Work History
Viking Cruises, Norway
Assistant Cook | March 15, 2023 - May 19, 2023
- Contributed to the culinary team on a cruise ship, ensuring exceptional dining experiences for more than 1000 guests onboard.
- Received comprehensive training in IMO 1.28, IMO 3.27, IMO 1.29, Sufficiency in Basic Safety Training at Paul Muller Institute (Peru).
- Demonstrated expertise in safety protocols and culinary skills while maintaining high food quality standards.
Montage Deer Valley, Utah, USA
Cook | July 19, 2021 - July 18, 2022
- Worked in various kitchen areas, including sushi bar, banquets, Otto's Cafeteria, and part-time in the pastry section.
- Collaborated with the culinary team to prepare and present high-quality dishes, preparing events for more than 700 people in high season.
- Displayed versatility by contributing to different kitchen stations, highlighting adaptability and culinary skills.
La Panka, Lima, Peru
Line Cook | December 20, 2019 - April 24, 2020
- Completed 390 hours, gaining firsthand experience in a Peruvian grill restaurant.
- Assisted in food preparation, grilling techniques, and kitchen operations, contributing to a busy and dynamic environment.
- Developed teamwork and time management skills, ensuring smooth service during peak hours.
Amankaya, Miraflores, Peru
Line Cook | March 10, 2019 - December 20, 2019
- Completed over 390 hours as part of Le Cordon Bleu studies, gaining practical experience in a professional kitchen environment.
- Executed essential tasks including Mise en Place, precision cuts, and seafood preparation (cleaning, handling, etc.).
- Developed foundational skills under the guidance of experienced chefs, contributing to the preparation of Peruvian classics.
