Summary
Overview
Work History
Education
Skills
Interests
Timeline
Hobbies
Hobbies
Bartender
Roberto Sarmiento Unikel

Roberto Sarmiento Unikel

Chef Profesional
León Gto

Summary

Forward-thinking professional offering more than 8 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven cooking skills. High-performing Chef offering 8 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with international cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational english-spanish skills.

Overview

1
1
year of professional experience
4
4
years of post-secondary education
2
2
Languages

Work History

Executive Chef

Hotel Kolors
León gto
11.2022 - Current
  • Exercised leadership capabilities by successfully motivating and inspiring others.
  • Acted as a team leader in group projects, delegating tasks and providing feedback.
  • Proven ability to learn quickly and adapt to new situations.
  • Demonstrated creativity and resourcefulness through the development of innovative solutions.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Evaluated food products to verify freshness and quality.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Utilized culinary techniques to create visually appealing dishes.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Implemented food cost and waste reduction initiatives to save money.
  • Disciplined and dedicated to meeting high-quality standards.
  • Coordinated with team members to prepare orders on time.
  • Monitored food production to verify quality and consistency.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed close relationships with suppliers to source best ingredients.
  • Participated in food tastings and taste tests.
  • Assisted with menu development and planning.

Motel Manager

Kolors motel
León gto
11.2022 - Current
  • Greeted and assisted guests by gathering information pertaining to reservations or requests.
  • Coordinated with waitstaff to regularly clean buffet areas and refill hot and cold items quickly.
  • Provided exceptional service and assistance to guests upon check-in.
  • Analyzed and evaluated business data to identify opportunities for improvement.
  • Supervised team of [Number] front desk agents and helped to resolve issues arising during shifts.
  • Prepared monthly resort audits for review.
  • Hired and trained new employees, demonstrating best methods for serving clients and guests.
  • Developed and implemented strategies to optimize operational efficiency and maximize profits.
  • Developed and implemented marketing strategies to promote hotel services.
  • Handled guest complaints and offered complimentary services to maintain high guest satisfaction rates.
  • Monitored and evaluated performance of personnel to confirm compliance with standards.
  • Participated in financial activities such as setting room rates, establishing budgets and allocating funds to departments.
  • Analyzed financial performance of property and adjusted strategies or processes as needed to improve outcomes.
  • Managed day-to-day operations of lodging facility, scheduling staff and overseeing budgets.
  • Negotiated with vendors to obtain favorable rates for goods and services while maintaining good working relationships.
  • Established and upheld high standards, promoting great customer service and assistance to guests.
  • Created and managed accurate occupancy forecasts and budgets.
  • Oversaw day-to-day operations of [Number]-room hotel with staff of [Number] employees.
  • Developed and implemented promotional strategies to increase occupancy.

Hot Line Cook

Atocha Restaurant
León gto
01.2022 - 11.2022
  • Cleaned food preparation equipment, work areas, and counters or tables.
  • Grilled, cooked and fried foods such as french fries, eggs, and pancakes.
  • Restocked stations and supplies during slower periods between rushes.
  • Worked closely with other kitchen staff to facilitate timely completion of orders.
  • Adhered to strict food safety regulations and hygiene standards.
  • Followed recipes and cooking techniques for consistent results.
  • Monitored food temperatures for proper cooking and safe consumption.
  • Checked freshness and quality of ingredients.
  • Performed daily food preparation tasks by chopping, slicing and dicing various food and ingredients.
  • Verified accurate portioning of food items and garnishes.
  • Operated and maintained grills, fryers and other cooking equipment.
  • Washed, peeled and seeded fruits and vegetables to prepare for consumption.

Education

Grill Master - Gastronomy

Instituto Argentino De Artes Culinarias
Leon, Gto, Mexico
09.2018 - 04.2019

Professional Chef - Gastronomy

Instituto Argentino De Artes Culinarias
Leon, Gto, Mexico
09.2019 - 09.2022

Skills

Food plating and presentation

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Interests

Camping

Fishing

Outdoor wilderness cooking

Timeline

Executive Chef

Hotel Kolors
11.2022 - Current

Motel Manager

Kolors motel
11.2022 - Current

Hot Line Cook

Atocha Restaurant
01.2022 - 11.2022

Professional Chef - Gastronomy

Instituto Argentino De Artes Culinarias
09.2019 - 09.2022

Grill Master - Gastronomy

Instituto Argentino De Artes Culinarias
09.2018 - 04.2019

Hobbies

I enjoy outdoors activities, camping and cooking in the wilderness with local nature provided ingredients as well as salt and fresh water fishing. I also enjoy exercise and sports.

Hobbies

I enjoy outdoors activities, camping and cooking in the wilderness with local nature provided ingredients as well as salt and fresh water fishing. I also enjoy exercise and sports.

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Roberto Sarmiento UnikelChef Profesional