Felipe Reyes Espinosa
Chef
Coquimbo
Summary
Adept Chef De Cuisine with a proven track record at Sodexo and ESO, showcasing culinary expertise and leadership qualities. Excelled in menu development and team management, significantly enhancing dining experiences through innovative recipe creation and effective ingredient sourcing. Demonstrated excellence in kitchen sanitation and food presentation, aligning with employer-desired skills.
Overview
17
17
years of professional experience
3
3
Languages
Work History
Chef De Cuisine
Sodexo and ESO (european Southern Observatory)
2018.08 - 2024.05
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Created menus and designed corresponding recipes for Paranal european observatory
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
Chef De Cuisine
Besonni Pizzeria
2016.01 - 2018.08
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
Sous Chef
Squadritto Restaurant
2013.01 - 2015.06
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Chef De Partie
Enjoy Casino and Resort
2009.01 - 2010.04
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
Chef De Partie
Opera-Catedral
2008.01 - 2009.01
Cook 1
Disney Cruise Lines
2007.04 - 2008.03
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared food items in compliance with recipes and portioning control guidelines.
Education
Techniciene Superieur Hotellerie-restauration - Gastronomie
Inacap
Santiago 2001.05 -
Skills
Food safety
Food presentation
Team management
Menu development
Leadership qualities
Culinary expertise
Recipe creation
Ingredient sourcing
Kitchen sanitation
Timeline
Chef De Cuisine
Sodexo and ESO (european Southern Observatory)
2018.08 - 2024.05
Chef De Cuisine
Besonni Pizzeria
2016.01 - 2018.08
Sous Chef
Squadritto Restaurant
2013.01 - 2015.06
Chef De Partie
Enjoy Casino and Resort
2009.01 - 2010.04
Chef De Partie
Opera-Catedral
2008.01 - 2009.01
Cook 1
Disney Cruise Lines
2007.04 - 2008.03
Techniciene Superieur Hotellerie-restauration - Gastronomie
Inacap
2001.05 -