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Christian Irabién 571.435.3785 email@example.com 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 upkeep. 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 Qualifications 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 http://growingupeating.tumblr.com 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 StarChefs.com - Member ChefDB.com -Member References & Supporting Documentation Furnished Upon Request
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