Lupe Guerra
Sunnyvale
Summary
Accomplished Executive Chef with a proven track record at Compass Group Management, enhancing customer satisfaction through innovative menu development and stringent health standards. Expert in cost control and kitchen management, I lead teams to excellence with a strong work ethic and effective leadership. Achieved significant waste reduction, boosting operational efficiency.
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Executive Chef
Compass Group Management
04.2016 - Current
- 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.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Developed and implemented waste reduction program, significantly lowering operational costs.
- Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
Chef De Cuisine
Panxa Cocina
10.2015 - 03.2016
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
- Oversaw preparation of creatively-designed recipes for Panxa Cocina.
- Hired, managed, and trained kitchen staff.
- Implemented food cost and waste reduction initiatives to save money.
Jr. Sous Chef
Michael Mina Group
10.2014 - 11.2015
- Prepped daily menu items to quickly deliver upon request.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Accelerated service times by efficiently organizing mise en place during busy shifts without sacrificing the quality of the final product.
- Monitored recipe portioning to control food costs.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed close relationships with suppliers to source best ingredients.
Education
High School Diploma -
Piedmont Hills High School
San Jose, CA06-2002
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- ServSafe certification
- Team leadership
- Hiring, training, and development
- Inventory control
- Kitchen management
- Safe food handling
- Operations management
- Kitchen staff management
Certification
- Food Protection Manager Certification - ServSafe or National Restaurant Association.
Timeline
Executive Chef
Compass Group Management
04.2016 - Current
Chef De Cuisine
Panxa Cocina
10.2015 - 03.2016
Jr. Sous Chef
Michael Mina Group
10.2014 - 11.2015
- Food Protection Manager Certification - ServSafe or National Restaurant Association.
High School Diploma -
Piedmont Hills High School
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