katriel menendez

chief executive officer

About

I am a culinary professional from Argentina with extensive education and experience. I completed my degree in gastronomy in Argentina and worked throughout the country. I also have international experience as a Sous Chef in Minneapolis, Dominican Republic, the tallest Restaurant in the world: At.mosphere in Dubai, and Dakar, Senegal as a consulting Executive Chef. Cooking is my passion and I enjoy every moment of it. I am eager to familiarize myself with the culinary industry in United States, learn new cooking techniques, and discover new dishes and flavors. An experience at your restaurant would help me strengthen my knowledge and my skills as a chef so I can excel in the culinary field

Country

united states

City

capitol heights

Industry

food production

Skill

fine dining, culinary skills, food, restaurants, cuisine, menu development, leadership, customer service, microsoft office, cooking, event planning, team building, pre opening, catering, recipes, customer satisfaction, french cuisine, food pairing, hospitality, training, grill, hospitality management, banquets, microsoft excel, team leadership, powerpoint, microsoft word, strategic planning

Experience

chief executive officer

argentine chef

2015-1 - Present · 11 yrs 9 mos

executive chef

verdant tea

2013-5 - 2014-11 · 1 yr 7 mos

* Develop menu,create recipes, and estimate cost * Control and regulate quality * Supervise six employees

demi chef de partie specialite

at.mosphere burj khalifa

2012-3 - 2013-4 · 1 yr 2 mos

* Experience with a variety of cooking styles * Contemporary European/International Cuisine * Work with primary products from around the world

rosalinda international food

rosalinda blue mall

2011-3 - 2012-1 · 11 mos

* Control and regulate quality * Supervise employees * Organize the task for the employees and control labor cost * Inventory

sous chef

hotel solaz de los andes

2008-12 - 2010-6 · 1 yr 7 mos

* Supervise kitchen staff * Control and check quality of dishes * Assist in menu development and recipe creation * Organized Banquets menus and * implementation

executive chef

la pampa grill

2016-2 - 2016-4 · 3 mos

* -Train and lead new and existing kitchen staff in English and French * -Menu development based on traditional Argentinean cuisine * -Negotiate and buy from local and international producers * -Develop menu, create recipes and estimate cost

sous chef

the salt cellar

2014-11 - 2016-4 · 1 yr 6 mos

* I was pre-opening this restaurant as a chef de partie. It is a fine dining steak house with a couple twists. We prepare old school recipes with local, organic, unique, and exotic ingredients. I was promoted to sous chef and now help with menu development, new recipes, and cost estimation. I control the organization and safety in the kitchen. I am responsible for quality and accuracy of dishes and bringing the best experience to the customers. * Supervise kitchen staff * Control and check quality of dishes * Assist in menu development and recipe creation Interpretation between Spanish and English *

sous chef

sulgrave club

2016-8 - 2018-1 · 1 yr 6 mos

* Assist Executive Chef with ordering, inventory, menu development including cost controls, recipes, food production schedules and production consistency. * Organize, prepare and execute banquet for up to two hundred and fifty people in a fine dining environment. * Responsible for supervision of all food preparation, safety and sanitation of food facilities and equipment. * Assist with supervision of culinary professionals, including all Salary position Chefs (Pastry Chef, Banquet Chef, and Sous Chef(s), cooks, and utility personnel * Coordinate with Club staff and members as appropriate. * Assist with the hiring and training of food service personnel in all areas of the Club.