Allan Gutierrez Flores
Executive Sous Chef
Los Cabos,BCS
Summary
Dynamic chef with a fervent passion for photography, travel, and culinary arts, consistently seeking innovative approaches to elevate dining experiences. Proven expertise in pre-openings, concept development, and the intricacies of Mexican cuisine, complemented by extensive experience in managing high-volume kitchen operations. Strong leadership abilities foster motivation within culinary teams, ensuring seamless workflows and exceptional food production. Demonstrated history of crafting innovative dishes that delight patrons while adhering to the highest health and safety standards.
Overview
2027
2027
years of professional experience
3
3
Certificates
4
4
Languages
Work History
Executive Sous Chef
Esperanza Auberge Collection
Cabo San Lucas, Baja California Sur, Mexico
07.2023 - Current
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Mentored junior chefs and provided constructive feedback for professional growth.
Task Force Chef (Executive Sous Chef)
Madeline Hotel & Residences, Auberge Collection
Telluride, Colorado.
2025 - 2025
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
Task Force Chef (Executive Chef)
Mayflower Inn & Spa, Auberge Collection
Washington, Connecticut.
2024 - 2024
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
Task Force Chef (Pastry Chef)
White Barn Inn, Auberge Collection
Kennebunkport, Maine.
2022 - 2022
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
Task Force Chef (Banquet Chef)
Wildflower Farms, Auberge Collection
Gardiner, New York.
2022 - 2022
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
Chef De Cuisine
Esperanza Auberge Collection
Los Cabos, B.C.S.
06.2021 - 02.2023
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
- Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
Sous Chef
El Cielo Winery and Resort
Baja California
07.2019 - 08.2020
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
Culinary Consultant
Grupo ATH
S.L.P.
04.2018 - 05.2019
- Assessed competitor offerings through regular research, adjusting strategies accordingly to maintain a competitive edge in the industry.
- Increased restaurant efficiency by conducting thorough staff training on new equipment and techniques.
- Provided guidance on proper food handling practices, ensuring compliance with health and safety regulations.
Trainee
L'air du Temps
Liernu, Belgium.
02.2018 - 04.2018
- Learned various cooking techniques for diverse cuisines, expanding the restaurant''s menu offerings.
- Completed daily mise en place tasks efficiently, allowing for smooth service during meal periods.
- Excelled in fast-paced kitchen environment by adapting to changing circumstances and maintaining a professional demeanor under pressure.
Junior Sous Chef
Conrad Hotels & Resorts
S.L.P.
09.2016 - 11.2017
- Pre Opening
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Developed unique menu items and plating presentations.
- Ordered food items for upcoming events per sous chef request.
- Ordered new ingredients and supplies to meet expected needs.
- Monitored recipe portioning to control food costs.
Sous Chef
Palmares Azotea
Mexico City
03.2015 - 03.2016
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
Lead Line Cook
W Mexico City
Mexico City
01.2014 - 02.2015
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Grilled meats and seafood to customer specifications.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Education
Culinary Arts Diploma -
IESEG
S.L.P., MexicoSkills
Kitchen management
Food presentation
Menu development
Sanitation standards
Recipe creation
Cost control
Allergy awareness
Waste reduction
Menu pricing
Meal preparation
Customer service
Team leadership
Signature dish creation
Kitchen staff management
Verbal and written communication
Problem and complaint resolution
Menu planning
Certification
Safety Back To Work - Covid19 / IMSS
Timeline
Executive Sous Chef
Esperanza Auberge Collection
07.2023 - Current
Chef De Cuisine
Esperanza Auberge Collection
06.2021 - 02.2023
Sous Chef
El Cielo Winery and Resort
07.2019 - 08.2020
Culinary Consultant
Grupo ATH
04.2018 - 05.2019
Trainee
L'air du Temps
02.2018 - 04.2018
Junior Sous Chef
Conrad Hotels & Resorts
09.2016 - 11.2017
Sous Chef
Palmares Azotea
03.2015 - 03.2016
Lead Line Cook
W Mexico City
01.2014 - 02.2015
Task Force Chef (Executive Sous Chef)
Madeline Hotel & Residences, Auberge Collection
2025 - 2025
Task Force Chef (Executive Chef)
Mayflower Inn & Spa, Auberge Collection
2024 - 2024
Task Force Chef (Pastry Chef)
White Barn Inn, Auberge Collection
2022 - 2022
Task Force Chef (Banquet Chef)
Wildflower Farms, Auberge Collection
2022 - 2022
Culinary Arts Diploma -
IESEG
Languages
Spanish / Mother Tongue
English / Full Professional Proficiency
French / Basic Professional Proficiency
Italian / Basic Professional Proficiency