HEAD CHEF
Resume:
JESSICA SOTO
HEAD CHEF adwif5@r.postjobfree.com
Barranco, Lima
ABOUT ME
EDUCATION
EXPERIENCE
Adaptability to change and willingness to embrace new ideas and processes.
Solve any day-to-day inconvenience.
Improve kitchen performance by training employees with assertiveness and empathy.
Maintain a positive and professional approach with coworkers and customers.
Weekly orders and managed good relationships with vendors. Making sure stock control and rotation procedures are implemented. (FiFo)
Production of vegan cheeses and snacks by demand.
Create new ways to use vegan cheese on different dishes. Standard All cheeses procedures, guaranteeing the same each time.
Produce, pack, and sell vegan cheeses at places like Comunal Co-Working.
Evolve of fermentation techniques like Sauerkraut, kombucha, pickles, and fermentation by grains like Rejuvelac from quinoa or wheat.
Prepare new daily dishes with high protein levels and nutritional quality.
Almost 12 years from now, when I knew what would be my true passion, I'd become a chef; on that path, between my fears and dreams, with two friends opened my own little Oasis with desserts and Peruvian coffee. Then, I realized how selfish I was by killing animals only for 'Tastiness'; I'm a vegan chef looking for an opportunity in the field. I enjoyed the journey that brought me here; I'm ready to mix my culture and techniques with all the new flavors Australia offers me.
Le Cordon Bleu Peru Britanico Institute of
English
HEAD CHEF
Gastronomy and Culinary Arts Advanced level
Qisu vegan cheeses and snacks
AGO 2012 - JUL 2015 AGO 2012 - JUL 2015
Jul 2020 - July 2022
EXPERTISE
Peruvian, Colombian, French, Italian,
Tex Mex, Japanese and Korean food
HACCP / BPM
Communication and Adaptability
Creativity and Organization skills
Self learn and Proactivity
Keep a clean kitchen environment,
ensuring 100% compliance with
regulations.
Daily and monthly inventories to
reduce food waste by using all the
inputs.
Estimate food requirements and
food/labor costs.
Elaborate on menu ideas and insert
new techniques.
Registration of recipes and
standardization of processes like
Plant Based protein, sourdough
bread, a variety of butter, paneer,
and pasta from scratch.
Standardize all recipe procedures,
techniques, and handy tips to taste
the same.
Knowledge of different food and
techniques.
Ability to work unsupervised and
deliver quality work.
Experience with kitchen equipment.
JESSICA SOTO
HEAD CHEF adwif5@r.postjobfree.com
Barranco, Lima
EXPERIENCE
Popsicles like cylindrical shapes were our specialty, with two types: dairy and non-dairy.
Eco-Friendly Peruvian delicatessen whose goal was to revalue native products like aguaje, Sacha tomato, yacon, and more. Served Peruvian specialty coffee.
Making sure stock control and rotation procedures are implemented. (FiFo)
Solve any day-to-day inconvenience.
Cost recipes and new products.
Daily and monthly inventories to reduce food waste. Estimate food requirements and food/labor costs.
Keep a clean kitchen environment.
Maintain a positive and professional approach with coworkers and customers.
Good level of numeracy
OWNER - PASTRY CHEF
Yakuyay Paletas Peruanas y
Café
Jan 2018 - Dec 2019 Software
Self learned
2012 - Now
Office 360
Canva
Google Suite
Oracle
Inforest
Camaleon
Daily production.
Daily and monthly inventories.
Weekly orders.
Registration of recipes and standardization of processes. Run both places and manage more than ten staff members. Manage and organize both kitchen staff.
Customer support and cashier.
Registration of recipes and standardization of processes. Reduce food waste.
Train new employees.
Run efficient kitchen operation.
Making sure stock control and rotation procedures are implemented.
HEAD CHEF
Crem dela Crem
Oct 2015 - Dec 2017
Knowledge about gelato and sorbet
Italian techniques.
Supervisory skills and good
communication abilities.
Ability to accept criticism and work
well under pressure.
Ability to organize my time and
workload, reaching 151 kg of gelato
production per week.
Ability to learn fast and great
adaptability.
Knowledge about pastry station.
Good level of numeracy.
Ability to work unsupervised and
deliver quality work.
Link - La República
Link - El Comercio
Link - Chocolate Road 2018 - "La
nacional"
Press & Social Media
JESSICA SOTO
HEAD CHEF adwif5@r.postjobfree.com
Barranco, Lima
EXPERIENCE
Make dishes for Business and Premier Class.
Registration of recipes and standardization of processes for the season menu.
Ensure adequate supplies at the cooking station.
Learn about other food supplies around the world.
Learn different techniques.
Learn how to manage large quantities of products.
Build up the high speed of work and loss of pressure. Evolve organization and cleaning skills.
Improve cooking and chill skills.
Amplify HACCP skills.
Establish criteria to make decisions.
LINE COOK TRAINING
Gate Gourmet
Mar - Sep 2014
Make simple things for weddings and daily orders.
Ensure adequacy of supplies at the cooking station. Learn about other food supplies in Colombia
Learn different techniques.
Learn how to do Catering and Events
Learn and practice cooking and chill skills.
Amplify HACCP skills.
ASSISTAN KITCHEN
Club El Comercio
Jan - Mar 2013
Dear Hiring Manager/Recruiter,
I'm interested in the Head Chef position that is vacant in Australia. I'm Jessica, 29 years old and living in Lima, Peru more than willing to move with my partner and our dog for this opportunity.
I have been a Chef since 2015, but my journey with food began in 2012. Since then, I have worked in various environments, each presenting a unique learning experience. I started as a kitchen assistant doing wedding catering and platting salads for three months in Colombia. From there, I worked at Gate Gourmet in Callao for about five months, where I learned valuable skills and evolved my abilities.
I further honed my skills in a gelato and sorbet shop, where had promoted to the head chef of two branches within only five months of joining. After feeling ready, I embarked on my entrepreneurial journey with two friends, which was a valuable experience in managing a small coffee and dessert business.
Despite the end of that journey, I did not give up on my passion for culinary arts. I eventually landed a job at a plant-based small business where I worked for two years, developing numerous techniques for plant-based and all kinds of food. I sold my recipes and decided not to continue there.
Overall, my rich culinary history has taught me valuable skills in a distinctive range of areas that I am confident will enable me to meet your expectations as a Head Chef. I am excited to contribute my skills and learn more by being part of your team. Thank you, and I would love to hear back from you soon. Best regards,
Jessica.
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