Summary
Overview
Work History
Education
Skills
Languages
Languages
Timeline
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Alex Calderón

Miami,FL

Summary

Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals. dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients.

Overview

17
17
years of professional experience

Work History

Senior Sous Chef

1 Hotel South Beach
Miami, FL
12.2023 - Current
  • Trained new hires in proper cooking techniques and recipes.
  • Maintained accurate records for cost analysis purposes.
  • Contributed to the successful execution of catered events from start to finish.
  • Established standard procedures for plating presentations.
  • Complied with all health department regulations regarding proper food handling methods.
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies.
  • Created a positive work environment by encouraging teamwork among staff members.
  • Trained kitchen workers on culinary techniques.
  • Demonstrated leadership by making improvements to work processes and helping to train others.
  • Created purchase orders based on customer requirements and specifications.

Sous Chef

Major Food Group. Dirty French SteakHouse
Miami, FL
08.2022 - 11.2023
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Trained kitchen workers on culinary techniques.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Monitored food products, driving quality, freshness and integrity.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Assisted with interviewing, hiring and training kitchen personnel.
  • Assisted restaurant in meeting financial targets by achieving food quality objectives.

Chef De Partie

Four Seasons Hotel Surfclub, the Surfside Florida
Miami, FL
02.2022 - 08.2022
  • Trained kitchen workers on culinary techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Plated completed foods paying special attention to overall presentation and necessary garnishes.
  • Abided by company standards in terms of portion and serving sizes.
  • Collaborated with head chef to create menu for guests.
  • Managed team of 7 cooks handling all kitchen work in busy establishment.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Assisted restaurant in meeting financial targets by achieving food quality objectives.

Chef De Partie

Four Seasons Hotel Miami
Miami, Florida
02.2020 - 12.2021
  • Miami
  • EDGE restaurant and BAHIA
  • Responsable of the production of the line, ordering of produce and the management of personal
  • Maintaining the food cost standard, checking the high quality of the food everyday, the cleanliness of the kitchen and the good environment of the employees.

1st Cook

Four Seasons Hotels and Resorts
Scottsdale, Arizona
03.2015 - 02.2020
  • During this time at the Four Seasons resort I was working all over the resort, rotating in their restaurants and multiple stations
  • Proof American Canteen,
  • Talavera (Spanish restaurant) Saguaro Blossom ( southwest food) and the residence restaurant Ocotillo grill and the banquets kitchen
  • After learning mostly all the stations and learning all the menus of the resort iI was in- charged of the pool restaurant Saguaro Blossom giving an amazing and excellent experience to the guest making an average of 350-400 covers during a busy season.

Cook

Celebrity Cruises/ Royal Caribean
Miami, FL
10.2013 - 10.2015
  • I work in the cruise industry having an amazing experience and results in the vegetable area, poultry room, breakfast station, room service kitchen, main kitchen, speciality restaurants and much more
  • Making my carrier excited and one of the most important skills working under pressure and handling the best results with the company
  • I was in-charge of the new personal giving them a direction on how to star their path in the cruise line industry as a cook-chef
  • Handled customer complaints with empathy and composure.
  • Trained, coached, and supervised new staff members.
  • Proactively participated in meetings and helped create new practices.
  • Consistently met my short and long-term targets.

Cook

Criterion by Rausch
Bogota, Colombia
01.2012 - 08.2013
  • En charge of the mise and place of the beautiful fish station being a leadership of the station and giving a direction to one cook and another apprentice, having an amazing results giving to the costumer one of the most excellent experience to
  • Their palate.

Prep Cook /line cook Funky

Bournemouth, United Kingdom
01.2007 - 12.2010
  • Sushi
  • I was in charge of the mise and place of the sushi bar and the sea food
  • Cleaning and opening oysters, muscles, shrimps lobsters, octopus and multiple kind of fishes etc, cook them and portion for service
  • Plate up dinner every day making for an average of 70-100 covers per day.

Prep Cook

Bournemouth, United Kingdom
01.2008 - 01.2010
  • The Moon in the Square
  • At the beginning I was in-charge of the preparation for al the mice and place for lunch service and dinner and help the chefs in lunch service.

Education

Associate of Arts - Culinary Arts

Bogota
Escuela Superior De Gastronomia Mariano Moreno
12.2014

General French

SNT College
12.2014

Associate of Applied Science - Social Communications and Journalism

Universidad Externado De Colombia
12.2010

Universidad Externado de Colombia
12.2008

Alianza Colombo Francesa

Skills

  • Food safety and sanitation
  • Hospitality management
  • Well-tuned palleted
  • Kitchen Staff Management
  • Cost Control and Budgeting
  • Quality Assurance
  • Food Stock and Supply Management
  • BOH Operations
  • Recipe Development
  • Food Preparing, Plating and Presentation
  • Staff Supervision and Coordination
  • Scheduling Equipment Repairs
  • Restaurant Operations
  • Menu Planning
  • Inventory Management
  • Coordinating Kitchen Staff
  • Quality Control
  • Team Leadership
  • Verbal and Written Communication
  • Staff Scheduling
  • Food preparation and butchering
  • Inventory, labor, and food cost control
  • Recruiting and Training
  • Dish Preparation
  • Vendor Relationships
  • Food Prep Planning
  • Standards Compliance
  • Culinary Trends
  • Team Collaboration
  • Safe Food Handling

Languages

  • French
  • Elementary
  • English

Languages

English
Native/ Bilingual
Spanish
Native/ Bilingual
French
Limited

Timeline

Senior Sous Chef

1 Hotel South Beach
12.2023 - Current

Sous Chef

Major Food Group. Dirty French SteakHouse
08.2022 - 11.2023

Chef De Partie

Four Seasons Hotel Surfclub, the Surfside Florida
02.2022 - 08.2022

Chef De Partie

Four Seasons Hotel Miami
02.2020 - 12.2021

1st Cook

Four Seasons Hotels and Resorts
03.2015 - 02.2020

Cook

Celebrity Cruises/ Royal Caribean
10.2013 - 10.2015

Cook

Criterion by Rausch
01.2012 - 08.2013

Prep Cook

01.2008 - 01.2010

Prep Cook /line cook Funky

01.2007 - 12.2010

Associate of Arts - Culinary Arts

Bogota

General French

SNT College

Associate of Applied Science - Social Communications and Journalism

Universidad Externado De Colombia

Universidad Externado de Colombia

Alianza Colombo Francesa

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Alex Calderón