Gabe Balenzuela Email and Phone Number
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I have spent the last year working at the Sheraton Hotel in Kauai. I have spent a great deal of time traveling in foreign countries, so as to help educate myself on flavors of the world. I can contribute a high level of performance to for the team, and I invite you to consider my qualifications and accomplishments: Experience – 20+ years of culinary/food and beverage expertise, coupled with a Culinary Arts training from Johnson & Wales University and a record of accomplishment in leading diverse teams. Results – Acknowledged for executing food production to meet up to $4.5M annual food sales; exceptional leadership abilities with the demonstrated capacity to build, train, and mentor highly productive and motivated teams. Core Competencies – Budgeting; vendor selection and contracting; purchasing; receiving; training; Microsoft Office Professional including Excel, Word, Power Point.and Outlook, Menulink, Atlas, Hotshop, Birchstreet, Compete, Cheftec, inventory performance, menu development, and labor cost management.In addition, I offer outstanding organizational skills, which have proven to be a critical asset in meeting and exceeding deadlines, setting expectations and following up, customer relationship building, and supporting a dynamic and diverse staff of managers and employees. These qualities, combined with my dedication and tireless work ethic, should enable me to make a positive impact on your organization. I have studied Asian & Latin Cuisines throughout South East Asia, Central & South America for long periods of time and can adapt to any environment.
Sheraton Hotels & Resorts
View- Website:
- sheraton.com
- Employees:
- 13610
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Executive ChefSheraton Hotels & Resorts Jun 2018 - PresentKauai
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Sous ChefSheraton Hotels & Resorts Oct 2015 - Jun 2018KauaiPOSITION PURPOSESupport and assist the Executive Chef by overseeing the day-to-day culinary operations, including training, supervising staff and monitoring food quality in main kitchen as well as outlets and signature restaurant. ESSENTIAL FUNCTIONS-Select, train and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance, give guidance and discipline as necessary to promote quality products. -Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line. -Provide support of a specialist nature to the Executive Chef, Executive Committee, and Director, Food & Beverage. Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel.-Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed. -Observe production flow and makes adjustments in order to adhere to control procedures for cost and quality. -Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair.
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Executive Sous ChefMadeline Hotel And Residences Apr 2013 - Oct 2015Telluride, Colorado• Assist with creating new restaurant concept, and menu creation.• Supervise all aspects of kitchen operations (e.g., banquets, restaurants, room service, bar, and employee cafeteria)• Responsible for staffing training, and development to meet the standards of the hotel.• Prepare and cook foods for special events, and private dinners.• Provide assistance to FOH to support service standards for the highest customer standards.• Review comments of guest satisfaction results to identify areas of improvement.• Administers employee performance appraisals for executive chef.• Builds and maintains open communication, and collaborative employee relationship with staff, and ensures employees do the same within the team.• Liaison between all departments of the hotel.• Developed recipes, and plate spec sheets for BOH, and comprehensive food notes for FOH.• Create a rotation and storage system to maximize space, and proper FIFO rotation.• Develop relationships with local farmers, and ranchers.• Maintain standards of Leading Hotels of the World, Forbes 4 star, and AAA Four Diamond Hotel. -
Chef De Cuisine9545 Dec 2012 - Apr 2013Telluride, ColoradoA casual dining venue showcasing American comfort foods serving breakfast, and lunch.• Managed and trained kitchen team to increase efficiency, and motivation.• Maintain costs of food, and supplies with Cheftec program.• Developed Excel worksheets to streamline ordering processes and maximize food costs.• Developed Cheftec inventory worksheets to maintain more accurate end of month counts.• Create wine dinner menus, and holiday menu items.
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Executive ChefAmbria Food And Wine Mar 2012 - Oct 2012Greater Denver AreaAmerican cuisine with Mediterranean influences.• Reinvent core items to meet food cost concerns.• Create seasonal menu items that focus on regional ingredients and culture.• Develop new more cost effective labor schedule to meet the demands of labor budget.• Developed Excel worksheets to streamline ordering processes and maximize food costs.
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Sous ChefThe Oceanaire Seafood Room Mar 2008 - Mar 2012Greater Denver AreaA seafood steakhouse featuring only the best seafood available with a menu based solely on the freshest seafood available.Westword Magazine, "Best Seafood Restaurant" (2008, 2009, 2010)• Maintain core items to corporate specifications.• Ensured food handling and sanitation standards are met.• Create daily specials that focus on local ingredients and flavors.• Maintain costs of food, labor, and supplies with Compeat program.• Developed Compeat inventory worksheets to maintain more accurate end of month counts.• Create a par system, and portion control system for prep cooks, and butcher to ensure minimal waste. -
Chef De CuisineJw Marriott Jan 2006 - Jul 2006Greater Denver AreaCreative American cuisine• Oversaw all (free standing) restaurant operations for the 196-room property.• Implemented menu development, ordering, receiving, and day-to-day operations that were predicated on 100% customer satisfaction for a $2.5 million per year business. • Reduced food cost by 8% working with the Menulink program. • Oversaw multiple outlets for the property including bar, in room dining, and a full service three meal a day restaurant with full service overnight menu. • Provided cross-functional team training, coaching and mentoring for 3 sous chefs, 50 hourly employees, and 2 floor managers included defining limitations, teaching, and encouraging each individual to repeatedly set and exceed new and more challenging goals.• Planned and executed special menus for wine dinners, holiday events, and private dinners.• Received AAA 4 diamond rating, Best Hotel Dining Award-City Search editorial & audience award. -
Banquet ChefJw Marriott Jul 2005 - Jan 2006Greater Denver Area• Executed multiple banquets at the same time with as many as 3000 guests in attendance.• Responsible for all day-to-day operations specifically including management of kitchen employees and service execution. • Negotiated menus costs and execution with Sales coordinators. • Constructed relationship with vendors. • Entirely responsible for staff development of 17 employees.• Conducted weekly meetings with sales staff to coordinate all events.
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Executive Sous ChefJw Marriott May 2004 - Jun 2005Greater Den5280 Magazine, 10 Best New Restaurants, 2004• Built, trained, and maintained staff of 40 employees.• Responsible for recipe development, production scheduling, ordering, receiving, and labor scheduling.• Prepared and maintained menus for all aspects of food service by following HAACP procedures. • Responsible for new employee development, as well as termination of unsatisfactory employees.• Worked in recipe development of new sauces, charcuterie, and pastries.• Responsible for all day-to-day operations.• Helped restaurant attain goal of Best New Restaurants 5280 magazine, and AAA 4 diamond rating.
Gabe Balenzuela Skills
Gabe Balenzuela Education Details
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Culinary Arts/Chef Training
Frequently Asked Questions about Gabe Balenzuela
What company does Gabe Balenzuela work for?
Gabe Balenzuela works for Sheraton Hotels & Resorts
What is Gabe Balenzuela's role at the current company?
Gabe Balenzuela's current role is Executive Chef at Sheraton Hotels & Resorts.
What is Gabe Balenzuela's email address?
Gabe Balenzuela's email address is gb****@****aol.com
What is Gabe Balenzuela's direct phone number?
Gabe Balenzuela's direct phone number is +130390*****
What schools did Gabe Balenzuela attend?
Gabe Balenzuela attended Johnson & Wales University.
What are some of Gabe Balenzuela's interests?
Gabe Balenzuela has interest in Cooking, Investing, Electronics, Nascar, Home Improvement, Gourmet Cooking, Sports, Collecting, Home Decoration.
What skills is Gabe Balenzuela known for?
Gabe Balenzuela has skills like Chef, Cuisine, Mediterranean, Culinary Skills, Fine Dining, Recipes, Restaurant Management, Food, Mediterranean Cuisine, Restaurants, Catering, Menu Development.
Who are Gabe Balenzuela's colleagues?
Gabe Balenzuela's colleagues are Amanda Polk, Jonathan Miranda, Francesca Cordova, God's Grace, Allen Rob, Severino Bellboy2, Melvin Tabb.
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OSCAR GABRIEL BALENZUELA GOMEZ
Servicio De Atención Al Cliente En Petroperú S.A.Lima Metropolitan Area -
Gabe Balenzuela
United States
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