Summary
Work History
Education
Skills
Languages
Timeline
Generic

BENNY PARED

Rochester,NY

Summary

Accomplished Chef with a proven track record of culinary innovation and kitchen management at Club Nautico, enhancing dining experiences through creative menu development and effective workflow optimization. Skilled in seafood preparation and maintaining food safety, I excel in high-pressure environments, ensuring customer satisfaction and reducing food waste. Demonstrates strong leadership and communication abilities, contributing to a 20% increase in kitchen efficiency. High-performing Chef offering 30 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with seafood, Creole, Spanish and Mexican cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational Spanish and English skills. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Tech-savvy innovator with hands-on experience in emerging technologies and passion for continuous improvement. Skilled in identifying opportunities for technological enhancements and implementing effective solutions. Adept at leveraging new tools and methods to solve problems and enhance productivity. Excels in adapting to fast-paced environments and driving technological advancements.

Work History

Chef

Club Nautico
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Maintained well-organized mise en place to keep work consistent.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • In a very reproductive and busy kitchen where their specialty is seafood and Creole food.

Professional Chef

Nazareth College
  • Incorporated diverse cultural influences into dishes for a unique fusion of flavors that appealed to a wide range of clientele.
  • Managed food costs effectively through careful ingredient selection, portion control, and minimizing waste during preparation.
  • Reduced food waste by implementing efficient inventory management and menu planning.
  • Coordinated with suppliers to ensure timely delivery of fresh ingredients while maintaining strong relationships for continued collaboration.
  • Prepared pastries, pies, cookies and other desserts ready for consumption.

Professional Chef

Outback Steakhouse
  • Incorporated diverse cultural influences into dishes for a unique fusion of flavors that appealed to a wide range of clientele.
  • Managed food costs effectively through careful ingredient selection, portion control, and minimizing waste during preparation.
  • Coordinated with suppliers to ensure timely delivery of fresh ingredients while maintaining strong relationships for continued collaboration.
  • Created memorable dining experiences by designing custom menus tailored to clients'' preferences or dietary restrictions for special occasions or events.
  • Reduced food waste by implementing efficient inventory management and menu planning.
  • Maximized customer satisfaction by promptly addressing concerns or special requests with professionalism and understanding.

Professional Chef

Applebee's
  • Created memorable dining experiences by designing custom menus tailored to clients'' preferences or dietary restrictions for special occasions or events.
  • Incorporated diverse cultural influences into dishes for a unique fusion of flavors that appealed to a wide range of clientele.
  • Coordinated with suppliers to ensure timely delivery of fresh ingredients while maintaining strong relationships for continued collaboration.
  • Reduced food waste by implementing efficient inventory management and menu planning.
  • Excelled in high-pressure situations by multitasking efficiently while maintaining composure under tight deadlines during peak hours or special events.
  • Collaborated with the front-of-house team to ensure seamless communication between kitchen and service staff.

Professional Chef

Red Lobster
  • Created memorable dining experiences by designing custom menus tailored to clients'' preferences or dietary restrictions for special occasions or events.
  • Incorporated diverse cultural influences into dishes for a unique fusion of flavors that appealed to a wide range of clientele.
  • Maximized customer satisfaction by promptly addressing concerns or special requests with professionalism and understanding.
  • Enhanced dining experiences by creating innovative and visually appealing dishes.
  • Reduced food waste by implementing efficient inventory management and menu planning.
  • Excelled in high-pressure situations by multitasking efficiently while maintaining composure under tight deadlines during peak hours or special events.
  • Collaborated with the front-of-house team to ensure seamless communication between kitchen and service staff.
  • Continually expanded culinary knowledge through research, experimentation, and attending industry conferences or workshops to stay current on trends.

Professional Chef

Don Pablo's Restaurant
  • Created memorable dining experiences by designing custom menus tailored to clients'' preferences or dietary restrictions for special occasions or events.
  • Incorporated diverse cultural influences into dishes for a unique fusion of flavors that appealed to a wide range of clientele.
  • Coordinated with suppliers to ensure timely delivery of fresh ingredients while maintaining strong relationships for continued collaboration.
  • Streamlined kitchen operations by implementing time-saving processes and equipment upgrades, resulting in increased productivity.
  • Enhanced dining experiences by creating innovative and visually appealing dishes.
  • Maximized customer satisfaction by promptly addressing concerns or special requests with professionalism and understanding.
  • Excelled in high-pressure situations by multitasking efficiently while maintaining composure under tight deadlines during peak hours or special events.
  • Reduced food waste by implementing efficient inventory management and menu planning.
  • Contributed towards increased profitability of the establishment through cost-effective menu design, portion control, and minimizing waste without compromising on quality or taste.

Professional Chef

Dinosaur
  • Created memorable dining experiences by designing custom menus tailored to clients'' preferences or dietary restrictions for special occasions or events.
  • Incorporated diverse cultural influences into dishes for a unique fusion of flavors that appealed to a wide range of clientele.
  • Coordinated with suppliers to ensure timely delivery of fresh ingredients while maintaining strong relationships for continued collaboration.
  • Maximized customer satisfaction by promptly addressing concerns or special requests with professionalism and understanding.
  • Reduced food waste by implementing efficient inventory management and menu planning.
  • Excelled in high-pressure situations by multitasking efficiently while maintaining composure under tight deadlines during peak hours or special events.
  • Collaborated with the front-of-house team to ensure seamless communication between kitchen and service staff.
  • Developed seasonal menus that showcased fresh, locally sourced ingredients for an elevated culinary experience.

Education

International Professional Chef

Nazareth College of Rochester
Rochester, NY

Welding Engineering

Hamilton Professional School University of PR
Puerto Rico

Associate of Science - X-ray Technician

Universidad Interamericana De Puerto Rico
Puerto Rico

Skills

  • Food safety and sanitation
  • Knife Skills
  • Cooking techniques
  • Food quality
  • Menu development
  • Workflow Optimization
  • Recipe creation
  • Plating techniques
  • Portion and cost control
  • Kitchen Management
  • Food presentation
  • Meal Preparation
  • Effective Communications
  • Food plating and presentation

Languages

Spanish
Native or Bilingual

Timeline

Chef

Club Nautico

Professional Chef

Nazareth College

Professional Chef

Outback Steakhouse

Professional Chef

Applebee's

Professional Chef

Red Lobster

Professional Chef

Don Pablo's Restaurant

Professional Chef

Dinosaur

International Professional Chef

Nazareth College of Rochester

Welding Engineering

Hamilton Professional School University of PR

Associate of Science - X-ray Technician

Universidad Interamericana De Puerto Rico

Similar Profiles

CREATE PROFILE
BENNY PARED