Jose Angel Delgado Juarez
Melbourne,VIC
Summary
Professional culinary artist with proven track record in high-pressure kitchen environments. Adept at creating innovative dishes, ensuring quality, and maintaining high hygiene standards. Strong emphasis on teamwork and adaptability, consistently delivering excellent results in dynamic settings. Skilled in menu planning, inventory management, and staff training.
Overview
4
4
years of professional experience
Work History
Chef De Partie
Bouzy Rouge
470 Bridge Road, Richmond Victoria 3121
11.2022 - 06.2025
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Complied with portion and serving sizes as per restaurant standards.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
Menu Consultant
Superchido
82 Charles Street, Seddon Victoria 3011
01.2025 - 05.2025
- Streamlined kitchen operations through the creation of easy-to-follow recipes and efficient plating guidelines.
- Collaborated with chefs and culinary teams to design unique and delicious dishes that aligned with clients'' brand identities.
- Effectively balanced creativity and practicality in the design of menus that delivered both memorable dining experiences and operational efficiency.
- Incorporated seasonal ingredients into clients'' menus, promoting sustainability and supporting local growers.
- Assisted with menu development and planning.
Chef
Mietta by Rosemary
23 Glenferrie Rd, Malvern
07.2024 - 03.2025
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
- Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
Restaurant Owner
Jose Angel Delgado Juarez
Hidalgo, Mexico
03.2021 - 10.2022
- Managed payroll, daily deposits, and cost controls.
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Maintained positive relationships with local community and government officials.
Education
Certificate IV And Diploma - Hospitality Administration And Management
Pax
Level 16/190 Queens Street Melbourne VIC 3000, Aus11-2026
SIT30622 Certificate III in Hospitality - Tourism And Hospitality
Pax
Level 16/190 Queens Street Melbourne VIC 3000, Aus05-2025
Master of Science - Computer And Information Sciences
Instituto Tecnológico De Monterrey
Boulevard Felipe Ángeles 2003, 42080 Mexico07-2019
Skills
- Kitchen organization
- Team management
- Knife skills
- Food presentation
- Garnishing techniques
- Proper food handling
- Stock making
- Plating and presentation
- Sauce preparation
- Grilling techniques
- Menu development
- Recipe creation
- Portion standards
- Allergen awareness
Accomplishments
- Successfully managed and operated a restaurant single-handedly for 3 months, overseeing all administrative and operational functions. Handled high-volume events of up to 200 guests, designed customized menus, and received consistently positive feedback with zero operational issues.
- With 3 years of expertise in European cuisine, I have honed my skills in authentic dish preparation, menu development, and maintaining high culinary standards. Recognized for my deep knowledge of European flavors and ability to consistently deliver exceptional dining experiences.
Languages
English
Professional Working
Spanish
Native or Bilingual
REFERENCES:
Bouzy Rouge
Sadra De Oliveira
0411722771
Mietta by Rosemary
Rohan Arora
0433928707
Superchido
Itzel Hernandez
0435310919
Timeline
Menu Consultant
Superchido
01.2025 - 05.2025
Chef
Mietta by Rosemary
07.2024 - 03.2025
Chef De Partie
Bouzy Rouge
11.2022 - 06.2025
Restaurant Owner
Jose Angel Delgado Juarez
03.2021 - 10.2022
Certificate IV And Diploma - Hospitality Administration And Management
Pax
SIT30622 Certificate III in Hospitality - Tourism And Hospitality
Pax
Master of Science - Computer And Information Sciences
Instituto Tecnológico De Monterrey