Roberto Cardenas
Vancouver,BC
Summary
I am high skilled and experienced cook, I also possess knowledge on the whole scheme of gastronomy. I started working as a waiter there for I know about quality service. After that I started working as a chef's assistant, demi-chef, Chef de partie and Head Chef in different restaurants, cruise ship and five star hotels. I possess extended knowledge on meats, seafood, pastry and bakery. I am confident that my wishes to gain experience worldwide in gastronomy along with my diligence and motivation will be most beneficial for both your company and my professional experience.
Overview
14
14
years of professional experience
1
1
Certification
Work History
CDP – Chef de Partie
One&only one Za’abeel
11.2023 - Current
- Manage the grill and Pasta stations
- Developed new recipes and menus by applying understanding of market demands, seasons and culinary trends
- Apply different techniques for the food preparation as sous vide, confit, fermentation, cured, smoked, roasted, sautéed, fried and baked too
- Suggest new rules and regulations to optimizing the cooking process
- Check to avoid cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance
- Prepare mise en place every day to promote efficient preparation of signature dishes
- Operate kitchen equipment including industrial size mixers safely
- Daily labeling and review batches and expiration dates of all foods
- Ensure that no problem arises during serving; if any, it should be rectified quickly
Head chef
LATIDA Gastro Bar
01.2023 - 10.2023
- Developed recipes and menus by applying understanding of market demands and culinary trends
- Ensure the serving of quality culinary dishes and on schedule
- Ensure that no problem arises during serving; if any, it should be rectified quickly
- Approve all foods before they leave the kitchen
- Forecast supply needs and estimate costs
- Ensure production of quality and consistent food
- Assign tasks that are less complicated to lower kitchen staff
- Maximize the productivity of the kitchen staff
- Assigning tasks, enforcing food hygiene regulations
- Ordering supplies
- Manage stock of food
Second Cook
Silversea - Silver Whisper
01.2022 - 07.2022
- Prepare large volume of production for entremetier station
- Check food and ingredients for freshness
- Prepare all mise en place before service
- Work well under pressure and within the time limit
- Read and prepare orders in sync with the team
- Clean properly the kitchen tools and work stations
Head chef
Golden Prague Pub
03.2021 - 12.2021
- Coordinate the activity of kitchen staff and manage daily operations
- Developed recipes and menus by applying understanding of market demands and culinary trends
- Ensure the serving of quality culinary dishes and on schedule
- Ensure that no problem arises during serving; if any, it should be rectified quickly
- Approve all foods before they leave the kitchen
- Forecast supply needs and estimate costs
- Recruit kitchen staff
- Ensure production of quality and consistent food
- Assign tasks that are less complicated to lower kitchen staff
- Maximize the productivity of the kitchen staff
- Assigning tasks, enforcing food hygiene regulations
- Ordering supplies
- Manage stock of food
Head chef
Samurai sushi restaurant
06.2020 - 10.2020
- Developed recipes and menus by applying understanding of market demands and culinary trends
- Ensure the serving of quality culinary dishes and on schedule
- Ensure that no problem arises during serving; if any, it should be rectified quickly
- Maximize the productivity of the kitchen staff
- Assigning tasks, enforcing food hygiene regulations
- Ordering supplies
- Manage stock of food
Demi-Chef de Partie , Trainee
Loews Coronado Bay Resort
11.2019 - 04.2020
- Prepare large volume of production to events especially in cold area
- Check food and ingredients for freshness
- Prepare all mise en place before service
- Work well under pressure and within the time limit
- Read and prepare orders in sync with the team
- Clean properly the kitchen tools and work stations
CDP, Chef de Partie
Sofitel – Recoleta
08.2017 - 10.2019
- Adjusted seasonal plans to source local ingredients and align dishes with area events
- Managed food usage by the “first in, first out” rule to ensure that expiration dates were followed
- Prepped foods that would be roasted, sautéed, fried and baked
- Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance
Assistant Pastry Chef
O’farell Restaurant
12.2016 - 03.2017
- Created allergy-free breads, pastries and cakes according to individual customer requirements
- Helped develop special menu items and outlined individual steps for kitchen staff
- Cleaned multiple areas of facility ranging from windowsills and floors to storage areas and service refrigerators
- Maintained detailed records of what customers wanted and ordered, helping to increase profits when those customers returned at later date
Chef de partie
OLSEN Restaurant
03.2015 - 11.2016
- Managed a team of two commis de cuisine
- Prepped foods that would be roasted, sautéed, fried and baked
- Cleaned counters with sanitizing agents to prevent food-borne illness
- Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance
- Prepared mise en place every day to promote efficient preparation of signature dishes
- Removed expired food and beverages from the kitchen and stockroom and disposed of in the proper manner
Chef'assistant
LA ESQUINA Restaurant
03.2013 - 01.2015
- Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations
- Controlled portion sizes and garnishing to maintain optimal cost controls
- Mise en place for everyday to keep all food fresh to serve
Kitchen commis
Goza Espresso Bar
02.2011 - 02.2012
- Plated food according to restaurant artistic guidelines for attractive presentation
- Prepared mise en place every day to promote efficient preparation of signature dishes
- Make inventory every day
- Kept kitchen properly cleaned and maintained, correctly stowing all items after use
Education
Technique in food and drinks - Gastronomy
Gastronomy IAG - Sucursal Barrio Norte
CABA01.2017
Bachelor of food and beverages - Gastronomy
Universidad De Cuenca
Cuenca01.2012
High School Diploma - undefined
Colegio Antonio Avila Maldonado
Cuenca, Azuay01.2007
Skills
- Food preparation techniques
- Latin-American cuisine
- Mediterranean cuisine
- Customer service oriented
- Inventory and labeling control
- Banquets and catering
- Cleaning and sanitizing methods
- Food and beverage pairing
- Portion and cost control
- Mise en place to service
Certification
- Food handling courses, USA
- Food handling courses, Argentina
- Food handling courses, UAE
- HACCP courses
Languages
Spanish
Native or Bilingual
English
Full Professional
French
Elementary
Timeline
CDP – Chef de Partie
One&only one Za’abeel
11.2023 - Current
Head chef
LATIDA Gastro Bar
01.2023 - 10.2023
Second Cook
Silversea - Silver Whisper
01.2022 - 07.2022
Head chef
Golden Prague Pub
03.2021 - 12.2021
Head chef
Samurai sushi restaurant
06.2020 - 10.2020
Demi-Chef de Partie , Trainee
Loews Coronado Bay Resort
11.2019 - 04.2020
CDP, Chef de Partie
Sofitel – Recoleta
08.2017 - 10.2019
Assistant Pastry Chef
O’farell Restaurant
12.2016 - 03.2017
Chef de partie
OLSEN Restaurant
03.2015 - 11.2016
Chef'assistant
LA ESQUINA Restaurant
03.2013 - 01.2015
Kitchen commis
Goza Espresso Bar
02.2011 - 02.2012
Technique in food and drinks - Gastronomy
Gastronomy IAG - Sucursal Barrio Norte
Bachelor of food and beverages - Gastronomy
Universidad De Cuenca
High School Diploma - undefined
Colegio Antonio Avila Maldonado
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