Aldo Lara
Summary
Kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced in Italian, Spanish, Australian, Mexican cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational skills. Referent power skills.
Overview
7
7
years of professional experience
Work History
Head Chef
The Dolphin Hotel
08.2017 - Current
- Worked at the Dolphin hotel for 7 years under hatted Executive Chefs; Monty Koludrovic, Tom Walton, Danny Corbett, Joel Bickford.
- Developed strong vendor relationships to secure fresh, quality ingredients.
- Maintained high food quality standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
Sous Chef
The Point Group
08.2017 - 01.2020
- Managed food preparation tasks during high-volume service periods
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Implemented proper cleaning procedures,
- Ordering, Stocktake, setting up and closing down.
- Managed the pass
Chef De Partie
Antipodean Restaurant
05.2017 - 08.2017
- Worked under Grant King's command at The Antipodean Restaurant in Potts point
- Team-motivated, with a strong sense of personal responsibility.
- Worked effectively in upper dinning oriented environment.
- Skilled at working independently and collaboratively in a team environment.
- Prep, Mise en place and Service.
- Perform under pressure.
Education
Chef Master - Culinary Arts
Gastronomic Institute Corbuse
Mexico, Santiago De Queretaro08.2014
Skills
- Kitchen leadership
- Cooking techniques
- Recruiting
- Ordering and Requisitions
- Training
- Foodservice
- Leading
- Menu development
Hobbies, Spearfishing_swimming_freediving
I like to harvest sustainable seafood and cook it on my days off, as well as challenging the body and mind with freediving and open ocean swimming.
Timeline
Head Chef
The Dolphin Hotel
08.2017 - Current
Sous Chef
The Point Group
08.2017 - 01.2020
Chef De Partie
Antipodean Restaurant
05.2017 - 08.2017
Chef Master - Culinary Arts
Gastronomic Institute Corbuse
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