Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Carlos I. Freire

Lawndale

Summary

Experienced and dedicated chef with over 10 years of progressive experience in high-volume, fine-dining, and Michelin-starred kitchens. Proven ability to lead culinary teams, develop menus, manage inventory and ordering, and uphold exceptional standards of quality and execution. Passionate about team development, kitchen efficiency, and culinary innovation.

Overview

11
11
years of professional experience

Work History

Sous Chef

Rare Society
Solana Beach
06.2024 - 03.2025
  • Led execution at one of Solana's busiest steakhouses; worked the wood-fired grill and plating pass, ensuring premium quality standards.
  • Managed 80% of daily prep in coordination with the Head Chef.
  • Oversaw inventory control, ordering, and food cost management.

Sous Chef

Oceana at Catamaran Resort Hotel & Spa
San Diego
10.2021 - 05.2024
  • Directed culinary operations for multiple outlets, including the café, room service, pool bar, and fine-dining restaurant.
  • Handled administrative responsibilities: scheduling, ordering, and inventory.
  • Contributed to seasonal and special event menu development.
  • Trained staff on safety protocols and culinary techniques through workshops and food shows.

Culinary Consultant

Civico by the Park
San Diego
02.2021 - 10.2021
  • Re-trained kitchen staff in traditional Italian techniques, including pasta and dough preparation.
  • Implemented structured prep systems, recipe guides, and order matrices.
  • Elevated food presentation and flavor profiles.

Sous Chef

Soda & Swine - UCSD
San Diego
08.2019 - 03.2020
  • Operated all kitchen functions in a high-demand campus restaurant.
  • Supported all facets of operations including prep, line, expo, and cleaning.
  • Managed catering events for student groups and university staff.

Chef de Partie / Line Lead

North Italia
Los Angeles & San Diego
05.2017 - 08.2019
  • Led team through training, recipe adherence, and high-volume execution.
  • Supported two location transitions, including a new restaurant opening.
  • Focused on leadership, expediting, and team communication under pressure.

Sous Chef

Playa Provisions / Da Kikokiko
Playa del Rey
03.2016 - 05.2017
  • Collaborated with Executive Chef for two distinct seafood concepts.
  • Optimized ingredient use between venues and created private dining experiences.

Junior Sous Chef

Melisse
Santa Monica
09.2014 - 04.2016
  • Contributed to Michelin-star-level service through precise execution and plating.
  • Worked closely with expo and runners to ensure excellence and consistency.

Education

Diploma - Culinary Arts

California School of Culinary Arts (Le Cordon Bleu)
01.2009

Attended -

El Camino College
01.2008

Diploma -

Redondo Union High School
01.2006

Skills

  • Culinary techniques and food presentation
  • Menu development and planning
  • Inventory control and management
  • Cost management strategies
  • Team leadership and training
  • Operational efficiency and motivation
  • Seafood preparation and operations
  • Supply ordering and logistics
  • Problem-solving skills
  • Collaboration and teamwork
  • Professionalism in service
  • Food storage practices
  • Order delivery methods
  • Multitasking abilities
  • Food preparation methods
  • Effective communication skills

Languages

English
Native/ Bilingual
Spanish
Native/ Bilingual

Timeline

Sous Chef

Rare Society
06.2024 - 03.2025

Sous Chef

Oceana at Catamaran Resort Hotel & Spa
10.2021 - 05.2024

Culinary Consultant

Civico by the Park
02.2021 - 10.2021

Sous Chef

Soda & Swine - UCSD
08.2019 - 03.2020

Chef de Partie / Line Lead

North Italia
05.2017 - 08.2019

Sous Chef

Playa Provisions / Da Kikokiko
03.2016 - 05.2017

Junior Sous Chef

Melisse
09.2014 - 04.2016

Diploma - Culinary Arts

California School of Culinary Arts (Le Cordon Bleu)

Attended -

El Camino College

Diploma -

Redondo Union High School

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Carlos I. Freire