Arturo Hernandez

• Multi-Unit oversight
• Oversee culinary operations across 5 restaurant locations within Parlor Hospitality Group
• Lead a team of 18 chefs
• Maintain consistent culinary standards, execution, and accountability across all sites

• Oversee daily kitchen functions
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Coordinated employee schedules and developed staff teams to boost productivity.

• Daily operations
• Inventory and purchasing
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Managed staff schedules and maintained adequate coverage for all shifts.

• Kitchen Workflow

• Inventory Control

• Staff Scheduling

• Health, Safety & Sanitation Compliance

• Checked and tested foods to verify quality and temperature.

• Day-to-Day Operational Oversight

• Stock Management and Vendor Coordination

• Workforce Scheduling and Labor Planning

• Sanitation Standards and Safety Protocols

• Checked and tested foods to verify quality and temperature.

• Executed daily production of scratch-made desserts with consistency and precision

• Led and supervised a team of two pastry assistants, ensuring quality and efficiency

• Collaborated with culinary team on plating design and presentation standards

• Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.