ALEJANDRO JIMENEZ MEDINA

• Prepared healthy, fresh and seasonal organic food as per given schedule.
• Team player
• Managed inventory, grocery purchase and placed wine orders.
• Prepared high volume meals for social and professional gatherings held at private residence.
• Planned, developed, organized and implemented menus for all snacks, lunch and dinner followed by dessert.
• Planned and cooked contemporary international cuisine along with European food items.
• Designed and prepared 3 course menu for dinner for four times in one week.

Experienced and talented private chef skilled at preparing professional meals for a variety of tastes. Ready to use vast knowledge of providing exemplary customer service for a range of occasions including corporate events and private parties.

Core Qualifications

• Fully certified and well versed in the appropriate handling of food
• Formally trained artisan with understanding of how to adapt foods to diets cultures tastes etc.
• Believes in a high level of hospitality and customer service whether working in households for corporations or food service providers
• Always researching ways to enhance services with new recipes various foods and plating arrangements
• Maintains strong relationships with vendors and ensuring access to fresh foods and the finest equipment for cooking
• Firm grasp of ingredient usage and apposite combinations
• Comfortable working independently or in groups

• Managed grocery buying, stock maintenance and inventory management.
• Maintained and supervised inventory for pantry, food ingredients and wine.
• Procured and stocked different varieties of beverages in non-alcoholic category.
• Developed menu keeping in deep consideration nutritional aspect yet desirable gourmet flair.
• Planned healthy and nutritional dietary plan for every family member.
• Coordinated food items in menu and supervised catering for large scale parties.
• Ensured to keep kitchen appliances clean and all crystals placed in shelves dust-free.

Responsible for planning, executing and coordinating all aspects of the family professional culinary services. This includes ensuring that the family culinary needs are met in a timely and cost-effective manner.

• Head Chef of Multinational hotels.
• Research and development.
• Developed nutritious menus and ordered variety of foods to implement different dishes.
• Communicated with customers to understand culinary needs and preferences and adjust menus and service in response.
• Modified standard recipes to account for ingredient issues, customer requests or substitutions for Allergen concern.
• Monitored quality presentation and quantities

• Evaluate and educate staff on food preparation, handling and presentation techniques.
• Manage 15 kitchen and service staff as well as scheduling, menu planning, and procurement recommendations.
• Handled all food and beverage in accordance with federal, state and local regulatory procedures regarding food service.
• Informed about daily specials and answered customer questions regarding menu items.

• Chef responsible for R+D (research and development.
• Maintained well-organized mise en place to keep work consistent.
• Handled and stored food to prevent cross contamination. Collaborated with staff members to create meals for large banquets.
• Initiated training for new team members and culinary techniques to improve productivity and increase kitchen workflows.
• Develop and cooked memorable dishes that brought new customers into establishment.
• Respond to dietary concerns and food allergies creating dishes to meet customer needs and palates

• Instructed cooks and other workers In preparation, cooking, garnishing and presentation of food.
• Monitored quality, presentation and quantities of plated food across line.
• Trained kitchen workers on culinary techniques.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Assessed inventory level and placed order to replenish goods before supplies depleted
• Reduced food cost by estimating purchasing needs and buying through approved suppliers

• Main Chef in a Three Michelin Star restaurant - and twice voted Best Restaurant in the world.