Head Chef

EDUARDO A. CARBAJO

Resd. Los Girasoles de Huampani CIA – 3, Chaclacayo, Lima - PERU

Casa. +51 1 358-2230 Mobil/WhatsApp +51-951-****-** LinkedIn: Eduardo Carbajo

*********@*****.***

Areas of Expertise

Dynamic, Results-Oriented, Positive and Team-Spirited.

Management experience for more than ten years.

Able to evolve and adapt according to the circumstances.

Showing leadership qualities and professionalism.

Fluent in English and Spanish, with strong German knowledge and Japanese kitchen terminology. Chain of Restaurant Los Rodriguez, Arequipa - PERU November 2018 – Present Professional

Experience

HEAD CHEF de cadena de restaurantes de comida criolla y regional

In charge of interviews and organization of kitchen crew teams in both locations

Creating and costing old menu and the launching of the new one

Responsible of weekly and daily specials, ordering and inventory Pizza Rock Perú, Lima – PERU March 2018 – November 2018 www.facebook.com/pizzarockperu

KITCHEN ASSISTANT MANAGER

Support to the Kitchen Manager at all time. In charge of the area in his absence.

Being the link between Management and Kitchen crew.

Complete knowledge of the Line. Helping wherever it’s needed during service hours and staff day’s off.

Responsible for taking the daily inventory and placing the daily orders. Panini inc., Lima – PERU March 2017 – February 2019 www.instragram.com/panini.inc

PROJECT MANAGER / EXECUTIVE CHEF

General Manger / Cashier

In charge of creating, organizing, and training restaurant team in this new fresh made - fast food restaurant concept with healthy options for costumers with restricted diets.

Responsible for daily openings and closings, cash register and credit card’s POS shift balance.

Direct contact with the clientele, providing courteous and friendly service.

Meiji Sushi Bar & Teppan, Arequipa – PERU March 2015 – March 2017 www.facebook.com/meiijisushi

TEPPAN CHEF ADVISER / TEPPAN CHIEF CHEF

FOH Manager / Cashier / Warehouse Manager / Head of Human Resources Department /Payroll Analyst / Community Manager

Collaborating with the creation of the concept for the restaurant: Japanesse-Peruvian Restaurant with strong focus on Ramen & Teppanyaki

Successfully opened and closed the restaurant independently, managing cash and daily payments

Community manger, responsible for the direct communication with our guests by ours Social Networks

As a Host my duties included to recognize regular guests and remember their likes and past orders

Created weekly schedules, prioritizing the needs of the business

Responsible for the elaboration of Payrolls and liquidation

Part of my tasks were Purchasing, Ordering from providers

Moonlighting as a server.

In charge of payroll and hiring

Paradisus Rio de Oro, Holguin – CUBA February 2014 – March 2015 www.meliacuba.es/hoteles-en-cuba/hotel-paradisus-riodeoro EXECUTIVE SOUS CHEF/ FOREIGNER CHEF ADVISER

Teaching, training and supervising Resort's kitchen personal over each of its seven outlets

Responsible for the Culinary innovation in the Royal Service area, generating a positive feed back from the most demanding guests

Creating and constantly adapting the menus according to supplies availability in the region and the Island

Working closely with FOH team and management to fully satisfaction our guests

Edo Sushi & Teppan, Lima – PERU March 2012 – February 2014 www.edosushibar.com

TEPPAN CHEF

Collaborating with the well known Peruvian Sushi Bar chain: Edo, and its first store with Teppanyaki

Adapting traditional Teppan dishes into the Edo format

Performing live cooking for small groups right on their table

As part of the Sushi bar, rolling makis; of the hot line and prep area Lucaffe, Munich – GERMANY Sept. 2010 – Feb 2012

WEEKEND HEAD CHEF/CHEF HANDS ON

Planning, ordering, prepping and executing every aspect of the kitchen in a family owned Cafe.

Introducing Peruvian dishes, adapting them to the local ingredients and taste

Zax Restaurant & Bar, Austin, TX - USA Oct. 2009 – March 2010 www.zaxaustin.com

KITCHEN MANAGER

Chef for an American Bistro with Mediterranean influences restaurant

Following the restaurant philosophy (From Farm to Table) ordering from local farmers

Responsible for creating and planning daily specials

In direct and constant dialogue with restaurant owners, planning menu changes, alternatives and events

Twisted Fork, Milwaukee, WI – USA August 2003 – Sept. 2009 KITCHEN MANAGER/CHEF HANDS ON

Executive Chef for Award Winning New American Cuisine Restaurant

(Milwaukee's Best 2007/08). Constantly promoted until gaining control of the area

Training and directing kitchen staff

Improving quality control, implementing procedures to warranty the appropriate supplies’ rotation and freshness and at the same time reducing waste

Responsible for reducing food cost to under 25%

Planning menus, events and weekly specials

Rigorous HACCP following

In charge of BOH interviews

Promoting a philosophy of camaraderie and respect, resulting in a very low staff turnover

McCormick & Schmick's Mayfair, Wauwatosa, WI – USA March 2008 – Sept. 2008 www.mccormickandschmicks.com

CHEF DE PARTIE

Educated on McCormick & Schmick's philosophy

Perform cooking in the most important area in the line kitchen.

Helping on the opening of their first location on Wisconsin. Gracious Events – Catering, Wauwatosa, WI – USA Dic 2005 – Oct. 2006 www.gracious-events.com

STATION & PREP COOK

Successful catering experience (1500+ people) in high end catering Company

From Preparing food in their production kitchen to interacting with customers during the events, working the side stations while providing a the best customers service.

From their website: "Gracious Events is a boutique catering and full- service event design company specializing in bringing you a unique customized event.

Creating foods that are both delicious and visually stunning is the focus of our culinary team. From modern interpretations of the classics to fun and funky ethnic or theme parties, you can be sure our chefs will create a stimulating menu that will leave you and your guests raving." Applebee’s, Milwaukee, WI – USA May 2003 – Sept. 2004 www.applebees.com

BROIL LINE COOK

Trained as part of the Milwaukee downtown opening team

Responsible for the busier station of the line

Successfully attending 250+ orders per hour lunch's rushes Benihana, Milwaukee, WI – USA March 2001 – April 2003 www.benihana.com

TEPPAN CHEF

Part of the Opening Team at the first and only local in the city

(Milwaukee, WI)

Responsible for the supervision of the correct use of the recipe's book, preparation and cooking table protocols

Perform live cooking right on the table for small groups Benihana, Lima – PERU Nov. 1999 – Feb. 2001

TEPPAN CHEF

Responsible for the opening of the first store in the country (Perú)

Part of the training Team for the Lima crew.

Entertain and make customers feel right at home

Quepay Hotel Resort & Convenciones, Arequipa – PERU June1998 – January 1999 SPECIAL EVENTS HEAD CHEF

Working with the management team to plan events and provide creative ideas for menu development and custom events.

Managing daily kitchen operations.

Overseeing kitchen labor and food costs to meet budgetary requirements.

Marketing Online – Telemarketing Company, Lima – PERU Feb. 1996 – May 1998 TELEMARKETER

Successfully finished their Training Program.

Pioneer in the first telemarketing company in the country.

Guide, inform and persuade in different service offered for the clients.

Daily duties included:

data entry, data update, elaborating and printing reports, training new teams, using of computer as a tool

Education &

Qualifications

San Ignacio de Loyola University, Arequipa – PERU August 2016 – January 2017 www.usil.edu.pe

Program: A.A.S Degree in Business Management for Hotels and Restaurants Deutsch Akademie fϋr Ausländer an der Universität, Mϋnchen Sept. 2010 – Feb. 2012 http://www.dkfa.de/

Intense German Course.

Milwaukee Area Technical College, Milwaukee, WI 2003 Program: A.A.S Degree in Photography

www.matc.edu

Organizing and planning photography projects. Provide quality customer service. Getting training for my life long hobby.

Benihana, Miami, FL – USA Feb.1999/Oct.1999

www.benihana.com/miamibeach

Teppan Chef Trainee

Successfully concluding Hands-On Training on their Biscayne Ave. local. Le Cordon Bleu Peru, Lima – Peru Grad. 1998

www.lecordonbleu.com/lima

Graduate: Diploma in Kitchen Technician/Chef

Train in Culinary Arts in the First School Restaurant in the country. Universidad Mayor de San Marcos, Lima – Peru 1995

www.unmsm.edu.pe

Department of Physics

Studying Practical Physics, Informatics and Programming

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