Andres Gonzaga
Quito
Summary
Innovative Sous Chef with a knack for enhancing kitchen productivity and efficiency through effective task management. Possess specialized skills in inventory control, menu development, and food safety compliance. Excel in leadership, communication, and problem-solving to deliver exceptional dining experiences.
Spearheaded quality control, significantly enhancing food integrity and staff performance. Excelled in vendor relationship management and team leadership, ensuring top-notch service and culinary excellence.
Overview
12
12
years of professional experience
Work History
Sous Chef
BANHMI
Quito
02.2024 - Current
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Monitored food products, driving quality, freshness and integrity.
- Monitored temperatures of prepared food and cold-storage areas.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Assisted with interviewing, hiring and training kitchen personnel.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Checked quality of food products to meet high standards.
FOUDER AND CHEF MANAGER
THE GRILL BAR
QUITO
10.2022 - 10.2023
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Supervised food preparation staff to deliver high-quality results.
- Negotiated contracts with suppliers to secure competitive prices for ingredients.
- Evaluated staff job performance, rewarded excellent work and issued disciplinary action when appropriate.
- Developed and implemented training programs for kitchen staff to ensure proper food handling, safety, and sanitation practices were followed.
- Trained kitchen staff in safely operating and handling equipment, machinery and utensils.
Chef Assistant
LUCIA GROUP
QUITO
02.2013 - 12.2014
- Measured ingredients accurately for recipe preparation.
- Displayed a positive attitude while working under pressure in a busy environment.
- Maintained cleanliness and organization of kitchen equipment and utensils.
- Restocked cupboards, refrigerators and service stations with new food items or supplies.
- Suggested serving portions to eliminate waste and leftovers.
- Checked freshness of food products prior to use.
- Assisted head chef in developing new menus and planning seasonal recipes.
Education
NON FINISH - CULINARY SCHOOL
GASTEREA
QUITO04-2015
High School Diploma -
JULIO VERNE
QUITO07-2008
Skills
- Station oversight
- Dish preparation
- Plating
- Motivational team management
- Operations support
- Food preparation supervision
- Vendor relationship management
- Staff motivation
- Team leadership
- Positive and professional
Languages
Spanish
First Language
English
Upper Intermediate (B2)
B2
Timeline
Sous Chef
BANHMI
02.2024 - Current
FOUDER AND CHEF MANAGER
THE GRILL BAR
10.2022 - 10.2023
Chef Assistant
LUCIA GROUP
02.2013 - 12.2014
NON FINISH - CULINARY SCHOOL
GASTEREA
High School Diploma -
JULIO VERNE
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