EVA GEDWILLO
Wien, Hernals
Summary
Expert Chef de Cuisine with exceptional skills in managing staff, ordering and controlling inventory, scheduling and menu development. Advanced baking and knife capabilities. Sound knowledge of all cooking equipment and techniques. Consistently maintains food and labor costs under allowed budget.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Chef De Cuisine
Laplandguesthouse
03.2021 - Current
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Maintained well-organized mise en place to keep work consistent.
- Interacted with guests to obtain feedback on product quality and service levels.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
Chef Manager
La Huella Steakhouse
10.2013 - 03.2021
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Pitched in to work line during busy periods or in place of sick employees.
- Disciplined and dedicated to meeting high-quality standards.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Managed and motivated employees to be productive and engaged in work.
- Accomplished multiple tasks within established timeframes.
Chef De Partie
Azul Profundo
03.2008 - 07.2008
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Education
Physical Educator -
I.S.F.D N18
ArgentinaChef The Cuisine -
Institut of Gastronomy
ArgentinaRCP -
Fachgruppe Gastronomie
AustriaHigh School Diploma -
REIKI
ArgentinaSkills
- Food Spoilage Prevention
- Culinary Expertise
- Knowledge of Cooking Equipment
- Kitchen Sanitation
- Stress management
- Conflict resolution
- Allergen awareness
- Sanitation protocols
Certification
STCW
Food safety Level 2
training/ meditation/
- I like to train my body because it helps me to stay active and fit.
- meditation helps me to stay on axis and in conflict situations to stay calm.
- I have been practising shamanism for 5 years and work with mother earth medicine.
Languages
Spanish
Native language
German
Upper intermediate
B2
English
Intermediate
B1
Swedish
Elementary
A2
Timeline
Chef De Cuisine
Laplandguesthouse
03.2021 - Current
Chef Manager
La Huella Steakhouse
10.2013 - 03.2021
Chef De Partie
Azul Profundo
03.2008 - 07.2008
Physical Educator -
I.S.F.D N18
Chef The Cuisine -
Institut of Gastronomy
RCP -
Fachgruppe Gastronomie
High School Diploma -
REIKI
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