Ronald Jóse Azuaje Offerman

Chef at Embassy of the Federal Republic of Germany Quito
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Contact Information
us****@****om
(386) 825-5501
Location
Quito, Pichincha, Ecuador, EC
Languages
  • Spanish Native or bilingual proficiency
  • English Full professional proficiency
  • German Full professional proficiency
Skills

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Bio

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Credentials

  • Goethe-Zertifikat B2
    Goethe-Institut e.V.
    Mar, 2021
    - Oct, 2024
  • Professional Cook
    Academia Chef School
    Aug, 2013
    - Oct, 2024
  • EFSET 41 Intermediate (CEFR B1)
    EF Education First

Experience

  • Embassy of the Federal Republic of Germany Quito
    • Chef
      • Oct 2016 - Present

      ●Private Chef of the German Ambassador in Quito. ●German and International cooking. ●Complete menus design for multiple events. ●Vegetable garden, Fish, Poultry, Seafood and Meat handling and cooking. ●Stocks and Sauces developing. ● Sweet and savory baking (cakes, pâtes choux, puff pastry, pizza dough,quiches, etc). ●Desserts making. ●Garnishing and plates serving. ●Complete organization and management of dinners, lunches, breakfasts and brunches events. ●Grocery ordering and inventory management. ●Staff management. ●Fulfillment of security and confidentiality protocols. ●Cleaning of the general working area. Show less

  • Restaurant Ma Cuisine Léger
    • Head Cook
      • Mar 2016 - Oct 2016

      ●Breakfasts and lunches menus design. ●French oriented techniques of cooking. ●Complete preparation of every day changing menu items. ●Fish, Meat, Poultry, Seafood and Vegetables handling and cooking. ●Stocks and Sauces Developing. ●Sweet and savory baking (cakes, pâtes choux, puff pastry, pizza dough, quiches, etc). ●Desserts making. ●Garnishing and plates serving. ●Doing weekly stock count/Inventory. ●Staff management. ●Cleaning of the general working area. ●Breakfasts and lunches menus design. ●French oriented techniques of cooking. ●Complete preparation of every day changing menu items. ●Fish, Meat, Poultry, Seafood and Vegetables handling and cooking. ●Stocks and Sauces Developing. ●Sweet and savory baking (cakes, pâtes choux, puff pastry, pizza dough, quiches, etc). ●Desserts making. ●Garnishing and plates serving. ●Doing weekly stock count/Inventory. ●Staff management. ●Cleaning of the general working area.

  • Koi Sushi
    • Ireland
    • Restaurants
    • Initial Position: Line Cook , Final Position: Head Cook
      • Oct 2012 - Dec 2015

      ●Every day mise en place. ●Fryer and hot line management. ●Vegetable, Fish, Poultry, Seafood and Meat handling and cooking. ●Stocks and Sauces developing. ●Japanese and Thailandese oriented techniques of cooking. ●Desserts making. ●Grocery ordering and inventory management. ●Garnishing and plates serving ●Staff management. ●Cleaning of the general working area. ●Every day mise en place. ●Fryer and hot line management. ●Vegetable, Fish, Poultry, Seafood and Meat handling and cooking. ●Stocks and Sauces developing. ●Japanese and Thailandese oriented techniques of cooking. ●Desserts making. ●Grocery ordering and inventory management. ●Garnishing and plates serving ●Staff management. ●Cleaning of the general working area.

  • Restaurant Magma
    • Germany
    • Line Cook
      • Apr 2012 - Sep 2012

      ●Every day mise en place. ●Fryer and hot line management. ●Vegetable, Fish, Poultry, Seafood and Meat preparing and cooking. ●Stocks and Sauces developing. ●Mediterranean and Molecular oriented techniques of cooking. ●Cleaning of the general working area. ●Every day mise en place. ●Fryer and hot line management. ●Vegetable, Fish, Poultry, Seafood and Meat preparing and cooking. ●Stocks and Sauces developing. ●Mediterranean and Molecular oriented techniques of cooking. ●Cleaning of the general working area.

  • Restaurante La Sazón De Mi Tierra
    • Line Cook
      • Jul 2011 - Mar 2012

      ●Every day mise en place. ●Vegetable, Fish, Poultry, Seafood and Meat preparing and cooking. ●Stocks and Sauces developing. ●Venezuelan and Colombian oriented cooking. ●Desserts making. ●Grocery ordering and inventory management. ●Garnishing and plates serving. ●Cleaning of the general working area. ●Every day mise en place. ●Vegetable, Fish, Poultry, Seafood and Meat preparing and cooking. ●Stocks and Sauces developing. ●Venezuelan and Colombian oriented cooking. ●Desserts making. ●Grocery ordering and inventory management. ●Garnishing and plates serving. ●Cleaning of the general working area.

Education

  • Chef School Academy
    Professional Cook, Gastronomy and Hospitality
    2011 - 2013
  • Colegio Ambrosio Plaza
    High school degree, Bachillerato
    1992 - 2004

Community

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