BERNARDO INAMOTO
Chef
AUBREY
Summary
Dedicated professional with a history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.
Overview
32
32
years of professional experience
7
7
years of post-secondary education
2
2
Languages
Work History
Sous Chef
Tacos Los Suarez
Prosper
02.2022 - Current
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to lower grocery costs.
- Created recipes and prepared advanced dishes.
- Maintained well-organized mise en place to keep work consistent.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Line Cook
Barneys Brunch House
Frisco
01.2020 - 01.2021
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Checked food temperature regularly to verify proper cooking and safety.
Cook II
CHILDRENS HEALTH HOSPITAL
Dallas
09.2018 - 01.2020
- Reponsible the preparation and elaboration of patient and staff meals
- This a high volume kitchen and I work multiple stations as needed (room service, grill, prep, etc.).
- Prepared food items in compliance with recipes and portioning control guidelines.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Catering Chef
INDEPENDENT CATERING CO
Venezuela
03.2006 - 01.2015
- Created and managed an eclectic mix French, Italian, and Fusion cousine in order to adapt to the changing availability of ingredients and tight budgetary constraints
- I supervised and manged a staff of 15 cooks and 40 waiters.
- Conceptualized menus to account for dietary restrictions, food allergies and personal requests.
- Met face-to-face with clients of diverse backgrounds to discuss specific needs and considerations, designing unique garnishes, table settings and plate displays to suit each group's theme.
- Ordered food items and supplies needed to fulfill catering jobs.
- Cooked for large groups of people and managing various types of food for large events.
- Addressed customer complaints with openness and proactivity, attending to concerns personally and offering creative solutions to uncharted problems with food availability, temperature and quantity.
- Crafted exciting catering options for clients.
- Coordinated with team members to prepare orders on time.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Purchasing Manager
CASA INAMOTO
04.2005 - 01.2015
- Purchased new products and oversaw inventory stocking and availability.
- Solved diverse supply chain problems involving numerous sources, logistics, and scheduling factors.
- Adjusted procedures to maximize department effectiveness.
- Sourced vendors, built relationships, and negotiated prices.
- Wrote standard operating procedures for department.
- Implemented policies to reduce cost and eliminate waste.
Owner and Executive Chef
CORBUS RESTAURANT Venezuela
06.2004 - 10.2006
- My first restaurant, a Tapas and Wine restaurant offerng a mix of tradiional Spanish tapas with tapas from Peru,Asia, and other countries
- Menus where seasonaland localy sourced, keeping our costs down and keeping our profit margin high
- Managed day-to-day business operations.
- Established foundational processes for business operations.
- Conducted target market research to discover customer needs and analyze competitor trends.
- Used knowledge of market trends to create value-added solutions resulting in significant increase in revenues.
- Oversaw business budget planning and administration, accounting functions, purchasing, and bi-weekly payroll to handle financial needs.
- Put together realistic budgets based upon costs and fees for successfully operating business.
Intern
RITZ
CARLTON Naples
02.2002 - 11.2002
- While interning at the Ritz I worked at severalof the hotels restautants,including Terraza,The Grill, Gumbo Limbo and room service
- I worked at several kitchen station, including saute, grill and Garde Manger.
- Monitored food temperatures to meet quality and safety standards.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Cleaned and sanitized work areas, utensils and equipment.
- Operated grills, fryers and ovens to cook food items.
- Followed company recipes and production standards to satisfy customers.
Sous Chef
Taranta Restaurant
Boston
11.2003 - 08.2004
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
Line Cook
The Rustic Kitchen At North End
Boston
08.2003 - 08.2004
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Grilled meats and seafood to customer specifications.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared and cooked meals according to recipes and customer specifications.
General Manager
Inamoto CA Venezuela
07.1991 - 09.1999
- Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Developed and maintained relationships with customers and suppliers through account development.
- Managed budget implementations, employee evaluations, and contract details.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Developed and implemented strategies to increase sales and profitability.
- Provided strategic oversight of marketing and promotional campaigns to keep campaigns aligned with overall goals and objectives.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
- Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
Education
Associate Degree - Culinary Arts
The Culinary Institute of America
Hyde Park, NY 01.2001 - 09.2003
Bachelor of Administrative Studies - Business Administration
Universidad Fermin Toro
Venezuela 03.1993 - 10.1997
Skills
Strong work ethic
Leadership
Creative problem solving
Time management
Teamwork
Timeline
Sous Chef
Tacos Los Suarez
02.2022 - Current
Line Cook
Barneys Brunch House
01.2020 - 01.2021
Cook II
CHILDRENS HEALTH HOSPITAL
09.2018 - 01.2020
Catering Chef
INDEPENDENT CATERING CO
03.2006 - 01.2015
Purchasing Manager
CASA INAMOTO
04.2005 - 01.2015
Owner and Executive Chef
CORBUS RESTAURANT Venezuela
06.2004 - 10.2006
Sous Chef
Taranta Restaurant
11.2003 - 08.2004
Line Cook
The Rustic Kitchen At North End
08.2003 - 08.2004
Intern
RITZ
02.2002 - 11.2002
Associate Degree - Culinary Arts
The Culinary Institute of America
01.2001 - 09.2003
Bachelor of Administrative Studies - Business Administration
Universidad Fermin Toro
03.1993 - 10.1997
General Manager
Inamoto CA Venezuela
07.1991 - 09.1999