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

adytd3@r.postjobfree.com

571-***-****

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.

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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

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Contact this candidate