Jeniffer Calderon
Dubai
Overview
21
21
years of professional experience
Work History
Chef De Cuisine
Atlantis The Palm
Dubai, United Arab Emirates
08.2024 - Current
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
Sous Chef Speciality
Atlantis, The Palm
Dubai UAE
10.2023 - Current
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Sous Chef
Atlantis The Royal Pre Opening JALEO By Jose Andres
Dubai, UAE
06.2022 - 09.2023
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food and labor costs to verify budget targets were met.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained up-to-date knowledge of current culinary trends and techniques.
Sous Chef
Jumeirah
Port Soller, Mallorca Spain
09.2021 - 05.2022
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food and labor costs to verify budget targets were met.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained up-to-date knowledge of current culinary trends and techniques.
Junior Sous Chef
7 Pines Ibiza
Ibiza Spain
06.2021 - 09.2021
- Prepped daily menu items to quickly deliver upon request.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Ordered new ingredients and supplies to meet expected needs.
- Monitored recipe portioning to control food costs.
- Led team by example in preparing items accurately and according to high-quality standards.
- Assisted sous chef with weekly schedule drafts for [Number] kitchen staff.
- Planned menus and services for restaurant and off-site events.
- Successfully completed kitchen product inventory as assigned.
- Oversaw cleanliness of each station in kitchen.
- Developed unique menu items and plating presentations.
- Delivered verbal culinary instruction and assignments to [Number] kitchen staff members daily to promote successful dining experiences for clients.
Chef De Partie
Soho House
Barcelona Spain
04.2019 - 06.2021
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Sanitized all counters properly to prevent food-borne illness.
- Modernized work processes to reduce guest wait times and boost daily output.
- Cooked memorable dishes that brought new customers into establishment.
- Planned promotional menu additions based on seasonal pricing and product availability.
Catering Sous Chef
Operadora del Pacifico
Mexico City Mexico
09.2013 - 05.2021
Chef Central Kitchen
Hotel ME
Barcelona Spain
10.2010 - 09.2013
Chef Producción Tem
Restaurante Dos Cielos
Barcelona Spain
11.2009 - 08.2010
Chef Breakfast and Room Service
Hotel Omm
Barcelona Spain
06.2008 - 07.2009
Chef De Partie
Au Pied de Cochon
Paris France
09.2006 - 01.2008
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
- Mentored kitchen staff to prepare each for demanding roles.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Sanitized all counters properly to prevent food-borne illness.
- Modernized work processes to reduce guest wait times and boost daily output.
- Cooked memorable dishes that brought new customers into establishment.
- Planned promotional menu additions based on seasonal pricing and product availability.
Maitre
Hotel W
Mexico City
08.2004 - 09.2005
Commis
Hotel Presidente Intercontinental
Mexico City
01.2004 - 08.2004
Education
Internship -
Goizeko
Master -
EUHT ST POL
2007
Le Grand Diplome -
Le Cordon Bleu Paris
01.2002
Languages
English
Bilingual or Proficient (C2)
Spanish
Bilingual or Proficient (C2)
Timeline
Chef De Cuisine
Atlantis The Palm
08.2024 - Current
Sous Chef Speciality
Atlantis, The Palm
10.2023 - Current
Sous Chef
Atlantis The Royal Pre Opening JALEO By Jose Andres
06.2022 - 09.2023
Sous Chef
Jumeirah
09.2021 - 05.2022
Junior Sous Chef
7 Pines Ibiza
06.2021 - 09.2021
Chef De Partie
Soho House
04.2019 - 06.2021
Catering Sous Chef
Operadora del Pacifico
09.2013 - 05.2021
Chef Central Kitchen
Hotel ME
10.2010 - 09.2013
Chef Producción Tem
Restaurante Dos Cielos
11.2009 - 08.2010
Chef Breakfast and Room Service
Hotel Omm
06.2008 - 07.2009
Chef De Partie
Au Pied de Cochon
09.2006 - 01.2008
Maitre
Hotel W
08.2004 - 09.2005
Commis
Hotel Presidente Intercontinental
01.2004 - 08.2004
Master -
EUHT ST POL
Le Grand Diplome -
Le Cordon Bleu Paris
Internship -
Goizeko