Victor Herrera
Escondido,CA
Summary
Dynamic culinary professional with extensive experience as a Sous Chef at Merlin Entertainments Group Ltd., excelling in menu development and team management. Proven track record in enhancing food quality and presentation while implementing cost control measures, fostering a collaborative kitchen environment, and ensuring adherence to food safety standards.
Overview
2026
2026
years of professional experience
Work History
Chef De Cuisine
Aramark
Carlsbad, CA
2022 - Current
Sous Chef
Valley View Casino
2010 - 2018
- Supervised kitchen staff, ensuring adherence to safety and hygiene standards.
- Developed and executed menu items, incorporating seasonal ingredients for enhanced flavor profiles.
- Collaborated with head chef on inventory management, optimizing ingredient usage and minimizing waste.
- Trained junior chefs in food preparation techniques and presentation standards to maintain consistency.
- Implemented quality control measures, improving dish presentation and customer satisfaction ratings.
- Coordinated kitchen operations during peak service periods, enhancing team efficiency and performance.
- Led culinary workshops for staff development, fostering skill enhancement and teamwork within the kitchen environment.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
Sous Chef
Merlin Entertainments Group Ltd.
Carlsbad, CA
2018 - 2022
- Directed kitchen operations, ensuring high-quality food preparation and presentation.
- Developed seasonal menus, incorporating local ingredients to enhance culinary offerings.
- Trained and mentored culinary staff in food safety standards and cooking techniques.
- Implemented cost-control measures, optimizing inventory management to reduce waste.
- Collaborated with front-of-house staff to ensure seamless service during peak hours.
- Oversaw food quality assurance processes, maintaining compliance with health regulations.
- Fostered a positive team environment, promoting collaboration among kitchen personnel.
- Designed and executed catering events, customizing menus to meet client specifications.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Created menus and designed corresponding recipes for Business Name.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
Education
High School Diploma -
Skills
- Seafood preparation
- Plating techniques
- Vegetable cookery
- Leadership qualities
- Food safety
- Kitchen sanitation
- Knife skills
- Sanitation protocols
- Team management
- Kitchen operations
- Food presentation
- Butchery skills
- Roasting methods
- Allergen awareness
- Food safety standards
- Menu development
- Sauce making
- Braising techniques
- Food spoilage prevention
- Menu planning capability
- Budgeting and cost control
- Inventory rotation
- Menu planning
- Food safety regulations
- Sanitation standards
- Staff training
Timeline
Chef De Cuisine
Aramark
2022 - Current
Sous Chef
Valley View Casino
2010 - 2018
Sous Chef
Merlin Entertainments Group Ltd.
2018 - 2022