Raúl Fuentes Romero

Worked on the following restaurants

• Calita Mexican seafood
• Bar Lucia Spanish tapas
• Carbon Mexican charcoal grill
• Santa Catarina Mexican fine dining

• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Hired, managed, and trained kitchen staff.
• Modified recipes to accommodate dietary restrictions and allergies.

• Chef on traditional Mexican cuisine with tourists from all over the world

• Chef de partie on a fine dining restaurant, mediterranean signature cuisine, snacks and grill restaurant
• I was in charge of five people, making requisitions of supplies, quality controls, food decorating and plating

• Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Cooking and planing menus for catering up to 14.000 people.