Juan Anduray

Seeking a Management position to utilize my experience preparing food and providing customer service in order to grow my Management experience in the Culinary Industry. Willing to relocate.

Sous Chef at Marbled and Fin Charleston (2025-09 – 2026-05) • Responsible for all daily preparation for average guest count of 250/300 per night • Collaboration with Butcher to ensure standards are being maintained all costs • Assist in administration work, i.e Order Trackers, Labor cost, Food Cost • Handle all preparations for weekend brunch services • Proficiency in Scheduling, Costings of dishes, Team Training Sous Chef at Gordon Ramsay Hell's Kitchen (2023-07 – 2025-08) • Responsible for daily par levels in accordance to restaurant needs • Involvement with Inventory percentages and COGS • Managing the daily operation of opening the restaurant as well as closing end of day • Involvement with Research and Development of new dishes to change per season • Proficient with Microsoft software I.e Word, Excel Powerpoint. Etc • Managing labor percentages and costs in accordance to business requirements • Responsibility of submitting order to ensure par levels of preparation are met as well in accordance with the business needs of the restaurant • Handling covers averaging 350-500 covers on a consistent daily basis Prep Supervisor at Papi Steak (2021-07 – 2023-06) • Responsible for all daily prep of restaurant averaging 350-450 covers a night • Assist Chefs with daily inventory count of produce, meats, dry storage • Daily butchering consisting of Bronzino, Dover, Tomahawks, sea bass, lobster tails, whole Roasted chickens, etc • Assist Saucier in daily sauce making such as Au Poivre, Gastriques, Cream based sauces Head Chef/Kitchen Manager at Il Ristorante Cavalier (2021-03 – 2021-07) • Responsible for maintaining and overseeing quality standards in the kitchen • Manages inventory based on food costs and sales • Create specials for the weekends while still going with theme of cuisine of restaurant • Assist working on the line averaging 50-100 covers per day in season Commis II at Fontainebleau Miami Beach (2019-05 – 2020-05) • Responsible for Garde Manger station for AM buffet and lunch/dinner service • Properly receive all bread and dessert items from Pastry Shop, check for quality, and utilize proper FIFO to ensure best product for customers • Work line for all shifts, averaging approximately 1000 covers per day in season • Maintain quality of all mis en place in order to create the best product possible Gourmet Coffee Attendant at Fontainebleau Miami Beach (2018-10 – 2019-05) • Deal directly with customers daily, providing them with customized and attentive service • Quality check all food items that were being created in order to provide best product for guests • Managing par levels for inventory, ensuring stocks are kept consistent and rotated properly Line Cook (Seasonal) at 222 Taco (2018-07 – 2018-08) • Responsible for the quality and constancy of products coming from the burrito/quesadilla/nacho section of the line • Closed down kitchen nightly, properly dating and labeling all product according to city and state health code standards

– Felix Varela High School (2014 – 2018)