DIEGO EMMANUEL SALDAÑA GUERRERO
Mexico City,CMX
Summary
Accomplished Chef De Partie at Westin Hotel, renowned for pioneering innovative menus and enhancing dish flavors with local ingredients. Excelled in supplier negotiation and mentoring kitchen staff, significantly improving productivity. Demonstrated expertise in culinary trends and proper food handling, contributing to memorable dining experiences and establishment growth. Excellent communication, leadership and problem- solving skills. Talent for building streamlined, cohesive teams.
Overview
5
5
years of professional experience
Work History
Chef De Partie
Westin Hotel
06.2023 - Current
- Plated meals paying special attention to garnishes and overall presentation.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Created innovative recipes for tasty, well-presented dishes to complement existing menu.
- Created innovative menus for Thanksgiving, Christmas and New Years.
- Maintained well-organized mise en place to keep work consistent.
- Mentored kitchen staff to prepare each for demanding roles.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Head Butcher
St. Regis
09.2022 - 05.2023
- Used boning knife, skewers and twine to shape, lace, and tie roasts.
- Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
- Adhere to safety and cleanliness standards and maintained equipment.
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
- Monitored market activity for competitive meat and produce pricing.
- Replenished butcher counter displays to maintain fresh, appealing produce.
- Resolved delivery discrepancies to maintain accurate stock and finances.
- Stocked, rotated and priced merchandise to meet store standards.
Cook Shift Leader
The Ritz-Carlton Company
11.2020 - 05.2022
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Collaborated with staff members to create meals for large banquets.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Developed recipes, portion specifications, and standard preparation procedures for all dishes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Identified inefficiencies leading to improved productivity.
Cook
The Ritz-Carlton Company
11.2019 - 08.2020
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Communicated closely with servers to fully understand special orders for customers.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Monitored food quality and presentation to maintain high standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
Education
Bachelor of Arts - Gastronomy And Business Administration
Escuela Nacional De Gastronomía
Mexico City, Mexico12.2016
Skills
- Portion standards
- Proper food handling
- Recruiting and training
- Counter sanitization
- Recipe analysis
- Nutritionist Pro
- Cooking techniques demonstrations
- Culinary Trends
- Special diets
- Recipe Development
- Grilling Techniques
- Supplier negotiation
- Cost Control
- Equipment purchases
- Quantity Estimation
- Decorative food displays
- GNOME Gnutrition
Timeline
Chef De Partie
Westin Hotel
06.2023 - Current
Head Butcher
St. Regis
09.2022 - 05.2023
Cook Shift Leader
The Ritz-Carlton Company
11.2020 - 05.2022
Cook
The Ritz-Carlton Company
11.2019 - 08.2020
Bachelor of Arts - Gastronomy And Business Administration
Escuela Nacional De Gastronomía
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