Experience: 2-3 years
Education: Bachelor's degree
Location: Toluca, Mexico
Intending occupations:
Executive Chef, organization of the kitchen and menu development, organization events and banquets, supervision of the cost and finance productivity, analysis of food costs, Dish Development Mexican, Spain and Internacional Cuisine, Organization of events for VIP customers, negotiations with suppliers and establish the quality standards in the production. Analysis of food costs, organization of the kitchen and menu development, capacity of the negotiations with suppliers, supervision of given and controlling, procedures of storage. the food´s standards, controlled the operations in the Kitchen.
Salary range:
To be negotiated
Professional Chef, I´m looking for a job in which I can improve myself in leadership and to put in practices my knowledge acquired in areas as culinary techniques, hygiene and management. Besides achieving labor stability and professional with a very good economic remuneration and to achieve my objective I fulfill the following studies and abilities that are described next. And I would like to be part of your company.
FromToJob TitleEmployer NameCountryDescription
01/200806/2008Kitchen ManagerInstituto Mexico de Toluca A.CMexicoI was working like chef counselour With a market research in this institution I proposed strategies to help the to increase their sales, the quality of the products that the offer, diversify this products so they can satisfy the needs of their costumers. Also I proposed strategies for the improvement of the service, and I standardized recipes so they could offer better prices and they don´t have monetary losses of any kind. I qualify to the employees in the suitable manipulation of food as well as health and hygiene inside and out of the area of work,
09/200408/2005Customer Service & ManagerOXXOMexicoCustomer Attention , inventory control, use of layout ,suppliers receive and direct staff.
09/200109/2004Kitchen Helper & Cook.Banquets & Parties "Xiadany"MexicoI was working in the beginning like kitchen Helper and Waiter, after I learned the production of banquets for 300-500 persons in each event, I was in charge of the suppliers and to give a quality control in the kitchen, I was cooking new menus and dishes and I was delivering the banquets to the customers.
FromToEducationArea(s) of StudyUniversityCollegeCountry
07/200406/2008Bachelor's degreeCulinary ArtsUniversidad Autonoma del Estado de MexicoMexico
Language Speaking Listening Reading Writing
English Fluent Fluent Fluent Fluent
Spanish Fluent Fluent Fluent Fluent
ID:65830 Aff:782