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À propos de moi
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.
Expérience
10 ans et 6 mois
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Senior Chef De Partie
W Hotel Barcelona - Barcelona, Espagne
Restauration cuisinemai 2021 - Maintenant · 2 ans et 11 mois -
Chef Tournant
La Val Hotel & Spa - Breil/Brigels, Suisse
Restauration cuisinejuillet 2020 - avril 2021 · 10 moisProvide 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, Indonésie
Restauration cuisinenovembre 2018 - novembre 2019 · 1 an et 1 moisInventoried 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 - England, Royaume-Uni
Restauration cuisinemars 2018 - juillet 2018 · 6 moisCook 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, Espagne
Restauration cuisinemars 2017 - mars 2018 · 1 an et 2 moisOrdered 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, Suisse
Restauration cuisinedécembre 2015 - mars 2017 · 1 an et 4 mois• 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 - England, Royaume-Uni
Restauration cuisineoctobre 2016 - novembre 2016 · 2 mois2 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, Argentine
Directionaoût 2013 - septembre 2015 · 2 ans et 2 mois• 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, Argentine
Restauration cuisinejuin 2012 - novembre 2012 · 6 mois• 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, Argentine
Restauration cuisinedécembre 2011 - mars 2012 · 4 mois• 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
Éducation
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Profesional Chef
EAG - Buenos Aires, Argentine
avril 2007 - avril 2009 -
Business administration
UBA - Buenos Aires, Argentine
mars 2006 - mars 2009
Langues
3 langues
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Espagnol
Bilingue ou langue natale
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Anglais
Compétence professionnelle
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Italien
Compétence professionnelle
Informations personnelles
Nationalités
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Espagnol
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Argentin
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