Executive Chef C A

Location:

Caracas, Capital District, Venezuela

Salary:

7000 usd

Posted:

October 24, 2023

Contact this candidate

Resume:

Wilfredo Verleine Piñango Torres

Identity Card: V-14.363.028

Date of Birth: 12-11-1980

Telephone: +58-414-***-**-**/ +58-212-*******

E-Mail: ***************@*****.***

Colinas de Los Chaguaramos. Caracas -Venezuela.

-Labor Experiences.

Company Otokam. Caracas. by Makoto Okuwa. 2023

Position: Sous Executive Chef, Head of Cuisine Currently. Caracas. 2023

Restaurant of high Japanese Gastronomy, led by the International Chef Makoto Okuwa and the international Makoto group, with branches in Miami (Florida), Washington DC(USA), Mexico City(Mexico), Panama, Sao Paulo(Brazil) and Caracas(Venezuela).

Function:

-Manager of Operational and Administrative Management of the different stations of the kitchen restaurant, management of processes and supervision of gastronomic costs, standards in the kitchen, warehouse, cold rooms, production, hot line, Maki, Raw Bar, Pastry, Robata and Pantry.

-Leadership and Human management of the Kitchen team,

-Tasting of brands of inputs.

-Recreation of gastronomic processes at the level of production, execution, final product.

-Design and structures for operational conflict resolution.

-Execution of purchases of National and International Inputs according to the brand.

-Operational Management Reports with daily sales closure, by product.

-Coordination and development of production structures.

Company Ginger. 2022

Position: Restaurant Advisor Chef. Caracas. 2022

Function:

-Starter Project of restoration

-Execution, analysis and solution to the operation of recipes and sub recipes of vegetarian Gastronomy for delivery and/or pick up, managing the effectiveness of opening development and closing the project.

Company Don Juan Parrillero.

Position: Consultant Chef. Caracas. 2022

Function:

-Starter Project with experience redesigning tasks.

-Design of structures, hierarchies in operational management.

-Elaboration of recipes and sub recipes.

-Standardization of processes in virtual establishment to market food and beverages.

Company: Cima Grupo, C.A Consorcio Casablanca. 2021 to 2022.

Position: Consultant Food and Beverage Management. Caracas. 2021 to 2022.

Function:

-Consultant to the Executive Chef.

-Designer of restoration opening.

-Food equipment management and operations management of 4 business units.

Institution Embassy of Mexico in Venezuela, 2021

Position: Chef of Catering and Events for Military Attachés. Caracas 2021.

Function:

-Assistance in Gastronomic Services for Private Events.

Institution Embassy of Argentina in Venezuela. 2020 to 2021

Position: Chef Principal. Caracas. 2020 to 2021.

Function:

-Chef in charge of the realization of different menus and varied selection of gourmet dishes adapted to diets, specific or personalized nutritional requirements.

-Assistance in Gastronomic Services for private events.

-Manager of the organization, channeling and purchase of kitchen supplies.

-Responsible for Report Care and Ensure the correct use of implements, equipment, luxury tableware, food supplies.

-In charge of the realization of different menus for the service staff.

-Responsible for Reporting at the Administrative Level Input Purchasing Relations with Accounting Analysis (Price -Quantity -Time).

Company Investments Multibrand C.A Bottega. 2019 to 2021

Position: Chef Advisor Caracas 2019 to 2021.

Function:

-Consultant in Gastronomic Services.

-In charge of the organization, channeling and purchasing of supplies for the restaurant unit.

-Training of kitchen equipment for the implementation of different menus by season.

-Advice on the purchase of equipment and gastronomic supplies.

-Responsible for the realization of varied menus.

-Responsible for reporting Administrative level reports with accounting analysis of the restaurant unit.

Company Ananda Fit &Fat

Position: Chef Advisor Caracas 2019 to 2020.

Function:

-Refreshment of the Menu.

-Restructuring in the design of Operation

-Review and adjustments of costs and sub prescription.

Institution Embassy of Brazil in Venezuela

Position: Chef of the Chief Assistant Attaché in Caracas Administration .2019 to 2020.

Institution Embassy of Brazil in Venezuela. 2018 to 2020

Position: Chef of the military attaché of Defense and Army. Caracas. 2018 to 2020.

Institution Embassy of Brazil in Venezuela. 2018 to 2019

Position: Chef of the Counselor of Humanitarian assistance sector. Caracas. 2018 to 2019.

Institution Embassy of Brazil in Venezuela. 2015 to 2018.

Position: Chef to the Minister and charge d’affaires. Caracas 2015 to 2018.

Function:

-Chef in charge of the realization of different menus of the exquisite and varied selection of gourmet dishes adapted to diets, specific or personalized nutritional requirements.

-Assistance in Gastronomic Services for private events.

-Manager of the organization, channeling and purchase of kitchen supplies.

-Responsible for Report Care and Ensure the correct use of implements, equipment, luxury tableware, food supplies.

-In charge of the realization of different menus for the service staff.

-Responsible for reporting at the Administrative Level Input Purchasing Relations with Accounting Analysis (Price -Quantity -Time).

Company Ganaderia RA. Caracas. 2015

Position: Consultant and External Gastronomic Consultant. Caracas 2015.

Function:

-Consultant of Management of A&B in the elaboration and preparation of gourmet dishes.

-Menu for banquets and restaurant modules.

-Main assistance in the directions for the execution of the different corporate events and the different brands, firms of the capital.

-Director of the Purchasing Department.

-Management Advisor for human resources, marketing, administration.

Company Corporation MCHD, C.A Samoa. 2014 to 2015

Position: General and Gastronomic Manager. Caracas. 2014 to 2015

Function:

-Sales and service coaching for all staff.

-Coordination in the kitchen, bar and service area.

-Management of suppliers.

-Management of the total operation of the restaurant.

-Production, sub recipes for dishes, drinks and operational processes

-The structure and operation of the restaurant according to the rotating schedule of employees of line or preparation:

-Quality standards, local order service against commands, and computer system management of cameras and restaurant control software

-The assignments of ranks for service and auditor of their operational processes in the service.

-Warehouses and orders coordinated by developing an inventory control system (Kardex) for food, spirits, glassware, local assets

-The tasks of kitchen employees, service, bar, cashier and maintenance

-Administration in addition to implementing a progressive system of sales projections in the bar and kitchen area.

-Cash boxes, daily sales, petty cash, purchases and expenditure control reports and analyses, coordinated by departments with managers

-Administrative, human resources, shareholders, and auditors on the results of the operation, employee development, costs, expenses, sales, profits,

-Daily attendance lists with their observations in addition to weekly bonus payments for restaurant performance.

Company Foodsite Inc S.A. 2011 al 2014

Position: Main Chef Madrid 2011 al 2014

Function:

-Implement menu in Asian, Mantuan and Mediterranean dishes, and kitchen equipment, inventory systems.

-Planning and execution of events for business organizations.

-Operational management of private catering agency.

-In charge of the organization, channeling and supply of kitchen supplies.

-Ensure proper compliance by brigades.

Company Interservices Booking Rent S.A. 2008 to 2011

Position: Operational Manager and Main Chef Madrid. 2008 to 2011

Function:

-Sales and purchases, advertising and marketing, attention to the tourist, treatment with suppliers, management of Operating Personnel.

-Opening and management of Web Accounts concerning Lodging, Cooking and Tourism in the community of Madrid.

-Payroll payment.

-Responsible for directing, supervising and controlling the following functions:

-Production of dishes: spanish cuisine, Mantuan cuisine, Asian cuisine, Mediterranean cuisine, as presentation and service time.

-Cleaning and maintenance of kitchen equipment

-Control of raw materials

-Tasks of staff in charge

-The departure of saucers against command

-Warehouse requisitions

-Inform the administration of the operation of kitchen

-Analyze the results of the operation in coordination with the other departments and the General Manager.

-Directly responsible for the production of cymbals, as well as the presentation and service time.

Company Fundación Negra Mate Caracas. 2004 to 2007

Position: Main Chef. Caracas. 2004 al 2007

Function:

-Chef for Corporate Events

-Elaboration of Menu, Nutritional.

-Control of Kitchen Staff (input and outputs, tasks) creation of weekly inventory profiles, Specialty, Asian Food, Vegetarian Food -Mediterranean-Thai

Company Casa Campo C.A. 2003 al 2004.

Position: Sous Chef. Caracas. 2003 al 2004

Function:

-Service and protocol of events, Thai food, Asian fusion cuisine.

- Production of banquets

-Opening and closing of kitchen.

Academic Training:

Bello Monte Culinary Arts Academy.

Titule: Culinary Arts. Venezuela Period:2000 to 2002

Institution: Universidad Nueva Esparta.

Titule: Lic. Computation. Venezuela. Period: 2000 al 2006

Courses and Trainings:

2023. Caracas. Makoto International Gastronomic Training by Chef MICHELIN STAR Tetsujiro Ogata.

2021. Caracas. UDEMY : Master Restoration Create and enhance successful restaurants by Diego Parra.

2019. Caracas. EDX Harvard School University. Gastronomic Asiatic Applicate.

2018. Caracas. INESTED INTERNATIONAL: Workshop on Leadership and Business Emotional Intelligence Introspection. Course in Managerial Leadership through the awareness of your Belief Universe, Systemic Management, emotional management for problem and conflict resolution.

2012. Madrid. ARGUELLES CUSINE: Gastronomic Management and Applied Tourism Ethics. Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry)

2006. Caracas. Hotel Intercontinental: Varied Gastronomic Workshop. Course of hot and cold starters. Course on Food Handling.

Personal Reference:

Chef Carlos Rivas Iribarren Corporación MCHD 2012, Casa Campo. Venezuela

Phone: +34(665)454020

Andrik Djukich FoodSite Inc, Interservice Booking Rent España.

Phone: +34(912)774132

Beatriz Araujo Embassy of Brazil in Venezuela.

Phone: +55-618-*******

Colonel Luiz Liberalli Embassy of Brazil in Venezuela

Phone: +55-619-*******

Vanesa Peña Embassy of the Republic of Argentina in Venezuela

Phone: +58-424-*******