Culinary Director Resume Example
I was born in Barquisimeto, Venezuela, found my passion for the world of gastronomy growing up in a diverse culinary environment under the watchful eye of an Italian grandmother who was a pastry chef. Intrigued with culinary combinations of distinctive flavors, I followed my passion to the Culinary Institute of Mexico. I worked under the direction of renowned Chef Ferran Adrià, founder of the molecular gastronomy movement and head chef of the Michelin 3-star restaurant El Bulli, named by Gourmet the "Best Restaurant in The World," As a chef I have dedicated 25 years of my life to work in the best kitchens worldwide, with very strong background in Italian Cuisine, knowing how to prepare every kinds of pastas, breads, cured meats ( Salumis) in addition to making artisan cheeses such as ricotta, mozzarella, burrata, Neapolitan Pizza with 75% hydration. Growing my knowledge in the culinary world everyday by traveling and attending the most important seminars and chefs congress at global levels.
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Kona Grill Inc. – Scottsdale , AZ
- Priced and ordered food products, kitchen equipment and food service supplies
- Interviewed, hired, and supervised back of house staff
- Controlled portion sizes and garnishing for optimal cost controls
- Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations
- Trained employees on correct cooking techniques, safety standards and performance strategies
- Scheduled over 125 employees by assigning shifts
Baycare Health System, Inc – Brandon , FL
- Prepared various local and seasonal specialties for 76 table restaurant
- Developed recipes and menus to meet consumer demand and align with culinary trends
- Considered seasonal product pricing and availability in development of promotional dishes and menu selections
- Oversaw hiring, training and development of kitchen employees
- Continually supervised training and cross training of pastry staff for all phases of preparation
- Monitored kitchen area and staff to ensure overall safety and proper food handling techniques
Baycare Health System, Inc – Dade City , FL
Blu Moon, Italian Restaurant – City , STATE
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions
- Kept labor at or below 17% to support business profit targets
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
- Mentored more than 12 kitchen staff at all levels to prepare each for demanding roles
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Produced revolutionary Rustic Italian menu offerings to put establishments on local, regional and national map
- Obtained fresh ingredients from local farms, including Vegetables and Poultry, effectively slashing grocery costs by 12%
- Developed and remained accountable for safety, quality, consistency and adherence to standards
- Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control
- Generated employee schedules, work assignments and determined appropriate compensation rates
- Trained and managed kitchen personnel and supervised all related culinary activity
- Monitored and controlled overhead and production costs with responsibility for profit and loss
- Scheduled and received food and beverage deliveries, adhering to food cost and budget
Culinary Institute of Mexico - City
- Graduated summa cum laude
Chocolate Academy, Chocovic - City
Basque Culinary Center - City
Pizza University, Culinary Arts - City
The School of Artisan Food - City
Awards & Honors:
• Five Star recognition, while youngest chef – Hilton Caracas, Venezuela
• El Tenedor de Oro Award (Golden Fork) 2000 – Venezuelan Academy of Gastronomy
• Earned The Miami Herald's “Best Restaurants in Miami,” Blue Moon Restaurant, for unique culinary Experience.
• House of King Magazine 2006, Cover & Main article - Miami, Florida
• Socialite Magazine 2006, Cover & Main article– Miami, Florida
• Chef of the Year 2005, Miami Restaurant Association
• Best New Fine Dining Restaurant 2006, Miami Restaurant Association
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Resume Overview
School Attended
- Culinary Institute of Mexico
- Chocolate Academy, Chocovic
- Basque Culinary Center
- Pizza University, Culinary Arts
- The School of Artisan Food
Job Titles Held:
- Culinary Director
- Chef/Partner
- Executive Chef
Degrees
- Bachelors : Culinary Arts , 09/1993
Avant-Garde Desserts, Modern Confectionery , 01/2014
Perfecting Culinary Techniques , 03/2016
Authentic Neapolitan Pizza , 04/2018
Artisan Charcuterie , 10/2003
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