Eduardo ESPINEL
Hobart,Tas
Summary
Finalists Professional Chef of the year 2022 Sydney.
Forward-thinking team leader skilled at operating departments efficiently to meet goals. Successful background matching employees with roles for maximum performance. Proactive and hardworking individual focused on continuous operational improvement.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Group Operations Manager
BW Events
Taroona, TAS
02.2024 - Current
- Responsible of managing two restaurants and one function venue also one luxury yacht for private dining experience, we got a new addition to our business, one mussel farm that would be the only in Tasmania that will be producing enough to export.
- As part of my duties I develop menus with my chef and develop the kitchen standards, also work in conjunction with the owners to expand and Innovate the food and standards in Hobart.
- Responsible for managing budgets and cost of food across the business, stablish work life balance for the kitchen staff and training them.
- Overview the rosters across the business and adjust if necessary according with the business needs
- Research and develop new dishes using Tasmanian products and natives ingredients.
Sous Chef
ATC, Rosehills Garden Racecourse
Sydney
11.2021 - 01.2024
- Overseas and coordinate numerous food outlets across our Racecourses, develop menu for our fine dining restaurant Wining post at Rosehills
- We serve from 1,500 pax to 5,000 pax on our race days and more during carnival mayor race days
- Elaboration of and development of recipes, training staff and ensure consistency across the venue
- Responsible for the preparation and service of numerous events including a la cart, buffets, breakfast, canapé and large catering service.
HEAD CHEF
WARNERS AT THE BAY, NEWCASTLE
AUSTRALIA
05.2019 - 02.2022
- Planning menus, estimating food labour costs and ordering food supplies
- Managing and train the kitchen staff, establish working schedule and assess staffs performance
- Safe handling of kitchen tools and equipment in preparation and cooking procedure.
Banquet Chef
Radisson Plaza Hotel
URUGUAY
12.2018 - 03.2019
- Collaborated with department staff to prepare food items in accordance with recipes and standards for events.
- Stocked supplies to maintain sufficient levels of food products and placed orders for low running inventory.
- Directed presentation and portioning of food for banquet functions.
- Completed purchase orders to requisition food and equipment for upcoming events.
- Reviewed staffing levels to meet service, operational and financial objectives.
- Supported kitchen budgeting efforts by avoiding waste and using proper stock rotation procedures.
- Kept kitchen work stations, utensils and equipment clean and sanitized between banquet rushes.
HEAD CHEF
ALATONERO RESTAURANT
MELBOURNE, AUSTRALIA
03.2018 - 07.2018
- Modern Greek cuisine and catering for the Mornington Peninsula in Victoria Australia 500 pax
- Approx
- Control and supervision of the preparation of meals and snacks in service
- Ensure that the service runs smoothly to restaurant standards
- Ensure that the costs of purchasing and hiring personnel are within the margin for the day-to-day control of the production of the food service, ensuring the effectiveness, cost, operation of the kitchen and staff at all times.
EXECUTIVE CHEF
THE LIGHTHOUSE RESTAURANT
Brisbane, Cleveland, AUSTRALIA
11.2013 - 03.2018
- Hire, train, direct the kitchen staff at the time of service
- Supervise kitchen equipment, inventory, purchase supplies
- Cooking staff training
- Development of menu and special meals for events and weddings
- Innovate menu every 4 months
- Review of the requisition
- Storage Control
- Elaboration of Schedules adjusted to the needs of the restaurant and season
Casual Chef Instructor
Black and Pearl
Brisbane, QLD
03.2013 - 06.2013
- Cooking instructor for beginners and advanced level and culinary techniques.
- Terminals culinarian.
- Preparation of sauces and soups.
- Seafood preparation.
- Meat cuts, Vegetable and herb cuts.
- Preparation of recipes and menus.
BAKER JW MARRIOT
CARACAS, VENEZUELA
06.2008 - 11.2012
- Responsible for the preparation of quality breakfasts, which includes compliance with hotel and guest regulations
- Check daily the type of preparation of the quantity requested from the bakery
- Fill the inventories with the production sheets and inform the bakery manager
- Open and close the bakery.
Education
CHEF PROFESIONAL -
GOURMET ACADEMIA PROFESIONAL
ERTIFICATE III IN COMMERCIAL COOKERY FOOD SAFETY AUSTRALIA -CERTIFICATE II IN FOOD PROCESSING, CERTIFICATE III IN HEALTH SUPPORT SERVICES, CERTIFICATE III IN HOSPITALITY, CERTIFICATE II FOR SALE. -
Work Skills Australia
Skills
- Solve problems
- Safety Management
- Cost Control
- Workforce Planning
- Team Leadership, Customer service
- Menu Planning
- Experience with Seafood, Bakery and Pastry
- Operational Excellence
- Organizational Development
- Environmental management
Accomplishments
- ATTITUDE, TECHNIQUES OF SOUTH AMERICA, FLEXIBILITY
- ADVANCED ENGLISH LEVEL
- Graduate in 2008 CULINARY ARTS in gourmet Academy Venezuela
- Certificate IV in commercial cookery 2020 ( RPL visa requirements )
- Australian Culinary Federation members current
- Australian Culinary Federation Regional Judged certificate 2020 current
- Planning and developing Basic dietary menu costing
- 2020
- Panning and developing menu and costing
- 2020
- Resolving conflicts at work
- 2021
- Australian Culinary Federation committee member since 2021 for NSW current
- Communication and administration techniques in hospitality RCIA 2021
- Develop menus for special dietary requirements 2021 ehotelier
- Introduction to competition standards 2021 world association of Chef
- More plant base 2021 world association of Chef
- Professional development 2021 tourism and training Australia
- Bully and harassment prevention in a workplace ATC 2022.
Certification
- Certificate IV in commercial cookery 2020 ( RPL visa requirements )
- Australian Culinary Federation members current
- Australian Culinary Federation Regional Judged certificate 2020 current.
- Planning and developing Basic dietary menu costing. 2020
- Planning and developing menu and costing. 2020
- Resolving conflicts at work. 2021
- Australian Culinary Federation committee member since 2021 for NSW current.
- Communication and administration techniques in hospitality RCIA 2021.
- Develop menus for special dietary requirements 2021 ehotelier.
- Introduction to competition standards 2021 world association of Chef.
- More plant base 2021 world association of Chef
- Professional development 2021 tourism and training Australia.
- Bully and harassment prevention in a workplace ATC 2022.
Languages
English
Native or Bilingual
Spanish
Native or Bilingual
Additional Information
Referencess
Gerry Maher - General Culinary Manager ATC
0404 880008 Gmaher@australianturfclub.com.au
George Diako
0412 734 445 -
georgediako@bigpond.com
Timeline
Group Operations Manager
BW Events
02.2024 - Current
Sous Chef
ATC, Rosehills Garden Racecourse
11.2021 - 01.2024
HEAD CHEF
WARNERS AT THE BAY, NEWCASTLE
05.2019 - 02.2022
Banquet Chef
Radisson Plaza Hotel
12.2018 - 03.2019
HEAD CHEF
ALATONERO RESTAURANT
03.2018 - 07.2018
EXECUTIVE CHEF
THE LIGHTHOUSE RESTAURANT
11.2013 - 03.2018
Casual Chef Instructor
Black and Pearl
03.2013 - 06.2013
BAKER JW MARRIOT
06.2008 - 11.2012
CHEF PROFESIONAL -
GOURMET ACADEMIA PROFESIONAL
ERTIFICATE III IN COMMERCIAL COOKERY FOOD SAFETY AUSTRALIA -CERTIFICATE II IN FOOD PROCESSING, CERTIFICATE III IN HEALTH SUPPORT SERVICES, CERTIFICATE III IN HOSPITALITY, CERTIFICATE II FOR SALE. -
Work Skills Australia
- Certificate IV in commercial cookery 2020 ( RPL visa requirements )
- Australian Culinary Federation members current
- Australian Culinary Federation Regional Judged certificate 2020 current.
- Planning and developing Basic dietary menu costing. 2020
- Planning and developing menu and costing. 2020
- Resolving conflicts at work. 2021
- Australian Culinary Federation committee member since 2021 for NSW current.
- Communication and administration techniques in hospitality RCIA 2021.
- Develop menus for special dietary requirements 2021 ehotelier.
- Introduction to competition standards 2021 world association of Chef.
- More plant base 2021 world association of Chef
- Professional development 2021 tourism and training Australia.
- Bully and harassment prevention in a workplace ATC 2022.