Maricruz Amador

Versatile and bold chef, specializing in pasta and creams, with a focus on elegance and nutritional quality. A professional committed to creating memorable moments through flavor, impeccable organization, and top-notch personalized service.

PRIVATE CHEF - PRIVATE CHEF AT RESIDENCE - UPEM IXTAPALUCA

(2026-02 - 2026-03)

• Culinary and operational management of private residence kitchen
• Design, preparation and daily service of breakfasts, lunches and dinners
• Menu adaptation to family tastes and nutritional requirements
• Full-time schedule ensuring excellent service and absolute availability

Cook - INDUSTRIAL DINING "LA COSMOPOLITANA"

(2024-06 - 2024-11)

• Preparation of large-scale dishes, stews, side dishes, salads
• Management events
• Handling of DISTINTIVO H, PEPS
• Supply management; strict inventory control, selection of high-quality ingredients, and efficient management of the pantry budget

Chef de Partie - ROYAL CARIBBEAN INTERNATIONAL

(2017-12 - 2023-01)

• À la carte breakfast service management
• Specialty snack restaurant operations
• Team management of approximately eight employees
• Ongoing training provision in various areas
• Mise en place maintenance
• FIFO (First In, First Out) implementation
• Ordering and receiving merchandise
• Staff supervision for recipe adherence and cross-contamination prevention
• Food safety oversight: thawing food, cooking temperatures, danger zones identification, reheating cooked food, buffet temperature checking, proper heat exposure time (bain-marie)
• Daily supervision of staff personal hygiene and handwashing

Cook B - CAMPO BAJA

(2017-03 - 2017-12)

Responsible for preparing cold line mise & place, ceviche, guacamole, pico de gallo, sashimi, and lemon juice. Cutting salmon and tuna for tostadas or tiraditos. Opening clams or oysters.

• Cold line mise & place preparation
• Ceviche preparation
• Guacamole and pico de gallo preparation
• Sashimi preparation
• Lemon juice preparation
• Salmon and tuna cutting for tostadas or tiraditos
• Clams and oysters opening
• Plating of cold starters and side dishes: aguachile, ceviche, tuna tostadas, salads, scallops, sea urchin

CHEF COVERING SHIFTS - VIPS

(2016-05 - 2017-02)

Supervised all kitchen lines during breakfast, lunch, and dinner service, following the recipe book precisely when preparing and plating dishes. Covered shift changes at any station that required it or in case of staff absence. Ordered and received merchandise, as well as arranged according to the FIFO system.

• All kitchen lines supervision during breakfast, lunch, and dinner service
• Recipe book adherence in dish preparation and plating
• Shift coverage at any required station
• Staff absence coverage
• Ordering and receiving merchandise
• FIFO system arrangement

BACHELOR'S DEGREE - GASTRONOMY - UPEM IXTAPALUCA