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I am currently working at Serge et le phoque, the mandrake hotel in a position of Executive Sous Chef.
Previously I was in the 101 restaurant part of the Park Tower hotel Knightsbridge as Exec. Sous Chef taking of all the outlets.
I am a dynamic and flexible person who works well in a team and equally as well as an individual. I am always eager to learn more and I am capable of teaching others too.
In Mallorca I attended the prestigious Escuela de Hosteleria de las Islas Baleares. Since then I have
been worked for 10 years between Barcelona, Scotland and England. I have decided the time has
come take the next step in my career and move further afield.
I have always been interested in languages and foreign cultures, which is the main reason I move
across this countries. I have previously worked in Scotland at Glen Eagles, where I mixed with people from all over the world. After I work in Barcelona with the objective of see how is a Michelin star, Mallorca and England.
During all this time I worked in all the sections of the kitchen, gardemangier, entremetier, sauce,
fish, meat and pastry, starting with classics and using the last technology and techniques.
I am working like a Executive sous chef in the restaurant One One because I was really interesting in work in a proper fish and seafood restaurant mixing with a French style, and for that reason I move to this place. And as well waiting to have a Michelin star in this restaurant.
Also In the meantime I have been working with a project with a wine cellar in Spain doing tasting
menu with their wines, you can see one on the nights in the next link,
Executive Sous Chef
Serge et le phoque, The mandrake hotel - London, United KingdomOtherJune 2017 - Now · 1 year and 6 months
Executive Sous Chef
The Park Tower Knightsbridge, a Luxury Collection Hotel, London - Belgravia, London, United KingdomF&B kitchenOctober 2010 - May 2017 · 6 years and 8 months
From October 2010 until June 2017. Previous position: Senior Sous Chef, Junior Sous Responsible for working as second in command, 32 Chefs including Executive Head Chef and myself. Been in charge of the operation of the hotel outlets (Breakfast, Hyde Bar Brasserie, In room dining, Banqueting, afternoon tea and Restaurant One o One) making sure the kitchen provide all meals with the standards, organisation of the different operation, preparing daily specials, inspecting food and doing stock ordering for the next day. In November 2016, 101 Restaurant was in the top 20 in UK’ Top 100 Restaurant on Sunday Times Duties ➢ In charge of the hotel with the supervision of the Executive Head Chef Pascal Proyart ➢ Taking care about the daily hotel and restaurant ordering, food cost (working with Adacco), Rota (Fourth hospitality), food cost (Menupedia), menu planning of all our outlets of the hotel. ➢ As department trainer: Implementing & monitoring all Health & Safety and hygiene practices and procedures: Dilligence. Flow, assign SOP. ➢ Work effectively to keep food cost in budget 23.4%, participating in payroll & PNL ➢ Making suggestions to the Head Chef on how to improve performance. ➢ Identifying and then disciplining underperforming members of staff (PMP). ➢ Helping to develop the culinary skills ls of junior chefs. ➢ Working on the opening of the new refurbished 101 Restaurant (2015) and Hyde Bar Brasserie (2012)
l`Escola d`Hoteleria de les Illes BalearsOctober 2003 - October 2005
SpanishNative or fluent100%
EnglishNative or fluent100%
cooking with wine
Cooking with wine, private fine dining dinner with a Spanish Wine Celler Dominio do Bibei with Pablo Morales