Juan Vasquez

Executive Chef

Location 15h@2xLos Angeles, CA

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Work Experience
  • Executive Chef

    May. 2014 to Aug. 2016 (2 years and 3 months)

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    Role & Tasks:

    • 3.5 Million Dollar Retail Account
    • Certified hospital for 400 patient in stay/ Ortho, Pediatrics, Surgical, Telemetry, ICU....
    • Patient and Retail Menu Development and pricing/ Recipe Adherence/Purchasing compliance with approved vendors through company programs
    • fundamentals of patient diets and proper food consistencies
    • Event Planning and coordination for catering functions
    • Weekly Inventories/ Food Costs/ Labor cost Management
    • HAACP Training, Monthly In-Services
    • New Employees/Employee Training and Development
    • Guests and Client relations, Joint Commission, Eco-sure audits
    • Doctors Dining, Retail, Patient services
    • Nutritional analysis for menus
    • Constant cleanliness and organization
    • One on One interaction with patients
    • Volunteer Walkathons to show awareness/ Walk for Diabetes, Heart association, Walk for Cancer

    Awards:
    Employee recognition for outstanding service
  • Executive Chef

    CBS Studios
    Oct. 2013 to Mar. 2014 (5 months)

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    Role & Tasks:

    • Retail Menu Development and pricing/ Recipe Adherence/Purchasing compliance with approved vendors
    • Event Planning and coordination
    • Catering Events and food production for TV shows and Executives/Concessions
    • Weekly Inventories/ Food Costs/ Labor Management
    • HAACP Training, Implementation and Development
    • Interview and hire new Employees/Employee Training and Development
    • Building guests and Client relations

  • Executive Sous Chef

    Girasol RestaurantLos Angeles, CA, US
    Jun. 2013 to Oct. 2013 (4 months)

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    Role & Tasks:

    • Restaurant Opening
    • Oversee Culinary efforts involving Preparation of distinctive cuisine for upscale fine dining establishment with $125k in monthly sales
    • Collaborate with Executive Chef on new menu items
    • Fine Dining Establishment
    • Farmers Market/ farm to table Cuisine
    • Inventory Control and Purchasing
    • Employee Scheduling and Development
    • Sourcing the best and local seasonal ingredients/ Farmers Market/ Local Vendors
    • Monitor Kitchen equipment and sanitation/ quality Control
    • Resolving employee issues and queries

  • Executive Chef

    Apr. 2009 to Mar. 2013 (3 years and 11 months)

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    Role & Tasks:

    • High volume dining commons serving 3000 students daily
    • Menu Development and forecasting/ Recipe Adherence/Purchasing compliance with approved vendors
    • Strong people management and culinary leadership skill
    • Personnel development and training
    • Supervised/Managed kitchen crew of 90+ cooks
    • Exceptional level of execution and organization
    • Food costs/ Budgets/ Expenses/ Labor/ Contribution Margins
    • District Food Champion
    • Special Events/cooking demonstrations
    • Ability to manage a diverse environment with focus on client and guest service
    • Sustainable cuisine
    • Union house environment/ Annual employee evaluations

    Awards:
    Awards, Medals, Certifications
Education
  • Culinary Science
    Jan. 2002 to Jul. 2005

    See Details

    Bachelors Degree • GPA: 3.0

    Summary

    Culinary Arts
    Restaurant Development
    Cost Controls

    Awards
    Medals, Awards, Certifications
Skills

Advanced Knife Handling

Molecular gastronomy

Charcuterie

Off-site Event Management

Cheese course

On-site Special Events

Chopping

Ordering / Purchasing

Commissary

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Pasta Cooking

Dressings

Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Equipment Maintenance

Portioning

Expediting

Purveyor/Local Farmer Relationships

Family Meal

Receiving/Organizing

Fish Cookery

Sauce Development

Fish butchery

Saute

Food / Beverage Pairing

Scheduling

Food Budgeting

Servesafe Certified

Food Cost Optimization

Show Piece Work

Food Handlers Certificate

Food Safety Knowledge

Sous-vide

Food Styling

Staff education / motivation

Frying

Ticket Management

Up to 100 covers a night

Grilling

Up to 200 covers a night

Inventory

Up to 300 covers a night

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Vegan / Vegetarian Cooking

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Wok Skills

Menu development

Wood Fire Cooking

Certifications & Courses
Interests
Farm to Table, Foraging, Fishing, Gardening, Music, Poker, Food, Fine Arts
Languages
Spanish Fluent
English Fluent
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