Horacio Vazquez
Montgomery
Summary
Passionate and proactive professional with over 25 years experience in the hospitality industry and as an owner of a restaurant. Highly skilled in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste. Unique blend of creative flair and passion for food. Natural ability to create enthusiastic, productive working environment with customer oriented professionals. A strong understanding business sense and engaging interpersonal skills. Hands on and highly skilled at performing financial analysis, troubleshooting operations and implementing effective cost control.
Overview
29
29
years of professional experience
1
1
Certification
Work History
Executive Chef
Hotel Baker
Saint Charles
09.2023 - Current
- Leeds culinary operations by designing innovative menus that elevate guest satisfaction and enhanced dining experiences.
- Manage kitchen staff through training and mentoring, fostering a collaborative environment that improved team performance.
- Managed kitchen staff through training and mentoring, fostering a collaborative environment that improves team performance.
- Develop and implement cost-effective purchasing strategies, resulting in optimized inventory management and reduced waste.
- Streamline food preparation processes by implementing standardized recipes, portion control and cost control leading to consistent quality and efficiency.
- Ensure compliance with food safety and sanitation standards.
- Collaborate with front of house and sales team.
- Execute menu planning, production and quality for wedding and banquet functions.
- Work flexible hours, including nights, weekends, and holidays, to meet peek service demands.
Chef
Roadhouse 71 American Bar and Grill
Oswego
04.2021 - 06.2023
- Menu execution and quality control; enduring consistent taste, texture, and presentation.
- Prepared sauces, marinades, and garnishes in advance to streamline service.
- Followed health and safety protocols.
- Monitored stock levels, reordered ingredients as needed, and tracked portion sizes to control waste and cost.
- Supervised and assisted kitchen staff with day to day operation.
- Worked flexible hours to meet demands of operations.
Restaurant Manager
Colonial Café
Aurora
11.2019 - 11.2020
- Responsible for assisting the General Manager in supervising Heart of the House and Back of the House day to day operations
- Assisted General manager with food inventory, calculations and tracking record of all expenses
- Primary duties included shift supervising, opening or closing restaurant, talking to customers to receive feedback on their service, motivating staff during busy shifts, expediting food, hiring and training staff
- Supervised and assisted kitchen on the line during peak hours
- Communicated effectively, solved problems, negotiated conflicts and assisted staff in feeling positive to execute daily operations
- Ensured compliance with local, state, and federal regulations for food handling and sanitation standards
- Assisted multiple locations as needed and worked together with other team managers at the various locations
Kitchen Manager
American Blue Ribbon Holdings
Naperville
12.2018 - 11.2019
- Responsible for assisting the General Manager in supervising Heart of the House restaurant operations
- Primary duties included shift supervision focused on providing excellent guest service and giving direction to team members ensuring quality product, safety, and health department compliance
- Assisted with managing food costs by properly ordering, receiving and storing all food products weekly according to specifications and guidelines. Maintained food product inventory levels in accordance with established company guidelines
- Completed opening and/or closing duties. Conducted daily checklist and used appropriate planner on each shift
- Directed heart of house team members in properly preparing recipes. Validated appropriate menu specifications are followed and productivity standards were met
- Demonstrated ability to safely prepare all prepped and menu items by following company procedures, recipes, menu specifications and completed final plate check to ensure proper presentation
- Built and maintained an efficient and productive kitchen team through training, retention, coaching and development of both individuals and group learning opportunities. Developed certified trainers for each day part
- Performed daily cash control activities if manager on duty following company policies including completion of bank deposits
- Reviewed GSI Scores and recommended plans to address any low scoring areas related to the kitchen and worked with heart of house team to execute plans and meet goals
- Worked to ensure any guest concerns are quickly addressed, elevating situation to General Manager if additional support was needed for resolution
- Completed inventories of food, supplies, and small wares. Verified appropriate par levels were maintained
- Aligned focus with General Manager for maximum profitability through daily operation of the restaurant
Owner/Chef
Hounds Blue Moon Restaurant
Aurora
07.2008 - 08.2018
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
- Monitored line work processes to ensure consistency in quality, quantity, and presentation
- Ensured personnel safety, kitchen sanitation and proper food handling or storage
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
- Prepared meals from scratch using authentic, popular recipes that brought patrons in to the restaurant again and again
- Updated daily logs, computer tracking systems and other relevant documentation
- Negotiated product prices, availability, distribution and delivery deadlines
- Traveled for category competitive shopping, market trips and vendor meeting
- Kept facility compliant with health codes, sanitation requirements and license regulations
Marketing Associate
Sysco Food Services Chicago
Des Plaines
08.2006 - 06.2007
- Consulted businesses in the hospitality industry regarding Sysco products and services
- Managed and open accounts with the target revenue of one million dollars in sales per year
- Assisted customers in menu planning, analysis, budgeting, and product utilization
- Provided technical support to customers opening their new business
- Attended weekly training on product knowledge and effective selling techniques
- Worked closely with Center of the Plate Specialists, Business Review Consultants, Brokers, and District Managers to provide exceptional services to customers
Executive Chef
Ramada Inn
Burr Ridge
10.2005 - 08.2006
- Oversaw all aspects of hotel food production and managed high quality service levels
- Managed profitable food cost, labor, and inventory
- Trained cooks with hotel food standards and quality products
- Coordinated all food banquet functions
- Utilized extensive cooking methods and techniques
- Conducted weekly sales meeting with team members to establish merchandising, sales, and profit objectives
Executive Chef
DoubleTree (formerly Radisson Hotel)
Arlington Heights
04.2004 - 10.2005
- Executed all aspects of hotel food operations contributing to revenue of over 3 million
- Managed a profitable labor cost, food cost, and inventory
- Full knowledge of opening new hotel including menu creation and recipe cost out
- Ensured personnel safety, kitchen sanitation and proper food handling or storage
- Generated employee schedules, work assignments and determined appropriate compensation rates
- Monitored line work processes to ensure consistency in quality, quantity, and presentation
- Planned promotional menu additions based on seasonal pricing and product availability
- Created and implemented an action plan to address cost control issues
Sous Chef/Executive Chef
Radisson Hotel
Schaumburg
01.2003 - 04.2004
- Maintained profitable F&B operations for a property with revenue of 1.5 million
- Oversaw all aspects of hotel food production with high quality products and service levels
- Assisted, directed, and coordinated all banquet functions
- Provided and trained all staff with corporate regulations
- Maintained food recipes and portion control, met corporation quality standards, worked with food specs, food cost, enforced sanitation codes, controlled labor, managed monthly food budget, maintained inventory for daily operations
Sous Chef
Levy Restaurants
Chicago
02.2002 - 01.2003
- Oversaw production for VIP Club level, suites, and four mini-restaurants; hired, trained, and supervised new cooks
- Worked with food cost and specs according to company's recipes
- Assisted with banquet functions, Chef's table, and ball park suites
- Supported other properties during special events and opening of the new stadium (Chicago Cubs, San Antonio Spurs, Indiana Pacers, Arlington Race Track, Ravinia Park)
Sous Chef
Piccolo Mondo
Chicago
02.2001 - 10.2001
- Opened restaurant, supervised and cooked Italian cuisine
- Oversaw all food costs, waste, and food sanitation
- Maintained and received inventory upon arrival
- Managed staff schedules to optimize coverage of peak times
- Stocked and maintained cleanliness of stations
- Prepared and maintained inventory records
Head Cook
The Lodge a Hyatt Hotel
Oakbrook
03.1999 - 02.2001
- Worked all areas of kitchen, saute, grill, fry, prep, salads, and banquets
- Responsible for all station prep, production, and sanitation
- Assisted with daily inventory, receiving and stocking rotation
- Implemented everyday specials, prepared daily soups and sauces
Catering Chef
Food for Thought
Chicago
12.1997 - 01.2001
- Attended assigned functions and assisted with banquet setups
- Supervised and prepared all food production according to company's standards
- Utilized extensive cooking methods and techniques
Cook
Grapes/Mango Bistro
Chicago
01.1997 - 12.1997
- Prepared food and sauce from scratch A LA Minute
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Worked consistently and efficiently on the line
Education
BACHELOR OF ARTS - HUMAN SERVICES AND PSYCHOLOGY
NATIONAL LOUIS UNIVERSITY
EVANSTON, ILASSOCIATE OF ARTS - COOKING, MINOR IN PASTRY AND BAKING
CULINARY HOSPITALITY INSTITUTE OF CHICAGO
CHICAGO, ILSkills
- Cooking techniques
- Food preparation
- Relationship building
- Leadership
- Recruiting
- Hiring
- Training
- Supervision
- Waste control
- Inventory management
- Ordering
- Sanitation codes
- Restaurant operations
- Bi-Lingual
Certification
- Italian Culinary Exploration Seminar (Venice, Italy)
- Food Service Sanitation
- BASSET Certified
Accomplishments
Dining Guide voted Hounds Blue Moon an indispensable west suburban restaurant 3 years in a row
Timeline
Executive Chef
Hotel Baker
09.2023 - Current
Chef
Roadhouse 71 American Bar and Grill
04.2021 - 06.2023
Restaurant Manager
Colonial Café
11.2019 - 11.2020
Kitchen Manager
American Blue Ribbon Holdings
12.2018 - 11.2019
Owner/Chef
Hounds Blue Moon Restaurant
07.2008 - 08.2018
Marketing Associate
Sysco Food Services Chicago
08.2006 - 06.2007
Executive Chef
Ramada Inn
10.2005 - 08.2006
Executive Chef
DoubleTree (formerly Radisson Hotel)
04.2004 - 10.2005
Sous Chef/Executive Chef
Radisson Hotel
01.2003 - 04.2004
Sous Chef
Levy Restaurants
02.2002 - 01.2003
Sous Chef
Piccolo Mondo
02.2001 - 10.2001
Head Cook
The Lodge a Hyatt Hotel
03.1999 - 02.2001
Catering Chef
Food for Thought
12.1997 - 01.2001
Cook
Grapes/Mango Bistro
01.1997 - 12.1997
BACHELOR OF ARTS - HUMAN SERVICES AND PSYCHOLOGY
NATIONAL LOUIS UNIVERSITY
ASSOCIATE OF ARTS - COOKING, MINOR IN PASTRY AND BAKING
CULINARY HOSPITALITY INSTITUTE OF CHICAGO