STEFANO BAYETO FLORES
San Miguel
Summary
Graduated from the career of Culinary Art and in the process of learning this fascinating mixture of flavors, scents, supplies, as is the world of gastronomy, Experience in high level cuisine, with great sense of responsibility, commitment and passionate about it, very interested in continue learning to innovate and satisfy the taste of our customers. I will be happy to apply my knowledge, Culture, experiences in my professional career; in addition to seeking to apply it in the day to day, always looking to work as a team and willing to provide my support to the assigned work team. With advanced level of English and basic level in French and Italian. Ambitious and dedicated Junior Sous Chef. Knowledgeable about sanitation and food safety, customer relations and storage procedures. Clear communicator and decisive manager with expertise in all areas of the kitchen.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Junior Sous Chef
LILA
09.2023 - Current
- Enhanced customer satisfaction by creating visually appealing and delicious dishes using fresh, high-quality ingredients.
- Streamlined kitchen operations by implementing efficient food preparation techniques and maintaining a clean work environment.
- Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
Cook
Four Seasons Resort and Residences Jackson Hole
06.2022 - 06.2023
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
- Mentored junior cooks in refining their culinary skills through hands-on guidance during meal preparation processes.
Cook
Four Seasons Resort and Residences Fort Lauderdale
11.2022 - 12.2022
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Owner/Chef
HoneyCheese
08.2020 - 06.2022
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Implemented marketing strategies to increase brand awareness and attract new customers.
Sous Chef
Epicerie Dasso-Deli Shop
11.2018 - 05.2019
- 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.
Cook
Wallqa Restaurante
01.2018 - 07.2018
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Sous Chef
Epicerie Dasso-Deli Shop
12.2016 - 07.2017
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Cook
Don Italo
07.2014 - 07.2015
- Managed opening and closing shift kitchen tasks.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained food safety and sanitation standards.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Education
High School Diploma -
Le Cordon Bleu Peru
Lima, Peru12.2018
Skills
- Foodservice
- Cooking techniques
- Kitchen leadership
- Work under pressure
- Food Preparation
- Staff Motivation
- Quality controls
- Waste Reduction
- Maintaining consistency
- Sanitation Practices
- Sanitation Procedures
- Kitchen Operations Oversight
Certification
- La Fondation Le Cordon Bleu - Art Culinaire et Gestion Hoteliere: Certificate in Cuisine and Food Processing Skill.
- Diploma in Cuisine Le Cordon Bleu.
- Food and Agriculture Organization of the United Nations: FAO Delegate for Healthy Change
- MINISTRY OF EDUCATION: Degree of Technical Professional in Cooking.
Academic Training
- Institute Le Cordon Bleu Perú, Cuisine, 01/01/18
- University San Ignacio de Loyola, Culinary Art, 01/01/14
- Santo Toribio de Mogrovejo School (San Miguel), High School, 01/01/11
- Virgen de Guadalupe School (San Miguel), Elementary - 1rs. High School, 01/01/07
Dni
74974144
Personal Information
- Age: 29
- Date of Birth: 01/11/94
Training
- Four Seasons Resort and Residences Fort Lauderdale, Cook, 11/22/22, 12/22/22, 03/23/23, 05/23/23
- Four Seasons Resort and Residences Jackson Hole, Cook, 06/22/22, 06/23/23
- HoneyCheese, Owner/Chef, 08/20/20, 06/22/22
- Bayeto Cuisine, Owner/ Chef, 11/18/18, 07/19/19
- Wallqa Restaurante, Cook, 01/18/18, 07/18/18
- Epicerie Dasso-Deli Shop, Sous Chef, 12/16/16, 07/17/17, 11/18/18, 05/19/19
- Don Italo, Cook, 07/14/14, 07/15/15
References
- Erick Ortiz - Chef Four Seasons Jackson Hole
- Belia Rolon - Sous Chef at Four Seasons Fort Lauderdale
- Andrew Zarzosa - Executive at Four Seasons Fort Lauderdale
- Clet Laborde - Chef Instructor USIL
- Elena Braguina - Chef Instructor Le Cordon Bleu Perú
Timeline
Junior Sous Chef
LILA
09.2023 - Current
Cook
Four Seasons Resort and Residences Fort Lauderdale
11.2022 - 12.2022
Cook
Four Seasons Resort and Residences Jackson Hole
06.2022 - 06.2023
Owner/Chef
HoneyCheese
08.2020 - 06.2022
Sous Chef
Epicerie Dasso-Deli Shop
11.2018 - 05.2019
Cook
Wallqa Restaurante
01.2018 - 07.2018
Sous Chef
Epicerie Dasso-Deli Shop
12.2016 - 07.2017
Cook
Don Italo
07.2014 - 07.2015
High School Diploma -
Le Cordon Bleu Peru
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