ARTURO URQUIDIContact30911 Still Oaks Spring Tx. 77386(915) 329-1054aurquidi88@gmail.comEducationThe International Culinary School at The Art Institute of Las VegasAssociate of Science in Culinary ArtsKey SkillsCustomer Service Leadership Team Building Employee Relations Adaptability Time management Menu DevelopmentPurchasingCost controlBudgeting Payroll SchedulingMicrosoft Office BilingualPROFILEProfessional chef with 7+ years of experience in fine dining, high volume, catering and fast pace restaurants. Capable to ensure all dishes are executed to the highest standards and expectations of the guess. WORK EXPERIENCESr. Sous ChefSept. 2020- Current P.F. Chang’s The Woodlands Tx.Plan and direct the daily food production.Responsible for weekly inventory, recruiting and training new hires.Managed day to day ordering, food cost, and labor cost.Executive ChefFeb. 2020– Sept. 2020 The Park MGM Hotel and Casino Dining Room Las Vegas Nv. In charge of front and back of the house operation, inventory control, food and labor cost, finances, and scheduling.Creating daily new menus, recipes, and exciting dishes. Managed successfully a 24hour dinning.Trained in new health codes and Covid 19 protocols to provide a safe environment for employees and customers. Executive Sous ChefFeb. 2019– Feb. 2020 Bavette’s Steak House and Moneyline Restaurant Las Vegas NVEnsuring that service stuff accurately communicates customer orders and that the cooks are prepping those orders properly and promptlyMonitored two kitchen’s daily operations and productionManaged day to day ordering, food cost, and labor costSous ChefApril 2018 – February 2019 Grand Buffet at MGM Grand Casino Las Vegas Nv. Helping Maintain financial obligations in food, food cost, and labor control in a $22 Million operationResponsible for the creation and implementation of new menusManaged schedule for a team of over 40 employeesSous ChefJune 2014 – April 2018. Nine Fine Restaurant at New York Hotel Casino Las Vegas Collaborated with Chefs to lower food and labor costsForecasted daily needs for production and compiled daily task list for staff to follow Responsible for day to day production of all food items