I have been a professional cook for 9 years. I am a dedicated person. I had the opportunity to work with talented people throughout these years, from whom I learned a lot. I have the ability to organize a kitchen, times, presentation, goals, costs, as well as fulfill any job in the kitchen if necessary. I have training in a culinary school, French and Latin cuisine influences, skill with a knife, knowledge of good practices, hygiene and food safety. I speak Spanish,
Intermediate English and basic French. Skills needed to be a valued member of a team.
Team work
Knives skills
Plating Technics
Fine dining
WORK EXPERIENCE
DECEMBER 2021 - PRESENT: Sous Chef
VINYA - MIAMI, FLORIDA, USA
● Key responsibilities
● Staff management (responsible of training of cooks, delegate daily tasks)
● Service manager (responsible for each dish going as planned on the menu, timing, orders list)
● Key achievements
● I started as a line cook, but I was promoted to a sous chef role a month after starting for my effort and demonstrating my ability for the position.
● References : Alex Tanaka (Restaurant Manager) +1 (786)3049204
JANUARY 2021 – NOVEMBER 2021 : Operator /Elaborator
SANTIAGO SAENZ S.A – SALTA, ARGENTINA
• Manufacture of chemical products.
• Stock control
• Sampling, quality control.
References: Arturo Alurralde – Production Manager Contact (+5491130751344)
OCTOBER 2019 – OCTOBER 2020: Head Chef
ANTARES SALTA CRAFT BREWERY AND BAR - SALTA, ARGENTINA
● Franchise culinary management
● Staff management
● Administrative management( weekly reports, schedules, deal with suppliers)
NOVEMBER 2018 – SEPTEMBER 2019: Executive Chef
COMPLEJO TELEFERICO SAN BERNARDO - SALTA ARGENTINA
● General kitchen management
● Planning and elaboration of gastronomic offerings
● Staff management
● Restaurant management
Human Resources: +543874310641 Martha Alberto / Facundo Cohen +543876009659
JUNE 2018 – OCTOBER 2018 : UNEMPLOYED
FEBRUARY 2018 – MAY 2018: Stagiaire / Chef de Partie
GASTRONOMIQUE LE CAPELLA RESTAURANT Michelin Guide 2017/2018 – VIGNIEU, FRANCE
● Organization of the workplace (mise in place, utensils and raw material to work, product sanitization)
● Cooking of meat and fish
● Plating and presentation of starters and main courses
Key achievements
● I worked in the events sector for 300 to 500 people per event and also in the haute cuisine restaurant where I went from apprentice to getting a cook position
Contact: +33 4 74 27 79 00 - Tierry Regnier (Owner) - email.: reception@chapeau-cornu.fr
Web site: https://lecapella.com/fr/
OCTOBER 2017 – JANUARY 2018: Stagiaire
GASTRONOMIQUE LES CHALETS DE PHILIPPE RESTAURANT Michelin 2017/2018 – CHAMONIX MONT BLANC, FRANCE
● Production and processing of raw ingredients
● Fish, shellfish, crustaceans, meat and poultry cleaning.
● Banquet cook
Contact: (+ 33 (0)6 07 23 17 26) Phillip Courtine (Owner) email.: contact@chaletsphilippe.com Web site: https://chaletsphilippe.com/restaurant-gastronomique-chamonix-les-tables-de-philippe/
2017: Kitchen manager
SERVICE COMPASS GROUP – MEDIREST SWISS MEDICAL ALTOS DE SALTA MEDICAL CENTER - SALTA ARGENTINA
● On-site food service for personnel (approximately100)
● À la carte menu for patients (approximately 100 daily.), diet therapy
● Daily menu cooking
● Stock control
● Staff management
Playing guitar and football. That's what I do most on free time
