Executive Sous Chef
Four Seasons Hotel Cabo del Sol
01.2024 - Current
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Representing FS Cabo del Sol at James Bear Platform at New York City Las Californias Dinner feat FS Los Angeles
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
