Aimara Bartolomé T

Hello I’m Aimara Bartolomé and i have always been very curious about the world of cooking and decided to enter it. I studied cooking and hotel management in the city of Burgos in Spain, and I have participated in national and international competitions representing Spain at WorldSkills in Calgary City, Canada. As well as in the implementation of new projects in pastry and Asian cuisine in 4-5* hotels. Curious and ambitious to continue growing and not afraid to take risks.

SECOND IN CHARGE at MARS BELGIUM INCORPORTE / SODEXO (2023-10 – 2025-08)

• Assist the head cook.
• Prepare new menus together with the chef.
• Coordinate the working day with the team.
• Follow the hygiene rules.
• Administration task.
• Assist the heads of each batch.
• Maintain order and discipline in the kitchen.
• Be attentive to some allergies and special customer regimes, announced in advance.
• Working in front of the customer.
• To create new kitchen projects to improve the working conditions.
• Be available to help the rest of the team.

SECOND IN CHARGE at VAN DER VALK HOTEL BRUSSELS AIRPORT 4* (2017-04 – 2021-04)

• Pioneering project proposal and opening of a Sushi bar, only for V.I.P. clients.
• Contact the best distributors of Asian products between the Netherlands and Belgium.
• Putting administration into practice.
• Creating menus.
• Creating a new concept of Asian cuisine in Zaventem.
• Show cooking training.
• Fish cut training.
• Show cooking work.
• Inventory.
• Apply F.I.F.O and L.I.F.O.
• Daily cash control.
• Order list.
• Contact small local beverage producers.
• Create the best sushi roll in the area.

CHEF DE PARTIE HOT AREA at VAN DER VALK HOTEL BRUSSELS AIRPORT 4* (2016-05 – 2017-04)

• Follow hygiene rules.
• Check the agenda and organise the workday with my delegates.
• Check the condition of the products.
• Apply the cooling and preservation chains for each preparation and product.
• Make sure I have everything under control.
• Make a daily order list.
• Propose new dishes.
• Optimise the products to the maximum.
• Improvised restaurant service for cancelled flights (max 100 pax).
• Coordination between several Van der Valk kitchens for special annual events.

CHEF DE PARTIE, COLD AREA at CERCLE DE LORRAINE (THE MÉRODE) (2014-09 – 2016-04)

• Check the reception of raw products (fruits and vegetables).
• Strictly respect hygiene standards.
• Clean, select and store raw materials correctly.
• Respect the cold chain and conservation.
• Learn cutting and cooking techniques for each seasonal product.
• Guarantee a mise en place for the time of service.
• Prepare and propose the dessert menu.
• Apply pastry techniques.
• Apply strict conservation standards in pastries such as ice cream, creams, cakes, etc.
• Control the temperature and hygiene of cold fridges.
• List order.

RESPONSABLE PASTRY AREA at MÉTROPOLE HOTEL 5* (2012-05 – 2014-07)

• After having learned from my pastry chef the entire basis of it, I got a promotion as Responsable pastry area.
• Proposal and implementation of creating our own ice creams, made with the help of the head chef of kitchen department.
• Creation of ice creams and sorbets, based on vegetables, fruits, different teas and spices flavours.
• Creation of a dessert menu for the gastronomique restaurant, Alban Chambon, Bar le 31, Brasserie Métropole, and banqueting area.
• Creation of special dessert of New year eve.
• Management of a small team of interns.

DEMI-CHEF DE PARTIE, PASTRY AREA at MÉTROPOLE HOTEL 5* (2011-09 – 2012-05)

• Putting all dairy products in place (cream, butter, eggs, cheese, cold storage products).
• Organizing the non-perishable products store (chocolates, nuts, sugars, flours, ferments, liqueurs, etc.).
• Checking the work list. Learning how to make pastry bases in terms of creams (pastry cream, chibouste cream, different types of emerégues, etc.).
• Learning how to work with basic doughs such as puff pastry, choux pastry.
• Learning how to make mousses, bavarois, coulis, etc.
• Learning how to make piece montée.

KITCHEN ASSISTANT at NH HOTEL, PALACIO DE LA MERCED BURGOS (2010 – 2011)

As a kitchen assistant I started in the banquet hall (350-500 pax).

• Receiving merchandise and verifying that it corresponds with the order delivery note.
• Executing the work plan (large mise en place).
• Learning to prepare classic Spanish cooking sauces for large quantities.
• Learning to cut up pieces of animal meat.
• Learning to debone whole fish.
• Learning to debone birds.
• Learning to clean vegetables.
• Learning the production of local charcuterie.
• Learning the basis of traditional Spanish pastry (Burgos).
• Learning the organization between kitchen and dining room to send the dishes.

KITCHEN ASSISTANT at HOTEL PALACIO DE LOS BLASONES (2008 – 2009)

• Preparation of cold buffet for breakfast.
• Preparation of mise en place of hot kitchen food.
• Preparation of bases for sauces.
• Cutting up meat, portioning and vacuum preservation system.
• Portioning fish and vacuum preservation system.
• Learning vacuum cooking done with ovens.
• Learning to announce orders in the kitchen.

Restauracion, Hotels Managament – CIFP Escuela de Hosteleria y Turismo La Flora, Burgos Spain (2009 – 2009)

Technical Diploma Kitchen – Catholic School Maria Madre Burgos Spain