Yomar Vazquez
New Kensington
Summary
Professional culinary expert with strong track record in leading kitchen operations and producing high-quality dishes. Adept at team collaboration, ensuring smooth service, and adapting to changing needs. Highly skilled in menu development, food safety, and cost management. Known for reliability and achieving results in fast-paced environments.
Experienced with crafting exceptional culinary experiences that captivate guests. Utilizes expertise in menu development and kitchen management to ensure seamless operations. Track record of leading talented teams to achieve culinary excellence and adapt to evolving industry trends.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Chef De Cuisine
Balvanera
Pittsburgh, PA
10.2025 - 06.2026
- Led kitchen operations, ensuring high-quality food production and timely service.
- Developed innovative menu items, enhancing guest satisfaction and dining experience.
- Managed inventory control, optimizing ingredient usage and reducing waste.
- Trained and mentored culinary staff, fostering a collaborative kitchen environment.
- Implemented health and safety standards, maintaining compliance with regulations.
- Collaborated with front-of-house management to synchronize service flow and enhance customer experience.
- Conducted regular quality assessments of meals, driving continuous improvement in culinary offerings.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Earned accolades from the press, leading to increased reservations and greater visibility for the restaurant by consistently delivering exceptional culinary experiences for guests.
- Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
Assistant Executive Chef
Casa Playa Wynn/Encore
Las Vegas, Nevada
05.2022 - 07.2025
- Scheduled shifts for kitchen personnel based on budget models and anticipated volume of orders.
- Monitored performance levels of kitchen staff members and provided coaching when needed.
- Created innovative dishes using seasonal ingredients sourced from local farmers markets.
- Demonstrated ability to manage high-volume operations in a fast-paced environment while meeting customer expectations and adhering to food safety standards.
- Established efficient systems for ordering ingredients from suppliers, tracking inventory levels and rotating stock items.
- Checked kitchen staff's worked hours for payroll compilation to submit to accounting.
- Implemented budgeting plans, tracked financials and inventory, and identified areas for cost savings.
- Designed and implemented training programs for new and existing kitchen staff.
- Forbes Four Starred
Executive Sous Chef
Press Phillip Tessier
St Helena, CA
08.2019 - 05.2022
- Menu and recipe development, Staff training, both front of house and kitchen, Created standard operating procedures for positions with guidelines, Oversee all major kitchen operations and training
- Negotiated contracts with vendors to secure best prices on ingredients without sacrificing quality.
- Collaborated with Executive Chef on recipe development projects that incorporated seasonal flavors into existing menus.
- Implemented systems for monitoring inventory levels to reduce waste and maximize profits.
- One Star Michelin
Sous Chef
Bouchon Thomas Keller
Yountville, US
04.2015 - 08.2019
- Product ordering and receiving, monthly inventory, Executing daily menu adjustment, Kitchen staff training and guidance, Protein fabrication and Menu preparation
- One Star Michelin
Lead Chef de Partie
Siena
Napa, US
10.2014 - 03.2015
- Protein Fabrication, Product ordering and monthly inventory, Create menus and design corresponding recipes and oversee preparation, Resourcefully solve any issues that arise and seize control of any problematic situations, Manage and train kitchen staff, establish work schedule and assess staff performance
Lead Chef de Partie
Andre's French Bistro
Las Vegas, US
05.2012 - 09.2014
- Hot apps- House made soups and garnishes, Foie Gras (terrines, hot or cold, and portioning), Fish Station - Daily Specials, Fabrication, Stocks and Fumes, Meat Station- Sauces, Butchering, Service expediting
Chef de Partie
Delmonico's Steakhouse
Las Vegas, US
11.2011 - 05.2012
- Sauté and Meat Broiler Stations, Daily Protein inventory/ Up to 800 covers
Tournant
Estiatorio Milos
Las Vegas, US
11.2010 - 12.2011
- Opening Team, Kitchen training, Fabrication, Receiving
Commis
Bouchon
Las Vegas, US
09.2010 - 01.2011
- Am Prep
Prep Cook
Geisha House
Los Angeles, US
11.2009 - 08.2010
- Prep cook, Garde Manger, Hot Apps
Education
Culinary Arts Diploma -
Le Cordon Bleu College of Culinary Arts
Los Angeles01-2011
Skills
- Proficient in Spanish
- Strong computer skills and exposure to Microsoft Word, PowerPoint, Excel, Lotus
- Successful leader, equally effective as member of a team
- Highly organized: able to multi-task and accomplish multiple objectives
- Professional demeanor and attentive to detail
- Comfortable and confident public speaker; able to motivate others to action
- Excellent problem solver with strong kitchen analysis and reporting skills
- Hardworking, energetic, and reliable; recognized for assuming additional responsibilities
- Menu Pricing
- Vendor Relations
- Recipe Creation
- Nutrition Knowledge
- Sanitation Standards
- Culinary Techniques
- Seafood preparation
- Plating techniques
- Food safety
- Knife skills
- Team management
- Food presentation
- Kitchen operations
Accomplishments
- Designed whole new menu, including meal selections, beverages and pricing.
- Awarded Micheline Star for Bouchon Yountville 2016-2019 and Press St. Helena 2022
Certification
ServSafe
Timeline
Chef De Cuisine
Balvanera
10.2025 - 06.2026
Assistant Executive Chef
Casa Playa Wynn/Encore
05.2022 - 07.2025
Executive Sous Chef
Press Phillip Tessier
08.2019 - 05.2022
Sous Chef
Bouchon Thomas Keller
04.2015 - 08.2019
Lead Chef de Partie
Siena
10.2014 - 03.2015
Lead Chef de Partie
Andre's French Bistro
05.2012 - 09.2014
Chef de Partie
Delmonico's Steakhouse
11.2011 - 05.2012
Tournant
Estiatorio Milos
11.2010 - 12.2011
Commis
Bouchon
09.2010 - 01.2011
Prep Cook
Geisha House
11.2009 - 08.2010
Culinary Arts Diploma -
Le Cordon Bleu College of Culinary Arts