Jose Luis Jurado
Thornton
Summary
Seeking an Executive Chef position with a company that will allow me to grow as a professional and as an individual while enhancing my abilities to manage personnel and business; while providing delicious food.
Accomplished and energetic cook with a solid history of achievement in the hotel industry and restaurant business. Motivated leader with strong organizational and prioritization abilities.
Experienced Food Service Manager with a proven ability to manage all facets of food service operations. Proficient in staff supervision, inventory management, and budget control to optimize efficiency and profitability. Skilled in upholding stringent standards of food quality, safety, and customer satisfaction. Adept leader capable of inspiring and guiding teams to hit goals.
Efficient and results-driven Food Service Manager with background in managing fast-paced dining establishments. Skilled in team leadership, operational management, and customer service enhancement. Demonstrated ability to improve workflow and streamline operations for increased efficiency. Impact made in previous roles includes elevating guest satisfaction through strategic service improvements and fostering a positive work environment for staff.
Resourceful Director of Food and Beverage known for high productivity and efficiency in task completion. Specialize in menu development, inventory management, and customer service excellence. Excel in leadership, communication, and problem-solving to enhance team performance and guest satisfaction.
Professional with winning attitude and desire to deliver exceptional dining experience. Focused on setting high expectations and raising service standards. Keen to expand customer base through careful oversight and novel promotional methods.
Efficient and productive professional in the food service management field, skilled at completing tasks with speed and accuracy. Possess strong capabilities in inventory management, staff training, and customer service excellence. Excel in leadership, communication, and problem-solving, ensuring smooth operation of food service establishments.
History of successfully transforming food service operations through performance improvements and cost reductions to maximize service and profits. Forward-thinking leader with analytical and critical thinking skills to solve all types of routine and complex business problems. many years dedicated to food service.
Experienced Food Service Manager with a proven track record of overseeing and optimizing food service operations. Proficient in managing staff, inventory, and budgets to ensure efficient and profitable operations. Skilled in maintaining high standards of food quality, safety, and customer service.
Overview
22
22
years of professional experience
Work History
Director of Food and Beverage
Embassy Suites
Denver
02.2023 - Current
- Coordinated with vendors to ensure quality products at competitive prices.
- Monitored inventory levels of supplies needed for daily operations.
- Managed ordering process including placing orders from vendors, tracking deliveries.
- Inspected dining and serving areas for cleanliness and proper setup.
- Oversaw food preparation, production and presentation according to quality standards.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Explained goals and expectations required of trainees.
- Coached staff on strategies to enhance performance and improve customer relations.
- Responded promptly to customer inquiries or complaints regarding food quality or service issues.
- Evaluated existing food and beverage programs to identify areas of improvement and implement changes.
- Reviewed profit and loss statements regularly to assess financial performance of the restaurant.
- Supervised the selection, training, development, and evaluation of staff members.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
- Collaborated with server trainees to promptly resolve potential customer concerns.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
- Developed and managed departmental budget, revenue goals, and cost controls.
- Organized monthly staff trainings focused on topics such as proper sanitation techniques, food safety protocols.
- Added new menu options by consulting with talented chef to develop new recipes based on local, seasonal ingredients.
- Ensured compliance with health codes and safety regulations in the kitchen and dining areas.
- Collaborated with chefs on menu creation including pricing strategies for dishes.
- Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
- Executed hands-on preventive maintenance and repairs to keep equipment functional.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Managed food service sales, costs and budget administration to keep operations in line with financial targets.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Trained new employees to perform duties.
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Analyzed industry trends in order to stay current on new developments related to food and beverage operations.
- Resolved problems or concerns to satisfaction of involved parties.
- Followed proper food receiving, storage and preparation techniques to maintain ingredient and dish quality.
- Created innovative ideas for menu items based on seasonal ingredients and customer preferences.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Distributed food to service staff for prompt delivery to customers.
- Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
- Planned weekly work schedules based on forecasted business needs while ensuring labor costs were kept within budget.
- Conducted regular meetings with team members to discuss menus, service standards, special events, promotions, customer feedback, and other topics.
- Delegated work to staff, setting priorities and goals.
- Maintained efficient operations by delegating tasks to team members according to their skillsets.
- Assisted staff by serving food and beverages or bussing tables.
- Improved presentation and sales approaches to increase revenue.
- Produced detailed documentation to outline potential worker issues.
- Analyzed customer feedback surveys to determine areas of growth or improvement within the restaurant.
- Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
- Exceeded customer satisfaction by finding creative solutions to problems.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Operated a variety of machinery and tools safely and efficiently.
- Collaborated closely with team members to achieve project objectives and meet deadlines.
- Achieved cost-savings by developing functional solutions to problems.
- Approached customers and engaged in conversation through use of effective interpersonal and people skills.
- Updated and maintained databases with current information.
- Conducted routine maintenance and repairs on mechanical systems and industrial equipment.
Executive Chef
Hilton Garden Inn
Ft. Lauderdale
11.2017 - Current
- Monitor preparation methods, portion sizes, garnishing, and presentation of food.
- Investigate and resolve complaints regarding food quality, restaurant service, or hotel accommodations.
- Coordinate assignments and schedules of kitchen staff.
- Conduct interviews and evaluations for new hires.
- Schedule and receive food and beverage deliveries.
- Maintain food and equipment inventories records.
- Keep up to date food standards and licenses.
- Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
- Schedule use of facilities or catering services for events such as banquets or receptions and negotiate details of arrangements with clients.
- Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
Sous Chef
Hilton Garden Inn
Ft. Lauderdale
08.2008 - 11.2017
- Cook and garnish American gourmet style meals such as herb crust salmon with lemon Dijon sauce.
- Maintain cleanliness of food preparation equipment and work areas.
- Restock kitchen supplies.
- Rotate food in accordance with FIFO (first in first out).
- Stamp the time and date on food in coolers.
- Perform food preparation tasks.
- Check the quantity and quality of received products.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Banquet Chef
Slice Events LLC.
Weston
12.2015 - 01.2017
- Conduct training programs for new hires.
- Ensure quality and taste of cooked food.
- Order and purchase equipment and supplies.
- Review work procedures and operational problems to determine ways to improve service, performance, and safety.
- Estimate food, liquor, wine, and other beverage consumption to anticipate purchases.
- Create specialty dishes and develop recipes to be used in dining facilities.
- Arrange for equipment maintenance and repairs.
- Coordinate services such as waste removal and pest control.
- Track number, type, and cost of items sold and determine profitability.
- Review menus and recipes for labor and overhead costs.
- Assign prices to menu items.
- Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
- Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
- Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
- Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities.
Manager/ Cook
Bacci’s New York Restaurant
Pembroke Pines
10.2003 - 07.2013
- Check the quantity and quality of received products.
- Determine how food should be presented and create decorative food displays.
- Supervise cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
- Prepare and cook Italian style food on a regular basis and for special events.
- Perform payroll and timekeeping duties.
- Use Micros software and Excel.
- Answer telephones and give information to callers, take messages, or transfer calls to appropriate individuals.
- Create, maintain, and enter information into databases.
- Set up and manage paper and electronic filing systems.
- Greet visitors or callers and handle their inquiries or direct them to the appropriate persons according to their needs.
- Complete forms in accordance with company procedures.
- Maintain scheduling event calendars.
- Schedule and confirm appointments for clients, customers, or supervisors.
- Make copies of correspondence or other printed material.
- Operate electronic mail systems and coordinate the flow of information, internally or with other organizations.
- Coordinate conferences, meetings, or special events, such as luncheons or graduation ceremonies.
- Open, read, route, and distribute incoming mail or other materials and answer routine letters.
- Establish work procedures or schedules and keep track of the daily work of clerical staff.
- Manage projects or contribute to committee or team work.
- Mail newsletters, promotional material, or other information.
- Order and dispense supplies.
- Learn to operate new office technologies as they are developed and implemented.
- Supervise other clerical staff and provide training and orientation to new staff.
- Train and assist staff with computer usage.
- Count money and make bank deposits.
- Coordinate assignments of staff to ensure economical use of food and appropriate time management.
- Maintain food and equipment inventories records.
Education
High School Diploma - Computer science
Colegio Centenario
Guayaquil, Guayas01.2000
Skills
- Sanitation practices monitoring
- Customer service
- Food production coordination
- Time management
- Staff training
- Judgment
- Decision-making
- Administration
- Management
- Writing
- Learning strategies
- Quality control analysis
- Computers and electronics
- Equipment selection
- Operation and control
- Equipment maintenance
- Personnel management
- Human resources
- Health regulations compliance
- Food preparation methods monitoring
- Portion size monitoring
- Garnishing
- Food presentation
- Inventory management
- Food safety
- Menu development
- Vendor negotiation
- Quality control
- Budget management
- Process improvement
- Team leadership
- Event planning
- Health compliance
- Problem solving
- Conflict resolution
- Employee supervision
- Safe food handling
- Beverage management
Timeline
Director of Food and Beverage
Embassy Suites
02.2023 - Current
Executive Chef
Hilton Garden Inn
11.2017 - Current
Banquet Chef
Slice Events LLC.
12.2015 - 01.2017
Sous Chef
Hilton Garden Inn
08.2008 - 11.2017
Manager/ Cook
Bacci’s New York Restaurant
10.2003 - 07.2013
High School Diploma - Computer science
Colegio Centenario