Pedro Jesus Porras Gonzalez
Atlanta
Summary
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Chef de Partie
Six Senses Hotel
05.2023 - 11.2023
- Managed the grill section, overseeing mise en place, hygiene, and product rotation
- Executed high-quality plating and ensured timely service during peak hours
- Trained kitchen staff to perform various preparation tasks under pressure.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Head Chef
Bodega Estadio
05.2021 - 12.2022
- Developed and implemented seasonal menus, managing inventory and supplies
- Maintained kitchen equipment and resolved operational challenges
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Trained kitchen staff to perform various preparation tasks under pressure.
Junior Sous Chef
Llama Restaurant
04.2019 - 02.2020
- Led kitchen operations during sous chef absences, managing stock and ordering
- Ensured compliance with health, safety, and food hygiene regulations
- Prepped daily menu items to quickly deliver upon request.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
Chef de Partie
El Señor Martín
06.2018 - 02.2019
- Managed the main course section, specializing in grilling seafood and fish
- Ensured the quality and freshness of fish and shellfish, including cleaning and portioning
- Maintained high standards in plating and flavor consistency
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Recommended by Michellin, 1 sol by Repsol guide.
Chef de Partie
Corral de la Morería
04.2017 - 05.2018
- Managed and organized multiple sections, including Starters, Meat, and Pastry, on a rotating schedule
- Prepared and supervised dishes, ensuring quality in flavor, temperature, and presentation
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- 1 Michelin start and 3 Soles by Repsol guide
Education
Advanced Culinary Training Certificate - Gastronomy
I.E.S Almeraya
Almeria06.2012
Food and Beverage Management - Specialization in Gastronomy
Ciomijas
Mijas, Malaga06.2009
Technical Certification in Gastronomy - Gastronomy
I.E.S. Juan De Arejula
Lucena, Cordoba06-2008
Skills
- Attention to detail and quality control
- Recipe creation
- Frying techniques
- Allergen awareness
- Food safety and hygiene compliance
- Adaptability in multicultural environments
- Kitchen organization
- Team management
- Knife skills
- Food presentation
- Proper food handling
- Grilling techniques
Certification
- Food Safety & Hygiene Level2
- Georgia Driver's License
- Food Manager Certification
Languages
Spanish
Native or Bilingual
English
Full Professional
Interests
- Gym Workouts
- Yoga
- Mindfulness Practices
- Passionate about balancing physical health with mental and emotional wellness
- Swimming
- Hiking
- Gardening
- Camping
- I enjoy sketching and drawing, which helps improve my creativity and attention to detail
Timeline
Chef de Partie
Six Senses Hotel
05.2023 - 11.2023
Head Chef
Bodega Estadio
05.2021 - 12.2022
Junior Sous Chef
Llama Restaurant
04.2019 - 02.2020
Chef de Partie
El Señor Martín
06.2018 - 02.2019
Chef de Partie
Corral de la Morería
04.2017 - 05.2018
Advanced Culinary Training Certificate - Gastronomy
I.E.S Almeraya
Food and Beverage Management - Specialization in Gastronomy
Ciomijas
Technical Certification in Gastronomy - Gastronomy
I.E.S. Juan De Arejula
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