Service Training
Resume:
CHEF/COOK, (LICENCIA DE ALIMENTOS, SERIO EN EL TRABAJO Y RESPONSABLE)
Date: 2012-12-04, 2:51AM *************@*****.***
Jose Juan Larumbe
**** **** **** **, ******* TX. 78574
**********@*****.***
Chef and Cook
Specializing in Mexican, Spanish cuisine and Continental Fine-Dining Cuisine
Dynamic, Results-Oriented,and Team-Spirited
Overview More than 2 years of professional cooking and kitchen management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.
Due to my past experience I have a firm knowledge in what the restaurant business consists of and what is expected from a Chef. These experiences have also taught me the principles one needs to know on how to be efficient in teams, and as a leader. I learned the importance of punctuality and delivery in this field of work. I am very flexible with work schedule and tasks.
Areas of Expertise Chef and Cook events designations.
I dedicated 8 months to the creation and preparation of bread.
Trained by I, a recognized Spaniard Chef, Pedro Martin, in Mexico City.
Training and development specialist; teaching instructor.
Successful catering experience (800+ people).
Maximizing kitchen productivity and staff performance.
Professional Experience
Restaurant El Secreto de Planco; Mexico City, Mex.
I did my professional practice of chef in the city of Mexico in a prestigious restaurant that practices high-end Spanish cuisine. In this restaurant, Restaurante el Secreto de Polanco Cd. Mexico, I worked 5 months along side the worldwide-recognized Spaniard Chef, Pedro Martin.
During this time lapse, my responsibilities were to cook main dishes, along with part of the portions for the service hour. For this 5 month period, I dedicated a complete month to the creation and preparation of bread and desserts.
My full time shift was from 10:00 am to 12:00 am, for which I was very punctual.
Abr. 2012-Sep. 2012
Banquetes Reynosa;Reynosa, Tamaulipas; Mex. 2010 - 2012
CHEF/COOK
Through the culinary school I attended, I exercised my learning's for a year and 6 months. In this practice I participated in catering for weddings, quincea eras, and many holiday events.
My responsibilities in these events were to present, proportion, and cook different dishes. Another major part of my responsibility in these events was being in charge of overseeing that all the dishes were well decorated before any type of presentation.
Restaurant La Fogata; Mission, Texas
Bartender in this high-end restaurant. This position consisted of me preparing all type drinks; some were natural juices, smoothies, and signature drinks. My service lapse here was short, due to collision of the hours required for me to work and my education hours. My work schedule was weekdays 4 pm to 12 am, and weekends 4 pm to 2 am.
Feb. 2011 -- May 2011
Education & Qualifications Home brewing Certificate: Took a one-month course to elaborate beer, in the city of Puebla, Mex.
Grand Cuisenaire Gastronomy Institute:
Completed my school of gastronomy of 2 years now, I am awaiting my final exam to be granted the title of Chef.
Food Handling Certificate: Food sanitation training which was
conducted by the city of Mission
Health Department. Cert: #6773
2nd place 2011: The second event of the paella in Reynosa,
Mexico.
2nd place 2010: The first event of the paella in Reynosa, Mexico.
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