Martin Chacaliasa

International cook with experience in high-volume restaurants and hotel kitchens. Skilled in hot line, cold station, banquet preparation, and fast-paced service environments.

Experience working in recognized restaurants in Latin America and a large-scale Marriott hotel operation in the United States. Strong teamwork, speed, and organization with a focus on quality, consistency, and continuous culinary learning.

Line Cook - Marriott Orlando World Center - Orlando, FL, USA

(2024-09 - 2025-09)

• Prepared dishes in hot and cold stations for high-volume hotel service.
• Assisted banquet kitchen operations for large events.
• Maintained food safety and kitchen organization standards.

Cook - Cosme Restaurant & Bar

(2022-05 - 2024-08)

Top 50 Latin America

• Worked in hot and cold stations in a fast-paced professional kitchen.
• Supported daily prep, plating, and service operations.
• Maintained consistency and quality during high-volume service.

Cook - Tanta San Isidro – Acurio Restaurants

(2021-08 - 2022-02)

• Prepared dishes in hot station, sandwich, and griddle sections.
• Collaborated with team during busy restaurant service.

Cook - Seitan Urban Bistro

(2021-04 - 2021-08)

• Prepared plant-based dishes in hot and cold kitchen stations.

Cook - La Recontra – Plant-Based Fast Food

(2020-10 - 2021-04)

• Prepared fast-food menu items in high-speed service environment.

Bakery Assistant and Cook - Don Rodrigo Busso Bakery

(2019-02 - 2021-01)

• Assisted bakery production and kitchen preparation.

Gastronomy Studies - SISE Institute Lima, Peru

Secondary Education - Gran Unidad Escolar Mariano Melgar