Summary
Work History
Education
Skills
Languages
Timeline
Generic

Gerardo Silva-leyton

Woolloomooloo

Summary

Dynamic culinary professional with extensive experience as Owner/Director/Chef at Leyton Services Group PTY.LTD. Proven track record in enhancing customer satisfaction and streamlining operations. Skilled in relationship building and operations management, I successfully implemented quality control measures, resulting in increased repeat business and a thriving workplace culture.

Work History

Owner/Director/Chef

Leyton Services Group PTY.LTD
  • Developed operational strategies to enhance service delivery and customer satisfaction.
  • Managed team performance, providing training and mentorship to improve efficiency.
  • Streamlined processes to reduce operational costs and optimize resource allocation.
  • Implemented quality control measures to ensure consistent service excellence.
  • Managed day-to-day business operations.
  • Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
  • Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
  • Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
  • Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
  • Consulted with customers to assess needs and propose optimal solutions.
  • Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.
  • Trained and motivated employees to perform daily business functions.
  • Implemented marketing strategies to increase brand awareness and attract new customers.
  • Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
  • Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.
  • Established foundational processes for business operations.

Head Chef

GG GROUP PTY.LTD
  • Designed and executed seasonal menus to enhance customer satisfaction and drive repeat business.
  • Supervised kitchen staff, ensuring adherence to food safety standards and operational efficiency.
  • Collaborated with suppliers to source high-quality ingredients, optimizing cost-effectiveness and freshness.
  • Implemented training programs for new hires, fostering skill development and team cohesion.
  • Analyzed customer feedback to refine menu offerings, improving overall dining experience.
  • Streamlined kitchen operations by introducing innovative cooking techniques and equipment usage.
  • Established inventory management protocols, reducing waste and maintaining optimal stock levels.
  • Led culinary team in developing signature dishes, enhancing brand identity and market presence.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Placed orders to restock items before supplies ran out.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Hired, managed, and trained kitchen staff.
  • Created recipes and prepared advanced dishes.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
  • Maintained well-organized mise en place to keep work consistent.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
  • Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
  • Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
  • Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
  • Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
  • Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
  • Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
  • Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
  • Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
  • Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
  • Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.
  • Streamlined kitchen operations to enhance efficiency, implementing new inventory management system.
  • Optimized kitchen layout for maximum efficiency, enabling faster preparation times without sacrificing food quality.
  • Elevated dining experience by pioneering innovative menu items that catered to diverse dietary preferences.
  • Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
  • Negotiated with vendors for better pricing, improving profit margins without compromising on ingredient quality.
  • Reduced food waste and improved sustainability practices with farm-to-table approach and efficient resource management.
  • Enhanced customer satisfaction by introducing customer feedback system, directly addressing concerns and preferences.
  • Fostered culture of creativity and excellence in culinary arts, leading by example and encouraging innovation among staff.
  • Secured significant increase in repeat customers, curating seasonal menu that highlighted local ingredients.
  • Cultivated dynamic and supportive kitchen environment, fostering teamwork and effective communication among staff.
  • Boosted team morale and reduced turnover by developing comprehensive training program for new chefs.
  • Achieved recognition in renowned culinary publications, elevating restaurant's status and attracting wider clientele.
  • Orchestrated catering services for high-profile events, enhancing establishment's reputation for quality and versatility.
  • Adapted quickly to industry trends and dietary innovations, ensuring menu remained relevant and appealing.
  • Spearheaded community outreach events to raise brand awareness and cultivate local partnerships.
  • Led selection and training of sous chefs and kitchen staff, building cohesive and skilled team.
  • Implemented rotating special menu to showcase culinary creativity and attract food enthusiasts.
  • Engaged with customers to gather feedback, using insights to refine dishes and service.
  • Initiated sustainability audit, reducing environmental impact with eco-friendly practices and sourcing.
  • Monitored food production to verify quality and consistency.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Evaluated food products to verify freshness and quality.
  • Assisted with menu development and planning.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Implemented food cost and waste reduction initiatives to save money.
  • Coordinated with team members to prepare orders on time.
  • Set up and broke down kitchen for service.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Disciplined and dedicated to meeting high-quality standards.
  • Participated in food tastings and taste tests.
  • Utilized culinary techniques to create visually appealing dishes.
  • Developed close relationships with suppliers to source best ingredients.

Courier

Imile
  • Developed operational strategies to enhance service delivery and customer satisfaction.
  • Managed team performance, providing training and mentorship to improve efficiency.
  • Streamlined processes to reduce operational costs and optimize resource allocation.
  • Implemented quality control measures to ensure consistent service excellence.
  • Managed day-to-day business operations.
  • Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
  • Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
  • Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
  • Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
  • Consulted with customers to assess needs and propose optimal solutions.
  • Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.
  • Trained and motivated employees to perform daily business functions.
  • Implemented marketing strategies to increase brand awareness and attract new customers.
  • Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
  • Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.
  • Established foundational processes for business operations.

Education

High School -

Maroubra High School
Maroubra, NSW
12.1992

Skills

  • Customer relations
  • Small business operations
  • Relationship building
  • Verbal and written communication
  • Operations management
  • Business management

Languages

English
Native or Bilingual
Spanish
Native or Bilingual

Timeline

Owner/Director/Chef

Leyton Services Group PTY.LTD

Head Chef

GG GROUP PTY.LTD

Courier

Imile

High School -

Maroubra High School

Similar Profiles

CREATE PROFILE
Gerardo Silva-leyton