HENRY AMEZQUITA
mangawhai head,Mangawhai
Summary
With 15+ years of culinary industry experience, I have excelled as a chef. Actively seeking opportunities to develop and train in various techniques, I continually enhance my culinary abilities. Training in neurolinguistics, B.P.M, and H.A.C.C.P standards equips me with the knowledge and skills to effectively plan and manage improvement programs. Leveraging these skills, I contribute towards achieving the company's proposed goals.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Chef De Partie
Two Boys Venture Limited
02.2023 - Current
- 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.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Plated meals paying special attention to garnishes and overall presentation.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
CHEF
CAPRESA Pizzeria CHEF Restaurant
06.2020 - 02.2022
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
MANAGER
CERRO DORADO MANAGER Hotel
02.2019 - 06.2020
- Accomplished multiple tasks within established timeframes.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Cross-trained existing employees to maximize team agility and performance.
- Developed and maintained relationships with customers and suppliers through account development.
- Developed a strong company culture focused on employee engagement, collaboration, and continuous learning opportunities.
- Achieved departmental goals by developing and executing strategic plans and performance metrics.
- Built high-performing teams through effective recruitment, onboarding, and talent development initiatives.
- Managed budgets effectively, ensuring optimal financial performance while investing in necessary resources for business growth.
- Mentored junior team members for career advancement, fostering a pipeline of future leaders within the organization.
- Led cross-functional teams to achieve project goals, fostering collaboration and innovation.
- Boosted employee morale and reduced turnover through development and implementation of comprehensive rewards and recognition program.
Cocinero
Sodexo Remote Sites
01.2013 - 12.2015
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Education
Diploma in Culinary Management, Cold kitchen installation/equipment, Menu design, Cocktail and drinks course, Neurolinguistics programming course, Fruit and vegetable preservation course, General cooking course, Labor skills evaluator course, Dressings and sauces, International salads, Salty cakes and tartes, Event management course, Cold cooking course, Colombian cooking course, Italian cooking course, Breakfast Management Course, Fast food course -
SENA INSTITUTE OF HOSPITALITY, TOURISM AND FOOD
Skills
- Team leader
- Honest
- Respectful
- Ability to work unsupervised
- Punctual and proactive
- Organised
- Excellent work ethic
Personal Information
Title: CHEF
References
- GALO MACKLIF, Auckland, 027 284 2818
- ANGIE GIRALDO, Auckland, 021 203 7205
Certification
Licencia de conducir de nuevazelanda, completa
Languages
Inglés
Limited Working
Español
Native or Bilingual
Timeline
Chef De Partie
Two Boys Venture Limited
02.2023 - Current
CHEF
CAPRESA Pizzeria CHEF Restaurant
06.2020 - 02.2022
MANAGER
CERRO DORADO MANAGER Hotel
02.2019 - 06.2020
Cocinero
Sodexo Remote Sites
01.2013 - 12.2015
Diploma in Culinary Management, Cold kitchen installation/equipment, Menu design, Cocktail and drinks course, Neurolinguistics programming course, Fruit and vegetable preservation course, General cooking course, Labor skills evaluator course, Dressings and sauces, International salads, Salty cakes and tartes, Event management course, Cold cooking course, Colombian cooking course, Italian cooking course, Breakfast Management Course, Fast food course -
SENA INSTITUTE OF HOSPITALITY, TOURISM AND FOOD
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