Daniel Figueroa Morillo

Daniel Figueroa Morillo

Restaurant Chain Manager Assistant at Green Vita
Lives in Barcelona, Spain
over 6 months ago

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I'm a 28 years old student of Culinary and Gastronomic Sciences in Barcelona, Spain. I've had 8 years of experience in hospitality as a cook and 3 years as a F & B Manager. I just finish my degree in an exchange abroad program in Australia. My main goal is to learn and contribute with my knowledge to increase the business value.


  • Restaurant Chain Manager Assistant

    Green Vita - Barcelona, Spain

    September 2017 - January 2018 · 5 months

    Management of process and service, warehouse controlling, menu developing, food cost and menu pricing, data compilation and analysis.

  • Chef

    Hotel Sandefell - Þingeyri, Iceland

    F&B kitchen
    June 2017 - September 2017 · 4 months

    Kitchen processes management (responsibility for 5 people), in-service food preparation, warehouse controlling, menu developing, food cost and menu pricing.

  • F&B Manager Assistant

    Hotel Royal Passeig de Gracia - Barcelona, Spain

    F&B other
    March 2017 - June 2017 · 5 months

    F&B management, food cost, menu pricing, economic and operational data compilation and analysis, corrective measures, control and ensure a good service.

  • Chef assistant

    Grup Peralada - Barcelona, Spain

    F&B kitchen
    November 2016 - January 2017 · 3 months

    Internship in Ají Restaurant, mise en place, in-service food preparation, in charge of the cold area. Creation of new dishes for the weekly menu.

  • Sous chef (summer season)

    La taberna Gallega - Ibiza, Spain

    F&B kitchen
    June 2006 - September 2016 · 10 years and 4 months

    Mise en place, in-service food preparation, kitchen processes management (responsibility for 4 people), warehouse controlling and seasonal menu developing.


  • Gastronomic and Culinary Sciences

    William Angliss Institute - Hospitality and Tourism Management - Melbourne, Australia

    February 2018 - June 2018

    Habilidades profesionales en gestión económica en restauración, organización, desarrollo y análisis de eventos, estrategia, emprendimiento e innovación empresarial y habilidades comunicativas en inglés.

  • Gastronomic and Culinary Sciences

    CETT-UB Tourism / Hospitality / Gastronomy - Educational & Research - Barcelona, Spain

    September 2014 - July 2018

    Entender la gastronomía desde un punto de vista científico, tecnológico, socio-cultural y gestión empresarial. Diseñar, innovar, producir y gestionar todos los servicios de alta cocina, cocina de colectividades e industria alimentaria.


  • Spanish
    Native or fluent
  • English
    Full professional
  • Catalan
    Full professional


  • F&B Advice
  • Gastronomy
Calvin Susanto
F&B Service Intern at Golf-Hôtel René Capt
Rares Ciuverca
Student from American Hotel Academy Romania
View 4 connections
Issy-les-Moulineaux, France
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