Sergio Soto
Portland,OR
Summary
Dependable Executive Sous Chef with a strong focus on monitoring and evaluating purchasing, staffing, production, and inventory to effectively control food and labor costs while minimizing waste. Diligently inspects kitchen areas and promptly takes corrective actions to ensure compliance with company and health department standards. Possesses an innovative and well-rounded food background, coupled with extensive knowledge of all kitchen equipment. Committed to upholding company policies and standards, I am eager to continue learning and growing within the company, contributing my expertise to its success.
Overview
14
14
years of professional experience
Work History
Sous Chef
The Matador
2019 - 2021
- Recipe updated and new menu implementing with Executive Chef
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Changing seasonal and weekly specials
- Hiring and coaching and counseling
- Weekly meetings to ensure day to day operations are smooth
- Staying in line with sales forecasting and adjusting schedules to meet expectations
- Keeping food cost below forecasted.
- Helped with a training outline for all lead cooks to Sous Chef and worked closely with candidates.
Executive Sous Chef
Portland City Grill
11.2021 - Current
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Kept food cost and labor percentage in line with budget forecast. Soley responsible for finding the variances and loss of profit.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
Banquet Chef
The Nines Hotel
01.2018 - 01.2019
- In charge of ordering through multiple purveyors every day of the week to meet business demands
- Purchasing and Recieving. Made sure product was delivered appropriately and if damaged reached out to purveyor for credit submit.
- Worked with chef to complete dishes on schedule and in line with exacting presentation and taste standards.
- Managed production of food for catered corporate and private events.
- Prepared banquet meals according to standard recipes and customer preferences.
- Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
- Consulted with executive chef to discuss banquet forecast and food selections for special functions.
- Adhered to state and local health and safety regulations for food handling and sanitation.
- Directed presentation and portioning of food for banquet functions.
- Stored raw foods and prepared items according to proper safe handling requirements and health code standards for in house and off site events
- Schedule written 2 weeks in advance for 16 hourly and 2 salary
- Inventory weekly with 1 salaried positioned and 1 hourly
- Maintaining food cost goals and labor with daily meetings that included all department heads and
Sous Chef
Portland City Grill
02.2011 - 03.2018
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Use of tools and reports to lower overall food cost from 29.4% to 25.8% within 6 months.
- Seasonal menu changes and weekly specials based on product availability with local farms.
- Labor scheduled from 12% down to 9.5-10% in the first 3 months of employment, maintaining percent for 1 fiscal year.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Work very closely with our employees to enhance their cooking abilities while ensuring food quality is at it's highest
- Acting Private Dinning Chef. Overseeing all employees production and execution.
- Weekly FOH meetings to go over forecasted and projections for the month/quarter.
- Trained kitchen workers on culinary techniques.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Performed as head chef to maintain team productivity and restaurant quality in the absence of Executive Chef
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Education
High School Diploma -
Hillsboro High School
Hillsboro, OR06.2006
Skills
- NRFSP Certified Food Safety Manager
- Inventory (8 years)
- Culinary experience over 12 years
- Banquet experience (6 years)
- Kitchen management (8 years)
- Expediting (7 years)
- Catering (6 years)
- Menu planning (4 years)
- Line Inspections quality and control
- Employee Scheduling
- Cost Control and Budgeting
- Motivational Team Management
- Food safety (10 years)
- Profit & loss (5 years)
- NRFSP Certified Food Safety Manager
- AHA Certified CPR
Additional Information
- Willing to relocate: Anywhere, Authorized to work in the US for any employer
Timeline
Executive Sous Chef
Portland City Grill
11.2021 - Current
Banquet Chef
The Nines Hotel
01.2018 - 01.2019
Sous Chef
Portland City Grill
02.2011 - 03.2018
Sous Chef
The Matador
2019 - 2021
High School Diploma -
Hillsboro High School
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