Osmar Fernando Medrano Arroba
Partie Chef
Kagoshima Shi,46
Summary
Experienced with diverse culinary techniques and creating innovative dishes. Utilizes precise menu planning and kitchen management to drive success. Track record of fostering teamwork and maintaining high standards in fast-paced environments.
Pursuing full-time role that presents professional challenges and leverages interpersonal skills, effective time management, and problem-solving expertise.
Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level position. Ready to help team achieve company goals.
Forward-thinking professional offering more than years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven skills.
Overview
11
11
years of professional experience
7
7
years of post-secondary education
Work History
Chef De Partie
JR Kyushu Food Service
11.2022 - Current
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Participated in food tastings and taste tests.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
- Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
- Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
- Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
- Reduced food waste significantly, introducing composting program and revising portion sizes.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Utilized culinary techniques to create visually appealing dishes.
Chef De Partie
Ebi Italian Bar
Osaka, Chiba
09.2019 - 05.2022
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying, and baking.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals
- Expanded culinary knowledge through continuous research on new techniques, flavors.
- Planned and directed high-volume food preparation in fast-paced environment..
- Monitored food production to verify quality and consistency.
- Developed new recipes and flavor combinations to enhance customer dining experience with team members.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Maintained well-organized mise en place to keep work consistent.
Partie Chef
Salvatore Italian Restaurant
06.2019 - 08.2019
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Utilized culinary techniques to create visually appealing dishes.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Chef
Safari Group
04.2018 - 05.2019
- Streamlined kitchen operations for increased efficiency, implementing new inventory management system.
- Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
- Set up and broke down kitchen for service.
- Developed close relationships with suppliers to source best ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Utilized culinary techniques to create visually appealing dishes.
- Evaluated food products to verify freshness and quality.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Modified recipes to accommodate dietary restrictions and allergies.
- Maintained well-organized mise en place to keep work consistent.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Monitored food production to verify quality and consistency.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
- Disciplined and dedicated to meeting high-quality standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Culinary Intensive Course of Sushi
Tokyo Sushi Academy at Osaka
01.2018 - 03.2018
- Learned required skills to work as a sushi chef including some basic japanese recipes served in japanese restaurant
- Self-motivated, with a strong sense of personal responsibility.
- Proven ability to learn quickly and adapt to new situations.
- Skilled at working independently and collaboratively in a team environment.
- Passionate about learning and committed to continual improvement.
- Worked effectively in fast-paced environments.
- Learned and adapted quickly to new culinary skills
Chef De Partie
Juraku Sangyo Group
05.2016 - 01.2018
- Developed and cooked memorable dishes that brought new customers into establishment.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying, and baking.
- Rotated stock to use items before expiration date.
- Sanitized all counters properly to prevent food-borne illness.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Complied with portion and serving sizes as per restaurant standards.
- Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
- Evaluated food products to verify freshness and quality.
- Maintained well-organized mise en place to keep work consistent.
- Assisted with menu development and planning.
- Participated in food tastings and taste tests.
Assistant Chef
Chez
07.2014 - 08.2015
- Cleaned kitchen work area by sanitizing all cooking equipment, utensils, and counters.
- Maintained a clean and organized workspace, contributing to an efficient and productive kitchen environment.
- Assisted head chef in cooking dishes according to ingredients.
- Chopped ingredients and garnishes.
- Stored food safely and orderly in freezer and refrigerator.
- Checked food inventory and ordered ingredients.
- Participated in food tastings and taste tests.
Education
Culinary -
Culinary
Buenos Aires Argentina 08.2014 - 02.2015
High School Diploma -
Escuela De Contador
Guayaquil Ecuador 01.2001 - 02.2007
Skills
Meal preparation
Menu development
Kitchen management
Food quality
Time management
Workflow optimization
Knife skills
Kitchen operations
Sauce preparation
Pantry restocking
Food plating and presentation
Grilling techniques
Recipes and menu planning
Food storage
Effective communications
Recipe development
Made-to-order meals
Seafood preparation
Ingredient knowledge
Pasta making
Roasting techniques
Frying techniques
Physical stamina
Knife use
World cuisines
Flavor pairings
Food preparation techniques
Company safety standards
Timeline
Chef De Partie
JR Kyushu Food Service
11.2022 - Current
Chef De Partie
Ebi Italian Bar
09.2019 - 05.2022
Partie Chef
Salvatore Italian Restaurant
06.2019 - 08.2019
Chef
Safari Group
04.2018 - 05.2019
Culinary Intensive Course of Sushi
Tokyo Sushi Academy at Osaka
01.2018 - 03.2018
Chef De Partie
Juraku Sangyo Group
05.2016 - 01.2018
Culinary -
Culinary
08.2014 - 02.2015
Assistant Chef
Chez
07.2014 - 08.2015
High School Diploma -
Escuela De Contador
01.2001 - 02.2007
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