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
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
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
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
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
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