Miryam Grisel 
Experience: 2-3 years
Education: Bachelor's degree
Location: Edo. México, Mexico
Intending occupations:
Chef or Line Cook, Dish Development Mexican, Spain and Internacional Cuisine, Analysis of food costs, organization of the kitchen and menu development, capacity of the negotiations with suppliers, supervision of given and controlling, organization of events for VIP customers, negotiations with suppliers and establish the quality standards in the production. , procedures of storage. the food´s standards, controlled the operations in the Hotel´s Kitchen.
Salary range:
To be negotiated
Professional Chef, dynamic, organized, hard worker, fast and clean even under pressure, 4 years of experience in different areas such as hot and cold banquet kitchens and restaurants, High abilities to work as a team and create menus, Focus in the achievement of goals, positively and on time, High abilities to analyze communicate and solve problems, supervision of the cost and finance productivity, analysis of food costs in Hotel´s Restaurants, selection of correct quality food, gastronomic techniques in different cuisines (International, Mexican, French, Italian, Spain), , check the food cost and keep it between standards, establish the food standards with the providers, develop new dishes for the menu, menu development. Verify the Quality of the food prep and dish development
FromToJob TitleEmployer NameCountryDescription
07/2007PresentChef & OwnerDITOR (Catering Services)MexicoOwner of my business. Organize staff in kitchen. Create menus for different kind of events entrees, desserts, meat,fish. Develop operation and storage procedures, hygine standards. Supervise production and food quality. Make inventories, and handle productivity. Verify the quality of the supplies, before use them.
06/200611/2006WaiterPonte Almeja RestaurantMexicoBe in charged of taking food and beverage orders from customers. Explain in detail the menu. Recommend daily specials. Take drinks to the table. Always keep an eye on the customers in case they need something. Set up the tables with all the elements such as glasses, napkins, spoons.
02/200503/2006Line CookGaylord Opryland Resort Convention CenterUSAI was working in different areas of the hotel including banquets, seafood restaurant, carving restaurant and room service kitchen.Rachel’s Buffet and Carving Restaurant, Cascade Sea Food Restaurant, Volare’s Restaurant (Italian) Old Hickory Steakhouse Restaurant, Banquet’s Kitchen (Main Kitchen, Gardermanger and Pastry shop, I was working in the 5 restaurants of the Hotel like Line cook with many responsabilities in the kitchen dish development, created menus in different cuisines, and we handled the administration of restaurants in finance productivity and cost.
08/200308/2004Line Cook & Sous ChefMonte CervinoMexicoControlled and supervised the operations of the restaurant, create the menu and new dishes in different cuisines, handled the operations in the kitchen (suppliers, quality food, standards, costs, staff, production, marketing and customer service), I was covering various positions in the kitchen from line cook and sous chef, I was line cook in hot cuisine and I supervised personnel in the saloon: Waiters, Bartenders, cashier and Hostess.
FromToEducationArea(s) of StudyUniversityCollegeCountry
08/200006/2004Bachelor's degreeCulinary ArtsColegio Superior de GastronomiaMexico
Language Speaking Listening Reading Writing
English Fluent Fluent Fluent Fluent
Spanish Fluent Fluent Fluent Fluent
ID:67678 Aff:782