| Nahum |
 Cook |
| Experience: 2-3 years |
| Education: Bachelor's degree |
| Location: Cuernavaca, Mexico |
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| Intending occupations: |
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Cook |
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Professional Chef, Executive Chef, organization of the kitchen & menu development, dish development, Food & Drink cost control, finance productivity, production, organization events and banquets, drinks knowledge, marketing, commercialization of Restaurants, training people in different cuisines: mexican, mediterranean and italian and specialist in pre-cook & preservation food, nutrition evaluation in the dishes. |
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(Full-time) |
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| Summary: |
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The main objective in my life is to get an great opportunity of an excellent job like cook in Canada, I define me like a very friendly person and hard worker, I like to learn from all the people around me and keep in touch with gastronomy industry and achieve a healthy and a good labor environment. I can supervise kitchen staff, food preparation with the company standars requires, deal with suppliers proper storage, procedures and kitchen organization. My culinary strengths are, continental, American, Mexican, Japanesse, preparing fusionfood, grill, banquets. I have experienced in the operation of: deepfryers, charboiler, slicer, sauté, mixer, inventory control, I have knowledge in hygiene according to HACCP standars. |
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| From | To | Job Title | Employer Name | Country | Description |
| 06/2007 | 06/2008 | Sous Chef | MAKI YAKI Restaurant | Micronesia (Fed. States) | I prepared salads, dressings, fish, cook grilled, check inventory, deal with suppliers, prepared sushi dishes, developed menus & dishes. I learned to prepared sushi and japanese cuisine prepared a variety of dishes, meats, and noodles. Managed kitchen operations. |
| 06/2006 | 12/2007 | Chef Partie | PALLADIUM KANTENAH Restaurant | Mexico | I was working like Line cook, I managed the buffet and banquets, prepared food with the American Standards, cook infront and guest. Supervise the work area. Making changes in the menus, developed dishes. Daily preparations of hot and cold starts. Work together with kitchen staff and follow directions of chef. |
| 01/2006 | 06/2006 | Line Cook | BLUE TUESDAY Restaurant | USA | I prepared meals for catering, change the menu, every week, purchasing and check the products quality and hygiene standards, prepared soups, starts, salads, main dishes, side dishes, desserts, beverage. |
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| From | To | Education | Area(s) of Study | UniversityCollege | Country |
| 01/2001 | 06/2004 | Bachelor's degree | Culinary Arts | EuroAmerica | Mexico |
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| Language |
Speaking |
Listening |
Reading |
Writing |
| English |
Fluent |
Fluent |
Fluent |
Fluent |
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Spanish |
Fluent |
Fluent |
Fluent |
Fluent |
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