Executive Chef
Resume:
Ronald Cristian Medrano
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January 2020 - Present, Albi, Washington DC, Sous Chef
Manages and supervise a team of 6 cooks and 5 stewards
Assist Executive Chef with menu development and recipe creation. Specializing in Middle Eastern and Lebanese cuisine
Honored to be on “America’s best new restaurants 2020” by Rob Report, ranking #2; “Esquire Best New Restaurants in America 2020” ranking #12.
Handles daily receiving of all food vendor orders. Monitor and supervise food cost
Train all line cooks with the proper techniques in order to perform with quality and consistency
Actively involved in the Promotion of Albi by organizing and cooking at private events and pop-ups
January 2019 - 2020, Poca Madre, Washington DC, Executive Sous Chef
Supervised and managed culinary operations, providing feedback in weekly meetings with Corporate Executive Chef and Restaurant Owner
Assisted Corporate Chef with menu development
Created and sourced ingredients from local/ regional farms for a weekly tasting menu
Responsible for maintaining food cost at 20% by minimizing food loss, overseeing portion control, and monitoring orders to meet expected weekly forecast
Prepared weekly schedules for culinary team of 10 cooks and 6 stewards
Responsible for all aspects of hiring, training, and coaching of the culinary team
Received 3-stars from Washington Post’s food critic, Tom Sietsema and considered as “Tom Sietsema’s 10 Favorite Restaurants in the D.C. Area” in 2019
Held daily pre-shift meetings
March 2018 – November 2018 Fiola da Fabio Trabocchi, Washington DC, Sous Chef
Created refined, seasonal Italian dishes with a focus on seasonal regional cuisine
Managed BOH staff, line cooks, prep team and stewarding by controlling labor and weekly schedule.
Responsible for all food orders for savory and pastry, managed par level, and recorded inventory on semi-monthly basis
Knowledgeable of CTUIT, Avero, and Micros POS systems.
Created perpetual log sheets for sales reports and utilized the information for control food costs
Task forced at Fiola Mare and Del Mar when necessary
Received a rating of 1 star by the Michelin Guide in 2018
May 2017 – 2018 Arroz by Mike Isabella, Washington DC, Sous Chef
Requin by Mike Isabella, Washington DC, Opening Culinary Team, Sous Chef
Supported local/ regional farmers by creating and developing menus with local ingredients
Responsible for daily orders of produce, proteins and dry goods. Overseen inventory and par levels
Successful at managing food cost at or below 26% and 12.5% hourly labor cost.
Responsible for hiring, training and coaching of line cooks for Arroz and Requin, ensuring productivity and quality checks on food.
Held daily shift meetings before service
Responsible for upholding standards for quality of food, taste, and presentation with the Knowleagble in Spanish/Moroccan cuisine and Modern French cuisine on each restaurant.
Participate in local farm event “Outstanding in the Field” to highlight the cuisine of each restaurant
May 2014 - 2017 Four Seasons Resort, Orlando Florida
Ravello, Sous Chef, Opening Culinary Chef Team
In Room Dinning and Lobby bar, Sous Chef
Plancha, Golf Course Restaurant, Executive Sous Chef
Knowledgeable of Birchstreet platform, for daily ordering, creating and confirming PO
Utilizing Avero Program for a control on labor and scheduling for all culinary staff held by 14% or below
Assisted in the development of the opening stages of the resort, been part of the Culinary Chef Team; manage In-room dining service and menus, assisted service in the Spanish Steakhouse Capa; highly involve in the service at the Pool and Grill Bar expediting and managing food allergies.
Creating customized menus for restricted allergies, along with charts for the restaurants
Supporting local farms and developing dishes with recipes highlighting Italian cuisine and handmade pastas.
Create special menus for private events dinners held in the Demo kitchen, Private Rooms and Banquets.
Hiring and training of line staff, gave performance reviews and disciplinary action to a group of 16.
Sourcing customize food ingredients, to be use in all outlets of the resort. Developing signature dishes for Ravello the Italian restaurant, Lobby Bar, Room Service Menu and Plancha the Cuban dining restaurant.
Actively involved in the Golf Course operations, holding weekly meeting and showcasing Sunday Brunch; created weekly menus highlighting Cuban cuisine
Learned about butchering meats and seafood while working in butcher shop, along with sous vide cooking and sausage making
October 2008-2014 Renaissance Tampa International Plaza Hotel, Pelagia Trattoria, Tampa, FL, Chef De Partie
Involve in the creation of special dishes, featuring Florida and Gulf of Mexico seafood with Italian flavors
Create requisition forms to control food handling and inventory
Handle Banquet events logs, monitoring and expediting food
Learned about traditional Italian cooking and pasta production
Plating and cooking for banquet events and weddings held in the hotel, participating in the creation of the menus
Supervise and check line stations for service, managed daily pre shift meetings for all meal services
Actively involved in Room service meals, Club Level special amenities and canapes; along with special diet restrictions meals
Languages:
Fluent in Spanish and English
Education:
The International Culinary School at the Art Institute of Tampa Degree in Culinary Arts 2010.
Certifications:
ServSafe Food Protection Manager Certification
References:
Faiz Ally, Poca Madre/ Taco Bamba, Washington DC, Executive Chef
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Anton Bolling, Fabio Trabocchi Group, Washington DC, Executive Chef Fiola Mare
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Ruben Hernandez, Fabio Trabocchi Group, Washington DC, Sous Chef Fiola
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Michael Rafidi, Albi, Washington DC, Chef/Owner
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Ryan Schelling, Four Seasons, Orlando FL, Executive Sous Chef
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Fabrizio Schenardi, Four Seasons, Orlando FL, Executive Chef
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Chris Zimmerly, The Inn at Elon, Elon University Hotel North Carolina NC, Director of Food and Beverage
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