Fernando Cepeda
Massapequa,NY
Summary
Motivated Chef dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients. Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.
Overview
12
12
years of professional experience
Work History
Executive Chef
Juniper
Westbury, NY
11.2021 - 10.2024
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Prepared dishes in a fast-paced environment, working with teammates to maintain a high customer satisfaction rate.
- Communicated with wait staff regarding special requests for food allergies and preparation techniques.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
Sous Chef
Branch Patty/Private Chef
Long Island City, NY
01.2013 - 02.2022
- Developed innovative menus to provide family friendly food options.
- Determined how food should be presented and created decorative food displays.
- Prepared high volume meals for social and professional gatherings held at private residence.
- Utilized local, fresh food products to support local economies and showcase community support.
- Executed Restaurant Quality Meal Prep 2-3 times a week for families and children.
Head Line Cook
Thomas Preti Caterers
Long Island City, NY
10.2016 - 04.2020
- Manage the kitchen staff to ensure maximum efficiency.
- Provide new hires a variety of kitchen functions and culinary knowledge.
- Performed as head chef as needed to maintain team productivity and restaurant quality.
- Worked closely with team members to deliver project requirements, develop solutions and meet deadlines.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Determined food inventory needs.
Garde Manger
Veritas
Manhattan, NY
05.2012 - 09.2013
- Monitored quality, presentation and proper quantities of plated food across line.
- Interacted effectively with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Responsible for numerous hot and cold amuse, appetizers, bar items, shared plates, specials, as well as food preparation.
Education
Diploma - Culinary Arts
Institute of Culinary Education
Manhattan, NY06.2012
Skills
- Organization
- Attention To Detail
- Adaptability
- Hiring, Training, and Development
- Multicultural expertise
- Inventory ordering
- Menu development
- Banquets and catering
- Recipes and menu planning
- Staff Scheduling
- Inventory Management
- Sanitation Guidelines
- Order Management
- Kitchen Staff Management
- BOH Operations
Timeline
Executive Chef
Juniper
11.2021 - 10.2024
Head Line Cook
Thomas Preti Caterers
10.2016 - 04.2020
Sous Chef
Branch Patty/Private Chef
01.2013 - 02.2022
Garde Manger
Veritas
05.2012 - 09.2013
Diploma - Culinary Arts
Institute of Culinary Education
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