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
Recipes and menu planning
Stocking and replenishing
Operations support
Forecasting and planning
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