FAVIER FERNANDEZ
Hialeah Gardens,FL
Summary
Seasoned Chef specializing in French cuisine. Successful 6 year record in high-end kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service.
Overview
6
6
years of professional experience
Work History
Chef De Tournant
MAASS By Ryan Ratino
Fort Lauderdale, FL
11.2023 - Current
- Responsible for recipe development and maintaining Chef Ryan Ratino's standards.
- Set up and broke down kitchen for service.
- Self-motivated, with a strong sense of personal responsibility.
- Demonstrated leadership skills in managing projects from concept to completion.
- Proven ability to learn quickly and adapt to new situations.
- Increased overall efficiency within the kitchen by delegating tasks appropriately among team members.
- Followed recipes and presentation guidelines to assemble Michelin level cuisine.
- Mentored junior staff, providing guidance on cooking techniques, plating presentations, and kitchen safety protocols to foster professional growth.
Chef De Partie
The Surf Club Restaurant By Thomas Keller
North Miami Beach, FL
11.2021 - 11.2023
- Awarded One Michelin Star during tenure.
- Meticulously order accordingly to what is needed for the day and adjusting par's and inventory count if necessary
- Having a strong sense of urgency and working towards self-improvement and pushing towards excellence
- Follow recipe standards and adjust amount according to what is needed for the application.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Coordinated with team members to prepare orders on time.
- Prepared items for roasting, sautéing, frying, and baking.
Sous Chef
Dapple bar + kitchen
Kendall
01.2020 - 11.2021
- Handle all orders from meat and fish to produce and dry storage etc
- Act as the head chef when required to maintain continuity of service and quality
- Collaborate with the head chef to create dishes for our seasonal menu and work on specials for the weekends
- Interact with guests to get feedback on the food and how we as a team can improve on our dishes and our service as a whole
- Initiate training for new cooks on all stations and basic culinary techniques to improve productivity and increase kitchen workflow.
Senior Chef De Partie
The Brass Tap and Unit B
Pembroke Pines, FL
01.2019 - 01.2020
- Maintaining and producing consistent food that tastes great and looks good on the plate
- Always practicing the clean as you go method to keep myself afloat during busy hours
- Trains new employees and assists in training and development of staff
- Shadow the kitchen manager when he was doing orders and or inventory.
Chef De Partie
Three By Norman Van Aken
04.2018 - 04.2019
- Prepare and cook foods of all types
- Daily prep list/order list to ensure efficiency and food cost
- Produces all orders consistently, quickly and in accordance with established quality standards
- Insures all supplies necessary for service are in house
- Knowledge of all stations ranging from Garde manger to wood fire grill
- Weigh, measure, and mix ingredients according to recipes or personal judgment using various kitchen utensils and equipment.
Education
ServSafe Certification
01.2021
Associate in Science Degree of the Culinary Arts -
Le Cordon Bleu of Culinary Arts
05.2017
Skills
- Culinary Foundations I-III
- Trained in knife skills to include julienne, brunoise, tourney, batonnet, ciseler, emincer etc
- Fabrication of seafood, poultry and meats
- Strong team player with a sense of urgency and able to adapt to a fast-paced kitchen environment
- Creative Menu Planning and Platting, creating unique and classical flavor profiles
- Classically French-Trained in the following areas of strength: dry and moist cooking methods, soups, stocks, and sauces, cuisines from around the world, buffet and catering techniques, etc
- Strong Communication Skills
- Organization and Time Management
- Great Team Player
- Demonstrates productivity and high standards in high energy environment
- Commitment to quality
- Detail Oriented
- Food Stock and Supply Management
- Mentoring and Coaching
Accomplishments
- Attended and Recognized for Young Chef Young Waiter 2023.
- Invited to attend again in 2024.
References
Available Upon Request
Languages
English
Native or Bilingual
Spanish
Native or Bilingual
Timeline
Chef De Tournant
MAASS By Ryan Ratino
11.2023 - Current
Chef De Partie
The Surf Club Restaurant By Thomas Keller
11.2021 - 11.2023
Sous Chef
Dapple bar + kitchen
01.2020 - 11.2021
Senior Chef De Partie
The Brass Tap and Unit B
01.2019 - 01.2020
Chef De Partie
Three By Norman Van Aken
04.2018 - 04.2019
ServSafe Certification
Associate in Science Degree of the Culinary Arts -
Le Cordon Bleu of Culinary Arts