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CV, Mexican Chef de Cuisine looking globally

I am currently available for work
Serial No: 16853

List top 5 skills: creativity, leadership, staff management
Short Bio:

I am a professional Chef trained in Mexico and Spain (Basque country), with international experience of over 10 years working in the food industry in Mexico, Spain and China, including Michelin star restaurants, and others listed in the best gastronomic guides in Europe. Good management and leadership skills. Confident working under pressure. Proficiency/Advance level of English and Spanish, Basic user level of French and Chinese (Mandarin).

Current location: 

Sichuan Sheng, China - View on map

Nationality: 

Mexico

Preferred Sector of Employment: 

Hotel and Catering, General Management, education and training

Spoken languages: 

chinese, english, french, spanish

Locations I am interested in working:

Anywhere



Qualifications & Education

• Degree in Chinese Language (2nd Semester)
Southwest University for Nationalities
Chengdu, Sichuan Province, China
September 2013 – Present

• HACCP Certificate
Leioa, Bilbao, Spain• Degree in Culinary Arts (7th Semester)
September 2008 – February 2011

• Degree in Culinary Arts
Escuela de Hosteleria de LeioaEscuela de Hosteleria de Leioa
Leioa, Bilbao, Spain
September 2008

• Degree in Culinary Arts (7th Semester)
Instituto Culinario de México
Puebla, México
August 2003 – December 2006

Career Summary

• The International Butler Academy,  China
Chengdu, Sichuan Province, China
July 2014 – November 2014

Chef Consultant and Instructor

Main duties:

– Designing the kitchen setting.

– Purchase of machinery and hardware for the kitchen.

– Organize suppliers.

– Develop menus for the faculty, students and staff.

– Develop menus for formal dinners.

– Design and execute Master classes for private events.

– Costs and stock control.

– Develop a training course in basic Culinary arts and kitchen protocols.

– Cook formal dinners for up to 25 guests.

– Serve as representative of the Academy in private events.

• Mix&Match Mediterranean Bistro
Chengdu, Sichuan Province, China
May 2013 – June 2014

Owner and Chef de cuisine

Main duties:

– Kitchen management.

– Staff management.

– Designing of the menu.

– Wine selection.

– Develop recipes.

– Cost and stock control

– Purchase control.

– Administrative duties.

• Parador by Opera Spanish Restaurant
Chengdu, Sichuan Province, China
November 2011 – May 2013

Chef de Cuisine – Restaurant manager

Main duties:

– Kitchen management.

– Staff management.

– Menu design.

– Wine selection.

– Develop recipes.

– Cost and stock control

– Purchase control.

– Staff training.

– Organize catering service for private events.

• Mina Restaurante (1 Michelin Star)
Bilbao, Basque country, Spain
January 2011 – November 2011

Chef de Partie

Main duties:

– Production of general elaborations for the current menu.

– Managing the Pastry station.

– Stock control.

– Plating line

 

Previous career

• Zortziko Restaurante – Zortziko group (1 Michelin Star)
Bilbao, Basque country, Spain
August 2010 – August 2011

Line Cook

• Kikara restaurant (Michelin, Campsa and Repsol guides)
Bilbao, Basque country, Spain
January 2010 – July 2010

Line Cook (professional internship)

• Bar Fronton de Plentzia (Basque cuisine)
Plentzia, Basque country, Spain
January 2009 – December 2009

Chef de cuisine

• Shirushi, Japanese restaurant
Puebla, Mexico
September 2007 – August 2008

Chef de partie

• The Italian Coffee Company
Puebla, Mexico
October 2006 – July 2007

Barista

• Gli Spaghettini Trattoria
Puebla, Mexico
May 2006 – August 2006

Line cook (professional internship)

• RIU Cancún Hotel
Cancún, Mexico
May 2005 – August 2005

Commis (professional internship)

• The Italian Coffee Company
Puebla, Mexico
November 2004 – April 2005

Waiter

• Armadía Restaurante
Puebla, Mexico
May 2004 – September 2004

Commis (professional internship)