Chef de Partie/Cook
Experience: 2-3 years
Education: Bachelor's degree
Location: Cuernavaca, Mexico
Intending occupations:
Chef de Partie/Cook,line cook
Chef de Partie / Sous Chef

I can cook and prepare food maintaining quality standards, supervise kitchen staff, deal and negotiate with suppliers, perform food cost analysis, develop menu, manage banquet logistics, proper storage and hygiene procedures and kitchen organization in general. I also have experience as a cooperate chef consolidating units, training staff, designing dishes presentation and setting quality standards.

(Full-time, Contract)
Salary range:
To be negotiated
I am seeking for an opportunity to improve my professional techniques as well as my leadership skills. I am also looking for a position that challenges myself where I can constantly grow up in a professional and personal way.
I feel comfortable working under pressure and can manage deadlines; I believe that hard and honest work is the only way to be successful. I would also like to embrace a culture that I can learn values from and enrich my life.

FromToJob TitleEmployer NameCountryDescription
07/200810/2008Consulting ChefLa Parrilla SuizaUSAI evaluated 6 restaurants and developed a project to improve and consolidate the food quality, evaluate, and design new dishes presentations for all the items on the menu. I also added new items to the menu and trained over 80 employees and managers.
09/200704/2008Front Desk AgentVail Cascade Resort and SpaUSACheck guests in and out, assist guests in all aspects of services, solve problems, make reports, establish and maintain excellent relationships with all the departments in the hotel, provide information on the phone, resolve complains regarding the bill, services, maintenance, etc.
05/200504/2007Chef de Partie/Kitchen supervisorVail Marriott Mountain Resort and SpaUSASupervise all operation in the production line; maintain quality and hygiene standards; participate in the interviewing process of new staff; training of new staff; participate in the menu development; supervise for the proper preparation of sauces; check for the proper equipment set up and cleaning; check for the cleanliness of the work area; check for the quality of the products delivered by the supplier; supervise the steward staff; make changes on the schedule according the kitchen needs.
FromToEducationArea(s) of StudyUniversityCollegeCountry
12/200212/2004Bachelor's degreeHotel bussines administration and culinary artsCentro de Estudios Superiores de San AngelMexico
FromToTraining/CertificateTraining Organization
01/200601/2006Agressive HospitalityMarriott
01/200601/2006Foundations of Event ManagementMarriott
03/200603/2006Fundamentals of accountingMarriott
02/200602/2006Interviewing skillsMarriott
02/200602/2006Progressive DisciplineMarriott
03/200603/2006Revenue ManagementMarriott
03/200603/2006Sales and marketing for internsMarriott
05/200605/2006Service of excellenceMarriott
04/200604/2006Traditions of excellenceMarriott
01/200701/2007Food Safety TrainingCulinary Translations
Language Speaking Listening Reading Writing
English Fluent Fluent Fluent Well
French Functional Functional Functional Not At All
Spanish Fluent Fluent Fluent Fluent
ID:63104 Aff:783