Yather Eder Valenzuela Cazó

Managed breakfast service at Rufus Café, overseeing the preparation and presentation of breakfast dishes to ensure high-quality and timely service.

Acted as a key member of the culinary team at JRM Hospitality, responsible for managing a specific section of the kitchen and ensuring the preparation and presentation of high-quality dishes.

Led the culinary team at Rufus Café, creating and executing breakfast menus while ensuring customer satisfaction.

As a Commis Chef at Hayman Island Resort, contributed to the culinary team by assisting in the preparation and presentation of dishes.

Managed the cold section at La Tabella Restaurant, overseeing the preparation of cold dishes and salads.

Managed breakfast service at Continental Hotel, ensuring high-quality dishes and efficient operations.

Held a key role in the hot section at Costes Beach Club and Costes Szigliget Restaurant, contributing to the success of the establishments.

Prepared and cooked dishes at Pinchos Restaurant, ensuring quality and timely service.

Contributed to the culinary team at Bistro Boheme Restaurant, assisting in the preparation and presentation of dishes.

Performed stevedoring duties at the Port of Valparaíso, ensuring efficient cargo handling.

Responsible for the kitchen station at Taquería Hija de Sánchez, contributing to the success of the business with culinary skills and creativity with mexican food.

Completed kitchen internship at the renowned AOC Restaurant, participating in the creation and presentation of high-end cuisine.

Assisted in the kitchen at the prestigious Nimb Brasserie, collaborating in the preparation of gourmet dishes for diners.

Completed kitchen internship at Taller Restaurant, learning new culinary techniques and gaining international experience.

Performed stevedoring duties at the Port of Valparaíso, ensuring safe and efficient handling of cargo.

Assisted in dish preparation at La Canasta Restaurant, demonstrating culinary skills and a commitment to excellence in the kitchen.

Created creative and tasty desserts during summers at Café Turri, helping to satisfy customers' palates and boost business sales.

In charge of preparing and presenting a variety of delicious desserts at Café Rialto, contributing to the success and reputation of the establishment.

Provided exceptional service to diners at the Naval Crew Casino, maintaining high standards of quality and customer care.

Responsible for preparing dishes and attending to customers during special events at Miel de Azafrán Events Workshop.