Fernando Guzmán Nambo
DUBLIN 2, IRELAND
I can’t understand why people are frightened of new ideas. I’m frightened of the old ones.
John Cage
Summary
Forward-thinking professional offering more than 8 years of experience working in fast-paced kitchens. Skilled at staying focused and efficient in high-stress situations and maintaining calmness in busy times.
Work History
Chef De Partie
Chequer Lane by Jamie Oliver
DUBLIN, Ireland
09.2022 - Current
- Plated completed meals with meticulous attention to presentation and portion control.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Met company portion and serving size standards, maintaining kitchen cost-efficiency.
- Prepared, produced and packed food in tight timescales.
- Produced [100-200]+ dishes per service with strict quality control procedures.
- Supervised and trained junior chefs cook assigned dishes.
Sous Chef
Temple Bar Hotel Inn
DUBLIN, Ireland
03.2022 - 08.2023
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Planned and directed food preparation in fast-paced restaurant environments.
- Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
Head Chef
Drunkendog
Mexico City , Mexico
04.2019 - 02.2022
- Created recipes to maximise profit by delivering on target food costs per dish.
- Oversaw kitchen employee scheduling, meeting coverage needs and avoiding wasted labour.
- Checked food portioning for optimal presentation and cost control.
- Created new menu items and interesting plating designs.
- Supervised all kitchen food preparation while operating in demanding, high-volume environment.
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
- Trained junior kitchen staff in food preparation and hygiene practices.
Chef De Partie
Secrets Resorts & Spas Maroma Beach
Cancun, Mexico , Mexico
02.2018 - 10.2018
- Checked food portioning for optimal presentation and cost control.
- Plated food according to restaurant artistic guidelines for attractive presentation.
- Plated completed meals with meticulous attention to presentation and portion control.
- Executed efficient mise en place to facilitate smooth service.
- Monitored line production to achieve consistent quality.
Wine Sommelier
Vinoteca
Mexico, City, Mexico
02.2017 - 01.2018
- Dynamic and passionate wine sales professional .
- Trusted advisor in the premium wine industry, continuosly honing expertise throgh industry events and tastings.
- Demonstrating a deep understanding of various vintages and wine regions, I effectively recommend personalized wine selections to discerning customers satisfaction and loyalty.
- Advised on food and drink choices based on customer preferences.
- Maintained excellent guest satisfaction by providing attentive, proactive and helpful service.
Education
Bachelor of Gastronomy -
/2011 - /2014
Technical Tourism bussines and Administration -
/2007 - /2010
Skills
- Recipes and menu planning
- Portion and cost control
- Food inventories
- Fine-dining expertise
- Signature dish creation
- HACCP
Languages
Spanish
Native
English
Intermediate
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Chef De Partie - Chequer Lane by Jamie Oliver
09.2022 - Current
Sous Chef - Temple Bar Hotel Inn
03.2022 - 08.2023
Head Chef - Drunkendog
04.2019 - 02.2022
Chef De Partie - Secrets Resorts & Spas Maroma Beach
02.2018 - 10.2018
Wine Sommelier - Vinoteca
02.2017 - 01.2018
Instituto Tecnologico Restaurantero - Bachelor of Gastronomy,
/2011 - /2014
Colegio de Bachilleres 1 - Technical Tourism bussines and Administration ,
/2007 - /2010
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