Chef De Partie - Al-Andalus - Álvaro Obregón, Mexico city
(2025-11)
- Promoted healthy dining options to meet diner needs and business standards.
- Verified line quality with regular inspections and tests and corrected deficiencies.
- Protected staff and guests with fully enforced safety and sanitary practices.
- Organized schedules and directed kitchen staff work to promote fast and efficient kitchen operations.
Chef De Partie - Westin Hotel Santa Fe - Álvaro Obregón, Mexico City
(2024-10 - 2024-12)
- Organize the team's work tasks.
- Verified line quality with regular inspections and tests and corrected deficiencies.
- Protected staff and guests with fully enforced safety and sanitary practices.
- Make sure the buffet stays stocked and the food stays fresh.
- Organized schedules and directed kitchen staff work to promote fast and efficient kitchen operations.
- Created decorative food displays to enhance customers dining experience.
- Take the temperatures of the food, refrigerated rooms, and freezers, and keep the logs updated.
- Promoted healthy dining options to meet diner needs and business standards.
Chef De Partie - Meson Puerto Chico - Cuahutemoc, Mexico city
(2023-10 - 2024-10)
In charge of the pastry area, making different types of traditional Spanish desserts as well as weekly dessert suggestions.
- Prepare warehouse requisitions.
- Carry out weekly and monthly inventories.
- Covering the vacations of the kitchen line coworkers (grill, entremetier, fish, soups, stews, rice and paellas, salad area).
Chef De Cuisine - Boutique Hotel Villa Condesa - Cuahutemoc, Mexico city
(2023-02 - 2023-09)
- Creation and costing of menus for breakfasts, lunches, and dinners.
- Team training on recipe and dish preparation as well as hygienic food handling.
- Personal attention to hotel guests by making suggestions for food and drinks as well as recommending local restaurants and places of interest to visit in the city.
- Preparation of mixology for both alcoholic and non-alcoholic drinks.
- Promoted efficient kitchen operations, scheduling staff, coordinating workflow and enhancing processes where needed.
- Enforced food quality, plating and presentation standards, guiding staff to follow established procedures to support consistency.
Chef - Hacienda Cielito Lindo - Kamloops, British Columbia
(2022-04 - 2023-01)
- Adjust and fix the different traditional Mexican dishes and sauces.
- Make suggestions for dishes and desserts.
- Cooking different types of sauces, moles, carnitas, Mexican-style barbacoa, cochinita pibil, and different types of traditional Mexican food.
- Trained new employees on cooking techniques, safety procedures, and equipment handling.
- Checked quality of raw and cooked food products to meet required standards.
Executive Chef - El comal de mis amores - Álvaro Obregón, Mexico city
(2021-07 - 2022-03)
- Create a general kitchen operations manual.
- Do the costing of all the recipes the restaurant already had since it's a place with many years of operation.
- Train the team regarding the hygienic handling of food.
- Do price analysis of suppliers to maintain the kitchen's operating cost.
- Orchestrated kitchen workflow, significantly reducing meal preparation times while maintaining high-quality standards.
- Coordinated with front-of-house teams to ensure seamless service delivery.
