Francisco Javier Gutierrez Villalba
Scottsdale
Summary
Expert Chef de Cuisine with exceptional skills in managing staff of 40, ordering and controlling inventory, scheduling and menu development. Advanced baking and knife capabilities. Sound knowledge of all cooking equipment and techniques. Consistently maintains food and labor costs under allowed budget.
Overview
2
2
Languages
17
17
years of professional experience
Work History
Chef De Cuisine
Pier 115 bar&grill
New jersey
09.2018 - 08.2021
- Created menus and designed corresponding recipes .
- Scheduled and supervised all kitchen employees .
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Hired, managed and trained kitchen staff.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Created recipes and prepared advanced dishes.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Fornos of Spain
Executive chef
Newark/ new jersey
04.2014 - 08.2018
- best restaurant 2016 & 2017 for tripadvisor nj
- Carried out day-day-day duties accurately and efficiently.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Worked flexible hours; night, weekend, and holiday shifts.
- Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
- Participated in continuous improvement by generating suggestions, engaging in problem-solving activities to support teamwork.
Head Line Chef
Aria resort & casino
Las Vegas / nevada
05.2010 - 03.2014
- Acted as head chef when required to maintain continuity of service and quality.
- 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.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Obtained fresh, local ingredients to lower grocery costs.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Collaborated with staff members to create meals for large banquets.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Chef De Cuisine
Tapas papa fritas
Scottsdale/Az
06.2007 - 05.2010
- Created menus and designed corresponding recipes .
- Scheduled and supervised all kitchen employees such as dishwashers.
- Oversaw preparation
- Implemented successful cross-marketing strategies such as food and wine .
- Hired, managed and trained kitchen staff.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Created recipes and prepared advanced dishes.
- Maintained well-organized mise en place to keep work consistent.
Fontainebleau Hilton Resort
Executive chef
Miami Beach / florida
01.2005 - 02.2005
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Carried out day-day-day duties accurately and efficiently.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Worked flexible hours; night, weekend, and holiday shifts.
- Offered friendly and efficient service to customers, handled challenging situations with ease.
Education
Culinary Art
Master Chef Spain
Madrid / Spain02.2020
Conferid De La Chaine Des Rotisseurs
05.1989
Associate of Arts - Culinary Arts
Escuela De Hostelería
Bilbao01.1983
Skills
- Ingredient Selection
- Special Events and Catering
- Supply Estimates
- Employee Development
- Food Preparing, Plating and Presentation
- Disciplinary Action
- Budgeting and Cost Control
- Coordinating Kitchen Staff
- Vendor Relationships
- Customer Needs Assessments
- Staff Recruiting and Hiring
- Kitchen Operations
- Signature Dish Creation
- Cleaning and Sanitation
- Staff Supervision and Coordination
- Food Spoilage Prevention
- Portion Standards
- Kitchen Preparation
- Managing Production Logistics
- Waste Reduction
- Banquets and Catering
- Business Operations
- Restaurant Operation
- Labor and Food Cost Control
Languages
English
Spanish
Advanced (C1)
Timeline
Chef De Cuisine
Pier 115 bar&grill
09.2018 - 08.2021
Fornos of Spain
Executive chef
04.2014 - 08.2018
Head Line Chef
Aria resort & casino
05.2010 - 03.2014
Chef De Cuisine
Tapas papa fritas
06.2007 - 05.2010
Fontainebleau Hilton Resort
Executive chef
01.2005 - 02.2005
Associate of Arts - Culinary Arts
Escuela De Hostelería
Conferid De La Chaine Des Rotisseurs
Culinary Art
Master Chef Spain