Francois Ivan Dominguez
Windsor,ON
Summary
Head Chef with background in various culinary styles, including Mexican, french and Italian cuisine. Strengths include menu development, staff management, and kitchen operations. Known for creative flair and high standards in food presentation. Previous work has led to increased customer satisfaction rates and repeat business.
Overview
31
31
years of professional experience
Work History
Head Chef
factory house
Windsor, Ontario
01.2023 - 01.2025
- Trained and supervised line cooks to develop new skills and improve team performance.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Head Chef
Spago trattoria
Windsor, Ontario
07.2021 - 10.2022
- Trained and supervised line cooks to develop new skills and improve team performance.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Trained kitchen workers on culinary techniques.
Owner, Line Cook, Prep, Bartender.
Palenque fresh Mexican Cuisine
Windsor, Ontario
01.2011 - 12.2020
- Coordinated and directed activities of businesses or departments concerning production, pricing and sales.
- Set pricing structures according to market analytics and emerging trends.
- Prepared staff work schedules and assigned team members to specific duties.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
Line Cook
Nero's Steak House at Caesar's Casino
Windsor, Ontario
04.2006 - 12.2010
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Ensured that all dishes were prepared according to recipe specifications.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
Sous Chef
Koolini's italian Eatery
Windsor, Ontario
03.2002 - 04.2006
- Organized and labeled stock of ingredients to maintain needed inventory levels.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Cooked multiple orders simultaneously during busy periods.
- Supervised cooks and other kitchen personnel during meal services.
Kitchen Coordinator
Maggiano's Little Italy
Denver, Colorado
11.2000 - 02.2002
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Conducted monthly inventories of kitchen supplies, equipment, and perishables.
- Oversaw meal preparation and monitored food handling to encourage safety.
Sous Chef
Sodexho Marriot at Cedar sinai Medical Center
Beverly Hill, California
01.1997 - 11.2000
- Trained kitchen workers on culinary techniques.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Supervised cooks and other kitchen personnel during meal services.
Line Cook, Banquet Chef
Hillcrest Cuntry Club
Los Angeles, California
03.1994 - 12.1996
- Prepared variety of foods according to exact instructions and recipe specifications.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cooked multiple orders simultaneously during busy periods.
Education
Diploma - Culinary School
Abram Friedman Occupational Center
Los Angeles, California05-1997
High School Diploma -
Colegio Libertadores
Chiapas, Mexico07-1992
Skills
- Fine-dining expertise
- Recipe creation
- Banquets and catering
- Plating and presentation
- Ingredient selection
- Waste reduction
- Culinary expertise
- Food preparation techniques
- Team management
- Culinary techniques
- Food presentation
- Special event catering
- Food safety
- Health regulations
Languages
English
Native/ Bilingual
Spanish
Native/ Bilingual
Timeline
Head Chef
factory house
01.2023 - 01.2025
Head Chef
Spago trattoria
07.2021 - 10.2022
Owner, Line Cook, Prep, Bartender.
Palenque fresh Mexican Cuisine
01.2011 - 12.2020
Line Cook
Nero's Steak House at Caesar's Casino
04.2006 - 12.2010
Sous Chef
Koolini's italian Eatery
03.2002 - 04.2006
Kitchen Coordinator
Maggiano's Little Italy
11.2000 - 02.2002
Sous Chef
Sodexho Marriot at Cedar sinai Medical Center
01.1997 - 11.2000
Line Cook, Banquet Chef
Hillcrest Cuntry Club
03.1994 - 12.1996
Diploma - Culinary School
Abram Friedman Occupational Center
High School Diploma -
Colegio Libertadores
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