Antony Leonardo Carrion García
Vilnius
Summary
Professional culinary artist with proven track record in high-pressure kitchen environments. Adept at creating innovative dishes, ensuring quality, and maintaining high hygiene standards. Strong emphasis on teamwork and adaptability, consistently delivering excellent results in dynamic settings. Skilled in menu planning, inventory management, and staff training.
Overview
12
12
years of professional experience
Work History
Chef De Partie
Narutis Hotel
11.2024 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Participated in food tastings and taste tests.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Chef de partie
Pachamama Dinner Club
07.2023 - 10.2024
- Preparation of the appropriate mise and place for each preparation
- Assisted with menu development and planning.
- Verify the processes and functions of the staff on duty
- Apply and impart knowledge about BPM and HACCP
- Advanced English, Basic French, Leadership, Initiative, Adaptability, Honesty, Teamwork, Compliance with goals, Proactive, hardworking.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Utilized culinary techniques to create visually appealing dishes.
Chef de partie
Han Shi Fu
11.2022 - 06.2023
- Verify the processes and functions of the staff on duty
- Lead the team in charge along the shift
- Place orders and coordinate with suppliers
- Supervision and support at the time of service
- Make and verify the daily stock of supplies
- Supervise the correct use of kitchen tools
- Apply and impart knowledge about BPM and HACCP
- Support to executive chef to do the schedule of the staff in charge
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Assisted with menu development and planning.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Line Cook
Sabor y Aroma Peruvian restaurant
05.2022 - 10.2022
- Preparation of the appropriate mise and place for each preparation
- Preparation of the dishes on the menu, verifying the proper control of the temperature and cooking of the food
- Preparation for fine dining service
- Adequate cleanliness and order in the work area
- Application of high gastronomy techniques
Personal gastronomic entrepreneurship "Chefs factory 2020"
04.2020 - 06.2021
- Preparation of desserts and cakes for special occasions
- Nikkei food: different types of making
- Preparation of 3 course menu: starter, main food and dessert
- Implementing knowledge about BPM and culinary techniques
- Innovation of gastronomic proposals
Junior sous Chef
Casino Merlin
04.2018 - 12.2019
- Assistance in preparing the dining room for special events including decoration and assembly of the room
- Availability to incorporate customer recommendations and comments when experimenting with new creations of dishes
- Experience teaching the kitchen staff about issues related to nutrition, food allergies and dietary requirements
- Application of knowledge in basic pastry (dough, biscuits, ice cream, mousses)
- Assembly, preparation and decoration of buffets, banquets and events of different types and varieties of food, national and international
- Management of kitchen staff in charge according to the corresponding shift, ensuring adequate preparation and hygiene of each preparation
- Design of the menu and new proposal working together with the head chef
Line cook
Radisson hotel San Isidro
07.2017 - 01.2018
- Preparation of the mise and place of the dishes on the menu
- Preparation of the dishes on the menu, checking the temperature and cooking of the food
- Application and knowledge of cuts, and culinary techniques
- Cleaning and hygiene of the work area
Professional practicer
Sheraton Hotel
10.2015 - 07.2016
- Support in the preparation of daily production, for breakfast buffets, buffet lunch
- Preparation of buffet of hot and cold cuisine (ceviches, carpaccios, causes, tiraditos, salads, cheese boards, fruits, sausages, etc)
- Assembly and elaboration of gastronomic festivals, as well as elaboration and setting up for large capacity events
- Application and knowledge of basic molecular cooking techniques (gelling, spherification, foams, sponges, etc.)
- Preparation of gourmet dishes
COOK II
Hotel Jose Antonio
02.2014 - 04.2015
- Preparation of the appropriate mise and place for each preparation
- Preparation of the dishes on the menu, verifying the proper control of the temperature and cooking of the food
- Making buffets, coffee breaks, lunches and dinners according to the client's request
- Adequate cleanliness and order in the work area
- Application of knowledge in basic pastry
Commis 1
Palmetto Business Hotel
02.2013 - 12.2013
- Able to verify proper portion sizes and consistently achieve high food quality standards
- Experience in preparing kitchen supplies, ingredients and jobs when opening and closing the kitchen
- Able to keep stations well supplied with supplies and spices for maximum productivity
- Able to place and receive orders for products and supplies for the kitchen area
- Preparation of gourmet dishes
Education
Graduated - Culinary Arts
D`Gallia
Lima,Peru07-2014
Diploma - Food And Beverage Business Management
San Ignacio De Loyo Institute
Lima,Peru10-2018
Skills
- Kitchen organization
- Team management
- Knife skills
- Food presentation
- Plating and presentation
- Menu development
Languages
Spanish
Native language
English
Advanced
C1
French
Beginner
A1
Italian
Beginner
A1
Timeline
Chef De Partie
Narutis Hotel
11.2024 - Current
Chef de partie
Pachamama Dinner Club
07.2023 - 10.2024
Chef de partie
Han Shi Fu
11.2022 - 06.2023
Line Cook
Sabor y Aroma Peruvian restaurant
05.2022 - 10.2022
Personal gastronomic entrepreneurship "Chefs factory 2020"
04.2020 - 06.2021
Junior sous Chef
Casino Merlin
04.2018 - 12.2019
Line cook
Radisson hotel San Isidro
07.2017 - 01.2018
Professional practicer
Sheraton Hotel
10.2015 - 07.2016
COOK II
Hotel Jose Antonio
02.2014 - 04.2015
Commis 1
Palmetto Business Hotel
02.2013 - 12.2013
Graduated - Culinary Arts
D`Gallia
Diploma - Food And Beverage Business Management
San Ignacio De Loyo Institute
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