Restaurant Management Fine Dining

PERSONAL EXPERIENCE

Bachelor’s degree in Gastronomy and Business

Management from Le Cordon Bleu Peru University

with honors (2018) & Restaurant Management

(2021). I have extensive knowledge as a cook and

pastry. I have been working in four-five star hotels, fine dining restaurants and a Michelin star

restaurant. I can work under a lot of pressure and pushing me and the team to found their best

potencial. I also have experience leading pastry

teams. I love to be part of the process of creating a new menu, equipment kitchens from zero and

training co-workers. I’m very proactive and leader, always creating new plates and learning. I’m trying to guide my job profile to teaching culinary arts

and administrative areas too. Always eager to

learn new things.

ACHIEVEMENTS

- Gastronomic Ambassador of Unión Ychicawa

(UYSA) 2018.

- 1st Place Promotion 2017 II Le Cordon Bleu Peru

University.

- 1st Place EXPO 2014 (Exhibition of Latin

American Cuisine “Colombia/Ecuador” Le Cordon

Bleu Peru – 2014

CONTACT

Phone: +1-352-***-****

Email: ad6v2p@r.postjobfree.com

Age: 27 years

34711 - Clermont, FL

EDUCATION

Le Cordon Bleu Perú Institute

- Restaurant Management – 2021

Le Cordon Bleu Perú University

-Bachelor's Degree in Gastronomy and Business

Management - 2018

-Professional Update Program in Soft Skills Managerial - 2018 FLAVIA MCCORKLE

Gastronomy & Business Management

WORK EXPERIENCE

Pastry Cook - J1 (RITZ CARLTON ORLANDO

GRANDE LAKES)

-Creation of new desserts for holidays.

-Change menu according to the season.

-Production and plating for VIP events.

-Creation and preparation of Tasting Menu.

-Training new workers.

-Agility and speed in service at the restaurant, resolving problems in short times, always looking on the details.

-Maintain quality standards as a Michelin star.

Knife & Spoon (Michelin Star restaurant) March 2023 - March 2024 ORLANDO - FLORIDA

Florida Restaurant & Lodging Association

-SafeStaff Food Handler Training Program – 2023

SKILLS

-Spanish (native language).

- Microsoft office:

Intermediate level (INFOPUCP).

- Photoshop:

Intermediate level (INFOPUCP).

-Content creator (photoshoot, video & edition)

Executive Pastry Chef

-Creation of new operation manual for the area.

-Management events 500 px.

-Creation of Tasting menu for VIP clients or Brand Ambassador partners.

- Direct coordination with suppliers and warehouse.

- Monthly and annual inventories

- Selection of suppliers.

- Training and selection of new personnel.

-Structural implementation of the area.

-Change and improve all the recipes.

- Improvements, planning and costing of recipes.

- Optimization of teamwork time based on flows for Daily and weekly event management.

La Carreta Restaurant (Fine dining restaurant) Jun 2022 - March 2023 LIMA -PERU

Pastry Chef

- Coordination and supervision of daily production.

- Development of vegan products, gluten free, suitable for celiacs, intolerances and allergies.

- Creation of new recipes, versioning and adapting them according to needs.

- Direct coordination with suppliers and warehouse.

- Monthly inventories.

- Selection of suppliers.

- Training and selection of new personnel.

- Improvements, planning and costing of recipes.

Dosis Saludable Dec 2020 - May 2022 LIMA -PERU

Pastry Cook

-Production of hotel, fine and commercial pastries.

-Rotation and control of inputs.

- Armed and decorated cakes.

- Large event handling (+750px)

- Preparation and restructuring of desserts.

- Thematic events.

- Direct coordination with suppliers and warehouse.

- Monthly and annual inventories

-Development of a new menu for the different outlets (Delphos Bistró, Gourmet Restaurant, Banquet Area, Room Service, Oceanus Lounge & Sanis Bar)

- Training and qualification of new personnel.

- Optimization of teamwork time based on flows for Daily and weekly event management.

Delfines Hotel & Convention Center Nov 2018 - Dec 2020 LIMA -PERU

CEO Cuit Garnish Catering & Events

- Event organization.

- Mise-en-place.

- Management of human work group (15 people)

- Kitchen and pastry production control.

- Simultaneous event monitoring.

- Coordination and selection of suppliers.

- Costing, planning and creation of recipes.

- Realization of events for Cassinelli, Limautos, Kia, Mitsubishi, The Plaza Theater, etc.

Own Business Jan 2015 - Feb 2023 LIMA -PERU

Food & Beverage Assistant Manager (Cross Training)

- Average Ticket Analysis.

-Sales analysis compared to previous years, definition of goals according to real budgets.

- Supervision and projection of reservations of the day of all outlets

(Delphos Bistró, Sanis Bar, Oceanus Wine Bar, Oceanus Lounge, Room Service, Frigobares) in comparison with the real goal.

- Management of the Cosapy system (entry of staff schedules, compensation, permits, memos, etc).

-Creation of events or campaigns a month and a half in advance, translate the ideas to the MKT area, for the subsequent approval of the art design.

- Invoice visa, direct dealings with suppliers.

- Detailed sales report and sales channels by outlet.

- Elaboration of growth percentages based on the budget net and real.

- Coordination with the different areas for the development of Events.

- Coordinate the agenda of the directory, meetings, catering, etc. Delfines Hotel & Convention Center Oct 2019 - Dec 2019 LIMA -PERU

Production Manager

-Mise en place.

- Cleaning and BPM.

- Rotation and control of supplies.

-Production of lunches and dinners previously coordinated with specialized nutritionists.

- Creation of healthy recipes for clients with different types of plans to lose weight or with illnesses.

MANQ'A COCINA SALUDABLE Oct 2017 - Mar 2018

LIMA -PERU

Cook

-Production.

-Management of cold area (salads)

-Management of hot area (grill and pasta)

-Mise en place.

-Cleaning and BPM.

Rotation and control of supplies.

Don Mamino Mar 2018 - Nov 2018 LIMA -PERU

Operations Manager

- Customer service.

- Management of complains and claims book.

- Sale of products.

- Selection and coordination of suppliers.

- Product reception.

- Selection and training of new workers.

- Inventories.

- Barist (basic).

- Responsible for choose daily menu.

MELLIZOS CAFÉ TIENDA SALUDABLE Mar 2017 - Oct 2017 LIMA -PERU

Cook

- Mise-en-place.

- Fried area.

- Assembly, cutting and plating of makis.

FESTIVAL DE SABORES NIKKEI TERCERA EDICIÓN - EDO

SUSHI BAR Jun 2016 LIMA -PERU

Cook

- Mise en place of fish and shellfish.

- Fried area.

- Plated.

- BPM.

BARRA 44 PUNTA HERMOSA Dec 2015 - Mar 2016

LIMA -PERU

Diplome Assistant (Nikkei Cuisine & Peruvian

Pastry)

- Assistant chefs: Hajime Kasuga & Raúl Cenzano,

respectively.

- Support and monitoring of clients of the course.

- Mise en place of the demo and class.

- Coordination of orders with warehouse.

- Realization of demos.

- Plated.

Le Cordon Bleu Perú Institute 2014 - 2015 LIMA -PERU

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