Claudia Redondo Galbarriatu
Berlin
Summary
Dedicated professional offering experience contributing to team success. Friendly, outgoing and reliable professional in restaurant industry with background in cooking and management responsibilities. Passionate about maximizing kitchen productivity. Talented Kitchen Manager successfully monitors inventory, leads teams and handles food. Trains and supervises kitchen personnel on proper cooking techniques. Schedules preventive maintenance and repairs to maintain kitchen equipment in good working condition. Motivated professional committed to delivering exceptional kitchen service and driving business success. Orders food and ingredients consistent with nutritional considerations and within budget restrictions. Develops and maintains vendor relations with multiple suppliers.
Overview
18
18
years of professional experience
Work History
Kitchen Manager
Stella catering
Berlin
03.2023 - 07.2024
- Streamlined daily kitchen operations to boost food preparation efficiency.
- Supervised training of kitchen staff on industry best practices and safety protocols.
- Maintained inventory control by tracking supplies and ordering ingredients.
- Ensured compliance with health and safety regulations throughout kitchen operations.
- Oversaw meal preparation, cooking methods, portion sizes, and plate presentation.
- Conducted weekly inventories of food items stored in refrigerators and freezers.
- Promoted teamwork among kitchen staff by fostering open communication.
- Inspected equipment regularly to identify necessary repairs or replacements.
Kittchen manager
Father Carpenter Cafe
Berlin
03.2022 - 08.2022
- Scheduled organizations to enhance operational efficiency.
- Managed daily kitchen operations, ensuring streamlined workflows.
- Supervised kitchen staff and optimized shift schedules for coverage.
- Trained new team members in food preparation techniques and safety protocols.
- Collaborated with front-of-house staff to align service with menu offerings.
- Oversaw meal preparation, cooking methods, portion sizes, and plate presentation.
Sous Chef
21 gramm
01.2021 - 01.2022
- All week brunch
- Prepared high-quality dishes in fast-paced kitchen environment.
- Assisted head chef with menu planning and ingredient selection.
- Trained kitchen staff on food safety and sanitation practices.
- Coordinated food preparation and presentation during peak hours.
- Maintained inventory of kitchen supplies and ingredients efficiently.
- Collaborated with team to ensure timely service and quality standards.
- Implemented seasonal menu changes based on ingredient availability.
- Monitored cooking procedures to maintain consistency in flavor and texture.
- Created a positive work environment by encouraging teamwork among staff members.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
Chef de Partie
Dots Café
01.2020 - 01.2021
- Prepared high-quality dishes for breakfast, lunch, and weekend brunches, adhering to café standards.
- Organized daily mise en place to streamline meal preparation and service.
- Collaborated with team members to ensure timely food preparation during peak hours.
- Maintained cleanliness in the kitchen by consistently washing dishes and wiping surfaces.
- Ensured proper storage of food items to minimize waste and spoilage.
- Managed stock rotation effectively to prevent food spoilage.
- Worked closely with chefs to coordinate busy shift meal preparations.
Chef de Partie
Spindler Restaurant
Berlin
02.2019 - 01.2020
- Prepared high-quality breakfast, lunch, and brunch dishes according to café standards.
- Monitored food safety practices while consistently adhering to health regulations.
- Maintained cleanliness and organization of kitchen workstations during shifts.
- Coordinated meal preparation activities with chefs during peak service times.
- Ensured proper storage of food items to minimize waste and spoilage risks.
- Collaborated with team members to guarantee timely food preparation and service.
- Managed stock rotation for efficient use of ingredients and spoilage prevention.
- Organized daily mise en place to improve meal preparation efficiency.
Practicum
Lua Restaurant
Madrid
06.2019 - 08.2019
- Completed 300-hour practicum with rotations in all stations at Michelin.
- Assisted in food preparation and presentation for dining services.
- Supported kitchen staff by maintaining cleanliness and organization of workstations.
- Prepared ingredients by chopping, slicing, and measuring for various dishes.
- Collaborated with team members to ensure timely service during busy shifts.
- Followed food safety guidelines to maintain quality and reduce waste.
Chef de partie
Hotel Estrel
Berlin
01.2017 - 01.2018
- Executed cooking techniques across various cuisines in a fast-paced environment.
- Prepared and plated dishes adhering to Hotel Estrel's menu standards.
- Ensured food safety regulations compliance throughout daily operations.
- Maintained cleanliness and organization of kitchen stations during service.
- Monitored inventory levels, promptly reporting shortages to management.
- Collaborated with chefs to coordinate meal preparation during peak shifts.
Chef de partie
Mill St. Restaurant
Toronto
01.2015 - 01.2016
- For a la carte menu
- Maintained cleanliness and organization of kitchen stations during service.
- Prepared and plated dishes according to menu standards.
- Ensured compliance with food safety regulations in daily operations.
- Executed cooking techniques for various cuisines in a fast-paced environment.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
Chef de partie
Hotel Catalonia
Berlin
01.2014 - 01.2015
- Maintained cleanliness and organization of kitchen stations during service.
- Ensured compliance with food safety regulations in daily operations.
- Executed diverse cooking techniques in a fast-paced environment.
- Monitored inventory levels, reporting shortages to management promptly.
- Organized daily mise en place to enhance meal preparation efficiency.
- Managed food usage through proper stock rotation to prevent spoilage.
- Checked finished plates for quality assurance before serving to guests.
- Developed menus for special occasions, adhering strictly to recipes and standards.
Dishasher and kitchen help
Restaurante Olive
Wellington
01.2013 - 01.2014
- Maintained cleanliness in dishwashing area and kitchen to uphold hygiene standards.
- Operated commercial dishwashing machines to achieve operational efficiency.
- Organized dishware and utensils systematically for quick access during service.
- Assisted kitchen staff by delivering clean dishes promptly to enhance workflow.
- Collaborated with team members to ensure seamless operations during peak hours.
- Cleaned dishes, utensils, and kitchen equipment efficiently to support daily functions.
- Backed up kitchen personnel during busy periods to optimize team coverage.
Front of house
Restaurante L`More
Melbourne
01.2012 - 02.2013
- Delivered exceptional customer service to elevate dining experiences.
- Processed customer orders accurately and efficiently, ensuring satisfaction.
- Managed multiple tables with a focus on maintaining positive interactions.
- Collaborated with kitchen staff to guarantee timely meal deliveries.
- Handled cash and credit transactions through point-of-sale systems effectively.
Post office and delivery
Correos y telegrafos
Bilbao
01.2007 - 01.2011
- Executed daily duties with precision and efficiency.
- Prioritized tasks to achieve service objectives promptly.
- Sorted incoming packages by priority for organized mail delivery.
- Accurately completed paperwork associated with mail delivery processes.
- Managed both daily mail delivery and outgoing mailings effectively.
Education
Certified Product & Project Manager
XDI Experience Design Institut
Berlin09-2025
Master Kitchen managment -
Hosteleria Benidorm
Benidorm01.2020
Master in restaurant managment - advance cooking
Aranda Formacion
Madrid07-2019
Course in desserts -
Aranda Formacion
Madrid04-2019
Course in professional pastry -
Aranda Formacion
Madrid03-2019
Course in professional chef -
Aranda Formacion
Madrid01.2019
High school -
Jose Miguel de Barandiaran
Vizcaya, Spain01.2005
Skills
- Quality assurance
- Problem solving
- Time management
- Team collaboration
- Culinary techniques
- Kitchen operations
- Staff training
- Menu planning
- Inventory management
- Kitchen staff coordination
- Food production management
- Multitasking and organization
- ComMultitasking and organizationmunication skills
Languages
Spanish
First Language
English
Advanced (C1)
C1
German
Intermediate (B1)
B1
Timeline
Kitchen Manager
Stella catering
03.2023 - 07.2024
Kittchen manager
Father Carpenter Cafe
03.2022 - 08.2022
Sous Chef
21 gramm
01.2021 - 01.2022
Chef de Partie
Dots Café
01.2020 - 01.2021
Practicum
Lua Restaurant
06.2019 - 08.2019
Chef de Partie
Spindler Restaurant
02.2019 - 01.2020
Chef de partie
Hotel Estrel
01.2017 - 01.2018
Chef de partie
Mill St. Restaurant
01.2015 - 01.2016
Chef de partie
Hotel Catalonia
01.2014 - 01.2015
Dishasher and kitchen help
Restaurante Olive
01.2013 - 01.2014
Front of house
Restaurante L`More
01.2012 - 02.2013
Post office and delivery
Correos y telegrafos
01.2007 - 01.2011
Certified Product & Project Manager
XDI Experience Design Institut
Master Kitchen managment -
Hosteleria Benidorm
Master in restaurant managment - advance cooking
Aranda Formacion
Course in desserts -
Aranda Formacion
Course in professional pastry -
Aranda Formacion
Course in professional chef -
Aranda Formacion
High school -
Jose Miguel de Barandiaran
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