Samai Chaidez
Summary
Proven culinary professional with a track record of streamlining operations and elevating guest satisfaction scores from 35% to 85% at Sheraton Mission Valley. Expert in inventory management and staff supervision, adept at creating zero-waste menus and enhancing team performance under pressure. Cultivates strong vendor relationships and excels in strategic planning and quality assurance.
Overview
9
9
years of professional experience
Work History
Sous Chef
Stone Brewing
03.2024 - Current
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Set up and broke down kitchen for service.
- Trained and managed kitchen personnel and supervised related culinary activity.
Food and Beverage Manager
Sheraton Mission Valley
09.2022 - 03.2024
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Managed bar and wait staff and directed hiring program.
- Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
- Brought the Food cost down from 80% to 26% by building a menu with zero waste and cross utilization.
- Create special menus for banquet events.
- Improved Guest Satisfaction Score from 35% to 85% by focusing on personal guest experience and creating a lobby happy hour
- Selected wine, beer and alcohol products based on customer feedback and local product availability.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Purchased food and cultivated strong vendor relationships.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Developed unique events and special promotions to drive sales.
- Navigate a Major F&B system upgrade with zero downtime and execute a room service menu and Programming.
- Manage Banquets, VIP Lounge, FOH and BOH. Making sure everything runs smoothly.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Wrote, maintained and updated banquet menu specifications, recipes and production forecasts.
Lead Line Cook
Serea Costal Grill
04.2021 - 09.2022
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Lead Line Cook
North Italia
05.2019 - 03.2021
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked food temperature regularly to verify proper cooking and safety.
- Plated and presented all dishes to match established restaurant standards.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
Lead Line Cook
Pacifica Del Mar
02.2020 - 12.2020
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Open the Restaurant without the chefs and run the early morning breakfast from the cafe downstairs.
- Monitored food preparation, production, and plating for quality control.
- Worked on the line and expo to make sure all dishes are made and sent out correctly.
- Help the chefs with training the new staff and helping come up with new menu items.
Lead Line Cook
Tender Greens Restaurant
11.2015 - 10.2019
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Opening team help with making sure the opening of new locations went smoothly by training the new staff.
- Create soups of the day from scratch.
- Help the Chef run expo and Worked multiple stations. Including taking orders and interacting with guest from the open kitchen.
- Learned how to develop a menu and helped the chef execute daily specials.
Education
High School Diploma -
Paloma Valley High School
Menifee, CA06.2012
Skills
- Inventory Management
- Menu Memorization
- Workflow Optimization
- Employee Scheduling
- Cost Control
- Operations Oversight
- Menu development
- Staff Supervision
- Quality Assurance
- Strategic Planning
- Waste Reduction
- Special diets
Languages
Spanish
Native or Bilingual
Timeline
Sous Chef
Stone Brewing
03.2024 - Current
Food and Beverage Manager
Sheraton Mission Valley
09.2022 - 03.2024
Lead Line Cook
Serea Costal Grill
04.2021 - 09.2022
Lead Line Cook
Pacifica Del Mar
02.2020 - 12.2020
Lead Line Cook
North Italia
05.2019 - 03.2021
Lead Line Cook
Tender Greens Restaurant
11.2015 - 10.2019
High School Diploma -
Paloma Valley High School
Similar Profiles
VIVIAN ORDONEZVIVIAN ORDONEZ
Stone Store Crew at Stone BrewingStone Store Crew at Stone Brewing
Johnson NgoJohnson Ngo
Bistro Crew Member at Stone BrewingBistro Crew Member at Stone Brewing
Paris WinklerParis Winkler
QA Microbiology Technician at Stone BrewingQA Microbiology Technician at Stone Brewing