Marco Arguelles

Authorized to work in the US for any employer

Executive Chef - Jet Fuel Meals - Medley, FL

(2021-12)

• Provide food production serving and plating 21,000 meals a week.
• Evaluate and write menus.
• Ordering and receiving.
• Write recipes that meet the objectives of the company.
• Provide leadership .
• Develop and implement systems to monitor food cost, waste and labor utilization.
• Incorporate standards of cleaning.
• Established a HACCP team that understands the importance to have a Hazard Analysis and Critical control points in the food operation.

Corporate Executive Chef - Catered Fit Corporation - Dania Beach, FL

(2014 - 2019)

• Provide food production serving and packaging 20,000 meals a week.
• Ordering and receiving.
• Write recipes that meet the objectives of the company.
• Provide leadership to the entire production team.
• Develop systems to monitor food cost, waste and labor utilization.
• Incorporate standards of cleaning.
• Established a HACCP team.
• Computer proficient with EXCEL, WORD and email.

Executive Chef/Consultant - Palm Springs General Inc - Hialeah, FL

(2010 - 2014)

• Provide food production oversight to all production areas.
• Evaluate and write menus for all areas within the nutritional and budget requirements.
• Analysis financial reports and develop action plans to correct and improve performance.
• Implemented systems to monitor food cost, waste and labor utilization.
• Liaison between Dining Services and Production.
• Interact with Independent, Assisted and Skilled Nursing populations, being sensitive to the specific needs of each on a daily basis.
• Coordinate the production to each service area listed above, while delivering excellence to each area.
• Ability to be creative
• HACCP requirements.
• Computer proficient with EXCEL, WORD and email.

FOOD & BEVERAGE DIRECTOR/EXECUTIVE CHEF - Escondido Golf and Country Club - Horseshoe Bay, TX

(2006 - 2010)

• Restructuring of the complete food and beverage operation
• Design of multiple kitchens operations including main clubhouse, hacienda, snack bar and Marina.
• Cater function for 2000 people 4th of July celebrations
• Training and development and structure of club policies and rules new development.
• Front of the house structure
• Back of the house training
• L
• Food and beverage menu designs
• Management team structure including Chef de Cuisine, Executive Chef, sous chef and cooks. Wine Director, Clubhouse Manager, Captains and purchasing Director.
• Lake Club kitchen design
• Assured member satisfaction in all aspects of club dining
• Proactively established and maintained a department that fosters high levels of staff performance and morale by using techniques of coaching, mentoring, developing and training.
• Insured proper kitchen sanitation and cleaning
• Development of special functions and restructure
• Responsible for a staff of 30 employees

EXECUTIVE CHEF - Old Marsh Golf Club - Palm Beach Gardens, FL

(2001 - 2006)

• Menu development and coordination.
• Development of special functions and restructure.
• Training and development.
• Total control of multiple operations including, halfway house, fine dining, men's grill, lounge, and special functions.
• Assured member satisfaction.
• Insures proper sanitation and cleaning.
• Responsible for a staff of 15.
• Develop catering program to cater the homeowners.
• Developed member culinary school program
• 650,000 food and beverage revenue.

EXECUTIVE CHEF - Miami Beach Surf Club - North Miami Beach, FL

(2000 - 2001)

• Member own club established in 1930 catering some of the most prominent members in Miami Florida.
• Menu development and coordination.
• Developed special function menus and restructure of special function.
• Training and development of organization structures of kitchen personnel.
• Maintained a 45% food cost and 23% labor set by the board of governors.
• Total control of multiple operations including, Surf room, Lido room, Ocean room, Chickie Bar, Special functions.
• Responsible for a staff of 20 employees.
• Room services operation 150 rooms.
• 2.5-million food and beverage revenue.

EXECUTIVE CHEF - English Turn Golf and Country Club - New Orleans, LA

(1996 - 2000)

• Archived optimum levels of revenue in all categories as well as maximizing cost efficiency in expenses, maintained a 34% food cost
• Proactively established and maintained a department that fosters high levels of staff performance and morale by using techniques of coaching, mentoring, developing and training.
• Tournament planning and coordination. Freeport McDermott PGA and Compaq Classic of New Orleans.
• Menu development and coordination.
• Assured member satisfaction in all aspects of club dining.
• Staff training and development, team building and setting of expectations
• Insured proper kitchen sanitation and cleaning.
• Total control of multiple operations including main dining room, swimming pool grill, turn stand, mixed grill, and special functions.
• Responsible for a staff of 25 employees.
• 2.5-million food and beverage revenue.

EXECUTIVE SOUS CHEF - City Club of Lafayette - Lafayette, LA

(1991 - 1996)

• Executive Sous Chef, Executive level supervisory capacity in respect to all food services operation.
• Food production, decisions in areas of formal dining, banquet, buffet and fine dining.
• Responsible for a staff of 15 employees.
• 1. 5-million food and beverage revenue

B.S - Hospitality management - University of Southwest Louisiana (1989-08 - 1991-05)

AAS - Lafayette Technical College (1989 - 1991)

Bachelor's - Business Administration - Tulane University (1986-08 - 1989-05)