Summary
Overview
Work History
Skills
Languages
Timeline
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HECTOR DONGU PINEDA

Rocky Mountain House,AB

Summary

15 Years of experience in the hotel and restaurant industry, with advanced skills in food and beverage management. I am an adaptable leader, capable of working under pressure and as part of a team. I have held key positions in recipe development, standardization, and costing, specializing in Mexican, regional, and contemporary cuisine. My experience in major cities around the world has allowed me to integrate Mexican flavors and techniques, making unique use of local ingredients. This has led me to develop a creative and passionate approach to gastronomy.

Overview

11
11
years of professional experience

Work History

Consulting Chef

BRAHM FOOD
08.2022 - Current
  • As a consulting chef I am responsible for food preparation and distribution, leading the kitchen team to ensure that each dish is prepared to the highest quality standards.
  • My role also involved creating and standardizing recipes, menu design, and overseeing ingredient procurement to ensure product freshness and quality. Worked closely with operations managers and restaurant owners to improve service and overall customer experience. My experience allowed me to apply my knowledge of Mexican cuisine to create authentic and delicious dishes that pleased diners. I learned the importance of teamwork and leading by example to achieve the best results.

Consulting Chef

CHICHA LEWISHAM
10.2020 - 07.2022
  • As a consulting chef in Europe, I achieved significant accomplishments in terms of market acceptance and positioning, particularly through the opening of a Mexican-Peruvian fusion restaurant and a taqueria specializing in street food from Mexico City.
  • As a consulting chef, I led the kitchen team in both establishments, ensuring that each dish was prepared to the highest standards of quality and presentation. Additionally, I developed and standardized recipes, designed menus, and supervised ingredient procurement to guarantee freshness and product quality.
  • The Mexican-Peruvian fusion restaurant was a great success, receiving praise from the Latin community and local customers. The taqueria quickly became a popular spot for Mexican food enthusiasts seeking authentic experiences. My role as a consulting chef allowed me to apply my culinary skills and leadership abilities in a business setting, teaching me the importance of working with a strong team to achieve common goals.

EXECUTIVE CHEF

Liverpool
04.2019 - 09.2020
  • Responsible for profit and loss statement, inventory control, billing, SAP management, personnel management (130 employees), BW or BI production implementation, office software proficiency, sales strategy, vendor relations, budget analysis, cost management, warehouse management, FIFO method. Administrative activities include customer service, operation supervision, conflict resolution, productivity modeling, sales comparison, proactive leadership, ERP systems, KPIs, multi-unit management, turnover, ROL, sales, retail.
  • Maintained a continuous learning spirit to stay updated on menu changes, providing customers with up-to-date and accurate information, answering questions, and assisting in selecting optimal food options based on individual preferences.
  • Led a team of 130 employees, overseeing hiring, training, and professional development. Maintained control over monthly management, including key operational indicators, profitability, staff expenses, and administrative costs.
  • Meticulously managed inventory, ensuring organized and adequately stocked shelves by closely monitoring product entries and withdrawals.

MANAGER OF FOOD SERVICE

City Market
07.2018 - 04.2019
  • In charge of the food services department. Responsibilities included sales control, purchasing, internal and external transfers, Distinctive H compliance, personnel management, supplier purchasing, waste control, and presentation and arrangement of display areas. Strict adherence to standardized recipes. Achieved a 42% increase in sales with a net profit of 68%. Skilled in learning the preparation of all menus and numerous off-menu beverages to cater to all customers' materials to suppliers for replacements or refunds.

COOKING INSTRUCTOR

PREHISPANIA
01.2017 - 09.2020
  • Championed sustainable cooking practices emphasizing waste reduction strategies such as using leftovers creatively.
  • Evaluated student progress through regular assessments, identifying areas for improvement and adjusting instruction accordingly.
  • Consistently received favorable evaluations from students, reflecting the high quality of instruction and positive learning environment provided.
  • Developed customized lesson plans tailored to individual skill levels, ensuring optimal progress for each participant.

SUB CHEF

AZULY ORO
09.2015 - 12.2016
  • Followed recipes and presentation guidelines to assemble high-quality [Type] fare.
  • Managed daily food preparation tasks, consistently delivering high-quality meals under tight deadlines.
  • Consistently met dietary restrictions of guests by offering tailored meal options without compromising taste or quality.
  • Ensured strict adherence to food safety regulations through proper storage techniques and sanitation practices.

Cook Shift Leader

GATIKA RESTAURANT
10.2014 - 08.2015
  • Maintained a clean and organized workspace, adhering to health department standards for safety and sanitation.
  • Demonstrated exceptional multitasking abilities by overseeing multiple cooking stations simultaneously while maintaining quality control standards.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Successfully managed inventory and reduced waste by carefully monitoring food usage and rotating stock.

Cook

Hard Rock Cafe
07.2013 - 10.2014
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.

Skills

Versatile and capable of multitasking

High stress tolerance and good time management
Skills

Passion for both traditional and
Modern cuisine Strong leadership Skills and
Solid personnel management abilities

Highlevel of creativity and innovation

Perfectionist with high standards of
Excellence

  • Safety standards
  • Nutritional knowledge
  • Allergen awareness
  • Menu development
  • Food Cost Analysis
  • Recipe creation
  • Food Trend Awareness

Languages

English
Elementary

Timeline

Consulting Chef

BRAHM FOOD
08.2022 - Current

Consulting Chef

CHICHA LEWISHAM
10.2020 - 07.2022

EXECUTIVE CHEF

Liverpool
04.2019 - 09.2020

MANAGER OF FOOD SERVICE

City Market
07.2018 - 04.2019

COOKING INSTRUCTOR

PREHISPANIA
01.2017 - 09.2020

SUB CHEF

AZULY ORO
09.2015 - 12.2016

Cook Shift Leader

GATIKA RESTAURANT
10.2014 - 08.2015

Cook

Hard Rock Cafe
07.2013 - 10.2014

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HECTOR DONGU PINEDA