1. Javier Arredondo
Chef Executive - Spain and Italian
Cataño, PR 00963
danilojavier50otto@gmail.com - 773-762-3206
Willing to relocate: Anywhere
Authorized to work in the US for any employer
WORK EXPERIENCE
Chef Executive
Spain and Italian - Ponce, P.R., US - 2013 to Present
Nutrition and food processing trained. Professional and filly dedicated to the process that involves a well and
health product.
• EXPERENCE.
• Hotel Melia Ponce P.R. From 2013 to present.
• Chef Executive
• Worked day and night shifts.
• Prepared desert, and breakfast food for activity.
• Work in the hot line and station salad.
• Work in the station chef for activity.
Cook Chef
Resurrection Health Care Hospital Saint Joseph Hospital - Chicago, IL - 2008 to 2012
Expedite and coordinate food orders for breakfast, lunch, and diner.
• Worked multiple day and hours.
• Estimating and coordinating food orders.
• Follow safe food handling and sanitation procedures.
• Opened and closed establishment.
• Prepare desert, cakes, and pastries
• Prepare food for breakfast, omelets, eggs, potatoes, bacons, oatmeal, salsas
• Prepare meals such as dinner, and lunch the according menus.
Chef Costa Asian and line
Conrad Hotel - Chicago, IL - 2006 to 2008
Worked day and night shifts.
• Prepare desert, breakfast food for activity.
• Work in the hot line and station salad.
• Work in the station chef for activity.
Chef Executive
Hospital Episcopal San Lucas - Ponce, PR - 2000 to 2006
she' s on the 5 to 10 )
• Ability to use Microsoft word and browse the internet.
• Resolve Operational problems scheduling.
• Estimating food and beverage cost.
• Expedite and coordinate food orders.

2. • Prepare desserts, cake French Pastries, breads and other baked, ect.
Saint Luke's Memorial Hospital.
Ponce, Puerto Rico (she's on the 11 to 4)
• Position: Executive Chef
• Nutrition and food preparation.
• Interview, recruit, hire or discharge personnel.
• Analyze or resolve operational problems.
• Price menu items.
• Purchase, order or requisition materials, supplies or equipment.
• Recommend or enforce safety procedures.
• Supervise or coordinate personnel.
• Confer with personnel to resolve problems.
• Develop recipes.
Chef Instructor (Part Time)
Hospital Episcopal San Lucas - Ponce, PR - January 2003 to August 2003
Culinary Classes.
• El Campero Restaurant (Co- owner)
Chef Manager Operations
Evening - Ponce, PR - 1999 to 2000
Resolve Operational problem scheduling.
• Estimate food and beverage cost.
• Estimate food quantities.
• Expedite safe food handling and sanitation procedures.
• Give cooking instructions and sanitation procedures.
• Give cooking instructions and supervise personnel.
• Open/close establishment.
• Price and plan menus or meals.
• Prepare traditional Mediterranean food Spain.
• Prepare traditional Caribbean food Puerto Rican.
• Ponce Yacht Club Restaurant
• Ponce, Puerto Rico
• Position: Sous Chef (Spanish Food Day )
• Expediting and coordinating food orders.
• Following safe food handling and sanitation procedures.
• Opening closing establishment.
• Preparing food according menu of restaurant.
• Food Spain Mediterranean food.
• Food Caribbean Puerto Rican.
Chef Coordinator
Lombardo's - Boston, MA - 1997 to 1999
Responsibility Trained new chef and cooks.
• Plan menus or meals.
• Prepare soups or stocks.
• Give cooking instructions.

3. • Observe o evaluate personnel.
• Carve meats.
• Prepare specialty dishes.
Sous Chef Hot Prep
Hard Rock Café - Boston, MA - 1996 to 1997
Sous Chef
Deli Restaurant - Milano, Lombardia - 1992 to 1995
Worked in the Restaurant Talk Customer cheking Food and cook.
Chef, in charge of menu and preparation
El Bocatto Milan Restaurant - Milano, Lombardia - 1990 to 1992
Worked Part Time at Hotel Emperador
Instituto Valencia - July 1987 to July 1987
Student Culinary Volunteer Experience
EDUCATION
University o Puerto Rico in Carolina - Carolina, PR
2004
Division de Educacion Continua y Estudios Profesionales
1987
Universidad Mayo San Andres
1980
Don Bosco Escuela Superior