Alberto Cardeña Mondéjar

Lecturer in Bachelor´s Degree in Gastronomy & Chef at Le Cordon Bleu Madrid at Francisco de Vitoria University
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Contact Information
us****@****om
(386) 825-5501
Location
Ireland, IE
Languages
  • Español Native or bilingual proficiency
  • Inglés Full professional proficiency
  • Francés Full professional proficiency
Skills

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Credentials

  • Upper-Intermediate Certificate B2 English
    University of Cambridge
    Jun, 2021
    - Oct, 2024

Experience

  • Universidad Francisco de Vitoria
    • Spain
    • Higher Education
    • 700 & Above Employee
    • Lecturer in Bachelor´s Degree in Gastronomy & Chef at Le Cordon Bleu Madrid
      • Oct 2015 - Present

      - In charge of the programs: haute cuisine, pastry and bakery at the school “Le Cordon BleuInternational”.- Cooperating member and researcher in different active projects at the University as “thestudy of new applications of pseudocereals in the development of innovative products without gluten” or “the investigation of new feeding practices for allergy sufferers”. - In charge of the programs: haute cuisine, pastry and bakery at the school “Le Cordon BleuInternational”.- Cooperating member and researcher in different active projects at the University as “thestudy of new applications of pseudocereals in the development of innovative products without gluten” or “the investigation of new feeding practices for allergy sufferers”.

  • Le Cordon Bleu Madrid
    • Spain
    • Higher Education
    • 1 - 100 Employee
    • Chef - Professor of cooking, pastry and bakery
      • Oct 2015 - Present

    • Head Chef at the School “Le Cordon Bleu Madrid”
      • Jul 2014 - Sep 2015

      - Management of the elaboration and preparation of the own school recipe book.- Purchasing manager.- Team leader of the Production Department coordinating a team of 10 people.

    • Sub-Chef at the School “Le Cordon Bleu Madrid”
      • Oct 2013 - Jun 2014

  • Comunidad de Madrid
    • Spain
    • Government Administration
    • 700 & Above Employee
    • Chef in the Community Restaurant
      • 2012 - 2013

      - Elaboration of the daily menu for 300 people.- Creation of the operation manual for the school´s kitchen.- Improvement of the ratios by reducing the direct cost. - Elaboration of the daily menu for 300 people.- Creation of the operation manual for the school´s kitchen.- Improvement of the ratios by reducing the direct cost.

  • Grupo Arturo Cantoblanco
    • 1 - 100 Employee
    • Chef in the Community Restaurant
      • Jul 2012 - Dec 2012

      - Elaboration of the daily menu for 400 people. - Elaboration of the daily menu for 400 people.

  • Sercotel Hotel Group
    • Spain
    • Hospitality
    • 300 - 400 Employee
    • Chef
      • Jan 2011 - Dec 2011

      - Urban hotel with 76 rooms, restaurant and a banquet hall for weeding services withcapacity for 900 people.- Elaboration of the daily menu, big events and weeding-menus. - Urban hotel with 76 rooms, restaurant and a banquet hall for weeding services withcapacity for 900 people.- Elaboration of the daily menu, big events and weeding-menus.

  • Massarella Catering Group Ltd
    • United Kingdom
    • Hospitality
    • 1 - 100 Employee
    • Commis Chef
      • 2010 - 2010

      Commis Chef in a restaurant with international cuisine, breakfasts and sandwiches Commis Chef in a restaurant with international cuisine, breakfasts and sandwiches

  • El Amore de Italia
    • Commis Chef
      • 2009 - 2009

Education

  • Universidad Francisco de Vitoria
    Innovation, Digital Transformation and Big Data, Digital Transformation
    2019 - 2020
  • UFV-ADEN Business School
    MBA Executive, Marketing/Marketing Management, General
    2015 - 2016
  • Rey Juan Carlos University
    Bachelor Degree in Tourism, Ciencias del Turismo
    2009 - 2013
  • Hospitality and Tourism Schools of Madrid
    Degree in Restaurant Management, Hostelería
    2009 - 2011

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