Francisco Mercado
Helen Drive Unit 4 Seven Mile Beach Road, Georgetown Cayman Islands
Summary
Exceptionally talented professional in restaurant and hotel industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.
Overview
13
13
years of professional experience
Work History
Chef De Partie
Mykonos Restaurant
06.2023 - Current
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Sanitized all counters properly to prevent food-borne illness.
- Prepared items for roasting, sautéing, frying and baking.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Cooked memorable dishes that brought new customers into establishment.
- Modernized work processes to reduce guest wait times and boost daily output.
Demi Chef De Partie
Story Seychelles Hotel and Resort
01.2022 - 05.2023
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Acted as head chef when required to maintain continuity of service and quality.
Chef De Partie
Agora Mediterranean Restaurant
02.2021 - 12.2021
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared items for roasting, sautéing, frying and baking.
Chef De Partie
The Cheesecake Factory Restaurant
06.2017 - 02.2020
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
Line Cook
The Cheesecake Factory Restaurant
05.2013 - 06.2017
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
Food Service Assistant
King Faisal Specialist Hospital and Research Center
05.2010 - 03.2012
- Adhered to safe work practices, food safety regulations, and corporate guidelines.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Prepared orders on trays for dine-in orders or in bags for takeout orders.
- Offered information on menu items, garnishes and preparation methods to choosy guests.
Education
No Degree - NC II Caregiving
Technological Educ. Skills Development Authority
Alanginan Batangas City Philippines12.2008
Associate of Science - Hotel And Restaurant Management
Batangas State University
Batangas City Philippines03.2006
Skills
- Portion Standards
- Farm-to-Table Understanding
- Special Requests
- Portion Sizes
- Employee Scheduling
- Hospitality Management
- Dish Preparation
- Culinary Arts
- Proper Food Handling
- Food Spoilage Prevention
Timeline
Chef De Partie
Mykonos Restaurant
06.2023 - Current
Demi Chef De Partie
Story Seychelles Hotel and Resort
01.2022 - 05.2023
Chef De Partie
Agora Mediterranean Restaurant
02.2021 - 12.2021
Chef De Partie
The Cheesecake Factory Restaurant
06.2017 - 02.2020
Line Cook
The Cheesecake Factory Restaurant
05.2013 - 06.2017
Food Service Assistant
King Faisal Specialist Hospital and Research Center
05.2010 - 03.2012
No Degree - NC II Caregiving
Technological Educ. Skills Development Authority
Associate of Science - Hotel And Restaurant Management
Batangas State University
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