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| CVs: |
Chef |
| Categoría de empleo: |
Control de CalidadEnseñanza/ProfesorHospitalidadHotel/HotelesRestaurant/GastronomíaTransformación De los AlimentosViajes/Agente de Viajes |
| Objetivo y CV: |
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Job Objetives:
Guarantee the client satisfaction.
Formation of a responsible and efficient team work whit compromised with the quality.
Follow the rules and make my staff personal follow them.
My abilities:
Responsible, high control sense and leadership, a good f teacher of labor teams. Demanding with the quality of the service and of the foods.
I base my creativity on the investigation of products and combinations.
My kitchen style is modern author based on a high knowledge of the classic kitchen. |
| Habilidades: |
chef, sous chef, chef executve- head |
| Idiomas (y niveles): |
Inglés-AvanzadoEspañol-Avanzado
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| Tipo de empleo: |
Tiempo Completo
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| Sueldo: |
40000 USD
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| Localidad actual: |
(Confidencial) |
| Formación y cualificaciones: |
| Nivel de estudios: |
Licenciatura
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Education:
1990 - 1995 Bachelor in Biology - Córdoba - Argentina.
Domingo Faustino. Sarmiento institute.
2000 - 2002 Professional Cook degree. - Córdoba - Argentina.
Gastronomía Azafrán culinary intitute– I.A.G
09/2002 The new techniques of the kitchen - Argentina.
In charge of Ramiro R. Pardo (Two time Culinary World Champion-Estocolmo)
0272007 until the present time English – Guatemala.
International Royal Academy - Guatemala. Actually, Studying Advanced English`s level
05/2007 Sanity Food Trainee - Guatemala.
Suffolk county. Approved and certified by the Department of Health and Control of New York.
W.A.C.S.
07/2007 Nutrition Facts
W.A.C.S.
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| Experiencia de trabajo: |
| Experiencia: |
7 o 10 años |
10/2008-Actually Occidental Hotels-Flamenco Grand Xcaret-Playa del Carmen-Cancun
Job Description: Executive Sous Chef
Charasteristic of the company: Spanish company, hotel 5 stars all inclusive, with 800 guest rooms and suites, 8 restaurants and 4 meeting rooms with capacity for 1500 people.
Phone: 00-52-044-9841183985
02/2008-10/2008 Occidental Hotels-La Habana-Cuba
Job Description: Chef Assessor
Characteristic of the company: Spanish management of a Hotel 4.5 stars with 360 guest rooms and suites. Three restaurants and 3 meeting rooms.
Phone: 53-7-2043584 int-440-426
05/2006 -01/2008) Castelli-Castelli S.A. – Guatemala.
Location: center of the managerial and commercial zone.
Characteristic of the company: The company has 11 restaurants Steak House and 2 of high level.
Job Description: Executive chef of FOUR restaurants.
- Misso: With a style of kitchen coalition and modern, it has capacity for 50 cutleries and it possesses a staff of 7 cooks. I was in charge of the opening and armed of the same one, likewise as the culinary formation of the work team.
- A Fuego Lento: The kitchen style is of international type with local products, with capacity for 100 cutleries and with a team of 7 cooks.
- La Estancia: Steak house, with capacity of 70 cutleries, has 8 cooks.
-Sushi Lounge:With a style of oriental food and sushi bar,capacity of 60 cutleries
Advice in the area of sanity in the remodelling of the production plant.
Implementation of systems of reception control, standard of quality and care of the foods.
Reorganize counsel in this company.
3/2005 to 4/2006 Crown Plaza Intercontinental - 5 Star - Buenos Aires - Argentina.
Location: center of Capial Federal.
Characteristic of the company: 363 guest rooms and suites, 14 meeting rooms, 2 restaurants with capacity of 70 cutleries, a staff of 30 people`s kitchen. Offers international kitchen,
Job Description: Chef of Partie in the area of banquets and bakery with 4 cooks to position. Responsible for the daily production and of events, it fits to highlight that it is the hotel that more events carry out in Argentina with an average of 8 daily events.
01/2004 to 03/2005 Sofitel The Leading Hotel of The World - Buenos Aires - Argentina.
Location: Arroyo 841- 849. Center of the capital.
Characteristic of the company: 90 guest rooms and suites, 2 restaurants with capacity of 40 cutleries each one, 4 living rooms of meetings. It carries out modern and French kitchen with a staff of 16 cooks.
Job Description: First line cook in the Banquette and Room Service station under the supervision of Thierry Pzonka (Maitre Cuisiner). Brunch responsible the week ends.
01/2003 to 01/2004 Escuela de Arte Gastronómico - Buenos Aires - Argentina.
Location: San Isidro. Residential north area of the capital.
Characteristic of the company: Culinary of art school. Has 5 branches in the county of Buenos Aires.
Job Description: Modern cook, Pastry and Banquette teacher of classes theoretical and practices.
01/2003 to12/2004 Hotel Meliá - 5 Star - Buenos Aires - Argentina.
Location: Reconquista 945 - Centro Buenos Aires
Characteristic of the company: 209 guest rooms and 10 suites and 5 premium suites, 6 meeting rooms, 2 restaurante with 70 covered capacity with a daily average of 40 served cutleries and a staff of 20 cooks. Spanish and international food.
Job Description: Production of events. Bufette cold and heat. |
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