Excel handling and different operating systems for reasturants
RAUL FELIPE PINZON MARTINEZ
CHEF
Bogotá,DC
Summary
- I am a chef with more than 15 years of experience in the industry, enthusiastic and dedicated professional with a high sense of duty, responsibility, honesty, and excellent communication skills. Quick to grasp new ideas and concepts and to develop innovative and creative solutions to problems. Well-organized, able to perform a wide range of tasks with a goal orientated approach, as well as being open-minded and willing to learn from new challenges. Flexible approach to working individually or as part of a team.
- Accomplished Lead Chef at Exito Group, renowned for enhancing kitchen efficiency by 50% and spearheading successful catering services. Expert in culinary arts and kitchen management, I excel in team leadership and problem resolution. My commitment to food safety and waste reduction has consistently elevated dining experiences.
Overview
9
9
years of professional experience
4
4
years of post-secondary education
2
2
Languages
Work History
LEAD CHEF KITCHEN EXITO WOW
Exito Group (Colombia) - Casino Group
Bogotá, Bogota D.C.
05.2022 - Current
- Improved kitchen efficiency by implementing streamlined processes for food preparation and plating.
- Coordinated catering services for off-site events, ensuring seamless logistics planning.
- Demonstrated exceptional leadership skills while supervising a team of chefs and kitchen staff members during peak service hours.
- Evaluated employee performance regularly to provide constructive feedback, acknowledging strengths and identifying areas for improvement.
- Schedule, delegate and supervise food production processes according to set procedures and established recipies.
- Schedule and supervise general daily inventories and orders of raw materials.
- Define and control the standard characteristics of the different raw materials and inputs used in the preparation of the products
- Make monthly inventories of raw materials and supplies.
Supervise and review internal and external raw material orders. - Schedule and supervise the preparation of resources for the production process according to a defined procedure.
- Train and control kitchen staff in the specific functions of the work positions.
- Define and supervise the cleaning and sanitation processes of the kitchen according to established standards.
- Define staff schedules according to scheduled activities.
- Ensure a rational number of staff in each of the work positions and processes.
- Review the proper functioning of kitchen equipment and report any failures to the maintenance team.
- Control the loss and breakdown processes (operation loss)
- Review and trace customer complaints or observations, among others.
Consultant Chef
a Tres Bandas S.A.S.
Bogotá, Bogota D.C.
08.2020 - 05.2022
- Supervise the correct execution of the recipes of the gastronomic offer in terms of: a) Raw materials used, b) Production quantities, c) Procedures and cooking processes, d) Cooling, e) Packaging and Labeling, f) Equipment used for production, g) Assembly and presentation; and suggest modifications of changes in the different aspects when necessary.
- Train the chef leader of the project in the warehouses on all aspects related to the general concept of the project, its fundamental principles and the recipes of the gastronomic offer at its different levels, so that the chef leader can replicate the training and make Later, the training of the staff, taking ownership of the project to ensure that it is carried out without being distorted.
- Reinforce periodically and whenever required by particular conditions -ideally with the Leader Chef- the practical training of the operational team in charge of the production of the recipes of the gastronomic offer in each one of the areas.
- Periodically review the information regarding the performance of the recipes in execution and submit specific recommendations (to the warehouse) and reports (to the management of A Tres Bandas) when they are not as expected. These recommendations may include the review and/or adjustment of: a) Raw materials b) Processes and procedures c) Personnel in charge of the tasks d) Cooking equipment used for production.
- Test daily the different preparations offered in the line to guarantee the quality of the product and the invariability of each recipe in terms of a) Flavors, b) Textures, c) General presentation of the product, and make recommendations to the Lead Chef of the project. in the warehouse and to the team in charge of production.
- Support the point's leading chef in the preparation of production schedules and service plans to achieve a varied and diverse offer that uses the recipes developed in the portfolio
- Make recommendations on cleaning and cleaning processes in kitchens according to established standards.
Sous Chef
EL COMEDOR COMFORT FOOD
Bogotá, Bogota D.C.
01.2019 - 06.2020
- 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.
- Fill kitchen control formats
- Organize, tidy and keep properly marked the raw material in the fridges, freezer and cellars for each item in the kitchen.
- Checking the mise en place of each station and talking with the first cook of each area to keep everything in order
- Help the chef during the service to plate and double-check each preparation.
Sous Chef
MITSUKI
Cartagena, Departamento del Cesar
02.2018 - 09.2018
- 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.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Sous Chef
EL COMEDOR COMFORT FOOD
03.2017 - 01.2018
- 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.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Kitchen Assistant
ZEITLIN & CO
LONDON, UNITED KINGDOM
09.2015 - 11.2016
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Enhanced kitchen efficiency by maintaining clean and organized workstations.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Made food according to standard recipes with requested changes for customer satisfaction.
Cooking Assistant
THE PILLAR HOTEL
LONDON, UNITED KINGDOM
11.2015 - 08.2016
- Managed inventory effectively, minimizing food waste and optimizing cost efficiency.
- Utilized skills and experience in culinary arts to deliver tantalizing food offerings.
- Collaborated with culinary team to develop seasonal menus featuring fresh, local ingredients.
- Rotated stock and conducted inventory of food items and supplies to determine purchase needs.
- Chopped vegetables, butchered meats and whisked sauces to prep food for service.
Education
No Degree - Academy RATIONAL
RATIONAL COMPANY
Bogotá, Colombia 09.2017 - 09.2017
English Course - English Language
SPEAKEASY SCHOOL OF ENGLISH
LONDON (UK) 10.2015 - 07.2016
English Program - English Program
GOLDEN BRIDGE CORP S.A.S.
Bogotá, Colombia 01.2014 - 12.2014
Certificate of Technical Studies - Technical in Gastronomy
SENA (CENTRO NACIONAL HOTELERIA Y TURSIMO)
Bogotá, Colombia 01.2008 - 02.2010
Skills
Kitchen management
Food presentation
Menu development
Culinary expertise
Sanitation practices
Waste reduction
Effective communication
Food safety standards
Nutritional advice
Team management
Inventory rotation
Coordinating kitchen staff
Problem and complaint resolution
Software
Timeline
LEAD CHEF KITCHEN EXITO WOW
Exito Group (Colombia) - Casino Group
05.2022 - Current
Consultant Chef
a Tres Bandas S.A.S.
08.2020 - 05.2022
Sous Chef
EL COMEDOR COMFORT FOOD
01.2019 - 06.2020
Sous Chef
MITSUKI
02.2018 - 09.2018
No Degree - Academy RATIONAL
RATIONAL COMPANY
09.2017 - 09.2017
Sous Chef
EL COMEDOR COMFORT FOOD
03.2017 - 01.2018
Cooking Assistant
THE PILLAR HOTEL
11.2015 - 08.2016
English Course - English Language
SPEAKEASY SCHOOL OF ENGLISH
10.2015 - 07.2016
Kitchen Assistant
ZEITLIN & CO
09.2015 - 11.2016
English Program - English Program
GOLDEN BRIDGE CORP S.A.S.
01.2014 - 12.2014
Certificate of Technical Studies - Technical in Gastronomy
SENA (CENTRO NACIONAL HOTELERIA Y TURSIMO)
01.2008 - 02.2010
Similar Profiles
Heder OspinaHeder Ospina
Store Manager at Exito Group (Colombia) - Casino GroupStore Manager at Exito Group (Colombia) - Casino Group
Melissa SierraMelissa Sierra
Pet Caregiver at ColombiaPet Caregiver at Colombia
Ingrid ForeroIngrid Forero
Enfermera at ColombiaEnfermera at Colombia