Abraham Arredondo
Queenstown,OTA
Summary
Dynamic culinary professional with extensive experience at Flame Bar & Grill, excelling in high-volume service and kitchen management. Proven track record in menu planning and staff training, ensuring top-notch food quality and safety compliance. Adept at cost control and inventory management, driving operational efficiency and guest satisfaction.
Overview
13
13
years of professional experience
Work History
Junior Sous Chef
Flame Bar & Grill
Queenstown, Otago, New Zealand
03.2024 - Current
- Led team in delivering consistent service quality during peak hours.
- Ensured compliance with food quality and safety standards during high-volume service.
- Supported head chef in executing daily kitchen operations.
Chef de Partie
Buddha Bar Beach Porto Montenegro
Montenegro, Tivat
04.2023 - 10.2023
- Delivered high-quality dishes during peak service hours, maintaining speed and presentation under pressure.
- Ensured consistent dish quality and presentation during busy service periods.
- Prepared and plated high-quality dishes for diverse clientele.
- Managed kitchen section operations in high-end international restaurant, ensuring smooth workflow and high standards.
Chef
Unilever Sodexo
Chile, Santiago
08.2022 - 03.2023
- Prepared diverse menus catering to various dietary requirements and preferences.
- Trained kitchen workers on culinary techniques to enhance food quality and presentation.
- Ensured compliance with strict food safety standards.
- Monitored kitchen area and staff to ensure safety compliance and proper food handling practices.
- Oversaw bulk production processes to streamline operations and meet service demands.
Owner / Head Chef
El Socito Food Truck
Chile, Santiago
12.2020 - 08.2022
- Delivered high-quality street food, achieving strong customer satisfaction and repeat business.
- Created menus, controlled costs, and managed supplier relationships to ensure quality and profitability.
- Developed menu items based on customer preferences and seasonal ingredients.
- Operated and managed food business, overseeing daily operations and customer engagement.
Chef de Partie
Flame Bar & Grill
New Zealand, Queenstown
04.2017 - 12.2020
- Maintained consistent food quality during peak hours by adhering to established recipes and procedures.
- Coordinated with kitchen staff to ensure seamless kitchen operations.
- Prepared meals efficiently in fast-paced kitchen for high-volume service.
Chef
Restaurant Andino
New Zealand, Auckland
10.2016 - 04.2017
- Crafted diverse menus addressing dietary requirements and preferences to enhance guest satisfaction.
- Prepared diverse menu items using fresh ingredients and culinary techniques.
- Oversaw kitchen operations and maintained food safety and cleanliness standards.
Sushi Chef / Manager
Itamae Sushi
Chile, Santiago
03.2014 - 06.2016
- Prepared sushi rolls using fresh ingredients and traditional techniques.
- Developed new sushi recipes to diversify menu and improve customer satisfaction.
- Led sushi section and supervised staff to ensure efficient operations.
- Oversaw stock levels and maintained product quality to meet customer expectations.
- Maintained cleanliness and organization of sushi preparation area.
Chef
Australis Cruise Line
Chile - Argentina, Patagonia
12.2012 - 03.2014
- Executed high-volume buffet and à la carte service in remote environments, ensuring guest satisfaction.
- Upheld international food safety standards while adapting to changing conditions, ensuring compliance and safety.
- Worked onboard expedition cruise ships in Patagonia.
- Supported passengers throughout Patagonia, Chile-Argentina route, enhancing their travel experience.
Education
High School Diploma -
Rigoberto Fontt
Santiago, Chile12-2010
Skills
- Kitchen Management
- Menu Planning
- High-Volume Service
- Large-scale cooking
- Plated Dish Presentation
- Cost Control
- Stock Management
- Inventory Management
- HACCP
- Food safety
- Garde Manger Techniques
- Savory Pastry Techniques
- Bread Baking Techniques
- Quality Control
- Staff Training
- Staff Supervision
- Leadership
Languages
Spanish
Native/ Bilingual
English
Professional
Timeline
Junior Sous Chef
Flame Bar & Grill
03.2024 - Current
Chef de Partie
Buddha Bar Beach Porto Montenegro
04.2023 - 10.2023
Chef
Unilever Sodexo
08.2022 - 03.2023
Owner / Head Chef
El Socito Food Truck
12.2020 - 08.2022
Chef de Partie
Flame Bar & Grill
04.2017 - 12.2020
Chef
Restaurant Andino
10.2016 - 04.2017
Sushi Chef / Manager
Itamae Sushi
03.2014 - 06.2016
Chef
Australis Cruise Line
12.2012 - 03.2014
High School Diploma -
Rigoberto Fontt