Cristian Ricardo Roa Medina

Work History

Head Chef

Saluministi

Melbourne, Victoria

10.2016 - Current

Align seasonal plans with ingredient availability and key area events for optimal promotions.
Hire, train and manage all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
Oversee scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Inventory food, ingredient and supply stock to prepare and plan costumers orders.
Maintain well-organized mise en place to keep work efficient and consistent.
Maintain high food quality standards by checking delivery contents to verify product quality and quantity.
Create recipes and prepare advanced dishes.
Properly handle and store food to eliminate illness and prevent cross-contamination.
Evaluate inventory levels on a weekly basis and place orders to restock items before supplies run out.
Prevent cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Initiate training for kitchen staffs on Italian culinary techniques to improve productivity and increase kitchen workflows.
Inspect kitchen to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Arrange for kitchen equipment maintenance and repair when needed.
Verify compliance in preparation of menu items and customer special requests.
Practice proper safety and sanitation standards.
Manage opening and closing shift kitchen tasks.
Preserve freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
Sanitize kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Trainee and assist new kitchen staff members.
Package, arrange and label ingredient stock, storing at established temperatures.
Oversee scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Supervise and enhanced work of five-person team producing more than 150 plates per day.
Inspect kitchen to observe food preparation quality and service, food appearance and cleanliness of production and service areas.

Cook

Atlantic Group

Melbourne, Victoria

09.2016 - 11.2016

Assisted chef with planning easy but elegant appetizers to spark customer interest.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
Packaged, arranged and labeled ingredient stock, storing at established temperatures.
Prepared ingredients for menu items.
Prepared and expedited food orders to support waitstaff and other team members.
Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.

Cook

Pinocchio Pizza Restaurant

Melbourne, Victoria

02.2016 - 03.2016

Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
Prepared and expedited food orders to support waitstaff and other team members.
Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
Worked with chef to prepare daily food specials and other supplies.

Banquet Cook

Hotel Marriott Bogotá

Bogotá, Cundinamarca

06.2014 - 01.2015

Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
Learned all menu items produced by assigned station to achieve proper quantities within designated timeframe.
Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
Practiced safe work habits at all times to avoid possible injury to self or other employees.
Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
Prepared and expedited food orders to support waitstaff and other team members.
Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
Maintained clean, hygienic kitchen workspace by sweeping, mopping and taking out trash.
Packaged, arranged and labeled ingredient stock, storing at established temperatures.
Fried, grilled and baked foods such as poultry, beef and seafood.
Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
Trained and assisted new kitchen staff members.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
Practiced proper safety and sanitation standards.

Cook

Hotel Marriott Bogotá

Bogotá, Cundinamarca

01.2014 - 06.2014

Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Efficiently prepared sandwiches and other menu items for guests.
Cleaned food preparation areas, tools and equipment.
Executed sandwich artistry duties with very low occurrence of errors.
Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
Prepared ingredients for menu items.
Prepared and expedited food orders to support waitstaff and other team members.
Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
Transitioned between breakfast and dinner service by cleaning and sanitizing all works stations.
Collaborated with hostess to collect information about specific customer desires and dietary needs.
Cooked all menu items according to specified instructions.
Practiced proper safety and sanitation standards.

Night Cook

Hotel Marriott Bogotá

Bogotá, Cundinamarca

05.2013 - 01.2014

Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
Cleaned and maintained kitchen equipment and oven.
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
Chopped vegetables, fruits and prepared sauces in advance to serve guests promptly and efficiently.
Collaborated with head night chef and maître to create delicious meals for large banquets, including Colombian typical meals and Italian traditional food for events and everyday buffets.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Collaborated with head night chef in production or modification of menus and selections.

Kitchen Intern

Hotel Marriott Bogotá

Bogotá, Cundinamarca

01.2013 - 04.2013

Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
Strategically plated hot meals and salads in aesthetically pleasing arrangements.
Maintained clean, trash-free workspaces to maximize productivity and safety.
Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
Compiled recipe ingredients and prepared for cooks by washing, cutting or measuring food items.
Sanitized all pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
Chopped vegetables, cut up fruit and prepared sauces when kitchen staff was busy.
Sanitized dining ware and kitchen equipment according to health code standards.
Circulated kitchen area to receive work assignments from head chef and identify support tasks.
Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
Maintained composure and work quality while under stress.
Utilized culinary and cutlery tools to prepare various foods for cooking or cold dish presentations.
Cleaned and sanitized all work surfaces between preparation of various foods, avoiding cross-contamination while maintaining food safety guidelines.

Head Chef

Giordanelli Italian Restaurant

Bogotá, Cundinamarca

06.2012 - 01.2013

Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Maintained well-organized mise en place to keep work efficient and consistent.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Generated employee schedules, work assignments and determined appropriate compensation rates.
Initiated training for kitchen interns on Italian culinary techniques to improve productivity and increase kitchen workflows.
Inspected kitchen to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Evaluated inventory levels on a weekly basis and placed orders to restock vegetables and meats items before supplies ran out.

Kitchen Intern

Giordanelli Italian Restaurant

Bogotá, Cundinamarca

03.2011 - 05.2011

Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
Strategically plated hot meals and salads in aesthetically pleasing arrangements.
Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
Chopped vegetables, cut up fruit and prepared sauces when kitchen staff was busy.
Circulated kitchen area to receive work assignments from the chef and identify support tasks.
Maintained composure and work quality while under stress.
Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
Utilized culinary and cutlery tools to prepare various foods for cooking or cold dish presentations.
Prepared and expedited food orders to support waitstaff and other team members.
Cleaned and sanitized all work surfaces between preparation of various foods, avoiding cross-contamination while maintaining food safety guidelines.

Summary

Overview

Work History

Head Chef

Cook

Cook

Banquet Cook

Cook

Night Cook

Kitchen Intern

Head Chef

Kitchen Intern

Education

A.A.S. Degree in Culinary Arts - Gastronomy

High School Diploma -

Skills

Work Availability

Certification

Timeline

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