Baker
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Solid experience in the food industry. Developed skills in operations management and supervision. In-depth knowledge of professional kitchen equipment. Strong ability to communicate and share knowledge. Sense of planning and organization. Trilingual: French, English, Spanish.
Baker - PREMIÈRE MOISSON MÉTRO MARQUIS - Repentigny
(2016-01 - 2021-12)
Executive Chef and Instructor - UNIVERSITÉ DE LOS ANGELES CAMPUS HUIMANGUILLO - Tabasco (Mexique)
(2014-01 - 2015-12)
Executive Chef and Instructor - UNIVERSIDAD DEL VALLE DE MEXICO - Tabasco (Mexique)
(2007-01 - 2014-12)
Gastronomy Chef Instructor - INSTITUT GASTRONOMIQUE POBLANO A.C. PUEBLA - Puebla (Mexique)
(2005-01 - 2006-12)
Pastry Chef Instructor - INSTITUT CULINAIRE DU MEXIQUE A.C. PUEBLA - Puebla (Mexique)
(2004-01 - 2006-12)
Cook - PACIFIC NATIONAL EXHIBITION - Vancouver
(1998-01 - 2003-12)
Cook and Pastry Chef - GRILL DE L'AVENUE - Vancouver
(2001-01 - 2003-12)
Cajun and French cuisine and pastry
Cook and Pastry Chef - CAFÉ IL NIDO - Vancouver
(1994-01 - 1995-12)
Italian cuisine and pastry-bakery
Cook and Pastry Chef - CAFÉ IL NIDO - Vancouver
(2002-01 - 2003-12)
Italian cuisine and pastry-bakery
Cook - CHUTNEY DE MAJOR - Vancouver
(1999-01 - 2001-12)
Pastry Chef and Baker - QUATTRO 4ÈME - Vancouver
(1998-01 - 2001-12)
Pastry Chef and Baker - LA MASCOTTE - Vancouver
(1993-01 - 1995-12)
Pastry Chef and Baker - GRAND LIDO - Negril (Jamaïque)
(1991-01 - 1992-12)
Vocational Training - Chef Level 1 - COLLÈGE COMMUNAUTAIRE DE VANCOUVER
Certificate - Baking and Pastry - INSTITUT DE TOURISME HÔTEL QUÉBEC
College Diploma - Human Sciences - COLLÈGE MAISONNEUVE
Vocational Studies Diploma - Baking and Pastry - INSTITUT DE TOURISME ET D'HÔTELLERIE DU QUÉBEC
