Summary
Overview
Work History
Education
Skills
Timeline
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Adrian F Adum Prado

Gastronomy
New York,NY

Summary

Highly skilled and creative chef with experience in the culinary industry. Alumni of Le cordon bleu in Gastronomy and culinary arts, showcasing a strong foundation in classical cooking techniques and a passion for culinary excellence. with a proven track record of success in prestigious hotels, including Mandarin Oriental, Ritz Carlton and Sonnenalp Vail.

Passionate about continuous learning and staying abreast of the latest culinary trends, I constantly seek opportunities to expand my knowledge and refine my skills.

Overview

9
9
years of professional experience

Work History

Sous Chef

Lique Miami Restaurant & Lounge
06.2021 - 09.2023
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

Pastry Commis

Sonnenalp Resort Of Vail
08.2020 - 05.2021
  • Created new dessert items for seasonal and special events.
  • Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
  • Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
  • Cleaned and maintained kitchen equipment and oven.

Line Cook Intern

The Ritz Carlton Bachelor Gulch
01.2020 - 04.2020
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.

Line Cook

Moments**
Barcelona, Spain
12.2018 - 06.2019
  • Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.

Pastry Cook

Hotel Fiesta Galapagos
01.2015 - 09.2016
  • Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
  • Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
  • Changed and sanitized cutting boards, benches and surfaces to avoid cross-contamination.
  • Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.

Education

Bakery - Bakery Science

Basque Culinary Center
Donostia San Sebastian
07.2022

Diploma In Gastronomy And Culinary Arts - Gastronomy

Le Cordon Bleu College of Culinary Art
Lima - Peru
02.2020

Pastry And Baking Processing Skills - Baking And Pastry Arts

Le Cordon Bleu College of Culinary Art
Lima - Peru
12.2019

Skills

  • Baking Skills
  • Pastry Enthusiastic
  • Garnishing and Plating
  • Dish Preparation
  • Budgeting and Cost Control
  • Pizza Baker
  • Sushi Prep Lover

Timeline

Sous Chef

Lique Miami Restaurant & Lounge
06.2021 - 09.2023

Pastry Commis

Sonnenalp Resort Of Vail
08.2020 - 05.2021

Line Cook Intern

The Ritz Carlton Bachelor Gulch
01.2020 - 04.2020

Line Cook

Moments**
12.2018 - 06.2019

Pastry Cook

Hotel Fiesta Galapagos
01.2015 - 09.2016

Bakery - Bakery Science

Basque Culinary Center

Diploma In Gastronomy And Culinary Arts - Gastronomy

Le Cordon Bleu College of Culinary Art

Pastry And Baking Processing Skills - Baking And Pastry Arts

Le Cordon Bleu College of Culinary Art

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Adrian F Adum Prado Gastronomy