Professional Cook

Playing guitar and football. That\'s what I do most on free time

WORK EXPERIENCE \r\nDECEMBER 2021 - PRESENT: Sous Chef\r\nVINYA - MIAMI, FLORIDA, USA\r\n● Key responsibilities\r\n● Staff management (responsible of training of cooks, delegate daily tasks)\r\n● Service manager (responsible for each dish going as planned on the menu, timing, orders list)\r\n\r\n● Key achievements\r\n● I started as a line cook, but I was promoted to a sous chef role a month after starting for my effort and demonstrating my ability for the position.\r\n● References : Alex Tanaka (Restaurant Manager) +1 (786)3049204\r\n\r\nJANUARY 2021 – NOVEMBER 2021 : Operator /Elaborator\r\nSANTIAGO SAENZ S.A – SALTA, ARGENTINA\r\n• Manufacture of chemical products.\r\n• Stock control\r\n• Sampling, quality control.\r\n References: Arturo Alurralde – Production Manager Contact (+5491130751344)\r\n\r\nOCTOBER 2019 – OCTOBER 2020: Head Chef\r\nANTARES SALTA CRAFT BREWERY AND BAR - SALTA, ARGENTINA\r\n● Franchise culinary management\r\n● Staff management\r\n● Administrative management( weekly reports, schedules, deal with suppliers)\r\n\r\nNOVEMBER 2018 – SEPTEMBER 2019: Executive Chef\r\nCOMPLEJO TELEFERICO SAN BERNARDO - SALTA ARGENTINA\r\n● General kitchen management\r\n● Planning and elaboration of gastronomic offerings \r\n● Staff management\r\n● Restaurant management\r\nHuman Resources: +543874310641 Martha Alberto / Facundo Cohen +543876009659\r\n\r\nJUNE 2018 – OCTOBER 2018 : UNEMPLOYED\r\n\r\nFEBRUARY 2018 – MAY 2018: Stagiaire / Chef de Partie \r\nGASTRONOMIQUE LE CAPELLA RESTAURANT Michelin Guide 2017/2018 – VIGNIEU, FRANCE \r\n● Organization of the workplace (mise in place, utensils and raw material to work, product sanitization)\r\n● Cooking of meat and fish\r\n● Plating and presentation of starters and main courses\r\nKey achievements\r\n● I worked in the events sector for 300 to 500 people per event and also in the haute cuisine restaurant where I went from apprentice to getting a cook position\r\n \r\nContact: +33 4 74 27 79 00 - Tierry Regnier (Owner) - email.: reception@chapeau-cornu.fr\r\nWeb site: https://lecapella.com/fr/\r\n\r\nOCTOBER 2017 – JANUARY 2018: Stagiaire \r\nGASTRONOMIQUE LES CHALETS DE PHILIPPE RESTAURANT Michelin 2017/2018 – CHAMONIX MONT BLANC, FRANCE \r\n● Production and processing of raw ingredients \r\n● Fish, shellfish, crustaceans, meat and poultry cleaning. \r\n● Banquet cook\r\nContact: (+ 33 (0)6 07 23 17 26) Phillip Courtine (Owner) email.: contact@chaletsphilippe.com Web site: https://chaletsphilippe.com/restaurant-gastronomique-chamonix-les-tables-de-philippe/\r\n\r\n2017: Kitchen manager\r\nSERVICE COMPASS GROUP – MEDIREST SWISS MEDICAL ALTOS DE SALTA MEDICAL CENTER - SALTA ARGENTINA\r\n● On-site food service for personnel (approximately100) \r\n● À la carte menu for patients (approximately 100 daily.), diet therapy \r\n● Daily menu cooking\r\n● Stock control\r\n● Staff management\r\n