Fernando Tapia Ulloa
Glengowrie,SA
Summary
High-performing Chef offering more than 10 years of restaurant, cafe and hotels experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
14
14
years of professional experience
Work History
Chef
Lenzerheide Restaurant
03.2022 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Collaborated with staff members to create meals for large banquets.
Head Chef
The Footprint Experience Cafe And Catering
04.2022 - 05.2023
- Created recipes and prepared advanced dishes.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Sous Chef
Pescados Capitales Restaurant
10.2020 - 01.2022
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food and labor costs to verify budget targets were met.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Chef & Churrero
Cacao Much
08.2019 - 02.2020
- Managed day-to-day business operations.
- Consulted with customers to assess needs and propose optimal solutions.
- Trained and motivated employees to perform daily business functions.
- Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
- Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
- Trained and developed team members to build human capital.
Banquet and Pastry Chef
Renaissance Santiago Hotel
05.2014 - 07.2019
- Maintained well-organized mise en place to keep work consistent.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Personalized creations for holidays, weddings, graduations, and personal events.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Managed in-store, pick-up orders and catering needs.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Cycled menus to keep offerings fresh and interesting for customers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed and implemented cost-saving strategies for production of cakes, pastries and desserts.
- Planned promotional menu additions based on seasonal pricing and product availability.
Pastry Chef
Comercial Biancolatte Ltda.
07.2013 - 05.2014
- Maintained well-organized mise en place to keep work consistent.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Managed in-store, pick-up orders and catering needs.
Demmi-Chef
Sheraton Santiago Hotel & Convention Center
11.2009 - 04.2013
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Education
High School Diploma -
Liceo Polivalente Arturo Alessandri Palma
Proviencia, Santiago, Chile 12.2008
Tecnico En Alimentacion Colectiva -
Liceo Arturo Alessandri Palma
Providencia, Santiago, Chile 12.2008
Primary School Degree -
Juan Pablo Duarte School
Providencia, Santiago, Chile 12.2004
Skills
- Staff Performance Assessments
- Company Safety Standards
- Banquets and Catering
- Kitchen Crew Training
- Process Improvement
- Chef Support
- Verify Food Quality
- Menu Planning
- Temperature Monitoring
- Baking and Broiling Skills
- Food Preparation and Safety
- Portion and Cost Control
Timeline
Head Chef
The Footprint Experience Cafe And Catering
04.2022 - 05.2023
Chef
Lenzerheide Restaurant
03.2022 - Current
Sous Chef
Pescados Capitales Restaurant
10.2020 - 01.2022
Chef & Churrero
Cacao Much
08.2019 - 02.2020
Banquet and Pastry Chef
Renaissance Santiago Hotel
05.2014 - 07.2019
Pastry Chef
Comercial Biancolatte Ltda.
07.2013 - 05.2014
Demmi-Chef
Sheraton Santiago Hotel & Convention Center
11.2009 - 04.2013
High School Diploma -
Liceo Polivalente Arturo Alessandri Palma
Tecnico En Alimentacion Colectiva -
Liceo Arturo Alessandri Palma
Primary School Degree -
Juan Pablo Duarte School
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