Juan Sergio García
Valencia
Summary
Proficient Demi Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. Number-year background in high-end restaurant industry. Adaptable and enterprising Job Title with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Gifted Demi Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.
Overview
7
7
years of professional experience
Work History
Ayudante De Cocina
Taberna del mar
Valencia, Spagna
04.2017 - 09.2017
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
Demi Chef
Taberna Del Mar
Valencia, Spagna
09.2017 - 09.2018
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- 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.
Jefe de partida
Taberna del mar
Valencia, Spagna
09.2018 - 04.2021
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Demi Chef
KANROS
Valencia, Spagna
04.2021 - 09.2021
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
Jefe de partida
KANROS
Valencia, Spagna
09.2021 - 04.2023
- Prepared items for roasting, sautéing, frying, and baking.
- Complied with portion and serving sizes as per restaurant standards.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Plated meals paying special attention to garnishes and overall presentation.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
Commis Chef
Chateau St Martín&Spa
Vence, Francia
04.2023 - 10.2023
- Preparazione degli ingredienti e assistenza nella preparazione dei piatti
- Rispetto delle norme di igiene e pulizia
- Seguire istruzioni dettagliate e apprendimento rapido
- Organizzazione e gestione efficiente del tempo
- Lavoro di squadra e disponibilità all'apprendimento.
Commis Chef
L'Apogee Courchevel
Courchevel, Francia
12.2023 - 03.2024
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
Demi Chef De Partie
La Palma
Capri
05.2024 - 09.2024
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
Education
Enseñanza Básica Obligatoria - ESO
I.E.S El Cabañal
Valencia,España 06.2018
Ciclo Formativo Grado Medio - Cocina Y Gastronomía
Escuela De Cocina Guillén De Alcalá
Valencia, Spagna06.2020
Ciclo Formativo Grado Superior - Dirección De Cocina
Escuela De Cocina Llopis Mari
Valencia, Spagna06.2022
Skills
- Cooking methods
- Recipe Adaptation
- Stock management
- Pastry Techniques
- Food safety knowledge
- Knife Skills
- Food presentation
- Allergen awareness
- Grilling Techniques
- Sauce preparation
- Menu development
- Portion Control
- Garnishing Techniques
- Fish filleting
- Food Preparation
- Staff Motivation
- Kitchen Management
- Customer Service
- Kitchen leadership
- Team Leadership
- Food Safety
Personal Information
- Date of Birth: 07/29/2001
- Gender: Maschile
- Nationality: Spagnola
Languages
Spanish
Bilingual or Proficient (C2)
Ingles
Intermediate (B1)
French
Elementary (A2)
Italian
Intermediate (B1)
Timeline
Demi Chef De Partie
La Palma
05.2024 - 09.2024
Commis Chef
L'Apogee Courchevel
12.2023 - 03.2024
Commis Chef
Chateau St Martín&Spa
04.2023 - 10.2023
Jefe de partida
KANROS
09.2021 - 04.2023
Demi Chef
KANROS
04.2021 - 09.2021
Jefe de partida
Taberna del mar
09.2018 - 04.2021
Demi Chef
Taberna Del Mar
09.2017 - 09.2018
Ayudante De Cocina
Taberna del mar
04.2017 - 09.2017
Enseñanza Básica Obligatoria - ESO
I.E.S El Cabañal
Ciclo Formativo Grado Medio - Cocina Y Gastronomía
Escuela De Cocina Guillén De Alcalá
Ciclo Formativo Grado Superior - Dirección De Cocina
Escuela De Cocina Llopis Mari