Pablo Algarate
Summary
Skilled Catering Chef with 8 years of experience providing rich customer experiences and specific menus for guests with numerous competing requests, often simultaneously. Creative multitasker assessing circumstances and adapting accordingly in real-time. Versatile menu designer with conscious, deliberate and theme-based creativity in context of different food.
Overview
9
9
years of professional experience
Work History
Catering Chef
Bruce's Catering & Events
10.2017 - 04.2023
- Cooked for large groups of people and managing various types of food for large events.
- Created catering menu based upon client specifications, event type, dietary needs, and budget.
- Ordered food items and supplies needed to fulfill catering jobs.
- Followed all safety instructions to avoid injuries when operating heavy equipment in kitchen.
- Assisted with menu development and planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Conceptualized menus to account for dietary restrictions, food allergies and personal requests.
Line Cook
The Sunset
05.2016 - 07.2017
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Grilled meats and seafood to customer specifications.
Line Cook
Mondrian Hotel
03.2014 - 02.2016
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
Education
Associate of Arts - Culinary
Le Cordon Bleu College of Culinary Arts - Pasadena
Pasadena, CA05.2013
Skills
- Standardized Recipes
- Verify Food Quality
- Organization and Prioritization
- Food Preparing, Plating and Presentation
- Large-Scale Events Planning
- High-Volume Environments
- Company Quality Standards
Timeline
Catering Chef
Bruce's Catering & Events
10.2017 - 04.2023
Line Cook
The Sunset
05.2016 - 07.2017
Line Cook
Mondrian Hotel
03.2014 - 02.2016
Associate of Arts - Culinary
Le Cordon Bleu College of Culinary Arts - Pasadena
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