Summary
Overview
Work History
Education
Skills
Personal Information
References
Timeline
Generic

Felipe guzman

Karori,Wellington

Summary

creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high food safety and quality standards. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.

Overview

14
14
years of professional experience

Work History

Senior Sous Chef

Charley Noble
10.2021 - Current
  • Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
  • Identified areas for improvement within the kitchen team such as training requirements or workflow adjustments.
  • Ordered food supplies, maintained inventory, and managed budgeting of resources.

Senior CDP

Avida Bar
11.2019 - 09.2021
  • Organized the daily mise en place to prepare meals efficiently.
  • Worked closely with other chefs to coordinate meal preparation activities during busy shifts.

Head Chef (Chile)

Global Lounge Network
, Santiago
02.2018 - 03.2019
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Maintained accurate records of inventory, sales, labor costs, and other operational costs.
  • Organized kitchen staff to ensure efficient operations during peak service hours.
  • Created weekly work schedules for kitchen personnel based on anticipated business volume.

Senior Sous Chef

BAR MANIO COCKTAIL OF AUTHOR AND VANGUARD TAPAS
, Santiago
04.2017 - 01.2018
  • Worked with the chef to create innovative and attractive tapas in one of the most popular bars in the capital.

Chef De Partie

GOURMET SPACE BY JEAN PAUL BONDOUX
San Ignacio , Punta Del Este, Uruguay
12.2016 - 03.2017
  • I worked a summer season in one of the restaurants of the famous chef Jean Paul Bondoux
  • Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.

Chef De Partie

RENAISSANCE SANTIAGO HOTEL
, Santiago
05.2014 - 11.2016
  • worked in the main restaurant of the hotel, where every day there was a high standard of service.
  • Monitored food preparation techniques to ensure that high-quality products were served consistently.

Commis Chef

The Ritz Carlton Santiago
, Santiago
09.2011 - 04.2014
  • I mainly went to one of the hotel's restaurants, which was Arola Santiago. A restaurant by the internationally renowned Spanish chef, Sergi Arola, according to the Michelin Guide.

Commis Chef

Marriott Santiago Hotel
, Santiago
02.2011 - 08.2011
  • Ensured all food was stored properly in accordance with safety regulations.

Education

Arts Culinary -

Institute DUOC UC
Santiago, Chile
07.2013

technical Food Collective -

Liceo Juan Gomes Millas
Santiago
12-2010

Skills

  • working under pressure
  • Menu Planning
  • Food presentation
  • Culinary techniques
  • Fast learning

Personal Information

 Culinary arts and service management

References

  • Patrick Haddow, Head Chef Charlye Noble, 0272405782
  • Paula Guzman, Head Chef Avida Bar, 02108334629

Timeline

Senior Sous Chef

Charley Noble
10.2021 - Current

Senior CDP

Avida Bar
11.2019 - 09.2021

Head Chef (Chile)

Global Lounge Network
02.2018 - 03.2019

Senior Sous Chef

BAR MANIO COCKTAIL OF AUTHOR AND VANGUARD TAPAS
04.2017 - 01.2018

Chef De Partie

GOURMET SPACE BY JEAN PAUL BONDOUX
12.2016 - 03.2017

Chef De Partie

RENAISSANCE SANTIAGO HOTEL
05.2014 - 11.2016

Commis Chef

The Ritz Carlton Santiago
09.2011 - 04.2014

Commis Chef

Marriott Santiago Hotel
02.2011 - 08.2011

Arts Culinary -

Institute DUOC UC

technical Food Collective -

Liceo Juan Gomes Millas

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