Tiago Pablo

• Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
• Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
• Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
• Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
• Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
• Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
• Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

• Contributed positively to the local community through involvement in various events or charitable organizations.
• Cultivated a positive work environment, leading to higher employee retention rates and overall job satisfaction.
• Negotiated contracts with vendors to secure favorable terms for the business.
• Increased customer satisfaction by providing high-quality services and timely communication.
• Overseeing inventory management, reducing waste and maintaining adequate stock levels to meet demand.
• Oversaw the hiring process, selecting highly skilled candidates who contributed significantly to company success.
• Implemented effective financial management practices, improving cash flow and profitability.

Created the initial concept from the food menu to the decor.

Was responsible for hiring, training and booking entertainment from the back of house to the front of house.

Created multiple menues including specials and exclusive events.

Over saw two locations as the Executive Chef and General Manager while overseeing record selling sales.

• Maximized profitability by effectively managing food costs through portion control and minimizing waste.
• Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.