Jeremy Borgini Gutierrez Gomez
Chef De Partie
Gardiner,US
Summary
Detail-oriented Chef de Partie with experience working in several fine-dining restaurants, expertise in food preparation, supervision, and training. Skilled in ensuring the highest quality of food production, presentation, and sanitation standards. Proven ability to work under pressure and meet strict deadlines while ensuring the highest level of quality. Detail-oriented Chef de Partie with experience working in several fine-dining restaurants.
Overview
4
4
years of professional experience
3
3
years of post-secondary education
7
7
Certifications
2
2
Languages
Work History
Chef de Partie
Wildflower Farms, Auberge Resorts
Gardiner, United States
10.2022 - 10.2023
- Responsible for daily food preparation and assigned duties to meet the restaurant's standards and quality
- Consults daily with the Sous Chef and Executive Chef on daily requirements, functions, and last-minute events
- Ability to produce work in accordance with deadlines and to assist and encourage others in achieving this aim
- Supervises, guides, and trains junior chefs or commis
- Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure standards are met
- Ensures that the production, preparation, and presentation of food are of the highest quality at all times.
Executive Chef’s Assistant/Intern Trainee
W Bogotá, Marriott International
11.2021 - 05.2022
- Arranged for equipment purchases and repairs
- Arranged for purchase and repair of utensils and equipment
- Trained kitchen staff about brand standards
- Supervised kitchen staff's activities
- Rectified arising problems or complaints in F&B management
- Performed administrative duties
- Complied with sanitation regulations and safety standards
- Kept time and payroll records
- Kept bills of providers to take control within costs and budget.
Cook
Harry Sasson
10.2019 - 04.2020
- Ensured ingredients and final products were fresh
- Maintained a clean and safe work area, including handling utensils, equipment, and dishes
- Handled and stored ingredients and food
- Presented, garnished, and arranged final dishes
- Followed recipes, including measuring, weighing, and mixing ingredients
- Baked, grilled, steamed, and boiled meats, vegetables, fish, poultry, and other foods
- Maintained food safety and sanitation standards.
Education
Technologist For F&B Management Establishments - Culinary Arts
SENA
07.2020 - 05.2022
Technician in Cooking - Food Services Management
SENA
02.2019 - 04.2020
Skills
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Certification
Specialized Program in Complex Project Management
Timeline
Specialized Program in Complex Project Management
07-2023
Chef de Partie
Wildflower Farms, Auberge Resorts
10.2022 - 10.2023
Executive Chef’s Assistant/Intern Trainee
W Bogotá, Marriott International
11.2021 - 05.2022
Technologist For F&B Management Establishments - Culinary Arts
SENA
07.2020 - 05.2022
Science & Cooking: From Haute Cuisine to Soft Matter Science (physics)
06-2020
The science of nutrition and healthy eating
04-2020
Colombian Traditional Cuisine
12-2019
Cook
Harry Sasson
10.2019 - 04.2020
Vegetarian Cuisine
03-2019
Technician in Cooking - Food Services Management
SENA
02.2019 - 04.2020
International Cuisine
11-2018
Leadership training
06-2017
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