LUIS ALBERTO SAUCEDO VERDUZCO
GUADALAJARA, JAL.
Overview
12
12
years of professional experience
Work History
GERENTE GENERAL
RESTAURANTE LULIO
09.2021 - Current
- Developed and implemented strategies to increase sales and profitability.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Managed budget implementations, employee evaluations, and contract details.
- Provided thoughtful guidance to personnel in navigating and resolving snags in productivity.
- Implemented business strategies, increasing revenue and effectively targeting new markets.
- Updated and resolved incidents and managed accessorial charges objectively while maximizing profit.
CHEF EJECUTIVO
CITY MARKET
11.2018 - 09.2021
- Placed orders to restock items before supplies ran out.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Implemented food cost and waste reduction initiatives to save money.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
PROFESOR
ESCUELA GATRONOMICA GQB
02.2018 - 01.2019
- Developed curricula, lessons and test plans to maximize student success.
- Capacidad demostrada para aprender rápidamente y adaptarse a nuevas situaciones.
- Preparacion de estudiantes en la materia de administracion restaurantera.
- Costos.
- Operación correcta de un restaurante.
GERENTE DE COCINA
RESTAURANTE LOS CHILAQUILES
02.2018 - 07.2018
- Planned and directed high-volume food preparation in fast-paced environment.
- Placed orders to restock items before supplies ran out.
- Modernized work processes to reduce guest wait times and boost daily output.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Monitored food production to verify quality and consistency.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
CHEF EJECUTIVO
COMEDOR COMUNITARIO
01.2017 - 02.2018
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
COCINERO TIPO A
HOTEL FIESTA AMERICANA GRAND
01.2015 - 01.2017
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Modernized work processes to reduce guest wait times and boost daily output.
- Participated in food tastings and taste tests.
- Servicio de Banquetes.
- Produccion para el servicio del buffet.
CHEF
WINGS FACTORY
03.2013 - 01.2015
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
COCINERO
RESTAURANTE MENU
11.2011 - 03.2013
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Utilized culinary techniques to create visually appealing dishes.
Education
LICENCIATURA - GASTRONOMIA
UNIVERSIDAD CUAUHTEMOC
ZAPOPAN, JALISCOPREPARATORIA - PREPARATORIA
PREPARATORIA 7
ZAPOPAN, JALISCOSECUNDARIA - SECUNDARIA
SEC. TEC. JOSE CLEMENTE OROZCO
ZAPOPAN, JALISCOSkills
- Sales Promotion
- Client Relations
- Labor Cost Controls
- Team Oversight
- Leadership
- Cost Analysis and Savings
- Total Quality Management
- Staff Development
- Problem Resolution
- Food Preparation and Safety
- Inventory Control
Timeline
GERENTE GENERAL
RESTAURANTE LULIO
09.2021 - Current
CHEF EJECUTIVO
CITY MARKET
11.2018 - 09.2021
PROFESOR
ESCUELA GATRONOMICA GQB
02.2018 - 01.2019
GERENTE DE COCINA
RESTAURANTE LOS CHILAQUILES
02.2018 - 07.2018
CHEF EJECUTIVO
COMEDOR COMUNITARIO
01.2017 - 02.2018
COCINERO TIPO A
HOTEL FIESTA AMERICANA GRAND
01.2015 - 01.2017
CHEF
WINGS FACTORY
03.2013 - 01.2015
COCINERO
RESTAURANTE MENU
11.2011 - 03.2013
LICENCIATURA - GASTRONOMIA
UNIVERSIDAD CUAUHTEMOC
PREPARATORIA - PREPARATORIA
PREPARATORIA 7
SECUNDARIA - SECUNDARIA
SEC. TEC. JOSE CLEMENTE OROZCO
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