Ceasar A. Romero
Executive Sous Chef @La Valencia Hotel
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WORK HISTORY
Executive Sous Chef @La Valencia Hotel
La Jolla, CA, US
Lead a team by managing a diverse team of 25 culinary professionals, ensuring smooth operations and maintaining high moral through effective leadership and communication- Created and introduced multiple new recipes to refresh the menu and attract new customers, incorporating seasonal ingredients and current culinary trends- Achieve and maintain food costs at or below 26% of total sales through strategic inventory management and vendor negotiations- Design and execute a comprehensive training program for new hires, reducing onboarding time by 30% and increasing staff retention rates- Establishing a system for streamlined kitchen operations, resulting in an increase in service speed and a reduction in food waste, leading to significate cost savings- Proficiency with Avendra vendor platform- Foster a strong working relationships with vendors, such as: Speiclality Produce, Sysco, Culinary Specialists, Opera Desserts, Pure Fish, Newport, Santa Monica Seafood, US Foods, and Chef\'s Warehouse.
EDUCATION
San Diego Mesa College
Associate’s Degree, Culinary Management in Hospitality
Crawford High School
High School Diploma
San Diego North Educational Foundation
Certificate, Leadership
San Diego Mesa College
Certificate with Honors, Culinary Arts
SKILLS
ABOUT CEASAR A. ROMERO
I am a passionate culinary professional with many years of customer service experience…
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