Experience: 2-3 years
Education: Bachelor's degree
Location: Atizapan de zaragoza, Mexico
Intending occupations:
chef,line cook
Professional chef with experience in food and beverage, develop new dishes for the menu of different kind of events, verifying the good quality of the food preparations. Organize and supervise banquets events such as parties for VIP customers. Analyse food cost and productivity. Stablished food standards with suppliers.
Hard worker with leadership attitudes, pro active, confident even working under pressure, responsible for my job areas, work fast and clean, like to work as a team.
I have knowledgement of the hygine standars as Sarvesafe and Hygine Concious Establishment, also I have experience in food administration, marketing, select of the good food quality, stablishing procedures and polices for control operations and like to get the goals planned for the improvement of the work place.
FromToJob TitleEmployer NameCountryDescription
12/200706/2009Sous chefDITORMexicoCreate menu, product inventories, develop operation procedures with hygine standards, manage people to follow the polices, supervise the production and the quality of the supplies.
02/200503/2006Line cookGaylord Opryland Resorts & Convention CenterUSAWork through different hotel´s areas. In banquets such as hot and cold kitchen where one of the responsibilities was to organize VIP events. The development areas in a Seafood Restaurant were saute, pantry, prep, pastry and grill. In Rachel´s Buffet & Carving Restaurant made sometimes showcooking, buffet and pastry, also handle the productivity and costs of it, and creat menu for specials like san valentines day and new year. Room Service Kitchen in hot and cold line, prep and organize parties for small special events. Knowledgment of storage procedures. During busy periods I also worked in other areas including: Commissary, Pastry banquet area, Volare´s Restaurant (italian).
08/200108/2003Line cookMonte cervinoMexicoSupervised the operation of the restaurant, handle suppliers, staff, food quality, costs, marketing. Develop new dishes for during the seasons and controlled the production. Also before being a line cook I was outside in the saloon where I supervised the operations, organize staff and controlled the inventories of beverages.
FromToEducationArea(s) of StudyUniversityCollegeCountry
08/200008/2004Bachelor's degreeculinary artsColegio Superior de GastronomiaMexico
Language Speaking Listening Reading Writing
English Fluent Fluent Fluent Fluent
French Not At All Not At All Not At All Not At All
Spanish Fluent Fluent Fluent Fluent
ID:67286 Aff:838