Rosendo Osvaldo Gaitan Wald

Rosendo Osvaldo Gaitan Wald

Commis de cuisine at Hotel Schönegg Wengen
Lives in Basel-Stadt, Switzerland
over 6 months ago

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After completion of the school section of the pastry formation, I completed a five months internship at the Ritz Carlton Abama Hotel in Tenerife. During this internship I worked for two months in the pastry department, but In addition I also worked for three months in small restaurant, fully responsible for the cold kitchen section.

Experience

  • Commis de cuisine

    Hotel Schönegg Wengen - Lauterbrunnen, Switzerland

    F&B kitchen
    December 2018 - Now · 1 month

    I am workin as Commis de Cuisine in F&B Kitchen supporting hotel in Cold Kitchen as Garde Manger and Kitchen Production doing the mise and place for Breakfast and hot kitchen as well

  • Pastry Intern & Culinary Intern

    Ritz Carlton - Guía de Isora, Spain

    F&B kitchen
    May 2017 - October 2017 · 6 months

    Five months Internship in order to complete my pastry program from Culinary Arts Academy,Cesar Ritz. Since May 01,2017 I am working in the F&B kitchen Ritz Carlton Tenerife where I am working as a pastry intern and I had the opportunity to do cross training in different kitchen from the Hotel in order to continue learning Culinary Skills as well.

  • Pastry and Culinary Student

    Culinary Arts Academy,Cesar Ritz - Lucerne, Switzerland

    Bakery/Pastry
    April 2016 - March 2017 · 12 months

    I work in different kitchen within the school; I have learnt pastry technique making different kind of cakes, dessert and chocolate techniques and different kind of breads. I also support the school doing the mise en place for breakfast , lunch and dinner during my pastry program within the school and I have learnt the fundamental of classical cooking, banquet and buffet, preparation and European Cuisines I also know most of knowledge of food sanitation HACCP and the way to work properly in the kitchen taking care of any single details in order to make the kitchen work run.

  • Culinary Student

    Culinary Arts Academy - Lucerne, Switzerland

    F&B kitchen
    April 2016 - July 2016 · 4 months

    I used to work in kitchen production,cooking and doing mise en place for breakfast,lunch and Dinner.differet schedule, during my Culinary Program while I was in Bouveret Campus as a student.

Education

  • Certificate in Pastry and Chocolate Arts

    César Ritz Colleges Switzerland - Lucerne, Switzerland

    April 2016 - Now

    Last year began my journey in the gastronomie field in Bouveret,Cesar Ritz,Culinary Arts Academy,Switzerland working in production kitchen doing mise and place for breakfast,lunch and Dinner everyday,supporting the school as culinary student and at the same time attending my kitchen classes.after 1 term 1/2.I have decided to still getting more experience and i have changed to the pastry program in luzerne where i learn every day new and last trends about pastry and at the same time i am woking in differet school kitchen supporting the school with breakfast lunch and dinner so in this way i have got culinary experience as well.

Languages

  • Spanish
    Native or fluent
    100%
  • English
    Native or fluent
    100%
  • German
    Professional working
    60%
  • Italian
    Notions
    20%

Skills

  • Customer-service
  • Sales

Other

  • Skype : rosendo.gaitan.wald@gmail.com

    Skype : rosendo.gaitan.wald@gmail.com

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