AARÓN AVENDAÑO
Abu Dhabi
Summary
Accomplished chef de partie with extensive experience in high-pressure kitchens across UAE and Latin America. Expertise in workflow optimization, culinary creativity, and leadership, resulting in enhanced kitchen productivity. Proven ability to develop innovative menus that reflect seasonal trends while upholding strict hygiene standards. Skilled in managing grill sections and inventory for seamless kitchen operations.
Overview
7
7
years of professional experience
Work History
Demi Chef De Partie
Maté - Park hyatt
Abu Dhabi, UAE
10.2024 - Current
- Managed and trained grill cooks to practise quality standards and good work ethic.
- Streamlined grill station workflows, introducing efficient cooking methods that reduced order preparation times and enhanced kitchen productivity.
- Developed menus and created new dishes based on trends and seasons.
Chef de Partie
Samurai sushi & wok
Aragua
03.2024 - 09.2024
- Maintained high standards of kitchen hygiene, cleanliness, and organisation to ensure compliance with rigorous health and safety guidelines.
- Worked with outstanding efficiency across sushi preparation, consistently meeting demands of peak restaurant hours.
Chef de Partie
Sapiens restaurant
Lima
08.2022 - 12.2023
- Maintained tidy and organised workstations to comply with cleanliness and quality standards.
- Prepared a variety of meats and vegetables on the grill, adhering to specific recipes and customer requests for bespoke dining experiences.
Chef de Partie
Bottega dasso
Lima
04.2022 - 08.2022
- Oversaw preparation and cooking of high-quality food, ensuring adherence to recipes and menu guidelines.
- Directed inventory management through regular checks and proactive ordering of kitchen supplies to maintain optimal stock levels.
Demi Chef De Partie
Hierro y bambú restaurant
Barranca
09.2021 - 04.2022
- Worked with experienced chefs to learn requirements of different cooking stations and dishes.
- Prepared and cooked high quality food following recipes and menu guidelines.
Demi Chef De Partie
Honora restaurant
Lima
12.2019 - 09.2021
- Operated large-scale cooking equipment for batch preparation of entrees and sides.
- Organised kitchen workflow to enhance efficiency and productivity.
Kitchen Assistant
Mattoni restaurant
Lima
09.2019 - 12.2019
- Managed multiple tables and supported kitchen staff during peak service periods to ensure smooth operations.
- Assisted in preparing opening mise-en-place duties to uphold restaurant standards.
Kitchen assistant
Hostería pico rojo
Lima
12.2018 - 09.2019
- Conduct deep cleans of kitchen and storage areas to uphold hygiene standards.
- Collaborated with kitchen staff to streamline cooking processes, reducing food preparation times without compromising quality.
Education
cooking career
gastronomic institute d'gallia
lima - Peru Eng. industrial processes -
Unitec
VenezuelaSkills
- Workflow optimization
- Culinary creativity
- Leadership potential
- Kitchen organisation
- Passionate about cuisine
- Kitchen cleaning and sanitising
- Grill section operation
- Inventory management
Languages
Spanish
First Language
English
Upper Intermediate
B2
References
- Belen Pracilio , Mate park hyatt, Chef de cuisine, +971547826546
- Gerson Moncada, Sapiens, Chef in charge, +51 968 508 635
- Armando Romero, Samurai sushi and wok, Owner, +58 4243483457
Timeline
Demi Chef De Partie
Maté - Park hyatt
10.2024 - Current
Chef de Partie
Samurai sushi & wok
03.2024 - 09.2024
Chef de Partie
Sapiens restaurant
08.2022 - 12.2023
Chef de Partie
Bottega dasso
04.2022 - 08.2022
Demi Chef De Partie
Hierro y bambú restaurant
09.2021 - 04.2022
Demi Chef De Partie
Honora restaurant
12.2019 - 09.2021
Kitchen Assistant
Mattoni restaurant
09.2019 - 12.2019
Kitchen assistant
Hostería pico rojo
12.2018 - 09.2019
cooking career
gastronomic institute d'gallia
Eng. industrial processes -
Unitec