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| CVs: |
Chef |
| Categoría de empleo: |
HospitalidadHotel/HotelesRestaurant/Gastronomía |
| Localidad preferida: |
Italia |
| Objetivo y CV: |
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GOAL
To obtain a in the culinary arts industry, and to learn and use the techniques I’ve learned throughout my years in the industry.
ABILITIES
I consider myself a capable individual, with humility towards learning and developing new tools to day by day, to add to my current knowledge, and apply my new skills with discipline and patience in order to achieve success in my creations.
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| Habilidades: |
Chef
Cocina Mexicana e Internacional |
| Idiomas (y niveles): |
Inglés-BuenoEspañol-Avanzado
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| Tipo de empleo: |
Tiempo Completo
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| Sueldo: |
No especificado
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| Localidad actual: |
México, Guadalajara |
| Formación y cualificaciones: |
| Nivel de estudios: |
Colegio
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Schools Attended
• 1982 – 1988 Elementary School Colegio Anahúac Garibaldi
• 1988 – 1991 Middle School Colegio Anahúac Garibaldi
• 1992 – 1995 High School Incorporado U.DeG. Y S.E.P.
• 1998 – 2000 Other CocinArte Centro Gastronómico
CURSOS
Chef María José de la Garza Guadalajara, Jalisco, México
• Básic Cuisine
• Mexican Cuisine
• Italian Cuisine
• French Cuisine
• Bakery
Chef Frederike Berville Guadalajara, Jalisco, México
• French Cuisine
Chef María Bulgarissi Vancouver, Canada
• Italian Cuisine
Chef Jeff Fontaine Vancouver, Canada
• Internacional Cuisine
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| Experiencia de trabajo: |
| Experiencia: |
10 o 15 años |
Work History
Restaurante Los Chilaquiles 2003 – 2008
Guadalajara, Jal.
Executive Chef Creator of the concept and founder of the operative system of the successful reastaurant, catering for 3500 people weekly and in charge of a team of 16 people, to date.
Casa de eventos Irapuato 2002 - 2003
Irapuato, Gto.
Chef de partie Catering Company where I renewed their menus, attending daily banquets, leading a 7 people team.
Saint st Grill 2000 - 2002
Port Moody, BC, Canadá
Lunch Chef I working at Saint st. Grill as a means of exploring another type of cuisine, which by the way led me towards much satisfaction. Other than learning Italian cuisine, I became Lunch chef and preparation supervisor.
Burros Mexican Restaurant 2000 - 2000
Langley, BC, Canadá
Line Cook Restaurant which serves Tex-mex and California style food. Work place where I discovered a new venue of Mexican food, while adding my person touch by adding a touch to authentic Mexican dishes.
Mochomos Restaurant bar 1999 –1999
Irapuato, Guanajuato, México
Chef Advisor Train personnel for kitchen organization and menu write ups.
La Huerta Carnes en su Jugo 1997 – 1999
Guadalajara, Jalisco, México
Associate Chef Business entrepenuership where the quality of its products and the quick services were taken seriously.
Fiesta Mexicana Restaurant 1996 – 1997
North Vancouver, BC, Canadá
Line Cook Place where I embarked on the journey in the world of cooking, learning and confirming my passion towards the art of cooking.
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