Oracle Inventory Management
Sergio CAMACHO
Sous Chef
Bogota
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. Nine year background in high-end restaurant industry.
Overview
9
9
years of professional experience
2
2
Languages
1
1
year of post-secondary education
Work History
Sous Chef
SALVAJE BOGOTA
Bogota
12.2022 - Current
- Kept all operation in absence of Head Chef
- Mentored kitchen staff to prepare each for demanding roles.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Maintained purchasing, receiving and food storage standards
- Estimated daily production needs on weekly
- Changed general food cost from 38 to 30%
Sous Chef Junior
SALVAJE BOGOTA
Bogota
12.2021 - 12.2022
- Supported and provided backup to sous chef in delegated tasks
- Encouraged productivity level of employees
- Guaranteed food cost controls are optimized while maintaining high quality standards
- Maintained records of food temperature, walk-in fridge’s logs, costs, consumption.
- Operated and maintains all department equipment and reports malfunctions
Line Cook
SALVAJE BOGOTA
Bogota
11.2020 - 12.2021
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Commis Chef
GRAND HYATT BOGOTA
Bogota
07.2018 - 06.2020
- Set food and menus for Banquet, Weddings and general events
- Maintained well-organized mise en place to keep work consistent.
- Review and stay current of daily Banquet Event Orders (BEO's) and their specific requirements
- Prepared and cooks foods of all types in different outlets from hotel
Cook Lead
DANIEL
Bogota
10.2015 - 04.2018
- Ordering Kitchen Supplies like Meat, Fish, Dairy and Veg
- Increased high quality of food, presentation, and preparation
- Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
Cook
WELLNESS HOTEL and FACTORY IN HOTEL
Bogota
10.2014 - 10.2015
- Cooking of hot and setting up cold breakfast buffet and also getting ready for room service
- Communicated closely with servers to fully understand special orders for customers.
- Ensured cold and hot buffet is checked and filled regularly
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Education
Kitchen technician. -
National Learning Service(SENA
Bogota, COL 01.2014 - 10.2014
Skills
Commanding leadership style
Software
Zeus Inventory
Microsof Excel
Interests
Photography, Art and Music
Timeline
Sous Chef
SALVAJE BOGOTA
12.2022 - Current
Sous Chef Junior
SALVAJE BOGOTA
12.2021 - 12.2022
Line Cook
SALVAJE BOGOTA
11.2020 - 12.2021
Commis Chef
GRAND HYATT BOGOTA
07.2018 - 06.2020
Cook Lead
DANIEL
10.2015 - 04.2018
Cook
WELLNESS HOTEL and FACTORY IN HOTEL
10.2014 - 10.2015
Kitchen technician. -
National Learning Service(SENA
01.2014 - 10.2014
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