Emiliano Wichtendahl Beltran
San Diego,CA
Summary
I am seeking a bartending position with a team that I can stablish myself and grow. I have been consistently rewarded for achieving positive outcomes in all areas of employment resulting from a strong work ethic, sense of accountability, ownership of responsibilities, loyalty to the team, dedication to the mission, and focus on the goal.
Another achievement is that I am Enthusiastic Graduate Cook, who excels in quick and efficient preparation of food items for grill, sauté, oven and other cooking stations. Outstanding knowledge of food products, food pairing, kitchen equipment, safe food-handling procedures and organization of supplies. Exceptional knife skills and ability to set up the kitchen and cook stations for a high-volume restaurant.
Overview
9
9
years of professional experience
Work History
Employee Cafeteria and Banquets
Omni Hotel and Resorts
06.2022 - Current
- Overseeing the cafeteria, I employed decision-making strategies to curate nutritionally balanced menus each week, skillfully incorporating a diverse array of proteins, vegetables, and carbohydrates
- Recognizing the significance of seasonality
- I maximized freshness and flavor by utilizing locally sourced and seasonal ingredients
- My commitment to effective communication within the team was evident through regular collaborative meetings, fostering an environment where ideas flowed seamlessly
- By imparting organizational skills to my teammates and emphasizing the importance of timely execution
- I introduced daily specials as a creative means to utilize ingredients efficiently, minimizing waste and contributing to our cafeteria's sustainability goals
- Through the implementation of these strategies, I successfully orchestrated a well-organized cafeteria that not only met nutritional standards but also thrived in a dynamic and efficient team environment.
- Skilled at working independently and collaboratively in a team environment.
- Self-motivated, with a strong sense of personal responsibility.
Personal Chef, Server, Bartender
PGA Tour
04.2023 - 04.2023
- Created dietary meals prior to John Ram games, before practice and after practice.
- The whole menu along was created with organic produce, diverse array of grains, sustainable seafood.
- Every produce came from sustainable locally supplier.
- Enhanced client satisfaction by creating personalized and diverse meal plans tailored to individual preferences and dietary requirements.
- Streamlined kitchen operations for efficiency by implementing proper inventory management and organization systems.
- Cooked [200] meals per day and served at residences or delivered to requested locations.
Personal Chef
PGA Tour
04.2022 - 05.2022
- Created dietary meals prior to John Ram games, before practice and after practice.
- The whole menu was created with organic products, organic grains and sustainable seafood.
- Enhanced client satisfaction by creating personalized and diverse meal plans tailored to individual preferences and dietary requirements.
- Streamlined kitchen operations for efficiency by implementing proper inventory management and organization systems.
Created Menus
J.W. Marriott
02.2021 - 02.2022
- Training to all the employees for the opening of the restaurant Zibu (back and front of the house)
- Organization and communication
- In banquets I learn menu planning
- Food preparation: Preparing and assembling dishes in large quantities to meet the demand of large number of guest
- Quality control: Ensuring that all dishes meet the quality standard
- Adherence to dietary restriction
- Coordination with kitchen staff
- Timing and execution: Coordinating with the serving staff to ensure that dishes are prepared and ready to be served
- Hygiene and food safety
- Adaptability: Being able to adapt to changes in the menu, guest count, and other unforeseen circumstances.
- Self-motivated, with a strong sense of personal responsibility.
- Skilled at working independently and collaboratively in a team environment.
Cook 2 and Chef de Partie
Four Seasons Biltmore
09.2019 - 02.2020
- Created new dishes for customers
- Helped in purchasing and receiving
- Learned different methods for plating
- Organization in the kitchen and front of the house
- Good communication between Front and Back.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
Line Cook/Prep Cook
Rosewood Miramar
07.2018 - 08.2019
- Organized staff for specific tasks
- Prep for four restaurants
- Learned different methods of cooking
- Learned how to pair different ingredients with specific proteins
- Organized supplies
- Developed my own season
- Worked with a Michelin Star Chef
- After a few months, I was upgraded to cook 2.
Store Room
International Culinary School
01.2018 - 06.2018
- Purchasing and receiving
- Organized produce and organize store room
- Organized supplies, put food deliveries away and rotated stock
- Monitored freshness of food products, helping to reduce spoilage
- Utilized excellent knife skills to chop, dice, julienne, and slice vegetables, carve and grind meats and cheeses, and filet fish
- Portioned and plated cold prepped food for serving to customers
- Monitored and restocked supplies throughout the day to aid swift efficient flow for cooks
- Maintained cleanliness of the station, ensuring sanitary conditions and scoring 100 percent on safety checks
- Washed, peeled, and sliced fruits and vegetables for cooks
- Acquired additional knife skills, achieving the ability to slice and carve meats, scale and filet fish, and debone poultry
- Through precision trimming, maximized yield of meats, poultry, and fish to reduce food costs
- Developed organization and knife skills to reduce food prep time.
Line Cook
Four Seasons, Hualalai
05.2016 - 03.2017
- Worked with the Executive Chef Massimo Falsini for 10 months
- Cooked for 400 people during banquets.
Line Cook and Prep
Nico's Restaurant
07.2015 - 08.2015
- Extensive food knowledge
- Ability to understand and follow instructions
- Superb kitchen organization set-up skills
- Followed recipes to create dressings and sauces
- Detail-oriented
- Knowledge of kitchen equipment operation and maintenance
- Food safety proficiency
- Problem-solving ability
- English-Spanish Bilingual
- Created recipes and menus for J.W
- Marriott
- Knowledge of experimenting new flavors
- Created menus when guest request
- Made preparation for lunch and dinner
- Learned how to make traditional Mexican food
- Working well while having a clean area.
Hanna's Restaurant & Bar
Rancho Santa Margarita
11.2014 - 05.2015
Education
Diploma -
Gaslamp Bartending School
Clairemont Mesa01.2024
Associates degree in Culinary Arts -
The International Culinary School of Orange County
Orange County06.2018
Bachelor of Professional Studies -
The Culinary Institute of America
Hyde Park, NY09.2016
High School Diploma -
Tesoro High School
Rancho Santa Margarita06.2015
Skills
- Full knowledge of cocktails and preparation
- Team Mentality/ Team player
- POS systems
- Excellent customer service skills and ability to work with others
- SD Food handlers and RBS Certificate
Excellent knowledge in previous restaurants
- Multitasking Abilities
- Public Speaking
- Team building
- Organizational Skills
Dependable and Responsible
- Attention to Detail
- Excellent Communication
PGA World Tour
- High profile clients as personal chef
- Superb skills
- Problem-Solving
- Self-Directed
- Quality Assurance
- Task Prioritization
- Certificate for chef training on yachts
Timeline
Personal Chef, Server, Bartender
PGA Tour
04.2023 - 04.2023
Employee Cafeteria and Banquets
Omni Hotel and Resorts
06.2022 - Current
Personal Chef
PGA Tour
04.2022 - 05.2022
Created Menus
J.W. Marriott
02.2021 - 02.2022
Cook 2 and Chef de Partie
Four Seasons Biltmore
09.2019 - 02.2020
Line Cook/Prep Cook
Rosewood Miramar
07.2018 - 08.2019
Store Room
International Culinary School
01.2018 - 06.2018
Line Cook
Four Seasons, Hualalai
05.2016 - 03.2017
Line Cook and Prep
Nico's Restaurant
07.2015 - 08.2015
Hanna's Restaurant & Bar
Rancho Santa Margarita
11.2014 - 05.2015
Diploma -
Gaslamp Bartending School
Associates degree in Culinary Arts -
The International Culinary School of Orange County
Bachelor of Professional Studies -
The Culinary Institute of America
High School Diploma -
Tesoro High School
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