Katrio Buarque
Auckland,AUK
Summary
I’m Katrio an 23 year old from Brazil , I’ve been in New Zealand for the past 9 years, Adept at kitchen organization and team management, I excelled as a Chef De Partie at Candela Restaurant, where I enhanced menu development and recipe creation. significantly reduced food waste and improved service efficiency. Skilled in knife techniques and understanding food allergies, I thrive in fast-paced environments, consistently delivering innovative and high-quality culinary experiences. Highly trained Chef with solid background ensuring successful daily operation of multiple establishments. True with array of kitchen preparation techniques. Formal training and education in culinary studies. Enthusiastic eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods.
Overview
6
6
years of professional experience
Work History
Chef De Partie
Candela Restaurant
Auckland, AUK
03.2024 - 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.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
Chef de Partie
Kingii
Britomart
10.2023 - 03.2024
- Trained kitchen staff to perform various preparation tasks under pressure.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Rotated stock to use items before expiration date.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Plated meals paying special attention to garnishes and overall presentation.
- Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
- Planned and directed high-volume food preparation in fast-paced environment.
Grill Chef
Prego Restaurant
08.2023 - 03.2024
- Elevated guest experience with visually appealing plating techniques that showcased the skillful preparation of each grilled item served.
- Trained new team members on grill station procedures, ensuring consistency in dish preparation and presentation.
- Adhered to strict portion control guidelines, contributing to cost savings without compromising on taste or quality.
- Collaborated with fellow chefs to create innovative and flavorful grilled menu items.
- Streamlined prep processes for grill station ingredients, reducing preparation time and enhancing the freshness of dishes served.
- Developed daily specials featuring unique grilled dishes that attracted new clientele and increased overall sales revenue.
Chef De Partie
Sky City Casino & Hotel
Auckland
02.2022 - 02.2023
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items in compliance with recipes and portioning control guidelines.
Junior Sous Chef
Venice
Milford
06.2018 - 08.2021
- Prepped daily menu items to quickly deliver upon request.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Oversaw cleanliness of each station in kitchen.
- Planned and directed high-volume food preparation in fast-paced environment.
Education
Cookery III & IV - Cookery
New Zealand School of Food And Wine
Auckland 02.2020
Skills
- Kitchen Organization
- Team Management
- Food allergy understanding
- Knife Skills
- Menu development
- Recipe creation
- Food presentation
- Waste Reduction
- Special Event Catering
- Cost Control
- Culinary techniques
- Pastry Techniques
- Pastry preparation
- Dough handling
- Sugar Artistry
Languages
English
Full Professional
Portuguese
Native or Bilingual
Timeline
Chef De Partie
Candela Restaurant
03.2024 - Current
Chef de Partie
Kingii
10.2023 - 03.2024
Grill Chef
Prego Restaurant
08.2023 - 03.2024
Chef De Partie
Sky City Casino & Hotel
02.2022 - 02.2023
Junior Sous Chef
Venice
06.2018 - 08.2021
Cookery III & IV - Cookery
New Zealand School of Food And Wine