Summary
Overview
Work History
Education
Skills
Timeline
Generic

PABLO MELGAREJO

Www.shalemservice.com,FL

Summary

Creative and innovative prospect determined to bring ideas to life through cutting-edge technology and design techniques. Team player with strong problem-solving skills to contribute effectively to projects and teams. Considers unique and unconventional solutions to deliver exceptional results.

Overview

23
23
years of professional experience

Work History

Chef . Work Under Chef Jean Peir Petit

.
01.2001 - 01.2002
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.

Chef Garde Mache. Under Chef Angel Palacios

2 ** MICHELIN Restaurant Spain
01.2002 - 01.2003
  • Garde Manger cuisine molecular
  • Acquired Pre-Opening experience; mastered Garde manger station in Cocina de Author kitchen; mastered fish/Saute station in Cocina de Author kitchen; mastered meat/grill station in
  • Cocina de Author kitchen; recipe testing in Cocina de Author; supervise food preparation; follow written schedules and written and verbal directions; maintain the supply of products for customer
  • Selection; monitor quality and freshness of food.

Chef Tournant . Work Under Chef Norman Van Aken

.
01.2003 - 01.2004
  • Fusion menu/molecular
  • Pre-Opening experience; Mastered garde manger station; mastered fish/Saute station; mastered pasta station; mastered meat/grill station; heavy butchering experience; heavy bread oven/pizza oven, dough working, experience; supervised and managed kitchen personnel in high volume kitchen; food purchasing in high volume kitchen; recipe testing in high volume restaurants; supervise food preparation; problem resolution in areas that affect production; strong knowledge of health, food safety, and sanitation guidelines; followed written schedules and written and verbal directions; maintained a safe work environment; report and/or rectify safety hazards; communicate any concerns that may affect the operation of the kitchen to the Executive Chef or Sous Chef – follow a hierarchy (chain of command); maintain the supply of products for customer selection; supervise and lead staff in cost control management of food, supplies, and equipment; supervise and lead proper packaging, labeling, and storage of leftover food products to minimize waste; monitor quality and freshness of food.

Chef De Partie Work Under Chef Jordi Valles

.
01.2004 - 01.2005
  • Saute/Fish Station French menu
  • Responsible for Saute/fish station; Saute pasta and seafood properly seasoned and to proper for station inventory; mise en place; to ensure freshness of product; responsible for supervising line cooks in Saute/fish station., Grill/Meat Station Mediterranean menu
  • Mastered garde manger station in New Spanish Cuisine kitchen; mastered fish/Saute station in New Spanish Cuisine; mastered meat/grill station in New Spanish Cuisine; recipe testing in New Spanish Cuisine; supervised food preparation; follow written schedules and written and verbal directions; maintain the supply of products for customer selection; monitor quality and freshness of food; supervision of employees on station; managing/problem resolution amongst staff.

Exec chef

.
01.2005 - 01.2007
  • High volume Italian restaurant
  • Responsible for all the kitchen run for Saute/fish station; Saute fresh pasta and seafood properly seasoned and to proper for station inventory; mise en place; to ensure freshness of product; responsible for supervising line cooks in Saute/fish station
  • Full cost and labor control.

Chef Di Cuisine / Under Chef Hiro Asano

.
01.2007 - 01.2010
  • Responsible for all the kitchen inventory; mise en place; to ensure freshness of product; responsible for supervising line cooks in sauté/fish station meat, garden manger, brunch preparation, catering, and party organizations.Full cost control
  • Scarpetta Fontainebleau resort Modern Italian cuisine

Pasta Chef / Under Chef Scott Conant

Fontainebleau Resort
01.2009 - 05.2010
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Maintained food safety and sanitation standards.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.

Robatta Chef. Work Under Chef Bjoer Weissgerber

.
01.2010 - 01.2011
  • Grill
  • Responsible for Robata grill station properly seasoned and to proper for station inventory; mise en place; to ensure freshness of product; responsible for supervising line cooks in robata station
  • Italian

Head Sushi Chef

Komodo
01.2014 - 01.2016
  • Undertook Japanese recipes and added innovative ingredients to create dynamic sushi rolls for Komodo restaurant.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Monitored food production to verify quality and consistency.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Participated in food tastings and taste tests.
  • Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.
  • Provided patrons with education on different types of fish and shellfish and helped choose sushi items.
  • Carefully handled various types of knives, hand tools and utensils to fillet fish in preparation for sushi.

Restaurant Consultant Owner

Www.shalemservice.com
01.2018 - Current
  • Observed restaurant operations, watched staff interactions and ate different foods from established menu.
  • Optimized menu with fresh offerings and seasonal fare.
  • Improved customer service policies to maximize satisfaction and build brand loyalty.
  • Reviewed business finances and back-end administrative procedures.
  • Discussed menu items with customers and suggested promotional items to increase sales.
  • Monitored and adjusted pricing, discounts and promotions to maximize profitability.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.

Preopening Advice, Menu Design, Staff Training

Shalem Consulting

Kiss café fusión menú Coconut grove 2001
Habana harrys Cuban menú coral gables 2002
Mundo s fusion menú Coral Gables 2003
Country club of coral gables French/American coral gables 2004
Karu fusion menú Miami 2006
Casablanca seafood fusion menú Miami 2007
Holy bagel and pizzeria kosher/Dairy Miami/ /Aventura 2007
Holy bagel and pizzeria 2007
Mama Nostra italian menú Weston 2008
Fratelli Lyon Italian menu Miami

Mediterranean Davie 2008
Pikkolo mondo Italian menú south Miami 2010
Makato japanese Balh Habor 2013

Sokai japanesDoral 2015
Komodo Chinese fusion Brickell 2015
Lettuce and tomato Gastropub 2016 /2018
Mi Peru Peruvian 2017
Mestizo Panasian 2019
The guest gastropub 2019
Gogo Fresh Fast-casual 2020 /2024
Olday's Healthy Organic/Vegan 2020
Paper Fish Sushi Asian fusion 2021

Narbona Boca Raton 2023/2024 Sushi menu /Training


Education

Associates Degree -

U.NA.M NORTH-EAST UNIVERSITY
1998

High School Diploma -

HIGH SCHOOL INTITUTION ROQUE GONZALES
1995

ELEMENTARY SCHOOL INTITUTION ROQUE GONZALES
1989

Skills

  • Financial Tracking
  • Critical Thinking
  • Strategic Vision
  • Service Quality
  • Safety Measures
  • Experience in Michelin star restaurant
  • Corrective Actions
  • Project Requirements
  • Profitability Assessments
  • Sales Strategy Development
  • Creative Solutions
  • Strategic Positioning
  • Employee Performance Evaluations
  • Team Meetings
  • Business Analytics

Timeline

Restaurant Consultant Owner

Www.shalemservice.com
01.2018 - Current

Head Sushi Chef

Komodo
01.2014 - 01.2016

Robatta Chef. Work Under Chef Bjoer Weissgerber

.
01.2010 - 01.2011

Pasta Chef / Under Chef Scott Conant

Fontainebleau Resort
01.2009 - 05.2010

Chef Di Cuisine / Under Chef Hiro Asano

.
01.2007 - 01.2010

Exec chef

.
01.2005 - 01.2007

Chef De Partie Work Under Chef Jordi Valles

.
01.2004 - 01.2005

Chef Tournant . Work Under Chef Norman Van Aken

.
01.2003 - 01.2004

Chef Garde Mache. Under Chef Angel Palacios

2 ** MICHELIN Restaurant Spain
01.2002 - 01.2003

Chef . Work Under Chef Jean Peir Petit

.
01.2001 - 01.2002

Preopening Advice, Menu Design, Staff Training

Shalem Consulting

Associates Degree -

U.NA.M NORTH-EAST UNIVERSITY

High School Diploma -

HIGH SCHOOL INTITUTION ROQUE GONZALES

ELEMENTARY SCHOOL INTITUTION ROQUE GONZALES
PABLO MELGAREJO