Cecilio Miranda
Espoo,08
Summary
Accomplished chef with expertise in Japanese cuisine, honed at Muji Restaurant. Skilled in menu development and culinary innovation, with a proven track record of enhancing dining experiences. Adept at kitchen operations management and team leadership, ensuring high-quality service and customer satisfaction. Proficient in knife use and problem-solving to meet diverse culinary needs.
Overview
24
24
years of professional experience
Work History
Chef
Muji Restaurant
09.2021 - Current
- Preparing different and seasonal Japanese food using fresh and quality ingredients.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored food line processes to maintain consistency in service quality, quantity, and presentation.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Sushi Chef
Sushi Bar and Wine
09.2020 - 09.2021
- Maintained well-organized mise en place to keep work consistent.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
- Prepared high-quality seafood, rice and ingredients for sushi.
- Evaluated food products to verify freshness and quality.
Lunch Chef
Compass Group
07.2019 - 03.2021
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Developed strategies to enhance catering and retail food service revenue and productivity goals.
- Prepared and cooked meals according to recipes and customer specifications.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Chef
Sokotel
05.2017 - 07.2019
- Prepare and cook food in Al-carte, breakfast buffet, lunch buffet, banquets and meetings and events.
- Participated in food tastings and taste tests.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Utilized culinary techniques to create visually appealing dishes.
Kitchen Manager
Buku Buku Cafe
09.2016 - 04.2017
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Calculated prices of ingredients to monitor food costs and control expenses.
Head Chef
Ingredients Restaurant
11.2014 - 03.2016
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained and managed kitchen personnel and supervised related culinary activity.
Head Chef
Crepe Delicious
12.2012 - 12.2014
- Created recipes and prepared advanced dishes.
- Coordinated employee schedules and developed staff teams to boost productivity.
Chef De Partie
Posh Cafe
10.2009 - 11.2012
- Plated meals paying special attention to garnishes and overall presentation.
- Prepared items for roasting, sautéing, frying, and baking.
- Complied with portion and serving sizes as per restaurant standards.
- Assisted with menu development and planning.
Pizza Chef
Sbarro Italian Restaurant
09.2006 - 02.2009
- Created specialty pizzas to diversify menu and promote restaurant.
- Prepared raw materials for cooking by cutting vegetables and preparing dough.
- Coached new workers on store policies, pizza making, and dough preparation.
Pizza Chef
Sbarro Italian Restaurant
11.2004 - 06.2006
- Maintained pizza-making and kitchen equipment to keep items in good working condition and kitchen operating smoothly.
- Topped pizzas with right ingredients based on orders utilizing recipe-directed amounts and distribution methods.
- Followed company recipes and production standards to satisfy customers.
Cook
Chowking Chinese Restaurant
11.2003 - 04.2004
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Prepared Asian food items in compliance with recipes and portioning control guidelines.
Cook
Kenny Rogers Roasters
03.2002 - 08.2002
Education
Bachelor of Science - Hotel Restaurant And Management
Philippine Christian University
Manila, Philippines03-2005
Skills
- Dish preparation
- Menu development
- Schedule implementation
- Kitchen operations management
- Kitchen equipment operation
- Portion and cost control
- Grilling and deep frying skills
- Baking techniques
- Cooking techniques
- Kitchen crew training
- Kitchen equipment and tools
- Food presentation
- Menu supervision
- Problem-solving
- Banquets and catering
- Knife use
Timeline
Chef
Muji Restaurant
09.2021 - Current
Sushi Chef
Sushi Bar and Wine
09.2020 - 09.2021
Lunch Chef
Compass Group
07.2019 - 03.2021
Chef
Sokotel
05.2017 - 07.2019
Kitchen Manager
Buku Buku Cafe
09.2016 - 04.2017
Head Chef
Ingredients Restaurant
11.2014 - 03.2016
Head Chef
Crepe Delicious
12.2012 - 12.2014
Chef De Partie
Posh Cafe
10.2009 - 11.2012
Pizza Chef
Sbarro Italian Restaurant
09.2006 - 02.2009
Pizza Chef
Sbarro Italian Restaurant
11.2004 - 06.2006
Cook
Chowking Chinese Restaurant
11.2003 - 04.2004
Cook
Kenny Rogers Roasters
03.2002 - 08.2002
Bachelor of Science - Hotel Restaurant And Management
Philippine Christian University
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