Marco Antonio Cruz Sanchez

Restaurant consulting chef, menu creator, staff training, specialty in fine dining. created innovating dishes such mexican contemporary food.

• Managed the designing of new menus, making changes, additions and removals based on trends and team input.
• Ensured teams continuously met or exceeded KPIs by observing operations and reviewing staff reports.
• Coordinated daily meetings with staff to communicate promotions, daily specials and planned orders.
• Directed quality, presentation and proper quantities of plated food from line activities.
• Supervised preparation of specialities and customer requests to verify accuracy in production.

• head chef, menu creator, staf training, catering private events, and collaborations with other famous chefs.
• Trained staff per month in ingredient preparations and food plating techniques.
• Ensured food stock was stored in correct storage systems and at correct temperatures through storage analysis.
• Invented new dishes every month, creating innovative dishes such mexican food and comfort food.
• Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.

• chef owner during 7 and a half year. it was a restaurante recognized with awards from Food and travel, milessime experiences, a renowned contemporary Mexican cuisine restaurant in San migue de Allende, guanajuato, catering experiences, weedings.
• Used tax and finance knowledge to provide advice and resolve vendor and employee inquiries.
• Directed daily operations with strong focus on efficiency and resource management.
• Built favourable partnerships with industry leaders through networking at industry events.
• Delegated tasks and monitored performance and workflow to meet daily demands.

• menu creator of comfort food, horse tournaments, country kitchen, training staff.
• Incorporated customer recommendations and feedback to modify and update menu.
• Catered for large corporate and special events with 1500. people.
• Supervised preparation of specialities and customer requests to verify accuracy in production.
• Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.

• Catered for large corporate and special events with staff + guests.
• Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
• Directed quality, presentation and proper quantities of plated food from line activities.
• Developed recipes and menus to align culinary trends with consumer demand.
• Supervised staff of kitchen, providing direction in preparing speciality items, including desserts and mains.

• Maintained optimum temperature in ovens, grills and roaster to correctly cook foods.
• Used industrial mixers to prepare large batches according to precise recipes.
• Organised ingredients at start of shift to prepare for expected needs during busy periods.
• Worked with experienced chefs to learn requirements of different cooking stations and dishes.
• Served private guests specially-selected items made with highest quality ingredients.

• Washed, peeled, chopped, cut and cooked food within tight deadlines and without supervision.
• Maintained kitchen stations in line with health and safety standards.
• Prepared ingredients for cooking, completing tasks such as chopping vegetables, butchering meat or cleaning seafood.
• Maintained excellent head chef relationships by providing proactive and helpful service.
• Prepared dishes for serving by arranging plates as instructed by head chefs.
• Supported chefs in managing food preparation to achieve high-quality, precise plating and presentation standards.

• Maintained a clean and orderly appearance throughout the kitchen.
• Rotated stock items and ingredients to cultivate efficiency and freshness.
• Offered support to other stations in high-volume shifts or as needed.
• Assisted with training and development of new talent.
• Made all meals in accordance with company standards and requirements.
• Executed proper techniques to prepare menu item ingredients.
• Prepared Béchamel, Hollandaise, Espagnole and demi-glace sauces.