Curriculum Vitae Chef in United States Houston – Free Word Template Download with AI

Name: John M. Delgado
Contact: (713) 555-0198 | [email protected]
Location: Houston, Texas, United States

A dedicated and innovative Chef with over a decade of experience in the culinary arts, specializing in creating high-quality dining experiences that reflect the vibrant culture of the United States Houston. A graduate of The Culinary Institute of America, I have honed my skills in diverse kitchen environments, from fine dining to fast-casual settings. My expertise includes menu development, kitchen management, and fostering a collaborative team atmosphere. With a deep appreciation for local ingredients and global flavors, I am committed to delivering exceptional service and culinary excellence in the dynamic food scene of Houston.

Executive Chef

La Maison Gourmande, Houston, TX | January 2018 – Present
- Spearhead kitchen operations for a Michelin-starred restaurant, managing a team of 40+ staff members.
- Develop seasonal menus that incorporate locally sourced ingredients from Texas farms and fisheries, aligning with the United States Houston food movement.
- Collaborate with local farmers and suppliers to ensure sustainability and quality in every dish.
- Implement innovative techniques such as sous-vide cooking and open-fire grilling to elevate guest experiences.
- Train junior chefs in advanced culinary skills, emphasizing precision, creativity, and adherence to food safety standards.

Chef de Cuisine

Urban Bistro Houston, Houston, TX | June 2014 – December 2017
- Oversaw daily kitchen operations for a fast-casual restaurant serving over 500 customers daily.
- Designed a rotating weekly menu that highlighted Tex-Mex fusion and international street food, appealing to Houston's diverse population.
- Reduced food waste by 25% through precise inventory management and creative use of surplus ingredients.
- Led a team of 25 chefs and kitchen staff, fostering a culture of teamwork and efficiency.
- Received recognition from local media for the restaurant’s innovative approach to modern American cuisine.

Chef de Partie

The Houston Garden Restaurant, Houston, TX | May 2011 – May 2014
- Assisted in the preparation of over 200 meals daily, maintaining strict hygiene and quality control standards.
- Specialized in crafting signature dishes such as smoked brisket and shrimp gumbo, reflecting Houston’s Southern culinary heritage.
- Participated in menu development for special events and private dining functions.
- Collaborated with the head chef to ensure consistency in taste, presentation, and service.

Culinary Arts Degree

The Culinary Institute of America (CIA), Hyde Park, NY | Graduated 2010
- Completed advanced coursework in classical French and American cuisine, food science, and restaurant management.
- Interned at a three-star Michelin restaurant in New York City, gaining hands-on experience in high-pressure kitchen environments.

Professional Certifications

• ServSafe Food Handler Certification (2012)
• Culinary Leadership Program, The Culinary Institute of America (2015)
• Advanced Knife Skills Workshop, Houston Culinary Academy (2017)

• Cooking Techniques: Sous-vide, grilling, braising, and pastry arts.
• Menu Development: Experienced in creating balanced menus that reflect regional flavors and dietary preferences.
• Kitchen Management: Proficient in inventory control, staff training, and budgeting for food and labor costs.
• Team Leadership: Skilled in mentoring junior chefs and maintaining a positive, productive work environment.
• Cultural Awareness: Deep understanding of Houston’s multicultural food scene, including Texan, Mexican, Asian, and Southern influences.

• Recipient of the "Best Chef in Houston" Award (2019) by Texas Culinary Association.
• Nominated for "Outstanding Chef" in the 2018 Houston Food & Wine Festival.
• Featured in "Houston Monthly" magazine for innovative approach to sustainable dining (2017).

• English (Fluent)
• Spanish (Conversational)

Available upon request. Professional references include former supervisors from La Maison Gourmande and Urban Bistro Houston, as well as academic mentors from The Culinary Institute of America.

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