Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Eduardo Steffano Altuna Arriaga

Lima

Summary

Dynamic culinary professional with expertise in Nikkei and Peruvian cuisine, honed at Osaka/MCK. Proven track record in precision cutting and effective service coordination, ensuring top-quality food safety standards. Adept at inventory management and leading teams to achieve seamless kitchen operations, contributing to the restaurant's recognition among Lima's finest.

Overview

6
6
years of professional experience

Work History

Comiss JR

Osaka / MCK
Lima , Lima
10.2024 - Current
  • Responsible for preparing the mise en place before starting the shift.
  • Assist in producing the products to ensure stock availability.
  • Precision cutting.
  • Assist at the pass, where I call the orders, and help the chef organize the kitchen.
  • Prepare base sauces and sauces for the shift.
  • Knowledge of Nikkei cuisine, which is the concept of the restaurant.
  • The restaurant is ranked among the top 5 Nikkei restaurants in Lima.
  • Monitored temperatures of ovens and other cooking equipment during meal preparation.
  • Assisted with food preparation tasks such as chopping vegetables and grinding meats.

Assistant Cook - 1

Carnival
02.2024 - 09.2025
  • Continuous safety training at work.
  • Contribution of ideas with Peruvian food.
  • Deep cleaning at the end of each trip.
  • I was in two areas on the ship: in the buffet area and at Guy's Burger Joint.

Commis

Limana
Lima , Peru
02.2022 - 01.2025
  • Advance the productions and mise en place for the start of the service.
  • Transfer the productions to Inforrest to ensure the inventory is accurate.
  • Lead a team of four people to maintain a smooth service.
  • Knowledge of two areas: both cold and hot.
  • Assist at the pass with plating, and organizing the kitchen.
  • Limana is the best sustainable food restaurant in Lima.

Commis

House Group
Lima , Peru
03.2020 - 01.2022
  • Received deliveries of food items and stored them properly.
  • Swept and mopped floors to maintain cleanliness in the kitchen area.
  • Checked temperatures of freezers, refrigerators and hot holding units regularly to ensure food safety standards were met.
  • Maintained inventory of kitchen supplies and equipment needs.
  • Inspected kitchen equipment for proper functioning before use.
  • Maintained order and cleanliness of work areas to conform with health codes.

Education

Chef Technician - Culinary

Institute Le Cordon Bleu
Lima
12-2021

High School Diploma -

Saco Oliveros
Lima
12-2015

Skills

  • Precision cutting
  • Food inventory management
  • Equipment maintenance
  • Temperature monitoring
  • Mise en place
  • Nikkei cuisine
  • Peruvian cuisine
  • Service coordination
  • Food safety standards
  • Plating techniques
  • Effective communication

Languages

Spanish
First Language
English
Elementary (A2)
A2

Timeline

Comiss JR

Osaka / MCK
10.2024 - Current

Assistant Cook - 1

Carnival
02.2024 - 09.2025

Commis

Limana
02.2022 - 01.2025

Commis

House Group
03.2020 - 01.2022

Chef Technician - Culinary

Institute Le Cordon Bleu

High School Diploma -

Saco Oliveros
Eduardo Steffano Altuna Arriaga