Carlos Mata
Denver
Summary
I Began my culinary journey in 2011, right after high school, at a contemporary American restaurant. I quickly advanced through various ranks and workstations, absorbing every lesson and growing rapidly as a line cook and chef. I did an apprenticeship in early to mid 20's under the guide of Carlos Gaytan for 6 months in Chicago Illionis at his restruant named Mexique. I developed valuable skills through hands on experience and learning from talented chef's. Who have guided me throughout my career. for the past 5 years i have served as executive sous chef, owner/Head chef and kitchen manger, continuing to refine my craft and lead with passion.
References Matt Young Executive sous chef: (303)704-1790
Eric Avery Co Owner SNS (801)706-9947
Overview
14
14
years of professional experience
Work History
Executive Sous Chef
Xiquita Restaurant & Bar
09.2025 - Current
- Oversaw daily kitchen operations, ensuring high standards of food quality and presentation.
- Developed seasonal menus, incorporating local ingredients to enhance culinary offerings.
- Trained and mentored junior kitchen staff, fostering skill development and teamwork.
- Implemented cost-control measures to optimize inventory management and minimize waste.
- Maintained compliance with health and safety regulations, promoting a safe work environment.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
Kitchen Manager
Guard & Grace
11.2024 - 08.2025
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
Owner/Executive Head Chef
Slider's N' Stuff
01.2022 - 02.2023
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
- Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
- Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.
Private Chef
Myself
01.2022 - 11.2022
- Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
- Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
- Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
- Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.
Executive Chef
Bonnie & Clyde's
01.2021 - 01.2022
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Jr Sous Chef
Hidden Valley Country Club
09.2019 - 12.2020
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Planned and directed high-volume food preparation in fast-paced environment.
Sous Chef
Lake Effect
01.2017 - 12.2018
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Lead Line Cook
Frida Bistro/Mexique
01.2015 - 09.2016
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
Lead Line Cook
Bambara at the Hotel Manaco
02.2013 - 09.2015
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
Line Cook
The New Yorker
01.2012 - 02.2013
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Education
High School Diploma - Culinary Arts
Apprenticeship At Mexique
Chicago, IL02-2016
Skills
- Multitasking and organization
- Customer service
- Food safety
- Inventory management
- Staff supervision
- Staff training and development
- Kitchen management
- Inventory control
- Waste reduction
- Food preparation
Timeline
Executive Sous Chef
Xiquita Restaurant & Bar
09.2025 - Current
Kitchen Manager
Guard & Grace
11.2024 - 08.2025
Owner/Executive Head Chef
Slider's N' Stuff
01.2022 - 02.2023
Private Chef
Myself
01.2022 - 11.2022
Executive Chef
Bonnie & Clyde's
01.2021 - 01.2022
Jr Sous Chef
Hidden Valley Country Club
09.2019 - 12.2020
Sous Chef
Lake Effect
01.2017 - 12.2018
Lead Line Cook
Frida Bistro/Mexique
01.2015 - 09.2016
Lead Line Cook
Bambara at the Hotel Manaco
02.2013 - 09.2015
Line Cook
The New Yorker
01.2012 - 02.2013
High School Diploma - Culinary Arts
Apprenticeship At Mexique