Anthony La Cotera Valdivia
Callao
Summary
I'm a very proactive and passionate young Chef with experience in several restaurants and various cuisines at a national and international level, striving every day to serve the best possible food.
Recognized as a visionary cook with knowledge of current food trends and the ability to
think creatively when it comes to menu creation or dish enhancements through cooking
methods. With a deep knowledge of the flavors and proportions of food, which result in
dishes that become very appetizing and attractive menus. With the ability to effectively
manage a kitchen, the team with which I have to work and I also have a quick adaptation to the preparation of rotating menus.
In search of taking advantage of my extensive knowledge in the gastronomic field to be
able to contribute to the objectives that may be had within a restaurant that required my services as a Chef in the short, medium and long term. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
8
8
years of professional experience
1
1
Certification
Work History
1st Commis Chef
Princess Cruises / Crown Princess
09.2023 - 03.2024
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Elevated guest satisfaction by accommodating special dietary requests while maintaining strict adherence to recipe guidelines.
- Disciplined and dedicated to meeting high-quality standards.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Participated in food tastings and taste tests.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
- Expedited meal assembly operations while adhering to strict health and safety regulations, achieving an average 95% quality score on all dishes served.
1st Cook
Mystic Cruises / World Explorer
10.2022 - 04.2023
- Ensured adherence to health codes through regular cleaning and maintenance of kitchen equipment, utensils, and work areas.
- Reduced food waste by effectively managing inventory and implementing proper food storage techniques.
- Demonstrated leadership skills in managing projects from concept to completion.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Demonstrated creativity and resourcefulness through the development of innovative solutions.
- Developed strong communication and organizational skills through working on group projects.
- Managed time efficiently in order to complete all tasks within deadlines.
- Proven ability to learn quickly and adapt to new situations.
- Provided professional services and support in a dynamic work environment.
- Comply with the latest Health and Sanitation regulations (USPH and all other Port Health Authorities) and follow proper cleaning procedures accordingly.
Head Chef
Acurio Restaurantes / Barra Chalaca
01.2021 - 09.2022
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Utilized culinary techniques to create visually appealing dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
- Modernized work processes to reduce guest wait times and boost daily output.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
Grill Cook
FRANQUICIAS ALIMENTARIAS S.A. / FRIDAY´S
09.2019 - 12.2020
- Developed deep understanding of menu items and ingredients.
- Operated and maintained grills, fryers and other cooking equipment.
- Developed daily specials using fresh, seasonal ingredients to provide variety for customers.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Ensured proper cooking temperatures were maintained for various proteins, resulting in consistent dish quality and reduced risk of foodborne illness.
- Regularly cleaned and maintained grilling equipment to ensure peak performance at all times.
- Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
- Trained new staff members on grill station operations, resulting in improved overall performance of the team.
- Managed grill station during busy periods, effectively handling multiple orders simultaneously while maintaining quality standards.
- Reduced food waste by implementing proper portion control and efficient cooking techniques.
- Followed recipes and cooking techniques for consistent results.
Line Cook
Stop And Go
02.2018 - 08.2019
- Maintained smooth and timely operations in preparation and delivery of meals.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Grilled meats and seafood to customer specifications.
- Prepared and cooked meals according to recipes and customer specifications.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Line Cook
SEÑOR LIMON S.A.C.
03.2017 - 01.2018
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Skilled at working independently and collaboratively in a team environment.
- Developed strong communication and organizational skills through working on group projects.
- Managed time efficiently in order to complete all tasks within deadlines.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Collaborated with the management team to develop new menu items based on customer feedback and preferences.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
Line Cook
CVICHE 69 – Marino & Makis
04.2016 - 02.2017
- Skilled at working independently and collaboratively in a team environment.
- Provided professional services and support in a dynamic work environment.
- Resolved problems, improved operations and provided exceptional service.
- Passionate about learning and committed to continual improvement.
- Self-motivated, with a strong sense of personal responsibility.
- Identified issues, analyzed information and provided solutions to problems.
- Organized and detail-oriented with a strong work ethic.
- Gained strong leadership skills by managing projects from start to finish.
- Paid attention to detail while completing assignments.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
Education
Gastronomy Degree - Gastronomy
D'Gallia Gastronomic Institute
Magdalena Del Mar, Peru12.2021
Certificate In Advanced English (CAE) - English Language And Literature
Euroidiomas
Miraflores, Peru08.2020
Skills
- Organization and Time Management
- Team Management
- Dependable and Responsible
- Problem-Solving
- Active Listening
- Work under pressure
- Knowledge of the preparation of celiac and vegan dishes
- Training for avant-garde haute cuisine
- Aesthetic sensitivity for presentations and plating
- Organization to dispatch orders quickly
- Automated habits of order and cleaning
- Initiative, organization and command capacity
- In-depth understanding of kitchen safety
- Ability to complete tasks in a short time
- Knowledge of global gastronomic trends
- Expert management of different cooking techniques and methods
Certification
- Certified 1st Commis Chef, Princess Cruises - 09/10/23 - 03/10/24
- Certified 1st Cook, Mystic Cruises - 10/19/22 - 04/26/23
- Gastronomy degree
- Certificate in Advanced English (CAE)
Additional Information
Volunteer Work:
Coordinator Mar 2020 – Dec 2020
RENAJE (National Network of Empowered Youth)
I was part of a youth organization that promoted volunteerism at the national level, promoting an environmental culture, giving presentations with environmental specialists, training and empowering young people to guide them on the right path and to make the country a better place. We were a non-profit youth organization that promoted the training of leaders in volunteerism, with quality education being our main pillar. We promote initiatives, disseminate, communicate and raise awareness about the SDGs.
Languages
English
Bilingual or Proficient (C2)
Spanish
Bilingual or Proficient (C2)
Portuguese
Intermediate (B1)
French
Elementary (A2)
Timeline
1st Commis Chef
Princess Cruises / Crown Princess
09.2023 - 03.2024
1st Cook
Mystic Cruises / World Explorer
10.2022 - 04.2023
Head Chef
Acurio Restaurantes / Barra Chalaca
01.2021 - 09.2022
Grill Cook
FRANQUICIAS ALIMENTARIAS S.A. / FRIDAY´S
09.2019 - 12.2020
Line Cook
Stop And Go
02.2018 - 08.2019
Line Cook
SEÑOR LIMON S.A.C.
03.2017 - 01.2018
Line Cook
CVICHE 69 – Marino & Makis
04.2016 - 02.2017
Gastronomy Degree - Gastronomy
D'Gallia Gastronomic Institute
Certificate In Advanced English (CAE) - English Language And Literature
Euroidiomas