Christopher Vargas

About Christopher Vargas

I focus on four core areas: organization, quality, profit, and excellence. I possess a passion for cooking and eagerness to nurture and provide leadership, develop a team of devoted Sous Chefs, Cooks and Stewards. While also controlling labor and operating expenses. These key areas have earned me invitations from the Golden Toque Chefs, Orlando’s Food & Restaurant, and Restaurant Forum Magazines. Specialties:\"Consultant, Trainer, Blogger, Speaker, Sales, Management, Recruitment, Budgeting, Social Media, LinkedIn, Marketing, Personal Development, Life Skills, Strategy, and Forecasting. Special Events: Bacchus Bash 19••••10, Taste of the Nation’s 19••••11, Tavistock Cup 20••••12 (PGA Event) Nascar Races in Daytona 500, Daytona Rolex Race 20••••13 National DPP Nationals & Finals 2006 Bay Hill Golf Classic 19••••96 Latinfest 20••••13 Festival Medina, Lake Eola Art & food Festival, Calla Ocho Latin Festival in Miami 2006, US open PGA 2012 – 2018 Coke 400 Daytona Beach, 2013 – 2017 St. Jude Marathon, 2013 – 2018 Blues Awards

Experience

1. Chef Consultant, Executive Chef, Chef & B, Executive Sous Chef

   Game Developer

   Mar 2021 — Present

   Execute Banquets and VIP events while elevating the quality and consistency of the food and event experience Weekly scheduling, ordering, Monthly Inventories, maintaining food and labor costs to budget Develop a rotating menu for Cafeteria and develop a monthly theme to celebrate and expose the team to different cultures and regional cuisine Day to Day operations of a Commissary Kitchen providing food for 5 kitchens, Catering for offsite events and Private Chef Table Dinners Set up SOP’s while continuing to raise Food Standards for Outside event Catering Duties include getting Kitchen and equipment in proper working order, sanitized, and ready to open, when hotel is ready for opening day Create recipe book with menu board pictures along with Developing a new Restaurant, Lobby Bar, Pool Bar, and Banquet menus Program new configuration for POS system, develop new drink and wine menus

Education

• Southeastern Academy Culinary Training Center

  Culinary Training Certificate, Culinary Arts

  1992 — 1993