Jorge Eduardo 
Cook
Experience: 2-3 years
Education: Bachelor's degree
Location: DF, Mexico
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OBJECTIVES    
Intending occupations:
Cook
Executive Chef, supervision of the cost and finance productivity, Verify the Quality of the food prep and dish development, check the food cost and keep it between standards, establish the food standards with the providers, develop new dishes for the menu. 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 Hotel´s Kitchen, I´m specialist in Mexican, Italian, Spain, American and International Cuisines.
(Full-time)
Salary range:
To be negotiated
Summary:
Professional Line Cook & Sous Chef, I like to be dynamic in my work, I learn the typical kitchen of different places very fast, I ´m a responsible and very hard worker, and I have a lot of experience in different Cuisines.
WORK EXPERIENCE  
FromToJob TitleEmployer NameCountryDescription
09/200704/2009Sous ChefNEMI RestaurantMexicoI was working first like Chef Partie and before like Sous Chef, set up the hot and cold line, verifying all meals are fresh to be served with high quality for costumers VIP for the banquets, responsible for processing meals, supervised ingredients & quality food, and management of the kitchen (cooks).
03/200509/2006Line CookGaylord Hotels & Convention Center USAUSAI was working in all the areas and restaurant of the Hotel like: 1. Commissary (Making all the sauces, soups and dressings for all the restaurants in the Hotel, also cooking all the necessary products for banquets. Learning how to use all the equipment like: Kettles, electric pans, combi steamers, ovens, grill, flat top, slicers, smokers, chillers, etc. 2. Garde Manger (Making all the fruit platters for the events, sandwiches, lunch boxes, etc) 3. Main Kitchen (Preparing all the dishes for the events like: fish, chicken, meat, pork, turkey and vegetarians.) 4. Pastry Shop (Making all the desserts for the restaurants and the events of the hotel. Also I worked as a cook on all the Specialty Restaurants like:(Sea food restaurant, Italian, Room Service, Sport bar’s and the steak house.) And some times making some special menus.
EDUCATION    
FromToEducationArea(s) of StudyUniversityCollegeCountry
08/200006/2004Bachelor's degreeCulinary ArtsInstituto Culinario de MéxicoMexico
LANGUAGE SKILLS    
Language Speaking Listening Reading Writing
English Fluent Fluent Fluent Fluent
Spanish Fluent Fluent Fluent Fluent
ID:67281 Aff:782