Experience

Hotel Le Vanessa

• Switzerland
• Hospitality
• 1 - 100 Employee

• Executive Sous Chef

  • Nov 2021 - Present



Profesional independiente

• Cerdeña, Italia

• Head Chef

  • May 2021 - Jan 2022

  - Collaboration with important oyster and seafood suppliers, managing events and private dinners with fresh and luxury products. - Leading the team, coordinating schedule, responsible for delivering high-quality food - Catering for private luxury events/dinners in Sardinia, Costa Smeralda and Milan. - Collaboration with important oyster and seafood suppliers, managing events and private dinners with fresh and luxury products. - Leading the team, coordinating schedule, responsible for delivering high-quality food - Catering for private luxury events/dinners in Sardinia, Costa Smeralda and Milan.



SaSaZu, Queenco International Ltd

• Czechia
• Entertainment Providers
• 1 - 100 Employee

• Head Chef

  • May 2020 - May 2021

  - Assisted The Executive Chef in kitchen operations, food and stock ordering, and kitchen supervision. - Planned menus based on Japanese/Peruvian recipes and directed food presentation. -Managed different duties like Hanzu restaurant, gastronomic street food in Manifesto food market and catering provided by the company. - Assisted The Executive Chef in kitchen operations, food and stock ordering, and kitchen supervision. - Planned menus based on Japanese/Peruvian recipes and directed food presentation. -Managed different duties like Hanzu restaurant, gastronomic street food in Manifesto food market and catering provided by the company.



Profesional independiente

• South America

• Travel Chef in South America

  • Sep 2019 - Apr 2020

  Travelling the world and discovering new cuisines, recipes, traditions and cooking styles in South America. Travelling the world and discovering new cuisines, recipes, traditions and cooking styles in South America.



THE ENTOURAGE GROUP

• Netherlands
• Hospitality
• 1 - 100 Employee

• Sous Chef

  • Apr 2018 - Aug 2019

  - Assisted The Chef of cuisine in kitchen operations, food and stock ordering, and kitchen supervision. - Planned menus based on Japanese recipes and directed food presentation. -Managed busy kitchen with over 30 Chefs and kitchen workers. - Assisted The Chef of cuisine in kitchen operations, food and stock ordering, and kitchen supervision. - Planned menus based on Japanese recipes and directed food presentation. -Managed busy kitchen with over 30 Chefs and kitchen workers.



Vivo Restaurant

• Barcelona y alrededores, España

• Sous chef

  • Nov 2017 - Apr 2018

  - Create new dishes with Chef de cuisine, including Spanish gastronomic tapas and fusion dishes from around the world with the highest quality standards. - In the absence of the chef de cuisine, take charge of the kitchen area and his duties. - Manage daily kitchen operations, identify and provide solutions for any problem areas. - Create new dishes with Chef de cuisine, including Spanish gastronomic tapas and fusion dishes from around the world with the highest quality standards. - In the absence of the chef de cuisine, take charge of the kitchen area and his duties. - Manage daily kitchen operations, identify and provide solutions for any problem areas.



Soho House & Co

• United Kingdom
• Hospitality
• 700 & Above Employee

• Chef de partie

  • Oct 2016 - Nov 2017

  - Completed Chef de Partie responsibilities including scheduling, daily production sheets, ordering, and the weekly and daily special's menu. - Completed 200-375 covers daily for lunch, dinner and Sunday brunch. - Prepared Pasta station as directed by the Chef de Cuisine and/or Sous Chefs. - Completed Chef de Partie responsibilities including scheduling, daily production sheets, ordering, and the weekly and daily special's menu. - Completed 200-375 covers daily for lunch, dinner and Sunday brunch. - Prepared Pasta station as directed by the Chef de Cuisine and/or Sous Chefs.



Hotel Arts Barcelona

• Spain
• Hospitality
• 200 - 300 Employee

• Chef de partie

  • Feb 2015 - Jul 2016

  -Responsible for mise-en-place for the service. -Completed 500/2700 covers for banquets and caterings. -Making a la carte foods for the Lunch and dinner in fine dining restaurants -Responsible for mise-en-place for the service. -Completed 500/2700 covers for banquets and caterings. -Making a la carte foods for the Lunch and dinner in fine dining restaurants



W Hotels

• Hospitality
• 700 & Above Employee

• Line cook chef

  • Jan 2013 - Dec 2014

  - Responsible for 50-1000 covers for banquets and catering. - Support the Chef de Partie or Sous Chef in the daily operation and work. - Control food stock and food cost in my section. - Responsible for 50-1000 covers for banquets and catering. - Support the Chef de Partie or Sous Chef in the daily operation and work. - Control food stock and food cost in my section.



Majestic Hotel Group

• Spain
• Hospitality
• 200 - 300 Employee

• Line cook Chef

  • Oct 2011 - Oct 2012

  - Created and produced menus and products for level buffet. - Prepared meal for all employees. - Work in different outlets of the kitchen, room service, fine dining restaurant, breakfast and night service. - Gained ability to check inventory from orders and rotate stock. - Created and produced menus and products for level buffet. - Prepared meal for all employees. - Work in different outlets of the kitchen, room service, fine dining restaurant, breakfast and night service. - Gained ability to check inventory from orders and rotate stock.