Profile

Self-motivated culinary professional with 9+ years of experience. A native of Peru who values the culture of food, flavor profiles, and unique presentation of all culinary styles. A detail oriented chef that ensures each dish is crafted perfectly before it leaves the kitchen. A strong leader in the kitchen who sets high expectations and works collaboratively with other kitchen staff. Incredibly passionate about the art of cooking and is always looking to expand culinary skillset, share my experience and grow professionally.

Experience

EXECUTIVE SOUS CHEF, DELAWARE NORTH SPORT SERVICE, BOSTON, MA, 2020- PRESENT

Manage all sous chefs and assure that all culinary operations and logistics are running up to par, making sure that food cost, recipes, ordering are being followed by company standards.

LUXURY SUITES CHEF, DELAWARE NORTH SPORT SERVICE, CHARLOTTE, NC. - 2017 - 2020

Create seasonal menu for luxury suites and costing within company and regional standards, product ordering for all kitchen departments. Managing high volume production schedule. Directs staff on a daily basis.

Execute game day kitchen logistics for luxury suites.

CONCESSION CHEF, DELAWARE NORTH SPORT SERVICE, CHARLOTTE, NC. — April,2016 - 2017

Responsible for ordering for all kitchen departments, concessions logistics, overseeing all food production for game day and special events. Managing high volume and food and staff on a daily basis.

SOUS CHEF, COUNTRY FAIR CATERING, MDI, ME — 2016-2016

Collaborate with the Executive chef in creating new menus. Supervises and trains prep cooks. supports Execute chef in managing kitchen. cooked for private parties, weddings and high end events.

CHEF DE CUISINE, LOOKING GLASS RESTAURANT, BAR HARBOR, ME. — 2013-2014

Created new menu items with Sous chef and Executive Chef. Executed detailed dishes quickly and efficiently. Provided culinary excellence in high volume restaurant. Trained new cooks.

LINE COOK, HOLLYWOOD CASINO, BANGOR, ME. — 2012-2013

Developed diverse range of food for a buffer style atmosphere. Contributed creative additions to the menu.

LINE COOK, MENIFIESTO RESTAURANT, LIMA, PERU. 2009-2010.

Aided in preparation of all food in high vanguard restaurant. Maintained sanitary standards.

Education

Le Cordon Bleu Peru, Gastronomy and Culinary Arts. 2009 - 2012

Skills

ServSafe certified

ACF Certified Sous Chef Certification.

Molecular gastronomy diplomate

Pastry and baking certificate

Menu Development

Budgeting

Bilingual

References and Certificates

Available upon Request

Francisco Eyzaguirre

207-***-**** adg75r@r.postjobfree.com Charlotte, NC

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