Alberto Kalach is an experienced Executive Chef and Restaurant Manager seeking a new position. He has over 15 years of experience in kitchens and restaurant operations. Most recently, he was the Executive Chef of Paola Garduño Cafe O- in Mexico City, where he oversaw a staff of 20 and managed budgets, costs, and quality control. He holds degrees from the Culinary Institute of America and Universidad Iberoamericana, and has worked in various roles including Chef Owner, Executive Sous Chef, and Consultant.

1. Alberto Kalach
Economia Lomas Anahuac, Huixquilucan, MX 52789
Home: 5215521281566 - alkalach@gmail.com
Summary
To obtain a position in a fine dining restaurant Responsible Executive
Chef proficient in Food and Beverage Management and Administrative
Duties. Passionate and motivate, with a drive for excellent. 15 years in
Kitchens and Front of the House Operations.
Skills
• Leadership
• Active Learning
• Administration and
Management
• Negotiation
• Customer and
Personal Service
• Complex Problem
Solving
• Judgment and
Decision Making
• Reading
Comprehension
• Service
Orientation
Experience
2015-presentExecutive Chef
Paola Garduño Cafe O- Mexico City-Monte Libano
Cost Control as well as administrative duties for the Kitchen
More than 20 in Kitchen staff under my supervision
Average sales of $170,000 Dls. Monthly
Kitchen Purchases as low as $29,000 Dls.
Quality Control of the received products.
Work under standardised recipes to assure quality and have the exact
result as the other corporate restaurants.
2011-presentChef Owner
La Peskaderia - Mexico City
Developer of concept as a fish retail business with a small restaurant.
Logistics for delivery of the produce to our clients. Raw bar of ceviches
and sashimi as well as some hot food items.
Minimized wastage. Using the trimmings for the restaurant.
Maintained low food costs for the restaurant.

2. 2013-2015 Executive Chef
Pleno Restaurant - Mexico City
Managed a staff of up to 20.
Oversaw all kitchen and food operations for the restaurant.
Negotiated with vendors on food supplies up to $1M annually
Developed wine list and menu.
Supervised catering for events accommodating up to 60 people.
conducted budgeting, marketing and financial/cost analysis.
Earned first ten places during 9 months in trip advisor Mexico city.
Achieved optimum food service operating costs for the Restaurant.
Kept restaurant food costs at 29% versus industry standard of 32-34%,
and owner goal of 30%.
Streamlined all kitchen operations.
2009-2011 Consultor and Partner
Shawarman - Huixquilucan, Mx - Huixquilucan, Mx.
Small company dedicated to the sale "Shawarma" within the concept of
"food truck"
This project started as an assessment becoming a partnership after all
Achieved and maintain a constant quality with standardized recipes and
food cost.
Trained employees to follow the recipes and execute preparations with
very low wastage and excellence in quality.
Monthly sales of 300,000 MXN Pesos was achieved with cost control of
28%.
2006-2009 Executive Sous Chef
Michael Mina Nemi Restaurant Las Alcobas - Mexico City
Hired before opening of the restaurant to help with equipment purchases
for the BOH and FOH.
Trained in some of the restaurants of mina group to maintain the same
quality of services in Mexico city.
Selected and hired all associates for the kitchen
Searched purveyors and negotiated to maintain maximum quality
standards at reasonable prices for the daily operation.
Supervised all stations as well as preparations for the day.
Successful operation of the restaurant until went out of business
because owners decide to change the concept.

3. 2001-2006 Executive Chef
Shouly's Company - Mexico City
In charge of catering area with up to 10 employees under my
supervision
Logistics for organization of several chatterings in a day
Ability to perform up to 6/200 people caterings per day
Internships and practice
Culinary Institute of America, Hyde Park, NY(2001)
The Escoffier Room. Line Cook (GardeManger)
Caterina de Medicci. Fish Station.
FOH duties alike waitress, Maitre D'hotel.
American Bounty. Soup Station.
JW Marriot Mexico(2000), Mexico, Mainly in the central kitchen as a prep
cook, line cook at the hotel restaurants.
Restaurant Saks (1998), Pastry and bakery, Line Cook.
Education
Diploma: Restaurant Management
Universidad Iberoamericana - Mexico City, D.F.
Restaurant Management Diploma: Management, May 2014 Universidad
Iberoamericana - Mexico City, D.F.
Associate of Occupational Studies in Culinary Arts : Culinary Arts
Culinary Institute of America - Hyde Park, NY
Associate of Occupational Studies in Culinary Arts : Culinary Arts, May
2001 The Culinary Institute of America - Hyde Park, NY 1999-2001
Bachelors Degree (not Finished)
Universidad Anahuac del Norte - Huixquilucan, Méx.
International Tourism Business Administration , Jan 1998 Universidad
Anahuac del Norte
Certifications
Culinary French, Serve Safe Certificate, Certified associate at JW
Marriot.
Affiliations
Slow food
CIA Alumni