Working as a chef in the Josper Section in a fast pace environment that has a high-quality product and delivery.
Being part of a multitasking team, learning and helping in all areas of the kitchen.
Being promoted to Chef de Partie after 5 months being Demi Chef de Partie.
Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Chef
Destileria Zunda
06.2021 - 10.2023
Being in charge of the whole food and drinks experiences
in the venue and also in different events around the city, providing with a fast pace and hundreds of persons a service of food and drinks leading a team with chefs and bartenders.
Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
Chef De Partie
Restaurante Borago
08.2020 - 11.2020
in one of The World's 50 Best Restaurants working for Rodolfo Guzman in his project "Muumami" delivering a high-standard burger service.
Chef De Partie
Boa Restaurante
11.2019 - 07.2020
Chef de Partie in larder section taking care of the fish and vegetable dishes of the menu.
Maintained well-organized mise en place to keep work consistent.
Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Chef De Partie
De Patio Restaurante
01.2019 - 10.2019
In charge of the larder and fish section in the No.34 Latin America's 50 Best Restaurants 2019
Support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Trained kitchen staff to perform various preparation tasks under pressure.
Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Maintained well-organized mise en place to keep work consistent.
Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Development of ideas and products for the restaurant.
Education
IDCD Internacional Diploma in Craft Distilling - Distillation
Pontificia Universidad Católica De Valparaíso
01.2023
Higher Technician In International Gastronomy - Hospitality
Inacap
Santiago, Chile.
07.2019
Languages
English
Full Professional
Spanish
Native or Bilingual
Timeline
Chef De Partie
Naughtons Hotel
01.2024 - Current
Chef
Destileria Zunda
06.2021 - 10.2023
Chef De Partie
Restaurante Borago
08.2020 - 11.2020
Chef De Partie
Boa Restaurante
11.2019 - 07.2020
Chef De Partie
De Patio Restaurante
01.2019 - 10.2019
IDCD Internacional Diploma in Craft Distilling - Distillation
Pontificia Universidad Católica De Valparaíso
Higher Technician In International Gastronomy - Hospitality
Front office ( Receptionist ) & supervisor at OZO Hotel / Cordial hotel / Joy hotel / Diamond capsule hotel / The muse hotel / House 377 hotel / NL hotel / Max hotel / Downtown hotelFront office ( Receptionist ) & supervisor at OZO Hotel / Cordial hotel / Joy hotel / Diamond capsule hotel / The muse hotel / House 377 hotel / NL hotel / Max hotel / Downtown hotel