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As meticulous and highly organized professional, with a wide range of experience in the field of hospitality, I possess a range of knowledge and experience that will allow me to contribute toward your company’s success.
Which I have learned through is based on the combination of my favourite activity, travel, and the science behind food, through books and the professional guild. As a student I have the ability to solve problems related to food safety, according to European laws. I also have the ability to implement occupational risk prevention systems, but my greatest skill is the management of kitchens making cost evaluations of dishes, using the USALI method.
I am a loyal team worker, with a high level of creativity. As a chef I try to understand the processes of cook, among them I emphasize, the conservation and fermentation of products, the grill, the broths and the stews. I could also discount my delicacy at the time of plating and my exaggerated obsession with cleaning when it comes to work.
The herb kitchen - Brighton, United KingdomF&B kitchenAugust 2018 - August 2018 · 1 month
I worked two events in Namayasi Farm with them.
Silo - Brighton, United KingdomF&B kitchenJuly 2018 - September 2018 · 3 months
I was third of kitchen one month.
Tata Pila by Ovejas Negras - Seville, SpainF&B kitchenOctober 2017 - January 2018 · 4 months
Boss of snack and dessert departure.
Casa Marcial - Arriondas, SpainF&B kitchenJune 2017 - September 2017 · 4 months
I was second of meat departure, and one month as boss of snack departure. (2 Michelin Stars)
Escuela Superior de Hostelería de Sevilla [ EURHODIP - International Association supporting Hospitality and Tourism Education and Training ] - Seville, SpainOctober 2016 - Now
SpanishNative or fluent100%
- Basic cocktail mixing
- Demi chef de partie
- Japanese cooking
- Native spanish
- Spanish cooking