Leopoldo Quiroz
San Diego
Summary
Detail-oriented culinary professional with exceptional communication and project management skills. Proven ability to handle multiple tasks effectively and efficiently in fast-paced environments. Recognized for taking proactive approach to identifying and addressing issues, with focus on optimizing processes and supporting team objectives.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Sous Chef
Marriott Marquis San Diego
04.2016 - Current
- Directed daily operations of 25-40 associates across multiple outlets, including three Assistant Sous chefs, fostering a motivating environment to enhance productivity and employee satisfaction .
- Successfully reestablished operation across 5 diverse food outlets, implementing updates menus, training protocols, and safety measures to adapt to post-pandemic challenges while maintaining high quality standards.
- Led the reorganization of recruitment efforts and spearheaded outreach initiatives to attract and onboard new talent, ensuring staffing needs were met efficiently.
- Contributed to a record $20 million in annual food outlet sales.
- Consistently exceeded goals by achieving a 17.9% food cost (vs 19.6% target),improving Associate engagement by 20%, and raising guest satisfaction to 60% (vs 54.7% goal).
Kitchen Supervisor
Sirena Cocina Latina
02.2015 - 04.2016
- Trained new team members on kitchen procedures, safety protocols, and company standards.
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers.
- Supervised line cooks to monitor food safety and order accuracy.
- Designed high-quality menu items using in-season ingredients.
Kitchen Supervisor
IL Fornaio America Corp.
10.2014 - 11.2015
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Packaged, arranged and labeled ingredient stock, storing at established temperatures
- Oversaw inventory and restocked ingredients following First-In First out (FIFO) method to minimize spoilage
- Trained and assisted new kitchen staff members
- Uphold optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols
- Communicated with management on food inventory stock to request order placement
Line Cook
Javier Plascencia's Romesco Mexiterranean Bistro
08.2013 - 10.2014
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines
- Uphold optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
- Prepared food items such as meats, poultry and fish for frying purposes
Education
Bachelor of Arts - Culinary Arts And Hospitality
Culinary Art School
Tijuana, MX06.2013
Skills
- Team leadership
- High-volume fine dining
- Food plating and presentation
- Mentoring and coaching
- Food production management
- Adaptability
- Problem-solving
- Efficient precision
Certification
- Servsafe certification
- Certified Chef, Rational USA
Accomplishments
- Regional winner of Marriott’s Masters of the Craft 2019.
- Regional Marriott Excellence Award 'Supervisor of the Year' 2019.
Languages
English
Spanish
Timeline
Sous Chef
Marriott Marquis San Diego
04.2016 - Current
Kitchen Supervisor
Sirena Cocina Latina
02.2015 - 04.2016
Kitchen Supervisor
IL Fornaio America Corp.
10.2014 - 11.2015
Line Cook
Javier Plascencia's Romesco Mexiterranean Bistro
08.2013 - 10.2014
- Servsafe certification
- Certified Chef, Rational USA
Bachelor of Arts - Culinary Arts And Hospitality
Culinary Art School
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