Luis Ángel Cruz Tirado
Vancouver,Canada
Summary
Experienced culinary and restaurant operations professional with over 10 years in the food and beverage industry across Mexico and Canada. Proven track record as a Head Chef, General Manager, and Senior Sous Chef, with a strong ability to lead teams, manage kitchen operations, ensure high food quality, and deliver outstanding customer service. Holds a Canadian-recognized two-year diploma in Food and Beverage and a one-year Co-op certificate in Customer Service. Bilingual in Spanish and English (intermediate-high conversational).
Overview
10
10
years of professional experience
Work History
Senior Sous Chef
Bodega on Main
Vancouver, BC
09.2021 - Current
- Started as Line Cook (September 2021 – November 2022), handling prep and execution in a high-volume Spanish kitchen.
- Promoted to Kitchen Supervisor (December 2022 – September 2023), leading line cooks, supporting prep planning, and enforcing standards.
- Since October 2023, serve as Senior Sous Chef, assisting the Executive Chef with staff supervision, quality control, scheduling, and daily operations.
- Maintain food consistency, sanitation, and health regulation compliance across all roles.
- Collaborate with front-of-house for smooth service and guest satisfaction.
- Train and mentor junior kitchen staff, fostering a productive team environment.
- Previous roles: Line Cook, Kitchen Supervisor
- Supported Executive Chef in managing staff and dailyoperations.
- Trained and supervised teams of up to 10 kitchen staff.
- Developed and enforced prep schedules and food safetyprotocols.
- Reduced waste and improved kitchen efciency throughprocess optimization.
Head Chef & General Manager
Mariscos El Chino
Tarimoro, Gto., México
07.2015 - 05.2019
- Directed kitchen and front-of-house operations in a busy seafood restaurant.
- Oversaw menu design, staff hiring/training, purchasing, and supplier negotiations.
- Ensured food quality, customer satisfaction, and budget management.
- Maintained hygiene and safety standards per national health regulations.
- Built a strong loyal client base through excellent service and food quality.
- Directed kitchen and front-of-house operations for a busyseafood restaurant.Managed staff hiring, onboarding, and daily supervision.
- Controlled inventory, purchasing, and supplier relations.
- Developed and maintained strong customer basethrough service excellence.
- Implemented procedures that improved cost efciencyand service speed.
Education
Customer Service Specialist – Co-op Program - undefined
Vancouver, BC01.2021
Especialidad en Alimentos y Bebidas - undefined
Instituto Gastronómico Ragú
01.2019
Skills
- Restaurant and kitchen operations
- Staff supervision and leadership
- Menu development and quality control
- Inventory and cost management
- Customer service and guest satisfaction
- POS systems and daily cash reconciliation
- Fluent in Spanish, intermediate-high English
- Food safety and sanitation compliance
Languages
Spanish
Native or Bilingual
English
Professional Working
Timeline
Senior Sous Chef
Bodega on Main
09.2021 - Current
Head Chef & General Manager
Mariscos El Chino
07.2015 - 05.2019
Customer Service Specialist – Co-op Program - undefined
Especialidad en Alimentos y Bebidas - undefined
Instituto Gastronómico Ragú