Willie Hernandez
Glen Allen,VA
Summary
Experienced and versatile classically-trained chef with a diverse culinary background spanning 25 years. Seeking opportunity to showcase and expand expertise in European, Pacific-Rim, and Asian influenced cuisine, as well as hotel and fine dining experience. Adept in project management, problem-solving, and collaboration, bringing fresh perspective and unwavering commitment to quality and success. Known for adaptability and proactive approach in delivering effective solutions.
Overview
27
27
years of professional experience
Work History
Executive Chef
Lakewood Retirement Community
05.2023 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Create new menus weekly.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
Executive Chef
Sloop John B
01.2022 - 01.2023
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Crafted unique dishes that significantly increased restaurant reputation and customer base.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Senior Resident Chef
Publix Aprons Cooking School
01.2017 - 01.2022
- In charge of a team of 3 Chef’s, 3 catering consultant’s and 2 demonstration cooks. Train assistant resident chef and sous chefs. Also completes all administrative duties that are tied to the cooking school, Aprons kiosks and catering areas.
- Worked with local television and news broadcast channels doing cooking demonstrations on camera
- Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
Banquet Chef
The Country Club of Virginia
11.2015 - 01.2017
- In charge of staff of 8 culinarians plus 5 dishwashers In charge of ordering Scheduling Food cost Labor Oversee production of banquets Purchasing Purveyor relationships Watch market for price comparison
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Maintained kitchen equipment in optimal working condition and requested repairs when needed.
- Performed regular equipment maintenance checks, ensuring proper functionality and avoiding unexpected breakdowns during crucial moments of events.
- Wrote, maintained and updated banquet menu specifications, recipes and production forecasts.
- Collaborated with event planners to customize menu offerings based on client preferences and dietary restrictions.
- Consistently met budget constraints while maintaining high-quality food production standards for each event attended to.
Sous Chef
Loews Royal Pacific Resort
01.2013 - 11.2015
- Responsibilities
- Training of AM Culinary department
- Production, labor and quality control
- Assist in the hiring process
- Create menus for special dietary needs and creation of menus
- Input recipes into ADACO
- Knowledge of Timesaver and Unifocus
- Assist Executive Chef
- Accomplishments as AM Sous Chef, I was responsible for the property’s 1000 room Breakfast A La Carte menu, Breakfast buffet service and Jakes lunch service. I developed breakfast menus and assisted in lunch and dinner menus. Help with the implementation of new payroll spreadsheets, inventory sheets and daily order sheets.
Chef de Cuisine
Westin Savannah Harbor Resort and Spa
01.2008 - 09.2012
- As a Chef de Cuisine, I was responsible for the property's 403 room, three main dining outlets; Aqua Star, Midnight Sun, and In Room Dining.
- 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.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
Executive Chef/Manager
Reilley's
12.2005 - 01.2008
- As the Executive Chef/Manager, I was responsible for the management of both restaurants on Hilton Head Island. Job responsibilities included:
- Management duties for both kitchen and dining room
- Ensured proper maintenance and functioning of kitchen equipment
- Enhanced customer satisfaction by ensuring timely and efficient service in the dining room.
- Greeted guests, sat at tables and brought orders to assist front of house staff.
- Ensured superior service in restaurant and in food quality
- Maintained positive guest relation and satisfaction
- Creative concepts for menus and daily specials
- Creative concepts for catering for professional events; Reilley's Annual Golf tournament, weddings, and private parties
- Responsible for all inventory, ordering, scheduling, labor and food costs
- Responsible for monitoring and maintaining optimal service standards
- Maintained proper storage and temperature procedures
- Monitored performance of staff and ensured all policies and procedures were implemented to establishment's standards
Banquet Chef/Butcher/Teppanyaki Chef
Sheraton, Kyoya Industries
01.2005 - 12.2005
- Teppanyaki Chef for the Teppan Dan restaurant located inside the Sheraton where the cuisine mostly consisted of Pacific-Rim, Asian fusion, along with traditional Hawaiian and Japanese themes. Job responsibilities included:
- Responsible for daily hotel banquets
- Responsible for weekly luau preparation
- Butcher all proteins for hotel
- As butcher responsible for making daily lunch for employees
Lead Line Chef
Reilley's Steaks and Seafood
03.2004 - 01.2005
- The California Culinary Academy - Le Cordon Bleu, San Francisco, California required their students to do internship within the restaurant industry. A fellow student from my graduating class referred me to Reilley's Steaks and Seafood which specializes in fine dining cuisine with European and Asian fusion. I was the only one selected from my class within the continental United States of America to intern at the establishment. Job responsibilities included:
- Learned purchasing and receiving procedures
- Advanced skills working in a fast paced restaurant
- Lead Line Chef/Lead Grill
Lead Line Chef/Lead Grill
Paradise Valley Estates
06.1998 - 02.2004
- As a Lead Line Chef/Lead Grill, I assisted in the kitchen and received 6 years of mastery training. Job responsibilities included:
- Training and mastery of pantry
- Training and mastery of grill
- Training and mastery of sauté
- Training and mastery of butchery
- Training and mastery of saucier
- Prepared 3 to 5 course meals daily
- Prepared extensive buffets and private parties for a private military community
Line Chef
Make a Wish Foundation
12.2003 - 12.2003
- As a Line Chef for the Make a Wish Foundation I volunteered my time to help raise money for underprivileged kids in the San Francisco Bay area. Job responsibilities included:
- Prepared and plated for silent auction benefits for 500 people.
- Assisted with plating entrees and desserts
Nutrition Consultant
CCA
01.2003 - 01.2003
- As a Nutrition Consultant for Project Open Hand, I assisted in preparing nutritionally balanced meals, provided guidance and recommendation on proper food preparation, consumption, and storage for the individual's benefit. Job responsibilities included:
- Prepared and packaged 1,200 freshly cooked meals for San Francisco's largest charity food provider to the HIV, cancer, and other terminally ill population.
Education
Associates - Culinary Arts
California Culinary Academy
San Francisco, CASkills
- Food safety
- Menu planning
- Cost control
- Menu development
- Operational oversight
- Project management
- Regulatory compliance
- Resource management
- Operations management
Timeline
Executive Chef
Lakewood Retirement Community
05.2023 - Current
Executive Chef
Sloop John B
01.2022 - 01.2023
Senior Resident Chef
Publix Aprons Cooking School
01.2017 - 01.2022
Banquet Chef
The Country Club of Virginia
11.2015 - 01.2017
Sous Chef
Loews Royal Pacific Resort
01.2013 - 11.2015
Chef de Cuisine
Westin Savannah Harbor Resort and Spa
01.2008 - 09.2012
Executive Chef/Manager
Reilley's
12.2005 - 01.2008
Banquet Chef/Butcher/Teppanyaki Chef
Sheraton, Kyoya Industries
01.2005 - 12.2005
Lead Line Chef
Reilley's Steaks and Seafood
03.2004 - 01.2005
Line Chef
Make a Wish Foundation
12.2003 - 12.2003
Nutrition Consultant
CCA
01.2003 - 01.2003
Lead Line Chef/Lead Grill
Paradise Valley Estates
06.1998 - 02.2004
Associates - Culinary Arts
California Culinary Academy
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