Emmanuel Paredes
Riverview,FL
Summary
Organized and dependable chef to meet high standards at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
10
10
years of professional experience
Work History
Private Chef
Gather Hospitality
05.2022 - Current
- 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
- Brand new Italian upscale restaurant.
- Freshly Pasta made every day.
- Maintained well-organized mise en place to keep work consistent.
Corporate Chef
American Cruise lines
07.2019 - 09.2019
- Follow directions and sanitation, temp log, food inventory
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Prepare food for 400-600 people with a design menu that varies each day 6 days a week.
Chef Intern
El Celler De Can Roca
09.2018 - 12.2018
- A non-paid internship at Celler de Can Roca for only 3 months
- Read through recipes and set up ingredients for different stations.
- 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.
- 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.
- Monitored food and labor costs to verify budget targets were met.
Sous Chef
Mas-Farmhouse
02.2013 - 03.2018
- Working in a farm to table restaurant with Chef Galen Zamarra.
- Acted as head chef when required to maintain continuity of service and quality.
- 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
Japanese
Professional Working
Timeline
Private Chef
Gather Hospitality
05.2022 - Current
Chef De Partie
Rocca
09.2019 - 09.2021
Corporate Chef
American Cruise lines
07.2019 - 09.2019
Chef Intern
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
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