Yvonne Torres
Executive Chef/Trainer
Las Vegas,NV
Summary
Accomplished culinary professional with extensive experience in hospitality operations. Known for attention to detail and excellent trouble shooting skills, consistently achieving high guest satisfaction ratings while driving efficiency and staff engagement. Changing the culture everywhere I go for the better. Staying positive no matter what it may look like. Building and renovating every single opportunity I get. Never, staying stagnant, but always persevering. Main goal is to bring excellence in everything I do, so in return everyone around me will too. Ready to conquer!
Overview
18
18
years of professional experience
1
1
Certification
Work History
Executive Chef
Sodexo USA
Las Vegas, NV (travel Remotely)
11.2024 - Current
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
- Boosted staff morale and reduced turnover by implementing recognition and rewards system.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Banquet Sous Chef/Trainer
Sahara Hotel And Casino
08.2015 - 11.2024
- Developed and executed innovative banquet menus tailored to diverse client preferences.
- Collaborated with event planners to coordinate culinary aspects of large-scale events.
- Trained new kitchen personnel on proper cooking techniques and station responsibilities.
- Implemented new plating techniques, enhancing presentation for banquet services.
- Led daily prep meetings to align team goals and prioritize tasks effectively.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed kitchen staff effectively, maintaining a positive work environment that fostered teamwork and productivity.
Master Cook and Trainer
Vdara Hotel & Spa
Las Vegas, NV
08.2008 - 04.2024
- Supervised kitchen operations, ensuring adherence to quality standards and food safety regulations.
- Developed and executed innovative menu items, enhancing guest satisfaction and dining experience.
- Trained and mentored junior cooks, fostering skill development and teamwork within the kitchen staff.
- Streamlined food preparation processes, improving efficiency and reducing waste in kitchen operations.
- Led special events catering efforts, coordinating logistics to deliver exceptional service under pressure.
- Consistently met tight deadlines in a fast-paced kitchen, ensuring timely service for customers without compromising quality.
- Proactively identified potential issues within the kitchen operation before they escalated into larger problems that could have impacted service levels or food quality.
Education
Community College of Southern Nevada
Las Vegas, NV01.1987
Skills
- Strong work ethic
- Operations management
- Creative thinking
- Attention to detail
- Hospitality service expertise
- ServSafe certification
- Team leadership
- Hiring, training, and development
- Kitchen management
- Safe food handling
- Vendor relationship management
- Catering and events
- Staff training
Accomplishments
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Recognized for be great to work with, and always finding time to help others.
- Awarded employee of the year and month many times throughout my career.
Certification
- Sodexo Training - 10 day training
- Trained in detail from harrasments to security issues
I run an outreach Called With Love serving the homeless community. 12 years strong now.
I started a homeless outreach/Christmas party at the parks here in Las Vegas years ago, do to the immense need. My home started out as the warehouse, now many of us take the task of storing items throughout the years. I direct it all. Assign tasks and responsibilities. Also, have quarterly meetings for ideas and suggestions, not to mention setting and communicating a timeline and stations for all. I have a team of leaders and distribute the work between them, including myself. I do it as fair as possible so its not to much on one leader. I take on more than anyone.
We provide hot chocolate, along with cupcakes made by my chef baker friends. I make sandwich box lunches for them to take with them. We do gifts bags for men, women and children. We add everything you can think of a homeless person would need, and some of the wants. I aligned with a church and had them be in charge clothing, and shoes. Also, we have a full table with toiletries , and dog food. There's a lot more to this but this will give you an idea of some of the details. its done on the saturday before Christmas.
Languages
English
Full Professional
Spanish
Full Professional
Timeline
Executive Chef
Sodexo USA
11.2024 - Current
Banquet Sous Chef/Trainer
Sahara Hotel And Casino
08.2015 - 11.2024
Master Cook and Trainer
Vdara Hotel & Spa
08.2008 - 04.2024
Community College of Southern Nevada