**** * ******** * *** S an A ntonio, T X * **** D irect T elephone 2 10.262.4590 ***********@*****.*** Mario E strada
Executive S ous C hef
Bringing O ver a D ecade o f P rofessional E xperience i n C ulinary A rts & C atering a s F ollows:
● Creative M enu D esign
● Kitchen M anagement
● Staff M anagement & T eam L eadership
● Purchasing & V endor R elations
● Inventory C ontrol
● Business & R evenue G rowth
● Sales/Forecasting
● Banquet P lanning & P reparation
● Proper S anitation
● Health & S afety
● Food H andling
● Catering
● Hiring, T raining, & S upervision o f S taff
● Quality A ssurance
● Budget & C ost C ontrol
● Policy & P rocedure I mplementation
● Operational E fficiency
Core C ompetencies
Recognized throughout my career as Leader in the professional kitchen setting, demonstrating organizational, communication, and menu development skills. Results driven with extensive experience and solid expertise in the area of catering, cooking, and kitchen management. Highly skilled in creating eye appealing food, and menus while maintaining high levels of sanitation and cleanliness; while also multi-tasking various events and any situations that commonly arise in a professional kitchen. Proven ability to effectively handle multiple food outlets and levels of responsibility with minimal direction from superiors while supervising personnel and providing team leadership. Demonstrates k nowledge a nd e xperience i n a d iverse r ange o f c uisines’ a nd p lating s tyles. Professional P rofile
Southerleigh F ine F oods a nd B rewery, S an A ntonio T X September 2 014- M ay 2 016 Executive S ous C hef
Personally selected opening team, created and designed menus, hand selected vendors, worked first hand with farmers to begin a Farm to Table concept. Successfully demonstrated flow of the kitchen in high volume setting while also training individual team members. Handled all kitchen employee relations, ordering procedures, and cleanliness and compliance of the Pearl Brewery standards. Worked first hand with Master Brewer to create tasting and pairing menus for seasonal beer selections. Personally worked offsite events and competitions for Public Relations and advertising o pportunities.
Hotel V alencia R iverwalk, S an A ntonio T X July 2 004 - O ctober 2 013 Positions h eld t hroughout t he y ears:
Garde M anger, L ead L ine C ook, C hef d e P artie, S ous C hef, a nd E xecutive S ous C hef Monitored all personnel and sanitation practices while checking quality of raw and cooked foods that would flow in/out of kitchen. Held all personnel accountable for 5 diamond standards and preparedness for each day. Requisitioned or ordered food, supplies, and maintenance needed to ensure efficient operations. Determined production schedules and staff requirements necessary to ensure timely delivery of services. Recruit and hire staff, including cooks and other kitchen personnel. Coordinate planning, purchasing/budgeting for all food operations. Also a p articipant/lead a nd p art o f w inning t eam i n A nnual P aella c ook-off a t t he P earl B rewery 2 011. Certifications & T raining
5419 C allaghan R oad S an A ntonio, T X 7 8228 D irect T elephone 2 10.262.4590 ***********@*****.*** Conrad N . H ilton C ollege o f H otel a nd R estaurant M anagement C ourse 2006 15+ Y ears i n P rofessional K itchen a nd f amily o wned r estaurants Education
Floresville H igh S chool, F loresville, T X High S chool D iploma 2001 References a vailable u pon r equest