Kitchen Manager General
Resume:
JOEL FUENTES
CHERO
SENIOR CHEF
CONTACT
ABOUT ME
Kitchen manager and senior
chef specialist in meat and
grills, with training in the city of
Seville-Spain, Buenos Aires-
Argentina and Lima-Peru. Cook
of fresh pasta and Italian
cuisine, with extensive
knowledge of Mediterranean
cuisine, imposing Nikkei cuisine
in Seville, Spain.
Extensive experience in
Peruvian Creole cuisine and
knowledge of Andean Novo
cuisine.
EXPERIENCES
KITCHEN MANAGER
CITY TAVERN - Since February 2022 - Manassas - United States - Virginia
COOK
Morrison Healthcare - Since January 2022
CHEF
VELOCITY WINGS - Since November 2021 - Manassas VA. - United States Preparation of dishes on the menu such as wings, hamburgers, sandwiches, salads, burritos, tacos. Grill
CHEF. RATIONAL COMBINED OVEN SPECIALIST
OVERALL STRATEGY SAC- FOOD DEALER - September 2019 to May 2020 - LIMA - Peru
Supervision of production and service of menu and letter dishes. Local and international food. Use of the rational combined oven to prepare the menu. Supply order management and inventory control and wastage.
KITCHEN SUPERVISOR
DCOMER S.A.C. FOOD DEALER - April 2017 to September 2019 - LIMA - Peru
Supervision of the handling and production of inputs in general and the performance of the service with our clients. Training manager.
GRILL MANAGER
PAPACHOS RESTAURANT - June 2014 to February 2016 - LIMA - Peru Grill supervisor, beef quality, purchase order and inventory and maintenance of utensils. Cuts of veal such as steaks, loins, strip roast, hamburger making, pork ribs, marinated cuts of poultry. Training new grillmen.
CHIEF OF KITCHEN, PARTNER, ADVISOR
PUNTACANA RESTAURANT EIRL. - December 2015 to December 2016 - LIMA - Peru
Restaurant management. Creation of the menu and production of the daily menu. Purchase of supplies and deal with suppliers.
38 years old
****************@*******.***
20110 Manassas VA. Virginia,
United States
Resume created on DoYouBuzz
Manage the back-of-house team and ensure all prep, recipes, and plating are executed at company standards.
Work side-by-side with the team as a coach and mentor, providing the necessary training for all team members to advance their careers.
Oversee scheduling, inventory, ordering, and equipment maintenance Ensure the kitchen is kept clean, organized, and following health department standards Any back of house duties as directed by the General Manager Responsible for set-up and executing of daily par/prep and organization of individual daily work station. Preparation of and storage of all food items necessary to operation of station in adherence with Morrison Healthcare quality standards. Communicate with Chef when special products are needed or having problems with food quality or presentation. Maintaining proper cooking techniques for station items as designated by Chef(s).
Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Chef which are produced within Morrison Healthcare quality standards guidelines.
Resume created on 1 / 2
KITCHEN MANAGER
LA CABRERA PERU GRILL RESTAURANT & BAR - April 2013 to April 2014 - LIMA - Peru
Training for two months in the city of Buenos Aires- Argentina. Elaboration of the letter. In charge of the opening of the franchise in Lima. Supervision of production to the required standard Management of supplies orders. Inventory of the same. CHEF
NIKKEI RESTURANT SRL. - July 2010 to August 2012 - Sevilla - Spain Salon service and cook in game of Chinese and Japanese food with Peruvian fusions. Second kitchen in Tatakis, makis, niguiris with Peruvian fusion. SOUS CHEF
BOBO CAFE RESTAURANT - January 2011 to December 2012 - Sevilla - Spain
KITCHEN MANAGER
T.G.I FRIDAY'S RESTAURANTS, GRUPO VIPS y TRATTORIA GINOS. C.C NERVIÓN PLAZA - March 2006 to June 2010 - Sevilla - Spain Head of departure and supervision of mise en place at Trattoria GINOS, specialist in the preparation of fresh pasta, Italian sauces and artisanal pizzas, VIPS Restaurant elaboration of Mediterranean-Spanish Andalusian cuisine, and TGI FRIDAYS franchise, as GRILLES master. Management of services, grills and cuts of meat, cooking. Specialized in hot and cold game (fish and seafood).
EDUCATION
Professional Creative Cooking Technician Course
EUROPEAN INSTITUTE OF BUSINESS STUDIES (INESEM)
June 2011 to December 2011
Haute cuisine studies.
GASTRONOMIC INSTITUTE D’GALLIA.
January 2004 to December 2005
Restaurant Management
CAMPUS FUNDACION ROMERO
April 2018 to June 2018
English. Intermediate
PERUVIAN NORTH AMERICAN CULTURAL INSTITUTE.
January 2002 to December 2003
HIGH SCHOOL DIPLOMA
MANUEL POLO JIMENEZ, LIMA PERU
1996 to 2001
SKILLS
Interpersonal
Specialized in creative cuisine derived from Italian, Spanish, Mediterranean and desserts. Handling of delicate inputs such as fresh tuna, oysters, top quality marine inputs. Among others such as truffle oil, wild flowers, and Peruvian supplies. Teamwork
Responsibility
Conflict resolution
Communication
Proactivity
Resume created on 2 / 2
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