Jhaim Key
Chef
Santiago
Summary
Forward-thinking professional offering more than 9 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven management skills. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with italian, mexican and mediterranean cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational English skills.
Overview
9
9
years of professional experience
4
4
years of post-secondary education
Work History
Chef
Tijuana
02.2022 - 12.2023
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Achieved cost reduction targets by negotiating with suppliers for better pricing on key ingredients.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Regularly updated menu offerings based on customer preferences, driving repeat business for the establishment.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices
Chef
Le Bistrot De Gaetan
01.2021 - 02.2022
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Achieved cost reduction targets by negotiating with suppliers for better pricing on key ingredients.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Regularly updated menu offerings based on customer preferences, driving repeat business for the establishment.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
Chef
Tanta
08.2019 - 01.2021
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed close relationships with suppliers to source best ingredients.
- Utilized culinary techniques to create visually appealing dishes.
- Coordinated with team members to prepare orders on time.
Chef
Maido
02.2018 - 03.2019
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Spearheaded successful catering events, showcasing the restaurant''s signature dishes while maintaining impeccable standards of service.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Introduced unique fusion cuisine concepts that garnered widespread praise from both customers and food critics alike.
Sous Chef
Zazu
07.2017 - 01.2018
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
Chef
La Divina Comida
12.2016 - 07.2017
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
Sous Chef
Casa Pakea
10.2014 - 12.2016
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
Education
Associate of Applied Science - Associate of Applied Science of Culinary Arts
Mariano Moreno
Caracas 01.2010 - 06.2014
Skills
Menu development
Meal Preparation
Staff Coordination
Workflow Optimization
Resource Management
Regulatory Compliance
Vendor Relations
Signature dish creation
Cost Control
Business Management
Timeline
Chef
Tijuana
02.2022 - 12.2023
Chef
Le Bistrot De Gaetan
01.2021 - 02.2022
Chef
Tanta
08.2019 - 01.2021
Chef
Maido
02.2018 - 03.2019
Sous Chef
Zazu
07.2017 - 01.2018
Chef
La Divina Comida
12.2016 - 07.2017
Sous Chef
Casa Pakea
10.2014 - 12.2016
Associate of Applied Science - Associate of Applied Science of Culinary Arts
Mariano Moreno
01.2010 - 06.2014