Hi, I’m
J Maximus Esparza
Chef De Partie
Napa,CA
Summary
Passionate about food and social justice, an experienced and highly skilled Chef de Partie with expertise in plating and designing intricate food garnishes. Passionate about mentoring new kitchen personnel and creating exceptional banquet displays, dessert tables, and ice sculptures. Proficient in ensuring the successful daily operation of multiple establishments. Formally trained in culinary studies and well-versed in various kitchen preparation techniques.
Overview
2
years of professional experience
5
years of post-secondary education
3
Languages
Work History
Culinary InstituteSt. Helena, CA
Chef De Partie
03.2023 - Current
Job overview
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Osteria FrancescanaModena, Italy
Comi Chef
08.2022 - 12.2023
Job overview
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Thomas Keller Restaurant Group, Per SeYountville, CA
Line Cook
04.2022 - 06.2022
Job overview
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Braissiere DumondeSacramento, CA
Chef De Partie
09.2021 - 12.2021
Job overview
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Mentored kitchen staff to prepare each for demanding roles.
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
Education
Culinary Institute of AmericaSaint Helena, CA
Associate of Arts from Culinary Studies
01.2022 - Current
Oakmont High SchoolRoseville, CA
High School Diploma
05.2017 - 06.2021
Skills
3-Michelin Star Restaurant experience
undefinedTimeline
Chef De Partie
Culinary Institute
03.2023 - Current
Comi Chef
Osteria Francescana
08.2022 - 12.2023
Line Cook
Thomas Keller Restaurant Group, Per Se
04.2022 - 06.2022
Culinary Institute of America
Associate of Arts from Culinary Studies
01.2022 - Current
Chef De Partie
Braissiere Dumonde
09.2021 - 12.2021
Oakmont High School
High School Diploma
05.2017 - 06.2021
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