Summary
Overview
Work History
Education
Skills
Certification
Languages
Volunteer Work, Events and Media
Timeline
Generic

LUIS VALENZUELA ROBLES LINARES

Toronto,ON

Summary

Chef Instructor. Executive Chef, specializing in Latin Cuisine, including Spanish, Italian and Mexican influence.

Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Comfortable working with students of all skill levels to promote learning and boost educational success.

Overview

22
22
years of professional experience
1
1
Certification

Work History

Head Chef and Founder

Holi Taco
Toronto, Ontario
05.2024 - Current
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Made weekly employee schedules, assigned work tasks and regularly checked quality and productivity of team members.
  • Maintained detailed records of stock inventory levels in order to minimize losses due to spoilage or theft.
  • Created budgets for food costs, staffing needs, overhead expenses, and capital investments.
  • Maintained cleanliness and sanitation across foodservice, storage and preparation stations.
  • Ensured adherence to all local health department regulations regarding sanitation practices.
  • Updated the restaurant's website regularly with new menus items or promotional offers.
  • Established quality assurance protocols for food preparation processes to ensure consistency in product quality.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Developed relationships with suppliers in order to secure discounts on bulk orders of ingredients or supplies.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Produced detailed documentation to outline potential worker issues.
  • Organized monthly meetings with employees to discuss performance goals and objectives.
  • Managed payroll activities including processing time sheets and tracking employee hours worked.
  • Trained staff, facilitated staff meetings and spearheaded menu development.

Chef Technician

George Brown Collage
Toronto, Ontario
05.2024 - Current
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
  • Managed daily operations of the kitchen.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Trained kitchen workers on culinary techniques.

Culinary Founder

Latin Catering
Old Toronto, ON
04.2021 - Current
  • Focus on High performance Athletes, currently cooking Latin American base food for the Toronto Blue Jays and the MLB.
  • Developed catering menus to exceed client expectations yet meet tight budgets.
  • Placed orders for food and supplies needed for proper set up and preparation.
  • Practiced various safety methods daily to avoid food spoilage and food borne illnesses.
  • Created unique and fun catering meal options, which included seaside clambakes, pig roasts and summertime barbecues.
  • Observed safety measures and followed instructions when using kitchen equipment and heavy duty mixers.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Supervised food preparation staff to deliver high-quality results.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.

Chef Professor

George Brown Collage
Toronto , ON
01.2019 - 04.2024
  • Drove student engagement through diverse teaching methods.
  • Supported students by recommending resources for internships and cooperative employment.
  • Delivered informative lectures and used research materials to help students grasp concepts.
  • Guided and supported students in building knowledge and aptitude by encouraging respectful discussions.
  • Evaluated students' individual abilities using tests and personal interviews.
  • Used rubrics as tools to define expectations and improve students' overall learning.
  • Delivered course lectures using modern technology to enhance student comprehension. Using UDL initiatives, and programs like Nearpod to create a more inclusive learning outcome.
  • Lead the creation of two moths of educational content for the new course International Cuisine Program Postgraduate.
  • Co-create the new Mexican Course for Continued Education, January 2023.
  • Support different Chefs through the school, such as the sustainable series, open houses, and the different culinary events during the year.
  • Collaborated with professor to manage education projects from start to finish.
  • Maintained school-wide culture of respect and actively used positive behavioral interventions and supports with my peers.
  • Courses that I currently teach are the following:
  • Culinary Principles.
  • Culinary Foundations.
  • Culinary Essentials.
  • Fundamentals of Butchery
  • Foods of the World.
  • Cafe and Production Kitchen.

Executive Head Chef

Mad Mexican
Toronto, ON
08.2021 - 04.2024
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Planned kitchen staff schedules to maximize coverage and encourage collaboration.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Trained kitchen workers on culinary techniques.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
  • Optimized profits by controlling food, beverage and labor costs.
  • Resolved and investigated complaints regarding service, food quality and accommodations.
  • Directed and coordinated restaurant activities to obtain optimum customer service and strong employee development.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.

Chef Instructor at Continued Education

George Brown College
Toronto, ON
01.2019 - 01.2022
  • Set and communicated ground rules for classroom based on respect and personal responsibility.
  • Taught students to cook with appropriate techniques and specific methodology.
  • Monitored quality, presentation and quantities of plated food across the classroom.
  • Some of the courses I have thought are the following:
  • Culinary Skill 1 and 2
  • Butchery
  • Fish Cookery
  • BBQ Style Cooking
  • Sous Vide 1 and 2
  • Knife Skills

Chef Technician

George Brown College/ Chef House
Toronto, ON
10.2018 - 12.2019
  • Established and enforced standards of student performance and service to provide customers with consistent and positive experiences.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
  • Assessed student learning and growth through daily assignments.
  • Leveraged diverse instructional strategies and hands-on activities to engage students and boost understanding of the station they have been assigned.
  • Involved in efforts to develop and support student education and experience.
  • Involved in collaborative events during the year.
  • Developed and maintain a bread program, including lean, enriched and sour dough bread.

Chef/Proprietor

CARMEN COCINA ESPANOLA
Toronto , ON
01.2013 - 09.2019
  • In 2012, I became Co-Owner and Executive Chef of Carmen Cocina Espanola, offering Toronto Spanish- inspired cuisine paired with bold influence.
  • I center the philosophy of the restaurant on the Paella, the rounds will bring conviviality and community.
  • In 2013,Carmen received a nomination as one of Canada's Best New Restaurants by Enroute Magazine.
  • Some of the skill I have learnt are as follow: Systematically taste all prepared dishes, and observe color, texture and garnishes.
  • Expertly estimate staffing needs and adjust hourly schedules in accordance with demand patterns, budget and local labor laws.
  • Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues.
  • Implemented and supported company initiatives and programs.
  • Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.
  • Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
  • Quickly and courteously resolved all guest's needs.
  • Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.
  • Enforced appropriate work-flow and quality controls for food quality and temperature.
  • Prepared bakery and specialty products such as bagels, breads and pastries.
  • Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods.
  • My philosophy reflects the rich diversity of Toronto.
  • I articulates global flavours while also honouring the land, working with southern Ontario producers and farmers to seek out the finest regional ingredients.
  • Outgoing and devoted to my craft, I am also passionate about mentoring young chefs to discover their talents in the same way that he was encouraged.

TV Host

GUSTO TV, Tv Show Host
Ottawa, Ontario
01.2017 - 12.2018
  • The Latin Kitchen is an upbeat half hour of culinary favorites from Mexico, Spain and Venezuela.
  • From Baja to Barcelona, from Caracas to Catalonia, our charismatic hosts take us on a flavorful tour of some of the world's most vibrant cuisine's.
  • In their very own rustic kitchen, the charming hosts introduce us to simple techniques and exotic new ingredients sure to spice up any dinner party or weeknight meal.
  • Learn how to make traditional recipes like aromatic arepas from Venezuela, street-style Mexican carnitas and golden shrimp paella from Spain.
  • The men of The Latin Kitchen are sure to inspire you with their culinary passion, entertaining cooking techniques and irresistible dishes.

Chef de Cuisine

TORITO TAPAS BAR
Toronto, Ontario
04.2009 - 03.2013
  • I was leading one of the first Spanish Tapas Bar in Toronto, Ontario.
  • Canada.
  • I focus my philosophy on using local ingredients while maintaining a Spanish concept.
  • Consistently adhered to quality expectations and standards.
  • Delivered exceptional, friendly and fast service.
  • As a Head Chef of the restaurant I participated in event such as "The Slow Food Events" "Cross Town Kitchens" "Recipe for Change" "Food Stock" etc.

Stagista

RESTAURANTE ADOLFO
Toledo, Spain, Spain
02.2009 - 04.2009
  • Assisted one of the best restaurant in Toledo.
  • Learning different Spanish specialties, as for example paellas and curing method for charcuterie.

Chef de Cuisine

CAFE CINQUE CENTO
Toronto, Ontario
01.2008 - 01.2009
  • I became the Chef of a 40-seat restaurant.
  • Our exceptional quality was acknowledged by several newspapers and magazines based in Toronto, such as Toronto Life and the Toronto Star.

Stagista

VILLA DEL QUAR
Verona, Italy, Italy
06.2007 - 12.2007
  • Assisted in a 2 Michelin star restaurant.
  • Learning different Italian specialties, as for example fresh pasta and risotto.

Junior Sous Chef

BY MARK RESTAURANT
Toronto, Ontario
10.2006 - 05.2007
  • Actively participated in staff meetings and operated as an effective management team leader.
  • Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.
  • Worked the grill station and ensured exceptional quality within the kitchen, at all times.

BY MARK RESTAURANT
Toronto, Ontario
10.2005 - 10.2006
  • I was in charge of making all the sauces for the entire restaurant, including all the five mother sauces.

Pastry Cook

NORTH 44
Toronto, Ontario
01.2003 - 01.2006
  • Assisted closely with the Pastry Chef to help her develop new pastry dishes as well as different types of bread.

BY MARK RESTAURANT
Toronto, Ontario
10.2004 - 10.2005
  • I was the Chef de Partie of Entremetier.
  • I had to command one assistant.
  • We were responsible for all the Vegetables and Starches, served by the restaurant.

Chef De Partie

BY MARK RESTAURANT
Toronto, Ontario
10.2003 - 10.2004
  • Learned how to manage a team of several kitchen members, as I had to work closely with the Sous Chef.
  • In addition to that, I had to oversee the entire Salad station, that consisted of two sections.
  • One section was entirely made of Shellfish, such as fresh Scallops, Oysters, Lobster and several other Seafood specialties.

Commis Chef

MARGARITA'S RESTAURANT
Toronto, Ontario
02.2003 - 09.2003
  • Worked with Chef de Partie at Salad station.
  • Followed proper food handling methods and maintained correct temperature of all food products.
  • Learned how to make dressings, vinaigrette's, aioli.

Chef Technician

George Brown Collage
Toronto, Ontario
05.2024 - Current
  • Trained new students on proper cooking techniques and menu items.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Supervised food preparation staff to deliver high-quality results.
  • Developed and implemented innovative teaching methods to improve student engagement.
  • Promoted safe and clean classroom environment conducive to individualized and small group needs.
  • Built life-long learning skills and good cooking habits in students to help each prepare for a restaurant employment
  • Integrated technology into regular classroom use for student engagement and learning.
  • Mentored and motivated students to increase class participation.

Education

Post Graduate Degree in Bioneuroemocion

Universidad Iberoamericana Torreon
Torreon, Monterey. Mexico
01.2021

DIPLOMA - CULINARY MANAGEMENT

George Brown College
2013

Learn the fundamentals of cooking. I took a 2 year program. DIPLOMA : ITALIAN POST GRADUATED PROGRAM -

George Brown College
2005

Skills

  • Fundamentals in contemporary cuisine
  • Sous vide technique
  • Contemporary Sauces
  • BBQ Techniques
  • Butchering
  • Food Handler Certificate
  • High volume production capability
  • Focus on portion and cost control Well-tuned palette
  • Budget labour for back and front of House
  • Cost control
  • Inventory management
  • Management of a large restaurant
  • Food preparation techniques
  • Bilingual in English and Spanish
  • UDL Certificate
  • JHSC Certificate
  • First Aid/CPR
  • Computer Skills
  • Team Management
  • Training & Development
  • Flexible Scheduled

Certification

Smart Serve Certificate Holder

Food Handlers Certificate Holder

Universal Design Learning Certificate

JHSC Certificate

Read Seal - In progress

Languages

Bilingual (English/Spanish)

Volunteer Work, Events and Media

  • Chefs for Change
  • The Stop Community Food Center
  • Harbourfront Center Cooking Demos
  • Community Lunch with the Bagida’waad Alliance at Nawash
  • Recipe for Change
  • Whistler Cornucopia Festival, participated as a guest Chef from Ontario the lasts six years.
  • Restaurant Menu Consulting
  • CP24 Breakfast Television, several appearances on the show.
  • The Marilyn Dennis Show, several appearances on the show.
  • The Social, several appearances on the show.
  • Toronto Eats book 2016- 2017

Timeline

Head Chef and Founder

Holi Taco
05.2024 - Current

Chef Technician

George Brown Collage
05.2024 - Current

Chef Technician

George Brown Collage
05.2024 - Current

Executive Head Chef

Mad Mexican
08.2021 - 04.2024

Culinary Founder

Latin Catering
04.2021 - Current

Chef Professor

George Brown Collage
01.2019 - 04.2024

Chef Instructor at Continued Education

George Brown College
01.2019 - 01.2022

Chef Technician

George Brown College/ Chef House
10.2018 - 12.2019

TV Host

GUSTO TV, Tv Show Host
01.2017 - 12.2018

Chef/Proprietor

CARMEN COCINA ESPANOLA
01.2013 - 09.2019

Chef de Cuisine

TORITO TAPAS BAR
04.2009 - 03.2013

Stagista

RESTAURANTE ADOLFO
02.2009 - 04.2009

Chef de Cuisine

CAFE CINQUE CENTO
01.2008 - 01.2009

Stagista

VILLA DEL QUAR
06.2007 - 12.2007

Junior Sous Chef

BY MARK RESTAURANT
10.2006 - 05.2007

BY MARK RESTAURANT
10.2005 - 10.2006

BY MARK RESTAURANT
10.2004 - 10.2005

Chef De Partie

BY MARK RESTAURANT
10.2003 - 10.2004

Commis Chef

MARGARITA'S RESTAURANT
02.2003 - 09.2003

Pastry Cook

NORTH 44
01.2003 - 01.2006

Post Graduate Degree in Bioneuroemocion

Universidad Iberoamericana Torreon

DIPLOMA - CULINARY MANAGEMENT

George Brown College

Learn the fundamentals of cooking. I took a 2 year program. DIPLOMA : ITALIAN POST GRADUATED PROGRAM -

George Brown College

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