Vincent Alvarado
Highland,USA
Summary
Talented and experienced. I have studied, and I was given the education to properly handle and cook various types of foods. I can manage personnel and activities in the hospitality field. As well as having creativity to properly present the food in a unique way. I have worked in a union setting, corporate, and family-owned restaurants.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Sous Chef
Hard Rock Casino
07.2024 - Current
- 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.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Streamlined kitchen operations, reducing food waste through meticulous inventory management.
- Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
- Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
- Significantly reduced preparation times by optimizing kitchen layout and equipment placement.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Enhanced staff retention by implementing mentorship program that supported career development within culinary team.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Monitored food production to verify quality and consistency.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- I was in charge of putting in daily requisitions using the Stratton Warren program.
- Created graphs using an easy log program to monitor the temperatures of coolers.
- Created a prep list and production sheets for the upcoming days.
Executive Chef
Aladdin Campus Dining
07.2022 - 07.2024
- Revamped the entire cafeteria
- Working with my contract company
- Set up 6 new stations
- From a chipotle concept to sub way concepts
- Created recipes for the company to make items such as chicken wings more profitable
- Created cooking procedures to ensure consistency
- Set up cooks and stations with order guides and temperature logs
- Passed all of my eco sure inspections
- Took Purdue University Northwest from loosing 30,000 a month to profiting 10,000 to 20,000 a month
- Worked closely with our clients and different organizations on campus at Purdue University Northwest
- Monthly safety trainings with my cooks
- Daily huddles with staff
- I was in charge of all our catering
- We had too sales for Purdue doing 130,000 in catering in one month
- Changed their catering website for Purdue
- Monthly inventory
- Ensuring the organization of all coolers and freezers
- Cooked for all major events, plated, buffet's, and camps throughout the summer
- Worked at Purdue Fort Wayne when they were in need of a Chef support
- Was in charge of all purchasing from chemicals, paper, produce, dairy, and worked closely with Sysco
- Was in charge of two different food outlets
- Including a Starbucks
- Set up the account with vendors, our catering truck, and providing specialized menus for outside groups
- Created soup and menu rotations
- Correspond with company leaders for trainings
- Learned new systems that were in place for ordering and menu forecasting
- Held food advisory meetings for feedback from student organizations, our clients, and food pantry on site
- Waste program, and teaching kitchens for students
Executive Chef
THE STEAKHOUSE / Lincolnshire Country Club
02.2021 - 08.2022
- Changed menu for banquets, lunch, and dinner
- Manage food cost, inventory, scheduling, and coordinating with club house manager/ golf pros for special events
- Opened a steakhouse on May 1st 2021
- Hired, managed, and trained staff for kitchen and front of house
- There are 200 + members I cook for along with the public that come in
- I work with my sales reps ensuring we are getting the best deals possible with the food
- I'm in charge of ordering, staffing, and coming up with menus for our halfway house on the golf course
- I cook for special events such as weddings, brunch, banquets, all leagues, and restaurants
- I do all the ordering and inventory for the country club along with the restaurant
- Passed all health inspections following HACCP and state guidelines
- Weekly specials for lunch and dinner menu's
Executive Chef
Hammers bar and grill
03.2019 - 02.2021
- I work very closely with the owner Kenny Larson who has more than 50 years in the restaurant business
- I run weekly specials, weekend specials, and fish specials
- I'm in charge of development of our new products and menu items
- I make the schedules for the cooks, prep list, and cleaning list for kitchen staff
- Touch tables talking to guest to ensure our food is good and the customers are happy
- I do orders for produce and Sysco
- I work with our sales representatives for menu analysis
Sous Chef
Blue Chip Casino
06.2017 - 01.2019
- I made menu adjustments in the sports bar, buffet, deli, steakhouse, and team member dining room
- Overseen a banquet of over 700
- Cooked 175 turkeys and 140 hams for our turkey to go and service in multi venues solo
- Was in charge of repairing food cost in multiple venues
- I've created spec books for sports bar and team member dining
- Standardized recipes for the deli, team member dining and buffet
- Helped eco-lab with their routinely checkups
- I supervised kitchen staff between 4-15 people
- Created specials for fish and steak specials in steak house
Operations Manager
Wrigley Rooftops
05.2016 - 06.2017
- Company Overview: (Chicago Cubs)
- Operations Manager/Building manager - Wrigley Rooftops (Chicago Cubs)
- I have supervised all 12 rooftop buildings owned by the Rickets at least once during the season
- My main building was 1017 Waveland
- It was the biggest rooftop building they had
- With a bar on the 3rd level and 2 bars on the rooftop along with a kitchen
- I ensured the ultimate guest satisfaction of our all inclusive events
- Through meeting with my leadership on a daily basis
- I ensured all sanitation procedures are followed
- I gave support to my staff which consisted between 8 and 12 people
- Through communication with my staff, front office, and my guest I provided excellent guest satisfaction
- I've worked every position in my building at least once from cooking, bussing, and bartending
- I made sure my guest safety was first
- I have a CPR, food handlers, serve safe management, and a fireguard certification
- (Chicago Cubs)
Education
Culinary program - Culinary Arts
Le cordon bleu Chicago
Chicago, IL05.2013
Associate's degree - Business Management/ Accounting
Indiana University Northwest
Chicago, IL01.2012
Skills
- Food Cost Management
- Inventory Management
- Purchasing
- Food preparation
- Safety Procedures
- Sanitation Procedures
- Effective communication
- Prioritization
- Physical stamina
- Meal Management
- Menu management
- Taste adjustment
- Forecasting
- Catering
- Labor Cost Analysis
- Restaurant experience
- Culinary Experience
- Banquet experience
- Kitchen Management
- Accounting
- Profit and Loss Management
- Food production
- Food safety
- Inventory control
- Restaurant management
- Menu planning
- Office Administration
- Microsoft Office
- Recruiting
- Management
- POS systems
- Kitchen Experience
- Supervising
- QuickBooks
- Microsoft PowerPoint
- Microsoft Excel
- Ordering
Websites
Certification
- ServSafe
- Food Handler Certification
Accomplishments
- Completed writing my first book about my culinary journey
- Twenty percent of my proceeds go to Feeding America
- Staff Member of the Year at Purdue University Northwest while in my executive chef role
- One of my dishes at the steakhouse was recognized by the James Beard Foundation
- Featured in Restaurant Equipment magazine for the revamp I've done at Purdue
- Opening team of Cheesecake Factory, Orland Park
- Manager is ServSafe certified
- Certified in dietary and allergen training
- I opened up a steakhouse as my first solo project
- Raised guest satisfaction to 100% at Bugatti's Steakhouse
- 95% guest satisfaction, Porter Regional Hospital, Valparaiso, Indiana
More skills!
- Bilingual in Spanish and English
- Fruit carver
- Administration work
- A+ certification in computer and computer programming
Languages
English
Native or Bilingual
Spanish
Native or Bilingual
French
Limited Working
Timeline
Sous Chef
Hard Rock Casino
07.2024 - Current
Executive Chef
Aladdin Campus Dining
07.2022 - 07.2024
Executive Chef
THE STEAKHOUSE / Lincolnshire Country Club
02.2021 - 08.2022
Executive Chef
Hammers bar and grill
03.2019 - 02.2021
Sous Chef
Blue Chip Casino
06.2017 - 01.2019
Operations Manager
Wrigley Rooftops
05.2016 - 06.2017
Culinary program - Culinary Arts
Le cordon bleu Chicago
Associate's degree - Business Management/ Accounting
Indiana University Northwest
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