Diploma in Culinary Arts

STCW: 1.13/1.19/1.20/1.21/1.41/1.42/3.27/1.44

Basic Sailoring

ENG1 Equivalent

Level 2 Food Hygiene

Demi chef de Partie-(CDP in charge)

As a DCDP I was in charge of the main galley breakfast. The Club Class and Up charge services. Sometimes I had to replace my section’s CDP. Supervising all the fish se room, making orders, inventories and doing my tasks as DCDP.. I considered myself a valuable member of the night team. I performed effectively and completed tasks in the most orderly fashion. I showed a willingness to cooperate with team commitments and handled large production techniques with speed and accuracy during breakfast preparations, yielding very good results. I was open-minded when working with others and demonstrated good judgment in carrying out assignments with minimal direction. I had a good knowledge of PH standards and was part of the PH inspection, achieving a 96% score with no findings.

Camp executive chef

Executive chef in the camp, in charge of the meals with especifica nutrition parameters.

Owner- head chef

Menu and restaurant design. Performing recipe standards tasks, cost control, inventory, sourcing purchases, preparing traditional Mexican cuisine in service. I achieved 2nd place in the national “taco fest” restaurant competition

CEO- Head chef

Menu design, recipe standard tasks, cost control, inventory, sourcing purchases. Preparing habitual menu and every day a different country special dish

Executive chef

Executive chef. Advice and accompaniment in design and assembly kitchen arrangments and menu, leading a team of 12 cooks and all the tasks that come with it.

Head chef

Leader of the galley improving the menu and standardizing operational processes within the kitchen.

Former chef

I gave basic and Latin American cooking classes to students from the academy

Executive chef

In charge of lead 8 different restaurants, working on Spanish, Mexican, American, french, Colombian, asian, Italian food and pastry. Doing all the processes os cost control, hygyene control, standardizing recipes, employee training and leading main kitchen.

Chef de partie

Responsible for providing service in different kitchen areas, in several club´s restaurants, hot and cold kitchen, banquets, grill, among others, also carrying out requisition tasks, inventories, food waste control forms, refrigeration temperatures and freezing of products, sanitization and disinfection of raw materials and surfaces, among others.

Chef de partie

production and points of sale such as grill, hot kitchen, cold kitchen, pastry, among others. Saucier commissioned. In charge of the hot kitchen (main kitchen and points of sale), in charge of the preparation of enlistment for the usual menu, hot and cold sauces, base preparations for the service. Also in social events such as weddings, first communions and parties in general, lunches, dinners and different types of meals, events. Gourmet restaurant. In charge of replacing the chef of the El Gourmet restaurant, located within the same Los Lagartos club, visiting different gastronomy festivals such as French menu (classic French cuisine), Peruvian festival, Mediterranean, among others.

1st place culinary national championship

2009 culinary national championship. Bogota- Colombia 1st place

Bronze medal culinary Americas Cup

I got the bronze medal in the culinary americas cup. In Orlando,Fl. USA. As a leader of my team I did an excellent job representing my country.