EUTIMIO ESNEIDER MEDINA ARBOLEDA

**** *** ****** **.

Orlando. FL. 32824

Phone: 407-***-****

Cell: 650-***-****

E-mail: adsju1@r.postjobfree.com

OBJECTIVE

To pursue a career in the service industry, with the idea of moving up the ranks using my knowledge experience. I look forward to work in a professional kitchen for an employer with whom I will build a secure and successful future.

PROFESSIONAL PROFILE

Ability to work well in team and individual capacities.

I maintain an excellent work ethic, and work well with potential customers.

Ability to recognize problems, and take the necessary steps to correct them and determine solutions.

Highly dedicated, enthusiastic, motivated professional and goal oriented.

Ability to work in other capacities as needed, learning promptly.

LANGUAGES

English and Spanish

Employment History

Team Lead Assistant

KPMG company Hyatt Hotel - Orlando, FL

septiembre 2019 - Actualmente

KPMG open the hotels all organized in opening the boxes planning all the menu different station all kitchen He does quality job in many tasks in this category, prepping vegetables and seafood in meat cooking and seasoning food etc. sorting and displaying food items,making sauce,labeling and storing food items and sauce inventory tracking, making sushi and training employees all people the company cleanings and organizing etc.all areas

he is respectful,caring,supportive,cooperative,appreciative and friendly. His kind professional attitude is recognized by both guests and associates etc.interact with guests and provide high quality service keep a good eye if his team members need any help.he handles and stores d food items by following food safety rules,good attention for health inspection by the state department.

Sushi Chef

ROSEN HOTEL. SHOGUN Japanese steakhouse - Orlando, FL

diciembre 2017 - Actualmente

Ten years of experience in cooking sushi varieties and performing efficiently in sushi bar atmosphere. Deep knowledge of operating all equipment and appliances used in kitchen. Profound knowledge of healthy, safety and sanitation related statutory requirements. Familiarity with food ingredients handling and storing methods. Wide knowledge in prepping Aji - Mauro -I’m Salmon and more. Skilled at managing kitchen operations and complying with culinary standards. Ability to stand for 8 hours continuously and work efficiently. Ability to work in well organized manner along with other team members. Ability to develop and maintain congenial professional relations with staff, management and customers.

Sushi Chef,wok,cook

Lows hotel Aventura - Orlando, FL

junio 2018 - octubre 2019

Open the hotel all the kitchen organized all the menu chef planning for distribution the personal dependent the experience in different areas the station the restaurant position in the kitchen.my responsibility is to open the sushi station and wok station prepare the sushi that is my original work and maintenance of the area of sushi and food asia maintain control of the area of asia food etc the preparation sauces and vegetables, cut fish etc orders of the production and attention to the costume

Lead Cook

COMPASS GROUP. EUREST. CVS HEALTH - Orlando, FL

noviembre 2017 - junio 2018

Prepared for each shift by placing a clean cutting board and utensil bath at workstation. Displayed a positive and friendly attitude towards customers and fellow team members. Set up and performed initial prep work for food items such as soups, sauces and salads. Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly. Consistently produced exceptional menu items that regularly garnered diner's praise. Established and maintained open, collaborative relationships with the kitchen team. Followed proper food handling methods and maintained correct temperature of all food products

Team Lead Assistant

Team Lead Assistant

KPMG company Hyatt Hotel - Orlando, FL

septiembre 2019 - Actualmente

KPMG open the hotels all organized in opening the boxes planning all the menu different station all kitchen He does quality job in many tasks in this category, prepping vegetables and seafood in meat cooking and seasoning food etc. sorting and displaying food items,making sauce,labeling and storing food items and sauce inventory tracking, making sushi and training employees all people the company cleanings and organizing etc.all areas

he is respectful,caring,supportive,cooperative,appreciative and friendly. His kind professional attitude is recognized by both guests and associates etc.interact with guests and provide high quality service keep a good eye if his team members need any help.he handles and stores d food items by following food safety rules,good attention for health inspection by the state department.

Sushi Chef

ROSEN HOTEL. SHOGUN Japanese steakhouse - Orlando, FL

diciembre 2017 - Actualmente

Ten years of experience in cooking sushi varieties and performing efficiently in sushi bar atmosphere. Deep knowledge of operating all equipment and appliances used in kitchen. Profound knowledge of healthy, safety and sanitation related statutory requirements. Familiarity with food ingredients handling and storing methods. Wide knowledge in prepping Aji - Mauro - Salmon and more. Skilled at managing kitchen operations and complying with culinary standards. Ability to stand for 8 hours continuously and work efficiently. Ability to work in well organized manner along with other team members. Ability to develop and maintain congenial professional relations with staff, management and customers

Sushi Chef,wok,cook

Lows hotel Aventura - Orlando, FL

junio 2018 - octubre 2019

Open the hotel all the kitchen organized all the menu chef planning for distribution the personal dependent the experience in different areas the station the restaurant position in the kitchen.my responsibility is to open the sushi station and wok station prepare the sushi that is my original work and maintenance of the area of sushi and food asia maintain control of the area of asia food etc the preparation sauces and vegetables, cut fish etc orders of the production and attention to the costume

Lead Cook

COMPASS GROUP. EUREST. CVS HEALTH - Orlando, FL

noviembre 2017 - junio 2018

Prepared for each shift by placing a clean cutting board and utensil bath at workstation. Displayed a positive and friendly attitude towards customers and fellow team members. Set up and performed initial prep work for food items such as soups, sauces and salads. Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly. Consistently produced exceptional menu items that regularly garnered diner's praise. Established and maintained open, collaborative relationships with the kitchen team. Followed proper food handling methods and maintained correct temperature of all food products

KPMG company Hyatt Hotel - Orlando, FL

septiembre 2019 - Actualmente

KPMG open the hotels all organized in opening the boxes planning all the menu different station all kitchen He does quality job in many tasks in this category, prepping vegetables and seafood in meat cooking and seasoning food etc. sorting and displaying food items,making sauce,labeling and storing food items and sauce inventory tracking, making sushi and training employees all people the company cleanings and organizing etc.all areas

he is respectful,caring,supportive,cooperative,appreciative and friendly. His kind professional attitude is recognized by both guests and associates etc.interact with guests and provide high quality service keep a good eye if his team members need any help.he handles and stores d food items by following food safety rules,good attention for health inspection by the state department.

Sushi Chef

ROSEN HOTEL. SHOGUN Japanese steakhouse - Orlando, FL

diciembre 2017 - Actualmente

Ten years of experience in cooking sushi varieties and performing efficiently in sushi bar atmosphere. Deep knowledge of operating all equipment and appliances used in kitchen. Profound knowledge of healthy, safety and sanitation related statutory requirements. Familiarity with food ingredients handling and storing methods. Wide knowledge in prepping Aji - Mauro - Salmon and more. Skilled at managing kitchen operations and complying with culinary standards. Ability to stand for 8 hours continuously and work efficiently. Ability to work in well organized manner along with other team members. Ability to develop and maintain congenial professional relations with staff, management and customers.

Sushi Chef,wok,cook

Lows hotel Aventura - Orlando, FL

junio 2018 - octubre 2019

Open the hotel all the kitchen organized all the menu chef planning for distribution the personal dependent the experience in different areas the station the restaurant position in the kitchen.my responsibility is to open the sushi station and wok station prepare the sushi that is my original work and maintenance of the area of sushi and food asia maintain control of the area of asia food etc the preparation sauces and vegetables, cut fish etc orders of the production and attention to the costume

Lead Cook

COMPASS GROUP. EUREST. CVS HEALTH - Orlando, FL

noviembre 2017 - junio 2018

Prepared for each shift by placing a clean cutting board and utensil bath at workstation. Displayed a positive and friendly attitude towards customers and fellow team members. Set up and performed initial prep work for food items such as soups, sauces and salads. Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly. Consistently produced exceptional menu items that regularly garnered diner's praise. Established and maintained open, collaborative relationships with the kitchen team. Followed proper food handling methods and maintained correct temperature of all food products

08/2010-Present YOUTUBE CAFÉ. GOOGLE Mountain view. CA

Tel: 650-***-****, 509-***-****

I am responsible for braised stations all food and grill coordination hot line grill, salad, soup stations and order next day, and maintenance of different occupations as I am a leader cuisine. Responsible for opening the café – restaurant “youtube” every morning in addition to preparing breakfast daily. Assignment of tasks for the preparation of lunch to the cooks’ team. Check the deliverables. Prepare every day a different special dish, out the regular menu, also like the soup of the day. Brainstorm and plan with the chef, the menu that will serve the next day. Organization and ensure cleanliness in the kitchen area and food quality. Responsible for ordering vegetables daily. Elaborate sauces, soups, dressings, chopping vegetables, meat, fish, etc. I have the ability to work in any position of the kitchen with absolute punctuality, accountability and quality.

The kitchen is “MY PASSION”

. 08/2014 I Prive Sushi –sake-spirits Burlingame CA

.

Daity staff management and training for now employees

.Responsible for preparing lunch and dinner order products for rest.

.Training and supervising staff now employees collaborated with the chef to develop weekly specials

.Coordinate with kitchen staff to ensure accurate and timely order preparation for the menu

04/2006- present BARRACUDA SUSHI BAR. Burlingame.CA

Tel: 650-***-****

Prep-Cook: Responsible for daily operations like preparation, cook, ordering stations and storage, cleanliness on a contemporary Japanese cuisine. Knowledge on salsas recipes and fish, meet cut procedure. Working whit an excellent food quality, follow health code guidelines ensure the food is made properly and timely in order to get a better and smooth operation working together whit the Chef. Accommodate special requests and needs of the costumers.

02/2002-10/2005 KIOSKO RESTAURAT. Boston. MA

Tel: 617-***-**** / 617-***-****

Cook, prep-cook: Responsible for daily preparation and ordering from local providers for a Colombian food Restaurant. Take responsibilities in menu development. Responsible for the kitchen in the Chefs absence. Worked every station. Preparation food, ordering stations and storage, supervised the cleanliness and quality food.

07/2004-09/2005: QDOBA GRILL MEXICAN. Boston. MA

Tel: 617-***-****

Preparation: Responsible for preparation of salsas, vegetables cut, meets and fishes cut, set up the lines for a cooks, preparation of soup of the day, and organization of storage room . Take personal responsibilities, once my workstation was assigned. Be able to perform an excellent teamwork with my coworkers on a fast paced environment.

11/2001-05/2004 CACTUS CLUB. AMERICAN RESTAURANT. Boston. MA

Tel: 617-***-****

Receiver, Preparation : Responsible for receiving food from the providers and organization in the storage room checking dates and quality control of the products. After that preparation of vegetables fishes and meets and salsas.

05/1999-01/2002 THE RED FEZ. Boston. MA

Tel: 617-***-****

Preparation, Dishwasher: Responsible for a general clean of the restaurant before and after opening schedule; also operation of the dishwashing machine and help whit the set up of lines for cook and preparation.

EDUCATION

1998-1999 BUNKER HILL. Charlestown and Boston, MA.

General education English like a second language.

1986-1991 IDEM College. Santa Rosa de Osos, Colombia

High school Diploma. Technical education.

NAME:

Eutimio

ADDRESS:

843 N. Delaware st.

CITY:

San Mateo

STATE:

CA

ZIP:

94401

TEL:

650-***-****

Contact this candidate