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I’d like to do an excellent service working in a disciplined and healthy environment where I can continue to learn other Chefs.
Banquets-Catering-Garde Manger-Butchery-Asian Food-Mediterranean Food-Mexican Food-Italian Food like Commis- Chef de Partie-Demi Chef and Sous!
Cultural priorities and values:
Act as one company, Stretch, sense of urgency, product and costumer focus, continuous improvement, integrity, teamwork, innovation, customer enthusiasm and individual respect & responsibility.
Actually in Donostia Spain 🎆🌌
11 years and 2 months
Banquets Cook/Sushi Station/Garde Manger
intercontinental cleveland ohio - Cleveland, OH, United StatesF&B kitchenFebruary 2017 - July 2019 · 2 years and 6 months
Catering Chef/ Head Chef
Hotel Boutique Finca Garullo - Heroica Veracruz, MexicoF&B kitchenJuly 2016 - June 2018 · 2 years
Ban Events Puebla - Puebla, MexicoF&B kitchenNovember 2014 - November 2016 · 2 years and 1 month
Bistró El Gusto - Heroica Veracruz, MexicoF&B kitchenJuly 2009 - December 2015 · 6 years and 6 months
Pantry Cook Culinary Practices
Hotel Villa Oniria , Rest La Fabula - Granada, SpainF&B kitchenJune 2008 - April 2010 · 1 year and 11 months
bachelors degree in culinary arts
Instituto Internacional de GastronomiaJanuary 2004 - July 2010
Native or fluent
Date of birth
December 30th 1985
- Chef de partie
- Commis chef
- Demi chef de partie
- F&B Kitchen
- Garde Manger
- Grill Cook
- Hospitality and Catering
- Manager skill