Mauricio Recalde
Brooklyn
Summary
A dynamic culinary background. A quick learner with strong communication skills, I enhanced team efficiency and can adapt when needed. Passionate about food and always wanting to learn more even the basics, I grow in fast-paced environments while maintaining high standards for myself
Overview
2
2
years of professional experience
Work History
Chef De Partie
Cafe Mado
02.2025 - Current
- Provided support in all stations of the kitchen as needed,
- Flexible in working any station assigned throughout the week
Intern
Kadeau
10.2024 - 12.2024
- Gained valuable experience working within a fine dinning environment, applying learned techniques directly into preparation and service everyday.
- Sorted and organized MEP of assigned section for the Chef de Partie
- Gained hands on experience in various sections, improving my skills and knowledge of food
- Given opportunities to explain dishes to guest throughout service
- Reference Sous Chef: Bjarke Von Holck Bjarke@kadeau.dk
Intern
Borago
07.2024 - 10.2024
- Worked with my assigned section for preparation and service to deliver exceptional cookery of various seafood.
- Utilized strong communication abilities amongst other Chefs which taught me how to be open with new ideas of working
- Explored new ingredients and flavors on weekly foraging trips
- Assigned to fish butchery throughout my internship and working the josper grill throughout service
- Reference Chef de Partie; Sebastian Rocha seba360tec@gmail.com
Commis Chef / Chef De Partie
Place Des Fetes
04.2023 - 05.2024
- Enhanced culinary skills by assisting in the MEP of various dishes under the guidance of experienced chefs.
- Contributed to an organized and efficient kitchen by maintaining the SOP guidelines set in the restaurant
- Well organized food preparations with proper MEP on every station, reducing waste and advanced kitchen efficiency
- Rotated through all stations to develop new kitchen techniques and delivered consistent food preparations
- Reference Chef De Cuisine: Chris Tessman chris@pdfnyc.com
Line Cook
The Egg at Culinary Institute of America
11.2022 - 04.2023
- Part time job after classes every day of the week assisting with high volume production on campus
- Collaborated with current team members to maintain a clean and safe working environment for the students in the high volume kitchen classes
- Processed food items such as meats, poultry, and fish in high volume setting to feed more than 500 students
- Improved the team efficiency by teaching prep tasks to students
Education
Associate of Arts - Culinary Arts
The Culinary Institute of America
Hyde Park, New York04-2023
High School Diploma -
Warwick High School
Lititz, PA06-2021
Skills
- Quick learner
- Communication
- Kitchen organization
- Food presentation
- Proper food handling
- Hospitality
Languages
English
Full Professional
Spanish
Full Professional
Timeline
Chef De Partie
Cafe Mado
02.2025 - Current
Intern
Kadeau
10.2024 - 12.2024
Intern
Borago
07.2024 - 10.2024
Commis Chef / Chef De Partie
Place Des Fetes
04.2023 - 05.2024
Line Cook
The Egg at Culinary Institute of America
11.2022 - 04.2023
Associate of Arts - Culinary Arts
The Culinary Institute of America
High School Diploma -
Warwick High School
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