Carlos Caldera is an experienced executive chef seeking a new position. He has over 10 years of experience working in kitchens across California, Texas, Florida, and most recently as the executive chef at the Doubletree by Hilton LA Commerce in California. Caldera has advanced from line cook to executive chef through hard work and leadership abilities. He maintains certifications and strives to continuously improve his culinary, financial, and management skills. Caldera is bilingual in English and Spanish.

1. Carlos Caldera
Current Address:
8737 Lucia Avenue
Whittier, California
90605
(562) 335-0730
carlosacaldera@yahoo.com
Objective:
A position of the Executive Chef in an establishment that will use my wide experience and knowledge of the kitchen for the
benefit of the organization, as well as personal growth, and will continue to challenge me daily
Employment History
08/13-present Executive Chef Doubletree by Hilton LA Commerce, CA
06/12-08/13 Sous Chef DoubleTree Suites by Hilton Dana Point, CA
01/12-06/12 Culinary Operations Mgr Marriott Energy Corridor Houston, Tx
11/10-12/11 Sous Chef Raveneaux Country Club Houston, TX
10/09-11/10 Line Cook Craft Los Angeles Los Angeles, CA
03/08-05/09 Chef de Tournat Neomi’s (Trump Inter.) Miami, FL
10/07-02/08 Cook 1 Hacienda Golf Club La Habra, CA
Qualifications
• Promoted from Line Cook to Sous Chef/ Culinary Operations Manager
• Understands the importance of labor, food cost, and productivity
• Understands the importance of being a leader and ability to inspire others to be at their best
• Team worker as well as independent when necessary
• Fluent in Spanish and English
• Wide range of Culinary background and experience
• Organized, especially in meeting daily requirements while maintaining excellent work ethic
Relevant Skills and Accomplishments
Culinary/ Food and Beverage Skills
• Retained Servsafe Certification since 2005
• Acquired Bartending Certification in 2009 and work occasionally as bartender when needed
• Acquired Tips Trainer Certification in 2014
• Became proficient at sanitation skills while working in all of my current and previous kitchens
• Creative in establishing daily concierge menus for The Marriott
• Weekly Guest Service Standard scores improved as I held the role as Culinary Operations Manager at the Marriott
• Managed to decrease food cost by 3% while at the DoubleTree as well as while at the Marriott
• Became more and more knowledgeable about revenue, payroll, ordering, and the financial aspect of running a kitchen
• Started as a line cook and worked up to the Sous Chef/management
• Managed to bring labor down by 2.7% at the DoubleTree Commerce
• Created a new lunch and Dinner Menu at the DoubleTree Commerce
• Became proficient at creating Purchase Orders while at the DoubleTree Commerce
Organizational and Leadership Skills
• Maintained a clean work environment daily
• Managed to Inspire team members to want to be at their best
• Maintained a positive attitude for team to look up to
• Knowledgeable about putting priorities in order such as which tasks are to be completed first
• Supervised daily shifts throughout the week, while adhering to what daily tasks needed to be done
• Completed leadership tasks such as scheduling, ordering, payroll, and inventory
•
Interpersonal and Intrapersonal

2. • Coordinated team skills while working as Sous Chef
• Recognized when other’s needed assistance and guidance and offered as much help as needed
• Observed when to obtain help and when to operate on my own while working in all kitchens
• Upheld a positive attitude both in and out of the customers’ view
Education
Le Cordon Bleu Pasadena, CA
Associate Degree in Culinary Arts 2006
California High School Whittier, CA
High School Diploma 2005
References Available Upon Request