Online Resume

Pedro

Cook

Experience: 4-5 years

Education: Diploma

Location: Edo. Mexico, Mexico

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OBJECTIVES

Intending occupations:
	Cook
	Chef or Line Cook with extensive experience in organization of events for VIP customers, customer service, leadership. Specialist in cooking and organization events and banquets, Dish & Menu Development, organization of the kitchen, negotiations with suppliers, supervision of the cost and finance productivity, analysis of food costs, selection of correct quality food, finance productivity, production, drinks knowledge, marketing, commercialization of Restaurants, Food & Drink cost control. I consider my self as a smart, over pressure hardworking woman. I have knowledge of restaurant´s management and controlling staff, suppliers handling. I can standardize the recipes and make budgets, training people in different cuisines: mexican, fench, spain, mediterranean and italian and specialist in pre-cook & preservation food.
	(Full-time)

Salary range:
	To be negotiated

Summary:
	I am handling Gastronomic techniques in different cuisines (International, Mexican, French, Italian, Spain), Verify the Quality of the food prep and dish development, check the food cost and keep it between standards, establish the food standards with the providers, develop new dishes for the menu, menu development, supervision of the cost and finance productivity, analysis of food costs in Hotel´s Restaurants, selection of correct quality food, my goal is to continue cooking and growing up professionally in Canada in your team.

WORK EXPERIENCE

From	To	Job Title	Employer Name	Country	Description
05/2005	02/2009	Operations manager & Chef	Maya Palms Resort, Mahahual, Mexico	Mexico	Like an Operation manager and chef, I was in charge of the kitchen and Restaurant, I developed menus & dishes and controlled the cost & Finance in the restaurant, I trained the staff and Cooks in the techniques quality preparation and presentation of de dishes to customer, I coordinated the banquets. I am able to coordinate all the operation of the resort according of the number of arrival guest, rooms available and ready, the diving Schedule, the boat Schedule, the kitchen Schedule and the activities with the cruise excursions who arrive to Costa Maya. Being a chef I have the responsibility to create the special menus and supervise the kitchen, being sure that everything is perfect for our guest.
04/2004	05/2005	Sous chef	Camino Real Hotels	Mexico	In my main activities were: Be sure that the menus are according with the season, I was in charge to prepare the main dish, our specialty was buffet for 250 people every day plus special guest requirements.

EDUCATION

From	To	Education	Area(s) of Study	UniversityCollege	Country
08/1994	06/1997	Non-university certificate/diploma	High School	Fray Pedro de Gante	Mexico
01/2002	04/2004	Trade/Apprenticeship	Culinary Arts	Centro Culinario Ambrosia	Mexico

TRAINING

From	To	Training/Certificate	Training Organization
03/2003	04/2003	Mexican Cuisine Gourmet	CESSA University
02/2004	03/2004	Rice preparation	USA RICE
10/2003	11/2003	Wine tradeshop	Centro Culinario Ambrosia

LANGUAGE SKILLS

Language	Speaking	Listening	Reading	Writing
*English*	Fluent	Fluent	Fluent	Fluent
*Spanish*	Fluent	Fluent	Fluent	Fluent

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