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A passion chef, hardworking, curious, energetic and smiling person. Traveling and working in different countries and cultures. Knowledge is the motor that moves me. Born and raise in Argentina but with asian background.
Chef de partie
The Langham Auckland - Auckland, New ZealandF&B kitchenMay 2017 - Now
Woking in Banquet Garde manger. Buffet and plate up to 800 pax. Also have high tea menu for lounge with canapés and savories.
Chef de Partie
Hyatt Regency Dubai and Galleria - Dubai, United Arab EmiratesF&B kitchenMarch 2015 - May 2017
Working in Banquet Kitchen. Continental Cuisine -Manage cooking in our buffet Outlet, Outside Catering and upcoming events. -Manage ordering and purchasing. -Follow CDC and Executive Chef requests or instruction
chef de partie
Regent Taipei - Tainan City, TaiwanF&B kitchenJanuary 2015 - March 2015
-Prepare mise & place of the assign area -Assist in chinese banquets -Order and Clean asign area -Accomplish Executive chef orders and demands
Fujisan Restaurant - Buenos Aires, ArgentinaF&B kitchenJanuary 2013 - December 2014
Japanese and Latin fusion Restaurant -Change menu in every season -Monitors & control stock levels – daily, weekly and monthly ensuring there are no shortfalls -Keeps within budgets set for ordering -Delegate tasks to the chef de partie -Check the performance of the kitchen -Ensure all restaurant recipes and preparation requirements are met. -Ensure all food is presented for service in a timely manner and in correct sequence -All kitchen staff to be trained on dish specification and how to achieve food margins - Arrange menu and organize event and banquets for 50 to 200 persons.
Evergreen Resort Hotel - Tainan City, TaiwanF&B kitchenFebruary 2012 - October 2012
Wok Chef assistant in chinese restaurant Evergarden, specialized in cantonese ciusine and Imperial chinese banquets. -Mise & Place -Commander -Control quality of the products -Order and control of the product asign in my area -Assist in chinese banquets and wok chef. -Order and Clean asign area -Accomplish Executive chef orders and demands
chef de partie
Fujisan Restaurant - Buenos Aires, ArgentinaF&B kitchenNovember 2009 - December 2011
Japanese and Latin fusion restaurant -Mise & Place -Commander -Control of the quality of the products -Delegate and arrange the tasks in the kitchen -Report performance of the kitchen and chefs to the Executive chef
John Bull Restaurant - Buenos Aires, ArgentinaF&B kitchenMarch 2008 - December 2008
Continental Cuisine Restaurant -Responsable of the kitchen -Delegate and arrange the tasks in the kitchen -Change menu -Merchandize stock.
Escuela de arte Gastronomico - Buenos Aires, Argentina
SpanishNative or fluent100%