Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Nestor Valenzuela Plaza

San Juan

Summary

Accomplished Chef with over 12 years of experience in Hotels and fine dining environments, known for delivering exceptional culinary experiences through innovative menu creation, precise execution, and a deep passion for gastronomy. Proven leader with a strong background in managing high-performing kitchen teams, optimizing operations, and maintaining the highest standards of quality and hygiene. Bilingual (English/Spanish) and culturally adaptable, with a strong commitment to excellence, guest satisfaction, and rich culinary traditions.

Overview

11
11
years of professional experience
1
1
Certification

Work History

Consultant Executive Chef

Restaurante Latitud
01.2025 - 06.2025
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

Corporate Executive Chef

Artistry Group, Boca WP Restaurant
02.2022 - 12.2024
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Implemented food cost and waste reduction initiatives to save money.

Executive Sous Chef

L'Auberge Del Mar
04.2019 - 07.2022
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Trained and managed kitchen personnel and supervised related culinary activity.

Stage/Intership

Alinea Restaurant (3Michelin Star)
12.2018 - 02.2019
  • Identified issues, analyzed information and provided solutions to problems.
  • Proved successful working within tight deadlines and a fast-paced environment.
  • Prepared food items in compliance with recipes and portioning control guidelines.

Sous Chef

The Villa Casa Casuarina, Inside the Former Versace Mansion
03.2016 - 01.2018
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Trained kitchen staff to perform various preparation tasks under pressure.

Line Cook/Senior Chef De Partie

The Bazzar By Jose Andres
08.2014 - 04.2016
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Education

Associate of Arts - Culinary & Hospitality Managemen

Le Cordon Bleu
Orlando

Diploma - Artes Culinarias, Comida Internacional Y Local

Instituto De Banca Y Comercio, Ponce
Ponce, Puerto Rico
01-2014

Skills

  • Employee scheduling
  • Sanitation standards
  • Menu development
  • Waste reduction
  • Ingredient sourcing
  • Budgeting and cost control
  • Forecasting and planning
  • Food and beverage pairing
  • Hospitality service expertise
  • Delegating work

Certification

ServSafe

Timeline

Consultant Executive Chef

Restaurante Latitud
01.2025 - 06.2025

Corporate Executive Chef

Artistry Group, Boca WP Restaurant
02.2022 - 12.2024

Executive Sous Chef

L'Auberge Del Mar
04.2019 - 07.2022

Stage/Intership

Alinea Restaurant (3Michelin Star)
12.2018 - 02.2019

Sous Chef

The Villa Casa Casuarina, Inside the Former Versace Mansion
03.2016 - 01.2018

Line Cook/Senior Chef De Partie

The Bazzar By Jose Andres
08.2014 - 04.2016

Associate of Arts - Culinary & Hospitality Managemen

Le Cordon Bleu

Diploma - Artes Culinarias, Comida Internacional Y Local

Instituto De Banca Y Comercio, Ponce

Similar Profiles

CREATE PROFILE
Nestor Valenzuela Plaza