Luis Zecena

Executive Sous Chef @The Los Angeles Country Club

Beverly Hills, CA, US

Hire, train, schedule, supervise, and evaluate chefs, cooks, and kitchen personnel to ensure optimal productivity, skill development, and adherence to Club and operational standards.• Participate actively in kitchen operations, setting the standard for quality, speed, and presentation.• Provide continuous coaching, feedback, and development opportunities to foster a high-performance, team-oriented kitchen culture.• Lead daily pre-shift meetings and conduct regular culinary team meetings to communicate expectations, recognize achievements, and address operational updates.• Oversee preparation, production, and presentation of all menu items for all outlets and banquets.• Monitor food production to ensure consistency, quality, and compliance with standardized recipes and plating guidelines.• Stay current with culinary trends, member preferences, and seasonal ingredients to develop innovative menus and special offerings for all F&B outlets.• Actively engage with members during events and peak service hours to ensure satisfaction and gather feedback.• Respond to members input with professionalism, using feedback to drive continuous improvement in menu offerings and service execution.•Manage vendor relationships, order supplies, and approve purchases to ensure quality ingredients at competitive pricing.• Conduct regular inventory audits and maintain accurate records to minimize waste and ensure inventory integrity.• Enforce and maintain the highest standards of food safety, sanitation, and workplace hygiene in accordance with local health department codes, Club standards, and OSHA regulations.• Monitor and maintain all kitchen equipment to ensure it is functioning properly and safely.• Recommend equipment upgrades and replacements in alignment with long-term operational needs and efficiency goals.•Proficient with Microsoft Office Excel, Word, Outlook