Emmanuel Paredes
Tampa,FL
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals and standards.
Overview
12
12
years of professional experience
Work History
Executive Sous Chef
Rakki
06.2024 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Corporate Chef
Streetlight Taco
12.2023 - 06.2024
- Hired and working directly under the CEO/Owners Of Rocca Restaurants, Tastes good LLC.
- Maintained a clean and organized workspace in accordance with industry best practices to ensure an efficient workflow.
- Set up and broke down kitchen for service.
- Contributed to company growth by constantly improving operational efficiency and providing exceptional customer service.
Consultant Chef
Kennedy LLC
07.2023 - 12.2023
- Managed food costs effectively through careful menu engineering and strategic purchasing decisions, maximizing profitability for the restaurants.
- Assisted in the launch of new dining establishments by providing expert guidance on menu development, kitchen layout, and staff training programs.
- Mentored junior chefs and culinary staff, fostering professional growth and skill development within the team.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Private Chef
Gather Hospitality
05.2022 - 06.2023
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Interacted with guests to obtain feedback on product quality and service levels.
- Created customized meal plans based on client dietary restrictions and preferences.
Chef De Partie
Rocca
09.2019 - 09.2021
- Upscale Italian cuisine.
- Prep and work multiple stations each different shift.
- Able to maintain high quality food throughout during service.
- Keep positive mind and calm attitude at peak hours 300+ covers per night.
- Maintained well-organized mise en place to keep work consistent.
Corporate Chef
American Cruise lines
07.2019 - 09.2019
- American cruise lines with 20+ staff for over 600 people on board.
- Follow directions and sanitation, temp log, food inventory
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Prepare food for 400-600 people, designed menu that varies each day 6 days per week.
Intern Chef
El Celler De Can Roca
09.2018 - 12.2018
- A non-paid internship at Celler de Can Roca for only 3 months
- Coordinated with team members to prepare orders on time.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Disciplined and dedicated to meeting high-quality standards.
Junior Sous Chef
Jean Georges Restaurants
09.2017 - 09.2018
- Jean Georges Beverly Hills and The Mark Hotel New York a 5 star Hotel .
- Prepped daily menu items to quickly deliver upon request.
- Established and perform and deliver 300-400+ covers per night.
- 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.
- Monitored food and labor costs to verify budget targets were met.
Sous Chef
Mas-Farmhouse
02.2013 - 03.2018
- Working in farm to table restaurant with Chef Galen Zamarra.
- Acted as head chef when required to maintain continuity of service and quality.
- Managed over 200+ covers per night including private events.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
Education
Grand Diploma - Professional Culinary Arts
The International Culinary Center
New York, NY04.2018
High School Equivalency Diploma -
Pathways To Graduation
Queens, NY05.2017
Skills
- Kitchen Equipment Operation
- Catering and Events
- Food Preparation and Safety
- Kitchen Crew Training
- Company Safety Standards
- Staff Supervision and Coordination
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
Japanese
Native or Bilingual
Timeline
Executive Sous Chef
Rakki
06.2024 - Current
Corporate Chef
Streetlight Taco
12.2023 - 06.2024
Consultant Chef
Kennedy LLC
07.2023 - 12.2023
Private Chef
Gather Hospitality
05.2022 - 06.2023
Chef De Partie
Rocca
09.2019 - 09.2021
Corporate Chef
American Cruise lines
07.2019 - 09.2019
Intern Chef
El Celler De Can Roca
09.2018 - 12.2018
Junior Sous Chef
Jean Georges Restaurants
09.2017 - 09.2018
Sous Chef
Mas-Farmhouse
02.2013 - 03.2018
Grand Diploma - Professional Culinary Arts
The International Culinary Center
High School Equivalency Diploma -
Pathways To Graduation