JAVIER IGNACIO SOTO
Culinary Professional
Summary
Versatile culinary professional with extensive experience in both front-of-house operations and kitchen environments, including prestigious Michelin-star restaurants. Skilled in managing dining operations, optimizing restaurant layouts, and ensuring exceptional customer experiences through direct client interaction. Expertise in wine selection and pairing enables me to provide informed recommendations that enhance the dining experience. A graduate of the Basque Culinary Center, I bring a strong foundation in culinary arts, combined with a commitment to creating a welcoming atmosphere and fostering positive relationships with guests and team members alike.
Overview
4
4
years of professional experience
9
9
years of post-secondary education
Work History
Front of House Manager
Kai Sushi Bar
10.2021 - 1 2024
- Started as an intern at the restaurant’s opening and progressed to Floor Manager, overseeing the front-of-house team and ensuring a high standard of service
- Developed an extensive wine list featuring global selections, showcasing advanced knowledge in wine pairing and enhancing the overall dining experience for guests
- Selected premium tableware to complement the restaurant's aesthetic and elevate the guest experience
- Managed table setups and the overall layout of the dining area to optimize guest flow and comfort
- Handled reservations and guest complaints effectively, ensuring a seamless dining experience
- Collaborated closely with various suppliers for procurement and inventory management
- Gained in-depth knowledge of Japanese gastronomy and culture through hands-on experience and events in Japan, enriching my understanding of culinary practices.
Marketing and HR Assistant
Pellegrino Brothers (BROS*)
05.2021 - 09.2021
- Bridged the gap between the culinary and advertising sectors by collaborating with renowned chefs Floriano Pellegrino and Isabella Poti, enhancing the visibility of their cuisine through strategic branding
- Leveraged social media platforms to promote the restaurant’s image and offerings, effectively engaging with a diverse audience
- Assisted in human resources tasks, fostering a positive team environment and ensuring smooth operations in a high-pressure setting
- Collaborated with prestigious brands to create unique partnerships that elevated the restaurant's profile.
Kitchen Trainee
Les Cols ** Restaurant
04.2020 - 08.2020
- Worked in the cold kitchen section of this 2-Michelin-star restaurant, preparing high-caliber dishes that often featured table-side finishing
- Collaborated with front-of-house staff to ensure exceptional presentation and service of dishes, enhancing the overall guest experience
- Contributed to large-scale events, particularly weddings, demonstrating strong organizational and multitasking skills in a fast-paced environment.
Kitchen Trainee
Nineu Restaurant IXO Group
04.2019 - 08.2019
- Led the hot kitchen section, preparing a variety of traditional Basque recipes while ensuring high culinary standards
- Managed overall kitchen operations, acting as the primary English speaker and coordinating between all kitchen stations for seamless service
- Played a key role in preparing large-scale events at the Kursaal, including the prestigious Gastronomika de San Sebastián, demonstrating strong event management skills.
Kitchen Trainee
Restaurant Estudio Millesime Santiago
03.2018 - 10.2018
- Gained foundational experience in kitchen operations, learning to distinguish various kitchen stations and the specific roles they play
- Developed skills in the proper storage and handling of diverse food products, ensuring compliance with health and safety standards
- Acquired a basic understanding of kitchen workflow, which enhances communication with kitchen staff as a Front of House Manager.
Education
Culinary Arts and Gastronomic Science -
Basque Culinary Center
01.2018 - 12.2022
Law school - undefined
Universidad del Desarrollo
01.2014 - 12.2017
Skills
Knowledge of food safety and hygiene practices
Strong organizational skills
Ability to multitask in a fast-paced environment
Effective communication with kitchen and front-of-house teams
Strong leadership and team coordination
Expertise in menu development and culinary techniques
Experience managing high-volume events and ensuring service quality
Advanced knowledge in wine selection and pairing
Cultural awareness and knowledge of Japanese cuisine
Languages
Spanish
Proficient
C2
English
Advanced
C1
Italian
Upper intermediate
B2
References
Sebastian Pincheira, Owner & Manager at Kai Sushi Bar
Floriano Pellegrino , Owner Bros´* & Pellegrino Brothers
Availability
Available 24/7 for flexible work hours
Interests
Ski
Nature
Extreme Sports
Timeline
Front of House Manager
Kai Sushi Bar
10.2021 - 1 2024
Marketing and HR Assistant
Pellegrino Brothers (BROS*)
05.2021 - 09.2021
Kitchen Trainee
Les Cols ** Restaurant
04.2020 - 08.2020
Kitchen Trainee
Nineu Restaurant IXO Group
04.2019 - 08.2019
Kitchen Trainee
Restaurant Estudio Millesime Santiago
03.2018 - 10.2018
Culinary Arts and Gastronomic Science -
Basque Culinary Center
01.2018 - 12.2022
Law school - undefined
Universidad del Desarrollo
01.2014 - 12.2017
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