Carlos Cartagena

**** ****** ***, ***** *.Y *****

Cell# 347-***-****

acyxp5@r.postjobfree.com

www.Chefcarloscartagena.com

OBJECTIVE to obtain a chef position in a challenging and demanding restaurant, to practice & perfect my technique and skills. Keeping quality and consistency at a higher stander

SKILLS & ABILITIES

Food preparation, menu creation, inventory, order supplies/food, event planning, sanitation, professional management, staff training, keeping food cost low, creating seasonal daily special, record keeping, scheduling, writing recipe, team player

Oversee food preparation and cooking, controlling quality and portion size all in a timely manner

Ability to perform under high levels of pressure

Butchery, fish and shellfish, meat, gluten free, high volume cooking

EXPERIENCE

BY THE HUDSON NY, EXECUTIVE CHEF, AMERICAN CUISINE, JAN/15-PRESENT

BLEND ON THE WATER LIC, EXCUTIVE SOUS CHEF, LATIN FUSHION, Nov/13-Dec/14

ZENGO NY, EXCUTIVE SOUS CHEF, ASIAN INSPIRE, JAN/13-June/14

STRAND HOTEL NY, EXCUTIVE SOUS CHEF, AMERICAN CUISINE, AUG/10-DEC/12

TBAR NY, SOUS CHEF, TEMP, AMERICAN FUSHION, MAY/10-AUG/10

SD26 NY, LINE COOK, ITALIAN, SEP/09-JAN/10

JOJO NY, LINE COOK, FRENCH, MAR/08-JULY/09

PRESPA NY, LINE COOK, MEDITERRANEAN, JULY/07-MAR/08

FELIDIA NY, INTERSHIP, ITALIAN, SEP/06-NOV/06

COUNTRY WIDE INS NY, BODY INJURY ASST, FEB/02-MAY/07

EDUCATION

CULINARY ACADEMY OF NEW YORK, FEB/06-NOV/06. CULINARY CERTIFIED

ENVIROMENTAL STUDIES H.S. NEW YORK, 94/98 H.S. DIPLOMA

Certified in NYC food protection

LANGUAGE English and Spanish

CUISINE AMERICAN, ITALAIN, ASIAN FUSHION, MODERN MEXICAN, INTERNATIONAL

Me to Carlos Cartagena

Carlos Cartagena

2025 Seward Ave, Bronx N.Y 10473

Cell# 347-***-****

acyxp5@r.postjobfree.com

www.Chefcarloscartagena.com

OBJECTIVE to obtain a chef position in a challenging and demanding restaurant, to practice & perfect my technique and skills. Keeping quality and consistency at a higher stander

SKILLS & ABILITIES

Food preparation, menu creation, inventory, order supplies/food, event planning, sanitation, professional management, staff training, keeping food cost low, creating seasonal daily special, record keeping, scheduling, writing recipe, team player

Oversee food preparation and cooking, controlling quality and portion size all in a timely manner

Ability to perform under high levels of pressure

Butchery, fish and shellfish, meat, gluten free, high volume cooking

EXPERIENCE

BY THE HUDSON NY, EXECUTIVE CHEF, AMERICAN CUISINE, JAN/15-PRESENT

BLEND ON THE WATER LIC, EXCUTIVE SOUS CHEF, LATIN FUSHION, Nov/13-Dec/14

ZENGO NY, EXCUTIVE SOUS CHEF, ASIAN INSPIRE, JAN/13-June/14

STRAND HOTEL NY, EXCUTIVE SOUS CHEF, AMERICAN CUISINE, AUG/10-DEC/12

TBAR NY, SOUS CHEF, TEMP, AMERICAN FUSHION, MAY/10-AUG/10

SD26 NY, LINE COOK, ITALIAN, SEP/09-JAN/10

JOJO NY, LINE COOK, FRENCH, MAR/08-JULY/09

PRESPA NY, LINE COOK, MEDITERRANEAN, JULY/07-MAR/08

FELIDIA NY, INTERSHIP, ITALIAN, SEP/06-NOV/06

COUNTRY WIDE INS NY, BODY INJURY ASST, FEB/02-MAY/07

EDUCATION

CULINARY ACADEMY OF NEW YORK, FEB/06-NOV/06. CULINARY CERTIFIED

ENVIROMENTAL STUDIES H.S. NEW YORK, 94/98 H.S. DIPLOMA

Certified in NYC food protection

LANGUAGE English and Spanish

CUISINE AMERICAN, ITALAIN, ASIAN FUSHION, MODERN MEXICAN, INTERNATIONAL

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