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Resume - The Chef and Restaurant Database


									Christian Irabién
Exceptionally innovative cook with experience in operations preparing a vast array of unique
appetizers, soups, entrees, sauces, and desserts. Specializing in upscale Mexican and Latin Fusion
Cuisine. Proficient in numerous cooking techniques and cuisines with talent for trend research and
Overview              Mexico native and raised in Texas. Classically trained cook with a strong
                      background in Mexican, Latin, and American Regional Cuisine. Seasonal
                      Mexican-inspired chef with more than 4 years experience in Mexico, Texas, and
                      Washington, DC. Fluent in Spanish language and Mexican culture.
                      Professional cooking and team management experience. Proven leadership skills
                      and professionalism, with a track record of training, developing, and fostering
                      strong teams focused quality, presentation, attention to detail, cost control, and
                      safety. Strong work ethic with excellent time and project management skills.
Areas of Expertise      Creative menu design and development
                        Competition research and analytical capabilities
                       Recipe testing

                       Specialty cuisine and presentation

                       New and social media expert

                       Training and development specialist; mentor

                       Cost control and reduction

                       International class guest relations

                       Food and kitchen safety

                       Staff leadership and training

                       Maximizing team productivity and staff performance through effective

                         motivation and conflict resolution
                       Expert proficiency in computer applications (MS Office, iCook, MasterCook 7)

                      B.A. Hospitality Management
Education &                                                                             2010 – Present
                      Stratford University—McLean, VA
                      A.A. Culinary Arts Management
                      The International Culinary School at the Art Institute of              2008 – 2010
                      Washington—Arlington, VA
                      ServSafe Certified—Expires 2012
Professional          Restaurant Eve, Alexandria, VA                                      2011 – Present
Experience            Chef de Partie
                       Garde Mangier/Sautee

                       Prep and production

                      Villa Mozart Restaurant, Fairfax, VA                                 2011 – 2011
                      Chef Tournant
                       Garde Mangier

                       Sautee

                       Prep and production of all house made sauces, pastas,

                        service mise en place, and garnishes
                      GrowingUpEating, Washington, DC                                      2007 – Present
                      Food Writer/Photographer
                       Recipe testing

                       Food photography

                       Trend research

                       New and social media consulting
                    International Monetary Fund, Washington, DC                          2006 – 2011
                    Economist Staff Coordinator
                     Facilitate communications and serve as field liaison to HQ

                     Ensure participation of staff in all training programs

                     Extensive team management; hours, expense reports

                     New and social media management and maintenance

                    Jammin’ Java, Vienna, VA                                             2004 – 2009
                    Food & Beverage Assistant Manager
                     Nightly event food and beverage supervisor

                     Train and direct food and beverage team

                     Minimizing waste and cost-control

                     Inventory control through Micros POS system

                    The Fisherman’s Cove, El Paso, TX                                    1996 – 2000
                    Line/Prep Cook/Apprentice
                     Trained under chef’s supervision in gourmet preparation of

                      casual dining, Mexican-style fish and seafood
                     Dishwasher

                     Busboy
                    Renelli’s Italian Trattoria, El Paso, TX                             1996 – 1997
                    Prep Cook/Food Runner
                    Assisted under chef supervision in high-volume produce preparation
                    and organization including garde manger line serving fine dining
                    Italian cuisine
                     Food runner

                     Busboy

                    Restaurant Eve, Alexandria, VA                                       2011
Stagier              Prep Cook
Experience           Kitchen Assistant

                    Birch & Barley/Churchkey, Washington, DC                             2011
                     Prep Cook

                     Kitchen Assistant

                    Sax Restaurant, Washington, DC                                       2011
                    Kitchen Stagier
                     Sautee

                     Kitchen Assistant

                    Zengo, Washington, DC                                                2011
                    Kitchen Stagier
                     Kitchen Assistant

                    DC Central Kitchen, Washington, DC                                   2010
                    Line/Prep cook for Fresh Catering
                     Kitchen assistant

                    PS7, Washington, DC                                                  2010
                    Kitchen Stagier
                     Line/Kitchen Assistant

                    Hook, Washington, DC                                                 2009–2010
                    Kitchen Stagier
                     Line/Kitchen Assistant

                     Pastry Assistant

Clubs &                SlowFood USA - Sponsor/Member
Organizations          James Beard Foundation – Student Member
                     - Member
                     -Member

References & Supporting Documentation Furnished Upon Request

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