Jorge Armando 
Experience: 2-3 years
Education: Bachelor's degree
Location: Oaxaca, Mexico
Intending occupations:
Chef or Line Cook, 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 Hotel´s Kitchen, I´m specialist in Mexican, Italian, Spain and International Cuisines, I was working like chef in Europe (Spain and United Kingdom).
Salary range:
To be negotiated
The main objective in my life is to get an great opportunity of an excellent job like cook in Canada, I define me like a hard worker, I like to learn from all the people around me and keep in touch with gastronomy industry and achieve a healthy and a good labor environment, I was working in Five Stars Hotel.
FromToJob TitleEmployer NameCountryDescription
08/200812/2008Chef PartieThe Bear HotelUnited KingdomI was working like Chef in my main activities was Planing and designing of dishes, banquets, production of food and training new staff.
06/200607/2007Chef PartieThe Relais & Chateaux “El Peregrino” restaurantSpainI was in charge og the kitchen, I worked in Planing and design of dishes and banquets, production of food, as well in the “service” area, inside restaurant and in special events like weddings parties and important cocktails. Learning, using and applying equipment and techniques of “modern cuisine” like textures idea from the Chef Ferrá Adria.
05/200606/2006Line Cook and Chef“Thierry Blouet” restaurant,MexicoProfessional interns at the located in Puerto Vallarta México, who belongs to the same head chef, serving “author cuisine” in the starters area.
12/200501/2006Line CookThe “Fortin Plaza” hotelMexicoProfessional interns at , located in Oaxaca México, serving at the banquets area, pastry, traditional cuisine area, starters and breakfast area.
06/200507/2005CookThe “Posada Real” hotelMexicoI was working in a Hotel located in Puerto Escondido, Oaxaca, México, serving in the main course area, buffet, starters, breakfast, and staff areas.
05/200407/2004Line CookThe “Mision de los Angeles” HotelMexicoI worked in a hotel, serving in the banquets area, regional buffet, traditional cuisine breakfast, traditional prehispanic cuisine, using ancient ingredients like insects and traditional cooking techniques like the pib, pastry and starters areas.
FromToEducationArea(s) of StudyUniversityCollegeCountry
08/200306/2007Bachelor's degreeCulinary ArtsInstituto Culinario de MexicoMexico
Language Speaking Listening Reading Writing
English Fluent Fluent Fluent Fluent
Spanish Fluent Fluent Fluent Fluent
ID:67724 Aff:782