Arturo Chavez
Etobicoke,ON
Summary
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Senior Sous Chef
Madrina Bar Y Tapas
06.2020 - 06.2023
- Passionate about learning and committed to continual improvement.
- Self-motivated, with strong sense of personal responsibility.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Demonstrated strong organizational and time management skills while managing multiple projects.
- Developed and maintained courteous and effective working relationships.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Monitored food production to verify quality and consistency.
- Boosted employee morale through constructive feedback sessions and recognition of exceptional performance.
- Mentored junior chefs in culinary techniques, fostering collaborative and learning-focused work environment.
- Received numerous accolades from critics for creative dish presentations, elevating Madrina's reputation within Canada.
Sous Chef
Pure Spirits Oyster House & Grill
08.2018 - 02.2020
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for Pure Spirits.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Sous Chef
Noorden Food Bar
03.2016 - 04.2018
- Led daily staff meetings to communicate expectations and review features and events.
- Assisted in budget planning and cost management efforts, helping to establish and maintain profitability without sacrificing quality or service standards.
- Set up and broke down kitchen for service.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Chef De Partie
Quince Bistro
08.2014 - 03.2016
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Cook
Royal Canadian Yacht Club
05.2013 - 09.2013
- Maintained clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Led events including weddings, scavenger hunts and corporate outings,
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
Cook
Art Gallery Of Ontario
03.2012 - 10.2012
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared food items in compliance with recipes and portioning control guidelines.
Cook
Royal Canadian Yacht Club
05.2011 - 09.2011
- Cooked for large groups of people and managing various types of food for large events.
- Maintained clean and sanitary kitchen environment by adhering to strict health and safety regulations.
Chef De Partie
Globe Bistro
11.2009 - 02.2011
- Maintained clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Managed grill station during busy periods, effectively handling multiple orders simultaneously while maintaining quality standards.
- Demonstrated initiative by taking on additional responsibilities during busy periods or when short staffed.
Chef De Partie
Vdara
11.2008 - 06.2009
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Increased overall restaurant ratings with consistently well-executed dishes that exceeded guest expectations.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation.
Chef De Partie
Nyood
03.2008 - 10.2008
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Provided support in all areas of the kitchen, demonstrating versatility and adaptability under pressure.
Sous Chef
Montana
10.2007 - 02.2008
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
Chef De Partie
Fuzion
04.2007 - 09.2007
- Collaborated with head chef to develop innovative dessert recipes for seasonal menus.
- Worked with chef to prepare daily food specials and other supplies.
Chef De Partie
Crü
06.2005 - 04.2007
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Developed strong multitasking abilities, enabling efficient preparation of multiple orders simultaneously.
- Received consistent praise from management regarding attention to detail and commitment to maintaining high culinary standards.
Education
High School Diploma -
Monsignor Fraser College - Isabella Campus
Toronto, ONSome College (No Degree) - Business Management
Canadian Business College
Toronto, ONSkills
- Regulatory Compliance
- Meal Preparation
- Resource Management
- Purchasing
- Workflow Optimization
- Menu development
- Vendor Relations
- Equipment Maintenance
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
Certification
Food Handlers
WHIMIS
FIRST AID
Timeline
Senior Sous Chef
Madrina Bar Y Tapas
06.2020 - 06.2023
Sous Chef
Pure Spirits Oyster House & Grill
08.2018 - 02.2020
Sous Chef
Noorden Food Bar
03.2016 - 04.2018
Chef De Partie
Quince Bistro
08.2014 - 03.2016
Cook
Royal Canadian Yacht Club
05.2013 - 09.2013
Cook
Art Gallery Of Ontario
03.2012 - 10.2012
Cook
Royal Canadian Yacht Club
05.2011 - 09.2011
Chef De Partie
Globe Bistro
11.2009 - 02.2011
Chef De Partie
Vdara
11.2008 - 06.2009
Chef De Partie
Nyood
03.2008 - 10.2008
Sous Chef
Montana
10.2007 - 02.2008
Chef De Partie
Fuzion
04.2007 - 09.2007
Chef De Partie
Crü
06.2005 - 04.2007
High School Diploma -
Monsignor Fraser College - Isabella Campus
Some College (No Degree) - Business Management
Canadian Business College
Food Handlers
WHIMIS
FIRST AID
Similar Profiles
Adrian Peromingo DuarteAdrian Peromingo Duarte
Server at Madrina Bar Y TapasServer at Madrina Bar Y Tapas
ALBIN ANOJ JACOBALBIN ANOJ JACOB
Support Server at Madrina Y Tapas (distillery DistrictSupport Server at Madrina Y Tapas (distillery District
Lauren SmithLauren Smith
Bar Manager at Solera Restaurant and Tapas BarBar Manager at Solera Restaurant and Tapas Bar