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About me
Experienced Chef with demonstrated history of working in the hospitality industry. Skilled in Banquets, Restaurant, Hotel Management, Hazard Analysis and Critical Control Points (HACCP), and Hospitality Industry. Strong operations professional with a Diploma from EAG Buenos Aires, Argentina.
Experience
10 years and 6 months
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Senior Chef De Partie
W Hotel Barcelona - Barcelona, Spain
F&B kitchenMay 2021 - Now · 2 years and 11 months -
Chef Tournant
La Val Hotel & Spa - Breil/Brigels, Switzerland
F&B kitchenJuly 2020 - April 2021 · 10 monthsProvide help to all different stations. Garde manger, entremetier, saucier and pastry. Lead the kitchen pass at service time.
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Exetutive Sous Chef
Samabe Bali suites & villas - Bali, Indonesia
F&B kitchenNovember 2018 - November 2019 · 1 year and 1 monthInventoried food, ingredient and supply stock to prepare and plan vendor orders. Maintained high food quality standards by checking delivery contents to verify product quality and quantity. Oversaw all operation of 3 venues. Developed menus for International cuisine restaurant. Controlled food costs and oversaw quality, sanitation and safety processes. Generated employee schedules and work assignments. Trained and managed 15 kitchen staff and supervised all related culinary activity. Managed banquets until 200 pax. Accomplished improvements in food quality and presentation Monitored and controlled overhead and production costs with responsibility for profit and loss. Improvements in guest satisfaction according to KPI budget. HACCP control Increased employee engagement. Ensured excellent food quality.
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Cook
Mandarin Oriental London - London, United Kingdom
F&B kitchenMarch 2018 - July 2018 · 6 monthsCook in “Dinner By Heston Blumenthal” 2 Michelin star. Oversaw kitchen operations for Cold larder section. Maintained well-organized mise en place to keep work efficient and consistent Monitored line processes to maintain consistency in quality, quantity and presentation Utilized proper techniques to clean and sanitise. Properly handled and stored food. Maintained high food quality standards by checking delivery contents to verify product quality and quantity
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Chef de Partie (m/w)
W hotel Barcelona - Barcelona, Spain
F&B kitchenMarch 2017 - March 2018 · 1 year and 2 monthsOrdered food and supplies used to prepare meals, diners and buffets (up to 600 pax) Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen. Food cost control. Maintained well-organized mise en place to keep work efficient. Supervised and enhanced work of 8 kitchen staff. Planned and directed high-volume food preparation in fast-paced environment Collaborated with Sous Chef to create menus for banquets, coffee breaks, brunch, dinners Taught, guided and motivated the team.
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Chef de Partie
Grand Hôtel Park Gstaad - Saanen, Switzerland
F&B kitchenDecember 2015 - March 2017 · 1 year and 4 months• Argentinian Fine dining restaurant “Chubut food & fire” • Worked closely with head chef to create the menu, planning and pricing, food and labor cost control. • Assumed Sous Chef duties in his absence. • Maintained kitchen safe and sanitary. • Disciplined and dedicated to meeting high-quality standards.
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Stage en cuisine
The Ledbury - London, United Kingdom
F&B kitchenOctober 2016 - November 2016 · 2 months2 Michelin stars restaurant, World’s 50 Best Restaurants 2016. have been working 6 intensive weeks with shifts of 16 hours, going through all sections of the restaurant, during this experience I have improved and applied to my work new techniques and methods of work.
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Co-Founder
www.quesecome.com - Buenos Aires, Argentina
ManagementAugust 2013 - September 2015 · 2 years and 2 months• Development Start-up from birth, through critical stages to obtain external capital for business growth. • Director of photography styling sessions for recipes. • Development of recipes in conjunction with a nutritionist. • Development and responsible for logistics product including: solid relationship with frontline providers with high levels of purchase. • Chief of staff operating area (6 employees). • www.quesecome.com was selected among the top 8 startups Argentina in E-Commerce Day Bs. As. 2014. • More than 650 registered subscribers. • The company received excellent references in Argentine media press.
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Chef de cuisine
Milseis - Buenos Aires, Argentina
F&B kitchenJune 2012 - November 2012 · 6 months• Created menus and designed corresponding recipes. • Oversaw kitchen operations. • Maintained food cost within the established parameters. • Supervised and enhanced work of 4 cooks team producing more than 40 diners per day • Maintained well-organized mise en place to keep work efficient and consistent
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Chef de cuisine
Kelü Küyen - Mar del Plata, Argentina
F&B kitchenDecember 2011 - March 2012 · 4 months• Manager of purchasing and assembling menu in a 80 seats. • Chef of staff kitchen (5 cooks). • Menu development, simple Argentinean traditional cuisine. • kitchen Stock control and purchasing agent. • Teach, mentor and motivate the kitchen staff • I worked for 7 summer season at this place starting from Cook helper position
Education
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Profesional Chef
EAG - Buenos Aires, Argentina
April 2007 - April 2009 -
Business administration
UBA - Buenos Aires, Argentina
March 2006 - March 2009
Languages
3 languages
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Spanish
Native or fluent
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English
Professional working
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Italian
Professional working
Personal information
Nationalities
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Spanish
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Argentinian
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