Jeremmy Gómez

Chef De Partie at Wildflower Farms
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Contact Information
us****@****om
(386) 825-5501
Location
Gardiner, New York, United States, US
Languages
  • Inglés Professional working proficiency
  • Alemán Elementary proficiency

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Credentials

  • Cómo negociar tu salario
    LinkedIn
    Apr, 2020
    - Nov, 2024
  • Instagram para empresas
    LinkedIn
    Apr, 2020
    - Nov, 2024

Experience

  • Wildflower Farms, Auberge Resorts Collection
    • Hospitality
    • 1 - 100 Employee
    • Chef De Partie
      • Oct 2022 - Present

      - Responsible for daily food preparation and assigned duties to meet the restaurant's standards and quality - Consults daily with the Sous Chef and Executive Chef on daily requirements, functions, and last-minute events - Ability to produce work in accordance with deadlines and to assist and encourage others in achieving this aim - Supervises, guides, and trains junior chefs or commis - Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure standards are met - Ensures that the production, preparation, and presentation of food are of the highest quality at all times. - Mentored kitchen staff to prepare each for demanding roles Show less

  • W Bogota
    • Colombia
    • Hospitality
    • 1 - 100 Employee
    • Assistant Executive Chef
      • Nov 2021 - May 2022

      - Arranged for equipment purchases and repairs - Arranged for purchase and repair of utensils and equipment - Trained kitchen staff about brand standards - Supervised kitchen staff's activities - Rectified arising problems or complaints in F&B management - Performed administrative duties - Complied with sanitation regulations and safety standards - Kept time and payroll records - Kept bills of providers to take control within costs and budget. - Arranged for equipment purchases and repairs - Arranged for purchase and repair of utensils and equipment - Trained kitchen staff about brand standards - Supervised kitchen staff's activities - Rectified arising problems or complaints in F&B management - Performed administrative duties - Complied with sanitation regulations and safety standards - Kept time and payroll records - Kept bills of providers to take control within costs and budget.

  • Harry Sasson
    • Colombia
    • Restaurants
    • 1 - 100 Employee
    • Cocinero
      • Oct 2019 - Apr 2020

      - Ensured ingredients and final products were fresh - Maintained a clean and safe work area, including handling utensils, equipment, and dishes - Handled and stored ingredients and food - Presented, garnished, and arranged final dishes - Followed recipes, including measuring, weighing, and mixing ingredients -Baked, grilled, steamed, and boiled meats, vegetables, fish, poultry, and other foods - Maintained food safety and sanitation standards - Ensured ingredients and final products were fresh - Maintained a clean and safe work area, including handling utensils, equipment, and dishes - Handled and stored ingredients and food - Presented, garnished, and arranged final dishes - Followed recipes, including measuring, weighing, and mixing ingredients -Baked, grilled, steamed, and boiled meats, vegetables, fish, poultry, and other foods - Maintained food safety and sanitation standards

Education

  • Servicio Nacional de Aprendizaje (SENA)
    Technologist in Management for F&B Establishments, Administración/Gestión de servicios alimentarios
    2020 - 2022
  • Servicio Nacional de Aprendizaje (SENA)
    Technician in Kitchen Room, Preparación de alimentos/Cocina profesional/Ayudante de cocina
    2019 - 2020

Community

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