Sean Aaron Advincula
Montrose,CO
Summary
Dynamic culinary professional with a proven track record at Spring Creek Chalet, the western hotel, and the Rathbone hotel and parlour to name a few, excelling in food safety and sanitation. Renowned for creativity in menu development and exceptional customer service, I consistently enhance guest experiences through innovative dishes and meticulous attention to detail. Committed to maintaining high standards in fast-paced environments.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Chef/Dietary Aide
Spring Creek Chalet
01.2022 - Current
- Prepared diverse menu items using fresh, locally sourced ingredients to enhance guest dining experience.
- Collaborated with kitchen staff to streamline food preparation processes and maintain high standards of efficiency.
- Implemented food safety protocols and sanitation practices in compliance with health regulations.
- Developed daily specials based on seasonal availability, ensuring creativity and customer satisfaction.
- Collaborated with nutrition staff to ensure accurate meal planning and dietary compliance.
- Monitored food inventory levels, reporting shortages for timely replenishment.
- Washed plates, cups, serving, and eating utensils and kitchen equipment in commercial dishwasher.
- Served meals to residents in accordance with established schedules and dietary procedures.
Executive Chef/Head Baker
Rathbone Hotel and Parlor
06.2025 - 2025
- Led culinary team in menu development and execution to enhance guest satisfaction.
- Streamlined kitchen operations, improving efficiency and reducing food waste.
- Implemented inventory control systems to optimize stock management and reduce costs.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Crafted unique dishes that significantly increased restaurant reputation and customer base.
- Introduced sustainable seafood program, aligning with environmental values and attracting conscientious diners.
- Crafted a variety of baked goods, ensuring quality and consistency in every batch.
- Operated industrial ovens and mixers to produce high-volume products efficiently.
- Implemented new recipes, enhancing flavor profiles and expanding product offerings.
- Enhanced customer satisfaction by consistently producing high-quality baked goods and maintaining a clean, organized workspace.
Chef De Partie
Western Hotel
03.2023 - 06.2024
- Supervised daily kitchen operations, ensuring smooth service and adherence to health standards.
- Developed and executed seasonal menus, enhancing guest satisfaction through innovative dishes.
- Trained junior kitchen staff on food preparation techniques and safety protocols.
- Collaborated with front-of-house staff to streamline service flow and improve guest experiences.
- Implemented creative dessert presentations that enhanced guest experience and satisfaction.
- Monitored baking times and temperatures to maintain product quality and safety standards.
- Assisted in menu development by contributing innovative dessert ideas tailored to seasonal themes.
- Earned recognition from supervisors for consistently going above and beyond expectations.
- Improved consistency of plated desserts by designing clear presentation guidelines for serving staff.
- Maintained well-organized mise en place to keep work consistent.
Server
Starvin Arvins
01.2023 - 11.2023
- Provided exceptional customer service, ensuring positive dining experiences.
- Managed multiple tables efficiently during peak hours to enhance service quality.
- Collaborated with kitchen staff to ensure timely and accurate order delivery.
- Trained new servers on menu details and restaurant procedures to maintain standards.
Line Cook
First Watch
07.2019 - 04.2021
- Prepared high-quality dishes following standardized recipes and presentation guidelines.
- Operated kitchen equipment, ensuring proper usage and safety protocols.
- Maintained cleanliness and organization of workstations to meet health standards.
- Collaborated with team members to streamline food preparation processes.
- Assisted in developing new menu items to reflect restaurant's style and standards.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
Education
No Degree - Health Occupations
East Valley Institute of Technology
Mesa, AZMaster Bakers - Baking/ Chocolatier
Swiss Culinary Arts Academy
Geneva Switzerland01-2028
High School Diploma -
Westwood High School
Mesa Az05-2002
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Creativity
- Attention to detail
Certification
Serve safe to renew
Timeline
Executive Chef/Head Baker
Rathbone Hotel and Parlor
06.2025 - 2025
Chef De Partie
Western Hotel
03.2023 - 06.2024
Server
Starvin Arvins
01.2023 - 11.2023
Chef/Dietary Aide
Spring Creek Chalet
01.2022 - Current
Line Cook
First Watch
07.2019 - 04.2021
No Degree - Health Occupations
East Valley Institute of Technology
Master Bakers - Baking/ Chocolatier
Swiss Culinary Arts Academy
High School Diploma -
Westwood High School