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Culinary Director Resume Example

Resume Score: 80%

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CULINARY DIRECTOR
Professional Summary

I was born in Barquisimeto, Venezuela, found my passion for the world of gastronomy growing up in a diverse culinary environment under the watchful eye of an Italian grandmother who was a pastry chef. Intrigued with culinary combinations of distinctive flavors, I followed my passion to the Culinary Institute of Mexico. I worked under the direction of renowned Chef Ferran Adrià, founder of the molecular gastronomy movement and head chef of the Michelin 3-star restaurant El Bulli, named by Gourmet the "Best Restaurant in The World," As a chef I have dedicated 25 years of my life to work in the best kitchens worldwide, with very strong background in Italian Cuisine, knowing how to prepare every kinds of pastas, breads, cured meats ( Salumis) in addition to making artisan cheeses such as ricotta, mozzarella, burrata, Neapolitan Pizza with 75% hydration. Growing my knowledge in the culinary world everyday by traveling and attending the most important seminars and chefs congress at global levels.

Skills
  • Fine dining and application, as well as new techniques
  • Ingredients and equipment such as immersion circulator, hydrocolloids, methocells, and
  • Modified starches - all inspire the most creative and incredible new dishes
  • Safe food handling
  • Training personnel
  • Management
  • Curing and tenderizing
  • Vendor cost negotiation
  • High-volume production capability
  • Food quality procedures
  • Purchasing
  • Recruitment and hiring
Work History
Culinary Director, 02/2011 to Current
Lupo Verde, Lupo Osteria, Lupo Marino, Station 4 – Washington, DC
  • Priced and ordered food products, kitchen equipment and food service supplies
  • Interviewed, hired, and supervised back of house staff
  • Controlled portion sizes and garnishing for optimal cost controls
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations
  • Trained employees on correct cooking techniques, safety standards and performance strategies
  • Scheduled over 125 employees by assigning shifts
Chef/Partner, 05/2009 to 11/2011
Pamplona Tapas And Bar – Lafayette, LA
  • Prepared various local and seasonal specialties for 76 table restaurant
  • Developed recipes and menus to meet consumer demand and align with culinary trends
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections
  • Oversaw hiring, training and development of kitchen employees
  • Continually supervised training and cross training of pastry staff for all phases of preparation
  • Monitored kitchen area and staff to ensure overall safety and proper food handling techniques
Executive Chef, 11/2004 to 08/2007
Deauville Beach Resort – Miami, Florida
Executive Chef, 02/2001 to 06/2004
Blu Moon, Italian Restaurant – Miami, FL
  • Aligned seasonal plans with ingredient availability and key areaevents for optimal promotions
  • Kept labor at or below 17% to support business profit targets
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
  • Mentored more than 12 kitchen staff at all levels to prepare each for demanding roles
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders
  • Produced revolutionary Rustic Italian menu offerings to put establishments on local, regional and national map
  • Obtained fresh ingredients from local farms, including Vegetables and Poultry, effectively slashing grocery costs by 12%
  • Developed and remained accountable for safety, quality, consistency and adherence to standards
  • Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control
  • Generated employee schedules, work assignments and determined appropriate compensation rates
  • Trained and managed kitchen personnel and supervised all related culinary activity
  • Monitored and controlled overhead and production costs with responsibility for profit and loss
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget
Education
Bachelors: Culinary Arts, 09/1993
Culinary Institute of Mexico - Puebla
  • Graduated summa cum laude
Avant-Garde Desserts, Modern Confectionery, 01/2014
Chocolate Academy, Chocovic - Barcelona, Spain
Perfecting Culinary Techniques, 03/2016
Basque Culinary Center - San Sebastian, Spain
Authentic Neapolitan Pizza, 04/2018
Pizza University, Culinary Arts - Beltsville, MD
Artisan Charcuterie, 10/2003
The School of Artisan Food - Nottinghamshire, England
Accomplishments

Awards & Honors:
• Five Star recognition, while youngest chef – Hilton Caracas, Venezuela
• El Tenedor de Oro Award (Golden Fork) 2000 – Venezuelan Academy of Gastronomy
• Earned The Miami Herald's “Best Restaurants in Miami,” Blue Moon Restaurant, for unique culinary Experience.
• House of King Magazine 2006, Cover & Main article - Miami, Florida
• Socialite Magazine 2006, Cover & Main article– Miami, Florida
• Chef of the Year 2005, Miami Restaurant Association
• Best New Fine Dining Restaurant 2006, Miami Restaurant Association

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Resume Overview

Companies Worked For:

  • Lupo Verde, Lupo Osteria, Lupo Marino, Station 4
  • Pamplona Tapas And Bar
  • Deauville Beach Resort
  • Blu Moon, Italian Restaurant

School Attended

  • Culinary Institute of Mexico
  • Chocolate Academy, Chocovic
  • Basque Culinary Center
  • Pizza University, Culinary Arts
  • The School of Artisan Food

Job Titles Held:

  • Culinary Director
  • Chef/Partner
  • Executive Chef

Degrees

  • Bachelors : Culinary Arts , 09/1993
    Avant-Garde Desserts, Modern Confectionery , 01/2014
    Perfecting Culinary Techniques , 03/2016
    Authentic Neapolitan Pizza , 04/2018
    Artisan Charcuterie , 10/2003

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