Summary
Overview
Work History
Skills
Timeline
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Carmelo Ibarra

Brooklyn,NY

Summary

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. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 18 -year background in high-end restaurant industry.

Overview

19
19
years of professional experience

Work History

Sous-chef

Brayant Park Grill
Manhattan, NY
02.2005 - 09.2023
  • Collaborated with staff members to create meals for large banquets.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Implemented food cost and waste reduction initiatives to save money.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Disciplined and dedicated to meeting high-quality standards.
  • Coordinated with team members to prepare orders on time.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Monitored food production to verify quality and consistency.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Participated in food tastings and taste tests.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.

Skills

  • High-Quality Ingredients
  • Stocking and Replenishing
  • Dish Preparation
  • Guest Satisfaction
  • Garnishing and Plating
  • Profit Target Achievement
  • Food Spoilage Prevention
  • Collaborative Relationships
  • Kitchen Preparation
  • Food Preparation and Safety
  • Menu Planning
  • Chef Assistance
  • High-Volume Environments
  • Order Delivery Practices
  • Performance Improvement
  • Food Preparation Supervision
  • Coaching and Mentoring
  • Chef Consultations
  • Cleaning and Sanitation
  • Team Leadership
  • Line Inspection
  • Employee Performance Oversight
  • Safe Handling
  • Special Requests
  • Kitchen Equipment Operation
  • Conflict Resolution
  • Staff Motivation
  • Staff Training
  • Safe Food Handling
  • Consistent Supervision
  • Procedure Preparation
  • Portion Standards
  • Work Assignments
  • Safe Work Practices
  • Preparing Arrangements
  • Cook Consistent Dishes
  • Temperature Monitoring
  • Food Stock and Supply Management

Timeline

Sous-chef

Brayant Park Grill
02.2005 - 09.2023

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Carmelo Ibarra