Erick) Paredes Dominguez
Haines City
Summary
Experienced Executive Chef specializing in Asian, Italian, American and Latin scratch cuisine with an emphasis on creativity while maintaining food and labor cost controls. With a dynamic results oriented mindset and over 26 years of professional cooking and management experience, I bring the necessary leadership qualities and professionalism to each opportunity.
Culinary professional with solid track record in creating exceptional dining experiences and managing high-volume kitchens. Adept at developing innovative menus and ensuring seamless kitchen operations. Known for collaborative approach and adaptability to dynamic environments, consistently delivering high-quality results.
Experienced with culinary arts, focusing on menu development and kitchen management. Utilizes creativity and organizational skills to maintain high standards in food quality. Track record of leading teams effectively and adapting to changing demands in high-pressure environments.
Overview
25
25
years of professional experience
Work History
Kitchen Manager, Lead trainer, Supervisor
Cheesecake Factory
01.2001 - 09.2020
- 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.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
Executive Chef
Good Day Cafe
10.2017 - Current
Chef
Grand Casino Hinckley
03.2017 - 03.2019
Executive Chef
Punch Bowl Social
01.2016 - 01.2017
Sous Chef
Betty Dangers
01.2012 - 01.2016
Executive Chef
Patrick’s Bakery
01.2012 - 01.2016
Line Leader/Sous Chef
Lord Fletchers
01.2010 - 01.2012
Line Leader
The Capital Grill
01.2009 - 01.2010
Cook/Supervisor
Mitchell’s Fish Market
01.2007 - 01.2010
Executive Chef
Guavate Restaurant
05.2021 - 07.2023
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
Executive Chef
Crocante Restaurant
08.2022 - 07.2025
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
Education
High School Diploma -
Grover Cleveland
Queens, NY07-1998
Skills
- Recruit, train,and manage kitchen staff
- Supervise kitchen staff’s daily productivity and scheduling
- Develop standards and techniques for execution of recipes in order to assure consistent high quality and proper portioning each and every time
- Comply with sanitation regulations and standards and develop cleaning and sanitation schedules
- Establish and enforce controls to manage food and supply waste Develop and implement practices to ensure maximum product utilization
- Maintain the necessary data to compile accurate budgets for both food and labor cost projections, and monthly and annual sales projections
- Create new and unique menu items and implement training of items with kitchen staff
- Create menus and unique plates for private chef experiences
- Food safety
- Cost control
- Menu development
- Menu planning
- Strong work ethic
- ServSafe certification
- Team leadership
- Hiring, training, and development
- Inventory control
- Safe food handling
- Operations management
- Kitchen operations oversight
- Kitchen staff management
- Food prep planning
- Special events
- Catering and events
- Staff training
- Hygiene policy implementation
Languages
Spanish
Full Professional
English
Full Professional
Timeline
Executive Chef
Crocante Restaurant
08.2022 - 07.2025
Executive Chef
Guavate Restaurant
05.2021 - 07.2023
Executive Chef
Good Day Cafe
10.2017 - Current
Chef
Grand Casino Hinckley
03.2017 - 03.2019
Executive Chef
Punch Bowl Social
01.2016 - 01.2017
Sous Chef
Betty Dangers
01.2012 - 01.2016
Executive Chef
Patrick’s Bakery
01.2012 - 01.2016
Line Leader/Sous Chef
Lord Fletchers
01.2010 - 01.2012
Line Leader
The Capital Grill
01.2009 - 01.2010
Cook/Supervisor
Mitchell’s Fish Market
01.2007 - 01.2010
Kitchen Manager, Lead trainer, Supervisor
Cheesecake Factory
01.2001 - 09.2020
High School Diploma -
Grover Cleveland
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