JOEL DE PERIO PALTEP
Madrid
Summary
Head chef with extensive expertise in menu development and food safety compliance. Proven track record in leading culinary teams to deliver exceptional dining experiences. Recognized for enhancing customer satisfaction through innovative dish creation and effective team collaboration.
Overview
2
2
Languages
1
1
Certification
18
18
years of professional experience
Work History
Head Chef
Puerta 57 Restaurant
Madrid
08.2024 - Current
- Developed seasonal menus utilizing fresh, local ingredients to meet diverse customer preferences.
- Led kitchen staff to ensure efficient operations and maintain high food quality standards.
- Oversaw food preparation and presentation to uphold high culinary standards and visual appeal.
- Partnered with suppliers to source premium ingredients and streamline inventory management.
- Trained new kitchen staff on recipes, safety protocols, and kitchen equipment usage.
- Implemented sanitation practices to comply with health regulations and ensure cleanliness.
- Coordinated with front-of-house staff for timely service and enhanced customer satisfaction.
- Cultivated positive work environment that promoted teamwork and effective communication among staff.
Head Chef
La Maquina de Caleido Restaurant
Madrid
02.2023 - 08.2024
- Managed kitchen staff to ensure efficient operations and uphold food quality standards.
- Oversaw food preparation and presentation to maintain high culinary standards.
- Developed seasonal menus featuring fresh local ingredients for diverse customer preferences.
- Collaborated with suppliers to source premium ingredients, optimizing inventory management.
- Trained new kitchen staff on recipes and safety protocols, enhancing operational readiness.
- Implemented sanitation practices to comply with health regulations and ensure cleanliness.
- Coordinated with front-of-house staff to ensure timely service and elevate customer satisfaction.
- Monitored kitchen area and staff to enforce proper food handling techniques.
Head Chef
Pez fuego Restaurant
10.2016 - 10.2022
- Led kitchen staff to streamline operations and uphold food quality standards.
- Oversaw food preparation and presentation to maintain high culinary standards.
- Created diverse menus and recipes, elevating customer dining experience.
- Partnered with suppliers to source premium ingredients while optimizing inventory management.
- Trained new kitchen staff on recipes, safety protocols, and equipment usage.
- Implemented sanitation practices to comply with health regulations and maintain cleanliness.
- Coordinated with front-of-house staff for timely service and customer satisfaction.
- Monitored kitchen area to uphold safety standards and establish proper food handling techniques.
Head Chef
Atrapallada Restaurant
01.2015 - 09.2016
- Managed kitchen staff to enhance operational efficiency and uphold food quality standards, ensuring a consistent culinary experience.
- Developed diverse menus featuring seasonal ingredients for appetizers, entrees, desserts, and specialty items.
- Oversaw food presentation to uphold high culinary standards and aesthetic appeal.
- Trained new staff on recipes, safety protocols, and equipment usage to ensure operational consistency.
- Delegated tasks among employees to streamline food preparation processes across the kitchen.
- Monitored kitchen area and staff to ensure compliance with safety and food handling standards, promoting a safe work environment.
- Performed regular maintenance to ensure cleanliness of equipment, utensils, and work areas.
- Maintained accurate inventory records and tracked labor costs and operational expenses to support effective kitchen management.
Head Chef
Melgar Restaurant
09.2013 - 01.2015
- Monitored food production to maintain high quality standards consistently.
- Ensured compliance with health regulations in hygiene and sanitation practices.
- Liaised with vendors to secure high-quality ingredients while optimizing costs.
- Developed seasonal menus featuring local ingredients for diverse preferences.
- Supervised specialty dish preparation to address dietary needs and fulfill customer requests.
- Delegated tasks to kitchen staff to enhance food preparation efficiency and consistency.
- Organized personnel for optimum performance during peak service hours.
- Assisted management by sharing information on low or spoiled inventory.
Chef de Partie
Filandon Restaurant
03.2011 - 08.2013
- Prepared and plated high-quality dishes in fast-paced kitchen environment.
- Monitored food preparation techniques, maintaining high standards for quality in finished dishes.
- Trained and mentored junior kitchen staff, enhancing their skills in advanced cooking techniques.
- Coordinated with sous chefs to streamline kitchen operations and improve workflow.
- Implemented food safety standards to comply with health regulations.
- Managed inventory and ordered supplies, maintaining adequate stock levels.
- Ensured cleanliness and organization of workstations and equipment.
- Collaborated with front-of-house staff to enhance dining experience.
Chef de Partie
La Daniela Tavern
01.2010 - 02.2011
- Prepared and plated high-quality dishes in fast-paced kitchen environment.
- Monitored food preparation techniques to ensure consistent quality and presentation across all dishes.
- Supervised and trained kitchen staff to uphold production standards and improve performance.
- Collaborated with chefs to coordinate meal preparation during busy shifts.
- Created diverse cuisines for restaurant catering and special events, enhancing guest experiences.
- Implemented food safety standards to ensure compliance with health regulations.
- Managed inventory levels by tracking sales and replenishing supplies to minimize waste.
- Liaised with vendors to source optimal ingredients at competitive prices.
Chef de Partie
Ginger Restaurant
01.2009 - 02.2010
- Plated high-quality dishes in fast-paced kitchen environment.
- Coordinated with sous chefs to streamline kitchen operations and enhance service efficiency.
- Managed inventory, ordering supplies to maintain stock levels.
- Trained and mentored junior kitchen staff, improving their culinary skills and performance.
- Maintained cleanliness and organization of workstations and equipment.
- Implemented food safety standards ensuring compliance with health regulations.
- Collaborated with front-of-house staff to enhance dining experience.
- Assisted in developing creative menu items featuring seasonal ingredients, enhancing customer satisfaction.
Education
Bachelor of Science - Marine Transportation
Pmi Colleges
Philippines01-2022
Skills
- Menu development and design
- Food presentation and plating
- Culinary techniques and expertise
- Food safety and regulations
- Inventory management and rotation
- Purchasing management and sourcing
- Cost control and budgeting strategies
- Menu pricing and cost analysis
- Seasonal planning and execution
- Food prep techniques and methods
- Grilling techniques and methods
- Banquets and catering coordination
- Menu supervision during service periods
- Kitchen operations and workflow coordination
- Workflow coordination in high-volume settings
- Health standards adherence in food service
- Team leadership and qualities
- Staff scheduling and training
- Team collaboration and management
- Problem solving and decision making
- Time management and prioritization
- Guest experience enhancement strategies
- Food trend awareness and adaptation
- Regional cuisine expertise and trends
- Ingredient selection for menu items
- Process improvements in kitchen operations
- Collaborative team environment building
- Kitchen equipment safety standards
- Forecasting strategies
- Professional networking in culinary field
- Resource management in food service
- Event menu planning and management
- Fine-dining culinary expertise
- Workflow coordination in high-volume settings
- Fine-dining culinary expertise",
Languages
English
Proficient (C2)
C2
Spanish
Proficient (C2)
C2
Certification
- food safety and hygiene
- food allergen awareness
- health and safety in food service
- advance fire fighting
- basic safety training
- general tanker familiarization
Timeline
Head Chef
Puerta 57 Restaurant
08.2024 - Current
Head Chef
La Maquina de Caleido Restaurant
02.2023 - 08.2024
Head Chef
Pez fuego Restaurant
10.2016 - 10.2022
Head Chef
Atrapallada Restaurant
01.2015 - 09.2016
Head Chef
Melgar Restaurant
09.2013 - 01.2015
Chef de Partie
Filandon Restaurant
03.2011 - 08.2013
Chef de Partie
La Daniela Tavern
01.2010 - 02.2011
Chef de Partie
Ginger Restaurant
01.2009 - 02.2010
Bachelor of Science - Marine Transportation
Pmi Colleges