Mauricio Sialom
Summary
Highly skilled Sous Chef with a passion for creating exceptional culinary experiences. Offering eight years of experience in fine dining, specializing in seafood, poultry, and meat preparation. Demonstrated expertise in menu planning, recipe development, and ensuring high-quality standards. Seeking a challenging role to utilize my culinary talents and contribute to a dynamic kitchen team.
Overview
7
7
years of professional experience
Work History
Sous Chef
Nari Restaurant
08.2019 - 06.2023
- Lead and manage kitchen operations, overseeing food preparation, cooking, and plating to ensure consistent excellence.
- Collaborate closely with the head chef in creating innovative menus and maintaining high culinary standards.
- Train, mentor, and motivate kitchen staff to optimize performance and foster a positive work environment.
- Maintain meticulous inventory control, streamline ordering processes, and minimize waste for cost-effective operations.
Line Cook
ONE65
04.2019 - 08.2019
- Executed precise portioning of meats and expertly managed the meat/josper section, consistently delivering customer satisfaction
- Adapted recipes to accommodate special dietary restrictions, ensuring a personalized dining experience for all guests.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Lead Line Cook
La Petite Maison
05.2017 - 01.2019
- Led the hot line in a bustling 200-seat French restaurant. Skillfully handling of meats, fish, poultry, and lamb.
- Ensured impeccable food quality through diligent cleaning, portioning, and cooking of meats, poultry, and fish
- Mentored and guided a team of 5 line cooks, enhancing overall performance, service quality, and productivity.
Baking and Pastry
Martin Berasategui***
05.2016 - 10.2016
- Managed the baking and kneading process for bread, consistently delivering fresh and artisanal products for the restaurant
- Showcased expertise in crafting delightful ice creams, adding a unique touch to the dessert menu.
Education
A.A - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Miami, FLServSafe Food Protection Manager Certification - undefined
Skills
- Proficient in effectively managing kitchen operations, including inventory control, cost management, and workflow optimization Demonstrated ability to ensure efficiency and productivity in a fast-paced culinary environment
- Skilled in leading and training kitchen staff to foster a positive work environment and enhance overall team performance Expertise in mentoring and motivating team members to deliver exceptional results
- Excellent communication skills with colleagues, front-of-house staff, and suppliers, facilitating seamless coordination and collaboration Proven ability to work effectively in a team-oriented kitchen environment, promoting synergy and successful outcomes
- Exceptional organization and time management abilities, ensuring smooth kitchen operations and timely service
- Expertise in knife work, exemplifying precision and efficiency in food preparation
- Collaborative approach, working effectively within a team environment to deliver outstanding culinary experiences
- Thrives in fast-paced and high-pressure environments, maintaining composure and delivering consistently excellent results Adapts quickly to changing circumstances, demonstrating strong problem-solving skills and a flexible approach to challenges
- Meticulous attention to detail, ensuring the highest quality in food presentation and taste
- Keen attention to detail, consistently ensuring exceptional food quality
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
Timeline
Sous Chef
Nari Restaurant
08.2019 - 06.2023
Line Cook
ONE65
04.2019 - 08.2019
Lead Line Cook
La Petite Maison
05.2017 - 01.2019
Baking and Pastry
Martin Berasategui***
05.2016 - 10.2016
A.A - Culinary Arts
Le Cordon Bleu College of Culinary Arts