Microsoft Office/Google Workspace: Expert in Excel and Google Sheets for cost analysis, menu planning, and data organization Proficient in Word and Google Docs for documentation and reporting
CAMILO ZARATE
Experienced Executive Chef / Skilled Healthy Menus Innovator
Melbourne,VIC
Summary
Dynamic Head Chef and Business Owner / Consultant, with a proven track record at Food Zoom, where innovative menu planning and a farm-to-table approach significantly elevated the restaurant's profile. Skilled in culinary trends and team leadership, I excel in optimizing workflows and fostering professional growth, driving both sustainability and profitability.
Overview
16
16
years of professional experience
1
1
Certificate
Work History
Sous Chef
Hotel Nacional
06.2024 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Food & Beverage Director
Selina
08.2022 - 05.2024
- Pushed the boundaries of the conventional hospitality market to ensure unique and high-quality, sustainable experiences, through Plant-based dishes, were available to guests (young and environmentally conscious audience). .
- .Implemented waste reduction initiatives by monitoring portion control, optimizing inventory management, and encouraging responsible disposal practices among staff members.
- Mentored junior team members, fostering a positive work environment that promoted professional growth and employee retention.
- Boosted overall revenue by streamlining operations and optimizing staff productivity through effective scheduling and task delegation.
- Maximized profitability with strategic menu pricing and comprehensive inventory management systems.
Menu Development Specialist
Food Zoom
04.2018 - 07.2022
- Culinary Consultant: Provided expert guidance to over 30 brands, including hotels, restaurants, fast food outlets, dark kitchens, small production plants, schools, and kindergartens.
- Menu Development & Optimization: Designed and optimized menus tailored to diverse culinary environments, ensuring consistency, quality, and profitability across various food service operations.
- Operational Efficiency: Implemented streamlined workflows and operational strategies that enhanced productivity and reduced costs for clients in a range of settings, from fast-paced kitchens to educational institutions.
- Brand Identity & Concept Development: Collaborated with clients to develop unique culinary concepts and brand identities, aligning with market trends and customer preferences.
Head Chef /Business Owner
Suburbio
01.2013 - 07.2022
- Developed and cooked memorable dishes that brought new customers into establishment.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Reduced food waste and improved sustainability practices with farm-to-table approach and efficient resource management.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Achieved recognition in renowned culinary publications, elevating restaurant's status and attracting wider clientele.
- Monitored food production to verify quality and consistency.
- Implemented cutting-edge technology solutions to enhance operational productivity and customer engagement.
Junior Sous Chef
Ayers Rock Resort
06.2010 - 06.2011
- Prepped daily menu items to quickly deliver upon request.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Oversaw cleanliness of each station in kitchen.
- Led team by example in preparing items accurately and according to high-quality standards.
Chef De Partie
FIFTEEN - Jamie Oliver Foundation
01.2009 - 01.2010
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
Education
Certificate - RSA, Foods Safety Supervisor, New Entrants Liquor License
Short Courses Australia
Melbourne 10.2023 - 10.2023
Certificate Plant-Based Nutrition - Foods, Nutrition, And Wellness Studies
Cornell University
Online12.2018
MBA - Bars & Restaurants Start-Ups
Externado University
Bogota, ColombiaAdvanced Diploma - Hospitality
Hospitality Management
Hales InstituteCert III in Commercial Cookery & Catering Ops - Hospitality
William Angliss Institute
Melbourne, VICSkills
Workflow Optimization
Affiliations
Slow Food
Software
POS Systems: Experienced with LightSpeed and Ambur, ensuring smooth transaction processing and seamless customer service
Inventory & Supply Chain Management: Skilled in using MarketMan to manage inventory, reduce waste, and streamline ordering processes
Menu Design Software: Proficient in Canva for creative menu design and presentation
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
Italian
Professional Working
Interests
Formula 1
Running
Reading
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Accomplishments
- Reduced costs 15% by sourcing local ingredients and negotiating favorable contracts.
- Supervised team of 120 staff members.
- Increased productivity by revamping workflow and restructuring line.
Certification
[Organisational Leadership] Training - [6 months]
Quote
“Focus on being productive instead of busy.”
Tim Ferris
Timeline
Sous Chef
Hotel Nacional
06.2024 - Current
Certificate - RSA, Foods Safety Supervisor, New Entrants Liquor License
Short Courses Australia
10.2023 - 10.2023
Food & Beverage Director
Selina
08.2022 - 05.2024
Menu Development Specialist
Food Zoom
04.2018 - 07.2022
Head Chef /Business Owner
Suburbio
01.2013 - 07.2022
Junior Sous Chef
Ayers Rock Resort
06.2010 - 06.2011
Chef De Partie
FIFTEEN - Jamie Oliver Foundation
01.2009 - 01.2010
Certificate Plant-Based Nutrition - Foods, Nutrition, And Wellness Studies
Cornell University
MBA - Bars & Restaurants Start-Ups
Externado University
Advanced Diploma - Hospitality
Hospitality Management
Cert III in Commercial Cookery & Catering Ops - Hospitality
William Angliss Institute
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