CAMILA DIAZ ALBERDI
Manly,Argentina
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
11
11
years of professional experience
Work History
Private Chef
BORJACOCINEROS
Buenos Aires, Argentina
02.2017 - Current
- Planning and preparing customized menus based on clients' preferences and dietary restrictions.- Sourcing fresh, high-quality ingredients to ensure excellence in every dish.
- Cooking gourmet meals in private residences, for events, and special occasions.
- Maintaining high standards of hygiene and food safety at all times.
- Collaborating closely with clients to ensure satisfaction and meet their culinary expectations.
- Efficiently managing the kitchen, including cleaning and organizing the workspace.
- Previous jobs: Ellerstina Polo club, Cuatro Vientos Polo club, Altamira Polo Club, Pilará Country club. Also worked for famous Football players in Argentina.
- https://www.instagram.com/borjacocineros
Entrepreneur
MILA SUSHI - JAPANESE FOOD
Buenos Aires, Argentina
01.2016 - Current
- Private and corporate private events
- Teaching beginner, intermediate, and advanced sushi classes
- Pop-ups at restaurants
- Sushi delivery and take away
- Menu design and creation for restaurants
- Http://www.instagram.com/mila.sushi
Chef
CARMELO RESORT & SPA (HYATT HOTEL)
Carmelo, Uruguay
12.2018 - 03.2019
- Skillfully crafting an array of traditional and innovative sushi dishes to meet the restaurant's standards.
- Ensuring the freshness and quality of sushi ingredients through careful selection and inspection.
- Collaborating closely with kitchen staff to coordinate timing and presentation of sushi orders alongside other menu items.
- Upholding strict adherence to food safety and sanitation guidelines to maintain a clean and hygienic workspace.
- Assisting in inventory management tasks, including monitoring stock levels and ordering necessary supplies.
Chef de partie
TARELA'S CATERING
01.2013 - 01.2016
- Executing the preparation and presentation of specific dishes or stations.
- Collaborating with the head chef and sous chefs to plan menus, allocate resources, and coordinate kitchen operations.
- Overseeing the mise en place for your assigned station, including prepping ingredients and organizing equipment.
- Monitoring food production processes to maintain consistency and timely delivery of orders, especially during high-volume events.
- Ensuring compliance with food safety and hygiene regulations, including proper storage, handling, and disposal of ingredients.
- Training and supervising junior kitchen staff assigned to your station, providing guidance and support as needed.
Education
Bachelor’s Degree - Hospitality
IAG (Argentine Institute of Gastronomy)
Buenos Aires, Argentina.07.2015
Skills
- Cooking techniques
- Team Management
- Sanitation Practices
- Nutritional knowledge
- Food presentation
- Culinary expertise
- Event Catering
- Ingredient Sourcing
- Recipe Development
- Menu Planning
- Special Diet Accommodation
- Customer Service
- Attention to Detail
- Food Prep Planning
- Food Stock and Supply Management
- Catering and Events
Personal Information
- Age: 30
- Date of Birth: 07/01/1992
Languages
Ingles
Professional Working
Spanish
Native or Bilingual
Timeline
Chef
CARMELO RESORT & SPA (HYATT HOTEL)
12.2018 - 03.2019
Private Chef
BORJACOCINEROS
02.2017 - Current
Entrepreneur
MILA SUSHI - JAPANESE FOOD
01.2016 - Current
Chef de partie
TARELA'S CATERING
01.2013 - 01.2016
Bachelor’s Degree - Hospitality
IAG (Argentine Institute of Gastronomy)