Gustavo Peña
Lemon Grove
Summary
Dynamic culinary professional with extensive experience at Hotel Del Coronado, excelling in large-scale food production and effective communication. Proven ability to supervise kitchen staff, enhance culinary skills, and ensure food safety compliance. Recognized for reliability and a positive demeanor, consistently delivering exceptional dining experiences during high-pressure events.
Overview
25
25
years of professional experience
Work History
Banquet Kitchen Supervisor
Hotel Del Coronado
San Diego
09.2021 - Current
- Supervise kitchen staff on a daily basis to produce and execute the current and future BEOs.
- Train and mentor cook 2 while teaching them how to increase their culinary skills.
- Plan prep timelines and execution for multiple events including buffets, plated dinners, tastings and live action stations.
- Team coordination during high pressure events like weddings, galas, buffets and live action stations.
- Coordinate with banquet managers and event planners on the week’s BEOs.
- Monitor special dietary requests such as Vegetarian, Vegan, Halal, Kosher and allergies awareness among other requests.
- Assist Executive Banquet Chef and Banquet Chef on any VIP parties.
- Responsible for showcasing the Banquet Menu during tastings for future events.
Line Cook 2
Hotel Del Coronado
San Diego
05.2019 - 09.2021
- Daily tasks include prepping and managing my station while performing at a very high level throughout busy dinner services.
- Responsible for daily building raw bar and fish display.
- Complete fish inventory for dinner service at beginning and end of service to ensure to monitor supply levels and avoid depletion.
- Fabricate fish to order during dinner service.
- Deliver friendly and efficient service to ensure a pleasant dining experience for all guests while suggesting menu items to customers.
- Participate in large amount of teamwork and communication in order to complete successful services.
- Perform extra responsibilities as requested by the Chef, Sous Chef and/or Kitchen Manager.
Line Cook 2
Hotel del Coronado
San Diego
01.2018 - 05.2019
- Ensured food safety standards were met by tracking temperature of hot and cold food products.
- Prepared and packed menu items fresh each day in accordance with proper safe handling practices.
- Worked on every task of the kitchen line, from operating the grill, the frier and Garde manger.
- Worked well as a team member with the rest of the staff in order to ensure meals where prepared well and served within appropriate time frame in a fast pace environment.
- Performed extra responsibilities as requested by the Chef, Sous Chef and/or Kitchen Manager.
Line Cook
Rustic Root
San Diego
03.2016 - 12.2017
- Set up station in line with restaurant guidelines.
- Cleaned and maintained service station.
- Followed recipes, piece controls and presentation specifications as set by the restaurant management.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Assisted with the cleaning, hygiene, and organization of kitchen, walk-in and all storage areas.
- Restocked all items as required throughout shift.
Line Cook
Playa Grill and Margarita Bar
San Diego
01.2014 - 03.2016
- Set up station in line with restaurant guidelines.
- Cleaned and maintained service station.
- Followed recipes, piece controls and presentation specifications as set by the restaurant management.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Bartender
The Manchester Grand Hyatt
San Diego
01.2001 - 01.2009
- Welcomed customers and took their orders.
- Waited on multiple customers at the bar and throughout the bar area.
- Mixed ingredients of drinks to make preferred cocktails.
- Generated bills according to orders and operate POS for bill collection.
- Ordered and replenished supplies for the bar.
- Maintained the bar and service area in a neat, clean and organized condition.
- Checked IDs of customers to make sure they were of drinking age.
- Maintained productive relationships with customers and enhance clientele using referral base.
- Enthusiastically and appealingly described food and drink specials to guests.
Education
Associate of Arts - Culinary Management
The Culinary Schools at The Art Institute
San Diego, CA08.2018
Skills
- Culinary knife skills
- Engaging personality
- Large-scale food production
- Customer conflict resolution
- Effective communication
- Food supply management
- Positive demeanor
- Reliability and dependability
- Food safety compliance
References
Upon Request.
Languages
Spanish
Professional
Accomplishments
Employee of the Month Nominee and Winner.
Timeline
Banquet Kitchen Supervisor
Hotel Del Coronado
09.2021 - Current
Line Cook 2
Hotel Del Coronado
05.2019 - 09.2021
Line Cook 2
Hotel del Coronado
01.2018 - 05.2019
Line Cook
Rustic Root
03.2016 - 12.2017
Line Cook
Playa Grill and Margarita Bar
01.2014 - 03.2016
Bartender
The Manchester Grand Hyatt
01.2001 - 01.2009
Associate of Arts - Culinary Management
The Culinary Schools at The Art Institute