Overview
Work History
Education
Languages
Timeline
Generic

Tomas Balmaceda

Northcote,VIC

Overview

5
5
years of professional experience

Work History

Chef De Partie

Naughtons Hotel
01.2024 - Current
  • Working as a chef in the Josper Section in a fast pace environment that has a high-quality product and delivery.
  • Being part of a multitasking team, learning and helping in all areas of the kitchen.
  • Being promoted to Chef de Partie after 5 months being Demi Chef de Partie.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.

Chef

Destileria Zunda
06.2021 - 10.2023
  • Being in charge of the whole food and drinks experiences

in the venue and also in different events around the city, providing with a fast pace and hundreds of persons a service of food and drinks leading a team with chefs and bartenders.

  • Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
  • Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
  • Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.

Chef De Partie

Restaurante Borago
08.2020 - 11.2020
  • in one of The World's 50 Best Restaurants working for Rodolfo Guzman in his project "Muumami" delivering a high-standard burger service.

Chef De Partie

Boa Restaurante
11.2019 - 07.2020
  • Chef de Partie in larder section taking care of the fish and vegetable dishes of the menu.
  • Maintained well-organized mise en place to keep work consistent.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.

Chef De Partie

De Patio Restaurante
01.2019 - 10.2019
  • In charge of the larder and fish section in the No.34 Latin America's 50 Best Restaurants 2019
  • 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.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Development of ideas and products for the restaurant.


Education

IDCD Internacional Diploma in Craft Distilling - Distillation

Pontificia Universidad Católica De Valparaíso
01.2023

Higher Technician In International Gastronomy - Hospitality

Inacap
Santiago, Chile.
07.2019

Languages

English
Full Professional
Spanish
Native or Bilingual

Timeline

Chef De Partie

Naughtons Hotel
01.2024 - Current

Chef

Destileria Zunda
06.2021 - 10.2023

Chef De Partie

Restaurante Borago
08.2020 - 11.2020

Chef De Partie

Boa Restaurante
11.2019 - 07.2020

Chef De Partie

De Patio Restaurante
01.2019 - 10.2019

IDCD Internacional Diploma in Craft Distilling - Distillation

Pontificia Universidad Católica De Valparaíso

Higher Technician In International Gastronomy - Hospitality

Inacap
Tomas Balmaceda