Curriculum Vitae Chef in Chile Santiago – Free Word Template Download with AI

Name: Carlos Mendoza
Email: [email protected]
Phone: +56 9 8765 4321
Address: Santiago, Chile

A dedicated and passionate Chef with over a decade of experience in the culinary arts, specializing in modern and traditional Chilean cuisine. Proven expertise in leading high-performing kitchen teams, creating innovative dishes that celebrate the rich flavors of Chile Santiago, and delivering exceptional dining experiences. A firm believer in sustainability, farm-to-table practices, and preserving regional culinary heritage while embracing global gastronomic trends.

Executive Chef

Viento de Chile Restaurant, Santiago, Chile | 2018 – Present

• Overseeing all kitchen operations, including menu development, food preparation, and staff management for a 50-seat fine-dining establishment in the heart of Santiago.
• Crafting seasonal menus that highlight local ingredients such as *humitas*, *empanadas de pino*, and *chocolate de marcipán*, while incorporating international influences to appeal to diverse clientele.
• Leading a team of 15 chefs and kitchen staff, fostering a collaborative environment focused on excellence and creativity.
• Partnering with local farmers and producers in Chile Santiago to ensure the freshest, most sustainable ingredients for the restaurant’s dishes.
• Receiving recognition as one of the top 10 restaurants in Santiago by *Revista Gourmand* (2021) and *El Mercurio* (2022).

Chef de Cuisine

Rancho del Mar, Valparaíso, Chile | 2015 – 2018

• Managing the kitchen for a coastal restaurant that blends traditional Chilean recipes with modern techniques, creating a unique dining experience in the scenic city of Valparaíso.
• Designing and launching a signature *ceviche de mariscos* menu that became one of the most popular offerings, attracting tourists and locals alike.
• Implementing cost-effective kitchen workflows to improve efficiency by 20%, reducing waste while maintaining high-quality standards.
• Training junior chefs in Chile Santiago’s culinary traditions, including the proper use of indigenous ingredients like *quinoa*, *maíz*, and *chilca*.

Chef de Partie

Casa Andina, Santiago, Chile | 2012 – 2015

• Supporting the head chef in preparing and presenting dishes that reflected both Chilean and Latin American flavors, with a focus on hospitality and customer satisfaction.
• Assisting in the development of breakfast and lunch menus that emphasized regional specialties such as *pan de pascua* and *pastel de choclo*.
• Ensuring compliance with health and safety regulations in accordance with Chilean standards, maintaining a spotless kitchen environment.

Bachelor of Science in Culinary Arts

Instituto Superior de Gastronomía (ISG), Santiago, Chile | 2010 – 2012

• Specialized coursework in Chilean and international cuisines, food science, and restaurant management.
• Completed an internship at a Michelin-starred restaurant in Santiago, where I refined my skills in plating techniques and menu design.

Certificate in Sustainable Cuisine

Escuela de Gastronomía Latinoamericana, Chile | 2014

• Gained expertise in sustainable cooking practices, including reducing food waste and sourcing ethically produced ingredients.

• Cooking Techniques: Classical French, Italian, and Chilean methods; fermentation, sous-vide, and open-fire grilling.
• Menu Development: Creating seasonal and culturally inspired menus that reflect the diversity of Chile Santiago’s culinary landscape.
• Leadership: Managing teams under high-pressure environments while maintaining a focus on quality and efficiency.
• Sustainability: Implementing eco-friendly practices such as composting, reducing plastic use, and supporting local agriculture.
• Cultural Knowledge: Deep understanding of Chilean ingredients, traditional recipes, and the historical significance of regional dishes.

• HACCP Certification – Chilean Ministry of Health (2019)
• Chef de Cuisine Certification – Instituto Superior de Gastronomía (ISG) (2013)
• Sustainability in Hospitality – Global Culinary Institute, Barcelona (2016)

• Spanish: Native speaker.
• English: Fluent (written and verbal).
• Portuguese: Basic understanding.

In addition to my professional work, I have actively contributed to promoting Chilean cuisine in Santiago through various initiatives. These include organizing community cooking workshops that teach traditional recipes, collaborating with local schools to educate students about sustainable food practices, and participating in culinary festivals such as *Fiesta de la Cebada* and *Feria del Vino de Chile*. My goal is to ensure that the rich culinary traditions of Chile Santiago are preserved while inspiring future generations of chefs.

Available upon request. Please contact me at [email protected] for detailed references from previous employers in Chile Santiago.