Esmeraldo III FERNANDEZ

• Assisted Executive Chef in overseeing daily kitchen operations for high-volume hotel, casino, and resort dining venues
• Supervised, trained, and scheduled kitchen staff to ensure consistent food quality, efficiency, and compliance with standards
• Maintained strict adherence to food safety, sanitation, and health regulations (HACCP, local health codes)
• Coordinated menu execution across multiple outlets, banquets, and special events
• Managed inventory, ordering, and cost control to minimize waste and meet budget targets
• Ensured timely preparation and presentation of dishes in a fast-paced, high-pressure environment
• Collaborated with culinary leadership on menu development, specials, and seasonal offerings
• Resolved operational issues and maintained smooth kitchen workflow during peak service periods

• Supported Executive Chef in the execution of refined French-Canadian cuisine, emphasizing seasonal, local, and artisanal ingredients
• Led daily kitchen operations, ensuring consistency, precision, and adherence to fine-dining standards
• Supervised, trained, and mentored kitchen brigade, fostering discipline, teamwork, and culinary excellence
• Assisted in menu development, recipe standardization, and tasting execution with a focus on modern and classical French techniques
• Ensured compliance with food safety, sanitation, and HACCP standards at all times
• Managed inventory, ordering, and cost control to minimize waste while maintaining premium quality
• Coordinated service during high-volume and private dining events, maintaining calm leadership under pressure
• Collaborated with front-of-house and management to deliver an elevated guest experience

• Dynamic culinary leader with proven expertise in Southeast Asian and Western fusion cuisine, overseeing all kitchen operations in a high-volume casual dining environment.
• Responsible for menu development, recipe standardization, and innovative fusion concepts that balance authenticity with modern presentation.
• Leads, trains, and motivates kitchen staff to ensure consistent food quality, efficient service, and adherence to food safety and sanitation standards.
• Manages food costing, inventory control, supplier relationships, and waste reduction to meet profitability targets.
• Collaborates with management on seasonal menus, promotions, and brand consistency while maintaining a fast-paced, guest-focused kitchen culture.

• Assisted the Executive Chef in daily kitchen operations, ensuring consistent quality, presentation, and portion control across steakhouse and Greek menu offerings.
• Supervised and trained kitchen staff, maintaining high standards of food safety, sanitation, and workplace efficiency.
• Led preparation and execution of grilled steaks, seafood, and traditional Greek dishes, ensuring authentic flavors and adherence to recipes.
• Managed inventory, ordering, and receiving of food supplies to minimize waste and control food costs.
• Enforced health, safety, and sanitation regulations in compliance with local food safety standards.
• Coordinated kitchen workflow during high-volume service periods to ensure timely and accurate order fulfillment.
• Assisted with menu development, specials creation, and plating standards to enhance guest satisfaction.
• Maintained equipment functionality and cleanliness, addressing maintenance needs promptly.

• Experienced Sous Chef specializing in French-Canadian cuisine within a semi-fine dining environment.
• Proven ability to support executive leadership in daily kitchen operations, menu execution, and team supervision while maintaining high culinary and presentation standards.
• Skilled in classical French techniques, seasonal menu development, inventory control, and cost management. Demonstrates strong leadership in training and mentoring kitchen staff, ensuring consistency, efficiency, and adherence to food safety standards.
• Committed to delivering elevated guest experiences through precise execution, creativity, and disciplined kitchen operations.

• Assisted the Executive Chef in daily kitchen operations, ensuring consistent execution of steakhouse and pub menu items to high quality and presentation standards.
• Led and supervised line cooks during service, coordinating grill, sauté, fry, and prep stations to maintain smooth kitchen flow in high-volume service.
• Managed preparation, cooking, and plating of premium cuts of steak, seafood, and classic pub dishes, ensuring proper doneness, seasoning, and portion control.
• Trained, coached, and mentored kitchen staff on cooking techniques, food safety standards, and station organization.
• Enforced food safety, sanitation, and HACCP procedures to maintain a clean, organized, and compliant kitchen environment.
• Assisted with inventory control, ordering, and minimizing food waste through proper rotation and storage practices.
• Supported menu development, daily specials, and recipe execution while maintaining cost and quality targets.
• Stepped in as acting Sous Chef in the absence of leadership, handling shift oversight, problem-solving, and quality assurance.

• Managed a designated kitchen section in a world-renowned 7-star luxury hotel and Michelin-starred dining environment, delivering exceptional French and Italian cuisine to the highest international standards.
• Executed refined à la carte and tasting menus with precision, creativity, and consistency, ensuring excellence in presentation, flavor, and texture.
• Maintained strict adherence to Michelin standards, luxury hotel SOPs, HACCP, and food safety regulations.
• Supervised and trained commis chefs and kitchen assistants, fostering teamwork, skill development, and high performance under pressure.
• Collaborated closely with Executive and Sous Chefs on menu development, seasonal specials, and innovative culinary concepts.
• Ensured optimal mise en place, stock control, and cost efficiency while minimizing waste in a high-volume, fine-dining operation.
• Demonstrated excellence in time management and attention to detail in a fast-paced, elite kitchen environment.
• Upheld the brand image and reputation of Burj Al Arab through uncompromising quality, professionalism, and guest satisfaction.

• Assisted in the daily operation of a high-end Mediterranean kitchen, supporting the Chef de Partie in preparation, cooking, and plating of dishes.
• Ensured consistent quality, presentation, and taste of menu items in line with 5-star standards and semi fine dining expectations.
• Prepared ingredients, sauces, and accompaniments with precision and attention to detail, maintaining adherence to recipes and seasonal availability.
• Managed a specific section of the kitchen, coordinating with commis chefs and kitchen staff to ensure smooth service during peak hours.
• Maintained strict hygiene, safety, and food handling standards in compliance with hotel policies and health regulations.
• Assisted in inventory management, stock rotation, and minimizing waste to optimize kitchen efficiency.
• Contributed to menu development, suggesting ideas aligned with Mediterranean flavors and fine dining presentation standards.
• Demonstrated adaptability, teamwork, and high-pressure problem-solving in a fast-paced, luxury hospitality environment.

• Assisted in the preparation and execution of high-quality French Mediterranean dishes under the guidance of senior chefs and the Executive Chef.
• Maintained strict adherence to presentation standards, flavor profiles, and culinary techniques consistent with the restaurant’s Michelin-level expectations.
• Supported daily kitchen operations, including mise en place, ingredient preparation, and cooking to ensure seamless service during peak hours.
• Ensured compliance with food safety, hygiene, and sanitation standards in a luxury hotel environment.
• Collaborated closely with sous chefs and brigade team to maintain efficiency, consistency, and high standards in both hot and cold kitchen sections.
• Participated in menu development, seasonal ingredient selection, and refinement of culinary offerings in line with the restaurant’s concept.
• Assisted in training junior kitchen staff, fostering a culture of precision, professionalism, and creativity.
• Managed inventory, portion control, and stock rotation to minimize waste while supporting cost-effective kitchen operations.

Dynamic and detail-oriented Commis Chef with hands-on experience supporting the kitchen brigade in delivering exceptional Portuguese and Mexican dishes. Skilled in food preparation, ingredient handling, and maintaining high standards of hygiene and presentation. Adept at assisting senior chefs in executing complex recipes while ensuring consistency, efficiency, and creativity in a fine-dining environment. Committed to learning diverse culinary techniques, managing mise en place, and contributing to a seamless kitchen operation.

• Prepared and cooked food items according to Dunkin’ Donuts standards, recipes, and portion guidelines
• Operated kitchen equipment safely, including ovens, grills, fryers, and warming stations
• Maintained a clean, organized, and sanitary food preparation area in compliance with food safety and health regulations
• Monitored food quality, freshness, and presentation to ensure consistency and customer satisfaction
• Assisted with inventory management, stocking supplies, and minimizing food waste
• Collaborated with front-of-house staff to ensure timely order fulfillment during high-volume periods
• Followed workplace safety procedures and company policies at all times