Kitchen Assistant Executive Chef
Resume:
LC
LUIS ALEJANDRO CAMACARO RAGA
************.**@*****.*** 708-***-**** Chicago, IL 60629
I consider myself an enthusiastic young cook, an apprentice every day, a lover of Caribbean flavors, with discipline and a great desire to enjoy what I do, cook
Menu Planning
Order Management
Staff Training
Banquets and Catering
Budgeting and Cost Control
Customer Service
Corderos restaurant Caracas, Capital
Chef De Cuisine
06/2022 - Current
Right now I am working under the tutelage of chef Issam Koteich @ikoteich at the restaurant Lambs, where we developed a new concept for the restaurant working with products made on his own farm. Worked closely with other chefs and cooks and provided hands-on training and teaching.
Tracked kitchen's inventory and ordered new food and supplies when needed.
Trained kitchen workers on culinary techniques.
Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
Posada Bequeve Caracas, Capital
Chef
10/2021 - 09/2022
This time I had the experience to work for two inns, one located in Choroni, Venezuela and the other in Los Roques, Venezuela, in both creating a menu based on local production.
Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
Trained kitchen workers on culinary techniques.
Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
House Family Denti Caracas, Capital
Private Chef
03/2019 - 10/2021
Stocked pantry with clients' favorite items.
Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
Monitored quality, presentation and quantities of plated food across line. Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
Utilized local, fresh food products to support local economies and showcase community support.
Aguacero restaurant Isla Margarita, elaboration of menu focused on flavors of local and seasonal products, Summary
Skills
Experience
Porlamar
Executive Chef
01/2018 - 03/2019
developing a laboratory where the experience of signature cuisine, winning the award for the best beach hotel in Venezuela 2018 Trained kitchen workers on culinary techniques.
Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
@aguacerorestaurante
@h2ohotel
H2O hotel Isla Margarita, Porlamar
Executive Chef
06/2016 - 01/2018
I was in charge of 5 areas in the hotel which were Aguacero restaurant where I made the entire menu with a procedure manual and standardized recipes for breakfast, lunch, dinner and snacks, I was in charge of 18 people whom I trained and guided during my time working at the hotel
Hotel beach bar
Hotel pool bar
Room Service
Events
Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
At this time I was interviewed for a magazine, I had the opportunity to cook with Chef Nelson Castro, Gold fork (this is the highest award for chefs in Venezuela) Instagram: @neljoca
Posada tsunami y arrecife Los Roques,
Venezuela
Chef
10/2013 - 10/2014
Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
Monitored quality, presentation and quantities of plated food across line. Trained kitchen workers on culinary techniques.
Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper
Instagram @posadatsunami
Da'Dinos Caracas, Capital
Chef
10/2013 - 06/2014
Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
Trained kitchen workers on culinary techniques.
Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
Instagram @dadinobenedetto
Posada Galapagos Los Roques,
Venezuela
Chef De Cuisine
During these months I learned more about the preparation of seafood and hotels
Worked closely with other chefs and cooks and provided hands-on 03/2013 - 09/2013 training and teaching.
Tracked kitchen's inventory and ordered new food and supplies when needed.
Managed all kitchen employees, including bussers, dishwashers and waitstaff.
Tasted and modified recipes for [Type] menu at [Type] establishment. Planned and prepared food product orders to maintain appropriate stock levels.
Monitored quality, presentation and quantities of plated food across line. Trained kitchen workers on culinary techniques.
Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Instagram @Posadagalapagoslosroques
Herman's & Hemingway Caracas,
Caracas
Kitchen Assistant
08/2012 - 02/2013
Instagram @Hemingwaysccs
Maintained cleanliness and organization of kitchen stations and storage areas.
Supported chefs in managing food preparation to achieve precise plating and presentation.
Followed recipes and customer requests to prepare meals. Maintained order and cleanliness of work areas to conform with health codes.
Monitored inventory to keep adequate stock of food items and supplies. Ola Cruiser Caracas, Caracas
Chef De Partie
02/2012 - 08/2012
kitchen assistant and ends up as chef de partie at breakfasts Managed food usage with proper stock rotation to prevent spoilage. Prepped foods for dishes, including roasted, sautéed, fried and baked items.
Assessed inventory levels and placed orders to replenish goods before supplies depleted.
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