Aaron Olivarez

Experienced Culinary Professional with 10+ years of combined culinary experience.

Sous Chef - Della's Kitchen/Mandalay Bay/Delano Resort - Las Vegas, NV

(2023-11)

Assisted Executive Chef with management of culinary responsibilities for "Farm to Table" concept restaurant.

• Duties include supervising cooks, coordination of prep, expediting orders to standard and specification. Assessment of inventory, and prepared items. Utilization of Microsoft applications Outlook, and Excel
• Costing of recipe items and sourcing products to ensure appropriate cost structure
• Executed daily line checks, FOH food training and BOH tastings to ensure food quality
• Ensured all BOH zones are in strict compliance with SNHD rules and regulations

Sauté/Breakfast Cook - Denny's - Las Vegas, NV

(2023-04 - 2023-11)

Duties include setting up of sauté station, and breakfast line, cooking items to order, and specification, while maintaining exceptional ticket timing, breakdown of station, document prep list for next day service.

Musician/Lead Drummer - Island Breeze Productions - Kailua-Kona, HI

(2020-03 - 2021-12)

Lead drumming for performances, practices, conventions and composition of music.

Sous Chef - Splasher's Grill - Kailua-Kona, Hawaii

(2019-08 - 2020-03)

Duties include supervising, and coordination of prepared products, sauces, produce, and proteins, set up and breakdown of line, expediting cooked items to order and specification, and conducting prep list for next shift. Assessment of storage and inventory of products. Conducting all required line checks.

Kitchen Manager - Las Vegas Bistro - Las Vegas, NV

(2018-10 - 2019-07)

Duties include supervising, creating weekly schedules and coordination of prepared products, sauces, produce, and proteins, expediting cooked items to order and specification, and conducting prep lists. Assessment of storage and inventory of products. Conducting required line checks.

Sous Chef - Café Americano, Caesars Palace - Las Vegas, NV

(2018-05 - 2018-10)

Duties include supervising, and coordination of prepared products, sauces, produce, and proteins, set up and breakdown of line, expediting cooked items to order and specification. Assessment of storage and inventory of product, and execution of ordering.

Kitchen Manager - Lyfe Kitchen - Las Vegas, NV

(2017-04 - 2018-03)

Duties include supervising setup of line, cooked items to order and specification, while maintaining exceptional ticket times, document prep list for next shift. Assessment of storage and inventory of products. Conducting all required line checks.

Cook II - Marriott Grand Chateau - Las Vegas, NV

(2016-05 - 2017-04)

Duties include setting up and breaking down of line, cooking items to order and specification, while maintaining exceptional ticket times, document prep list for next shift.

Sauté/Breakfast Cook - Anthem Country Club - Las Vegas, NV

(2015-10 - 2016-05)

Duties include setting up of sauté station, and breakfast line on the weekends, cooking items to order, and specification while maintaining exceptional ticket timing, in accordance with courses, breaking down of station, document prep list for next day.

Cook VI/Sauté - Four Seasons Hualalai - Kailua-Kona, HI

(2013-04 - 2014-05)

Duties include preparing all sauces, relishes, produce, and proteins, setting up of sauté station, producing orders while maintaining exceptional ticket timing, in accordance with courses, breaking down of station, document prep list, and completion of produce, protein, and dry ordering.

Line Cook - Bite Me Fish Market and Grill - Kailua-Kona, HI

(2013-01 - 2013-04)

Duties include preparing all sauces, relishes, produce, and proteins, setting up of cold and hot stations, producing orders while maintaining exceptional ticket timing, documenting prep lists, and completion of produce, protein, and dry ordering.

Fry Cook - Royal Kona Resort - Kailua-Kona, HI

(2009-03 - 2010-02)

Includes knowledge of all cooking procedures, ability to work in a fast-paced kitchen, providing your own tools, including knives and measuring utensils, ability to sauté, grill, operate flat top skillet, deep fryers, pizza oven, proper holding temps for hot and cold foods, and coordination of orders.

Pantry Cook - Elephant Bar Restaurant - Stockton, CA

(2008-08 - 2009-02)

Dining Room Supervisor - Dale Commons LLC - Modesto, CA

(2007-12 - 2008-07)

Line Cook - Applebee's - Merced, CA

(2007-03 - 2007-09)

Lead Cook - Park Merced Assisted Living - Merced, CA

(2006-07 - 2007-02)

Culinary Arts Professional - Institute of Technology