Juan Araujo
São Paulo, Sao Paulo
Summary
Professional, in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Detail-oriented team player, ability to handle multiple tasks simultaneously with a high degree of accuracy. Chef de Partie with love of food and background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Excellent communication, organizational and problem-solving skills. Supports chef leadership with new recipe development and suggested pairings.
Overview
6
6
years of professional experience
Work History
Chef De Partie
A Casa Do Porco
02.2023 - Current
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Modernized work processes to reduce guest wait times and boost daily output.
- Modified recipes to accommodate dietary restrictions and allergies.
- Rotated stock to use items before expiration date.
- Cooked memorable dishes that brought new customers into establishment.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Demi Chef De Partie
Cuia Restaurante
12.2020 - 02.2021
- Consistently followed recipes accurately.
- Provided professional services and support in a dynamic work environment.
- Worked effectively in fast-paced environments.
- Supported chef de partie in daily mise-en-place.
- Maintained a clean and sanitary work environment in compliance with health department standards.
Demi Chef De Partie
Pappardelle And Cimarron.
04.2019 - 04.2020
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Supported head chef in managing daily operations, including scheduling, and ordering supplies.
- Set up and broke down kitchen for service.
- Exhibited versatility within various stations, maximizing productivity during times of staffing shortages or increased demand.
Prep Cook
Ecuadorian Coastal Food Restaurant.
10.2017 - 03.2018
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Supported the success of daily operations by assisting chefs with ingredient prep work as needed.
Education
Bachelor of Science - Electrical Engineering
IUPSM
VenezuelaEscuela Master Chef
SpainSkills
- Team Collaboration
- Inventory Management
- Vendor relationships
- Portion Control
- Culinary Trends Monitoring
- Entree Preparation
- Decision-Making
- Team Leadership
Languages
Spanish
Bilingual or Proficient (C2)
English
Upper intermediate (B2)
Portuguese
Bilingual or Proficient (C2)
Russian
Upper intermediate (B2)
Additional Information
Personal references:
Christian Cota, Executive Chef. (Pappardelle Cimarron) +351926255949
Francisco Rodriguez, Executive Chef (A Casa do Porco) +5511959222052
Timeline
Chef De Partie
A Casa Do Porco
02.2023 - Current
Demi Chef De Partie
Cuia Restaurante
12.2020 - 02.2021
Demi Chef De Partie
Pappardelle And Cimarron.
04.2019 - 04.2020
Prep Cook
Ecuadorian Coastal Food Restaurant.
10.2017 - 03.2018
Bachelor of Science - Electrical Engineering
IUPSM
Escuela Master Chef
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