Experience

Lutsen Resort on Lake Superior

• Hospitality
• 1 - 100 Employee

• Cocinero principal

  • Jul 2022 - Present

  In my current job I am in charge of verifying that the culinary processes are fulfilled in the different areas of the restaurant such as breakfast, lunch and dinner, I also cover the different areas such as Grill, saute, cold line and pantry, likewise I develop daily amuse bouche combining products premises and molecular cuisine. In my current job I am in charge of verifying that the culinary processes are fulfilled in the different areas of the restaurant such as breakfast, lunch and dinner, I also cover the different areas such as Grill, saute, cold line and pantry, likewise I develop daily amuse bouche combining products premises and molecular cuisine.



Universidad Tecnológica de la Huasteca Hidalguense

• Huejutla de Reyes, Hidalgo

• Profesor de Gastronomia

  • Sep 2018 - Jun 2022

  During my stay at the university I worked as a professor of the Gastronomy course, I was in charge of hundreds of students that I helped train in the different areas of a restaurant, the subjects that stood out the most were molecular cuisine, Mixology and Mexican cuisine , as well as customer service such as food and beverage service, one of the main collaborations was co-authored with master researchers of endemic products from the region, leading to the presentation of sustainable projects to generate jobs in the region. Show less



The Westin Resort & Spa Cancún

• Mexico
• Hospitality
• 1 - 100 Employee

• Line Cook

  • Jun 2018 - Sep 2018

  In this job I worked as a cook head in the room service area, my main function was that all the guests had their orders in a timely manner, I also made preparation for the breakfast area and sometimes covered dinner shifts. In this job I worked as a cook head in the room service area, my main function was that all the guests had their orders in a timely manner, I also made preparation for the breakfast area and sometimes covered dinner shifts.



The Ritz-Carlton, Cancun.

• Ciudad de Cancun, Quintana Roo, México

• Cocinero de línea

  • Oct 2017 - Jun 2018

  In this job I worked as a line cook in the hot line, in charge of the preparation of fresh artisan pasta, as well as the preparation of soups and broths for customer service, keeping my work area organized, helping my colleagues and Contribute ideas daily for the preparation of amuse bouche in the Fantino restaurant. In this job I worked as a line cook in the hot line, in charge of the preparation of fresh artisan pasta, as well as the preparation of soups and broths for customer service, keeping my work area organized, helping my colleagues and Contribute ideas daily for the preparation of amuse bouche in the Fantino restaurant.



Hoteles Presidente Intercontinental

• Travel Arrangements
• 1 - 100 Employee

• Cocinero especialista en bocadillos

  • Feb 2017 - Oct 2017

  Cook line of the club floor where he prepared haute cuisine sandwiches for a section of more sophisticated guests, helped in the preparation of the different kitchen areas such as the hot and cold area and pool service. Cook line of the club floor where he prepared haute cuisine sandwiches for a section of more sophisticated guests, helped in the preparation of the different kitchen areas such as the hot and cold area and pool service.