Alonso Nunez
Brooklyn,NY
Summary
Highly-motivated, classically trained culinary professional with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Dedicated to food safety, customer service best practices and quality food service.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Private Chef- Catering Events Chef
Dine DK
New York, New York
10.2022 - Current
- Planned and prepared meals for private clients according to dietary requirements and preferences.
- Developed cost-effective recipes that met client's needs while staying within budgetary parameters.
Chef De Tournant
Ilis Restaurant
New York, NY
05.2024 - 07.2024
- Performed assigned cooking tasks to float and relieve chefs throughout kitchen, helping overwhelmed stations during both prep time and service.
Chef in Residence (short Term Program)
Felfel-NY
New York City, New Y
01.2024 - 03.2024
- Trained new chefs on proper cooking techniques and menu items.
- Planned menus, ordered supplies and managed kitchen staff.
- Kept up to date with current culinary trends, as well as health and safety regulations.
Head Chef
Super Burrito
New York, NY
12.2022 - 01.2024
- Assisted in developing marketing strategies aimed at increasing restaurant revenue.
- Established portion control guidelines to reduce waste and maximize profits.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
Maitre D'
Mur Mur and Pizza Papi Group (Tulum)
Mexico, Mexico
01.2021 - 10.2022
- Demonstrated a commitment to staying informed about menu items, ingredients, preparation techniques, wine lists, and other beverage offerings.
- Greeted and welcomed guests to the restaurant, providing excellent customer service.
- Addressed and resolved customer concerns attentively and acted tactfully and with goodwill to transform potentially negative situations into demonstrations of exceptional customer service.
- Oversaw food preparation, production and presentation according to quality standards.
Shop Owner
Easy Tiger Bun House
New York, NY
04.2019 - 10.2019
- Successfully navigated all facets of running my own brand at the Rockaway 97th St concession under New York City Parks Department management. Managed tasks such as selecting a name and designing a logo; overseeing payments to staff and suppliers; creating an engaging menu; and executing daily food preparation.
- Researched industry trends to stay current on market changes.
- Created a customer loyalty program to reward repeat customers.
Head Chef
Tabare Restaurant
New York, NY
10.2015 - 01.2019
- Established and consolidated restaurant brand by creating a menu featuring the finest local market products and ingredients
- Led successful cost-control initiatives resulting in a healthy profit margin that met owners' expectations.
- Established a harmonious work atmosphere built on respect and unity within the entire staff, working to dissolve the historical divisions between FOH and BOH.
Line Cook
Acme Restaurant
New York, NY
08.2014 - 10.2015
- Started at the base of the hierarchy in my first job in New York, performing prep and service across various kitchen sections including Pastry, Garde-manger, Sautee, Fryer, and Grill.
- Gained invaluable exposure and hands-on experience under the guidance of Danish chef Mads Refslund (Noma co-founder) and his team, focusing on refining skills in Nordic culinary methods like fermentation, pickling, smoking, and dry aging.
- Ensured that all dishes were prepared according to recipe specifications.
Line Cook Intern
The Fat Duck
England, Bray
08.2007 - 11.2007
- Gained invaluable experience and cultivated a strong work ethic during a rigorous full-time internship at a 3 Michelin Stars kitchen.
Line Cook Intern
Restaurante Balzac
Madrid, Spain
07.2004 - 09.2004
- Developed strong skills for seamless operations and efficiency while working in a high-pressure Michelin Star setting.
Grill Chef
Gaucho Grill Restaurant
London, England
07.2002 - 07.2004
- Expanded professional horizons through international experience with a renowned restaurant chain, progressing from line cook to sous chef.
- Experienced working efficiently in a high-demand, classy grill eatery
Education
Food Protection Certificate -
The NYC Health Academy
New York, NY05-2018
Certificate III in Hospitality-Commercial Kitchen -
Hospitality Training Association Inc. HTC
London, 03-2011
Culinary Degree in Professional And Commercial Kitchen - Hospitality
La Casserole Du Chef
Caracas, Venezuela07-1999
Skills
- Cooking techniques
- Great communicator, good with people
- Sanitation Practices
- Staff Coordination
- Cost Control
Affiliations
- gardening
- making vegan cheese at home
- art shows
- pilates
- surfing
Certification
- "Formation 3 Etoiles" at Le Centre de Formation d'Alain Ducasse (course in company. Caracas, Venezuela) 2014
Accomplishments
- Collection of twenty four monthly articles for El Nacional, the main national newspaper in Venezuela
- More than twelve recipes featured in in different kitchen books in Venezuela
Languages
Spanish
Native/ Bilingual
English
Full Professional
French
Elementary
Timeline
Chef De Tournant
Ilis Restaurant
05.2024 - 07.2024
Chef in Residence (short Term Program)
Felfel-NY
01.2024 - 03.2024
Head Chef
Super Burrito
12.2022 - 01.2024
Private Chef- Catering Events Chef
Dine DK
10.2022 - Current
Maitre D'
Mur Mur and Pizza Papi Group (Tulum)
01.2021 - 10.2022
Shop Owner
Easy Tiger Bun House
04.2019 - 10.2019
Head Chef
Tabare Restaurant
10.2015 - 01.2019
Line Cook
Acme Restaurant
08.2014 - 10.2015
Line Cook Intern
The Fat Duck
08.2007 - 11.2007
Line Cook Intern
Restaurante Balzac
07.2004 - 09.2004
Grill Chef
Gaucho Grill Restaurant
07.2002 - 07.2004
Food Protection Certificate -
The NYC Health Academy
Certificate III in Hospitality-Commercial Kitchen -
Hospitality Training Association Inc. HTC
Culinary Degree in Professional And Commercial Kitchen - Hospitality
La Casserole Du Chef