Alfredo C. Navar
San Diego
Summary
Results-driven passionate culinary leader with 9+ years commanding hotel kitchen operations across full-service and boutique lifestyle properties directed a high-volume airport lounge program and previously led main-kitchen and banquet operations at Hard Rock Hotel San Diego and Hotel Republic San Diego. Builds and mentors high-performing culinary teams, drives seasonal, locally sourced menu innovation, and holds food and labor costs firmly to budget while delivering a consistently elevated guest experience.
Strengths include strong leadership skills, creativity in menu development, and proficiency in diverse cooking techniques.
Excel in time management, problem-solving, and communication, ensuring seamless kitchen operations and superior dining experiences.
Maintains federal, state, and local food sanitation and safety standards.
Diversely knowledgeable on all aspects of commercial kitchen operations.
Overview
2
2
Languages
1
1
Certification
10
10
years of professional experience
Work History
Executive Sous Chef
SAN Chase Sapphire Lounge (Sodexo)
San Diego
01.2026 - 09.2026
- Directed daily culinary operations across two distinct service platforms a QR- ordered menu and a seasonally rotating buffet spanning breakfast and all-day dining for an exclusive clientele of 1,400 Chase Sapphire cardholders daily, shaping menu proposals in direct partnership with chef partners, corporate culinary directors, and the Chase client team.
- Collaborated with the Chase client team to refine menu concepts, ensuring alignment with brand standards and guest preferences for a 1,400-member daily clientele.
- Analyzed guest feedback to identify menu improvement opportunities, enhancing dining satisfaction for exclusive Chase Sapphire cardholder base.
- Managed full team lifecycle scouting, interviewing, onboarding, scheduling, payroll, and ongoing training while forecasting weekly product needs with TMC.
- Developed and executed a comprehensive cross-training program for culinary staff, enhancing team versatility and reducing reliance on external resources during peak demand.
- Enhanced operational efficiency by implementing a new inventory management system, reducing stock discrepancies and optimizing ordering processes.
- Led Stewardship department's chemical stocking and ordering, partnering daily with Executive Chef on equipment, facilities, and regulatory compliance, upholding County & NSF standards and Sodexo's protocols for cleaning, sanitation, and safe food storage.
Senior Sous Chef
Hard Rock Hotel San Diego
San Diego
05.2023 - 12.2025
- Directed Banquets & Room Service kitchen operations and staff, overseeing hiring, scheduling, payroll, invoice processing, and team development while executing BEO-driven product ordering and enforcing performance standards through coaching and disciplinary action.
- Delivered flawless execution for high-volume citywide events (ASH, Comic-Con, Rodeo SD) alongside meticulously detailed VIP service, spanning plated dinners, buffets, and receptions.
- Drove menu innovation for Room Service and the 207 & FLOAT bar outlets in 2024, elevating the dining experience for hotel guests and the Gaslamp Quarter community alike.
- Drove menu innovation for Room Service and 207 & FLOAT bar outlets, enhancing dining experience for hotel guests and Gaslamp Quarter community.
- Directed Stewarding operations, managing scheduling, payroll, and chemical inventory, and collaborated daily with Executive Chef on equipment and facilities projects, ensuring full County & NSF compliance across food handling, storage, and disposal.
Sous Chef
Hotel Republic San Diego (HEI/Marriott)
San Diego
09.2020 - 12.2022
- Directed BOH operations across all outlets, from current menu execution to weekly specials and seasonal menu development.
- Developed dessert programs for amenity packages, weddings, and special events, enhancing guest experiences.
- Monitored temperature logs and critical control points, driving corrective action to mitigate risk.
- Supervised culinary and stewarding teams, coordinating weekly scheduling and new-associate training for seamless operations.
- Managed vendor purchasing through Avendra, Birchstreet, and local supplier channels.
- Managed monthly inventory counts and tracked food costs, ensuring financial discipline aligned with corporate benchmarks.
Lead Cook
Hotel Republic San Diego (HEI/Marriott)
San Diego
12.2018 - 09.2020
- Directed savory and pastry production for casual high-end dining concept, managed banquets and catering operations, and coordinated produce ordering with Purchasing department.
- Led banquet and restaurant kitchen prep at Hotel Republic San Diego, following Marriott standards.
- Supervised line cooking during breakfast, lunch, and dinner service across hotel outlets.
- Prepared menu items using hotel recipes, portion controls, and presentation guidelines.
Line Cook, Garde Manger
Grant Grill Restaurant (US Grant Hotel)
San Diego
07.2017 - 09.2018
- Owned daily prep across menu and innovated rotating amuse-bouche, desserts, and petit fours program, crafting VIP amenities (AMEX, Marriott Bonvoy, special events) to Forbes Five-Star standards.
- Prepared Grant Grill menu items following US Grant Hotel recipes and standards.
- Sautéed, grilled, and plated dishes for fine dining service.
- Coordinated kitchen prep with chefs during busy restaurant service.
Banquet Cook
US Grant Hotel San Diego (Marriott)
San Diego
07.2017 - 09.2018
- Executed high-volume banquets and catering with live cooking stations that delivered.
- Prepared banquet menu items for Marriott hotel events and catered functions.
- Followed banquet event orders for US Grant Hotel San Diego kitchen service.
- Set up mise en place for buffets, plated dinners, and receptions.
Line Cook Lead Cook, Sauté/Pasta
BICE Ristorante
San Diego
12.2016 - 06.2017
- Advanced culinary career in San Diego from Line Cook to Lead Cook on Sauté/Pasta station, delivering high-end Italian dining experience in Gaslamp Quarter.
Education
Bachelor's Degree - Culinary Arts
Culinary Art School
Tijuana, MxSkills
- Menu innovation
- Menu Engineering
- Culinary techniques
- Banquet execution
- HACCP compliance
- Food safety compliance
- Sanitation standards
- Sanitation coordination
- Food & Labor Cost Control
- Budget forecasting
- Inventory control
- Vendor management
- Kitchen management
- Staff scheduling
- Payroll administration
- Team development
- Cross functional collaboration
- Problem solving
- Attention to detail
- Conflict resolution
- Stewarding management
- Menu Engineering
Certification
- ServSafe Food Protection Manager, ANSI/CFP Accredited
- ServSafe 2022
Languages
Spanish
First Language
English
Proficient
C2
Timeline
Executive Sous Chef
SAN Chase Sapphire Lounge (Sodexo)
01.2026 - 09.2026
Senior Sous Chef
Hard Rock Hotel San Diego
05.2023 - 12.2025
Sous Chef
Hotel Republic San Diego (HEI/Marriott)
09.2020 - 12.2022
Lead Cook
Hotel Republic San Diego (HEI/Marriott)
12.2018 - 09.2020
Line Cook, Garde Manger
Grant Grill Restaurant (US Grant Hotel)
07.2017 - 09.2018
Banquet Cook
US Grant Hotel San Diego (Marriott)
07.2017 - 09.2018
Line Cook Lead Cook, Sauté/Pasta
BICE Ristorante
12.2016 - 06.2017
Bachelor's Degree - Culinary Arts
Culinary Art School