Cook, supervisor, line cook

Erika Patricia Guerra Treviño

• e *************@*****.*** cell phone: +52-811-***-**** Country: Mexico SUMMARY OF QUALIFICATIONS

● Over 10 years of experience as chef/sous chef/chef de partie and general manager

● Proven skills in administration and sales

● Professional communication skills include fluency in English and Spanish, basics of Italian and German

● Studies of types of pasta and their sauces

● Graduate of Gastronomic Administration (Bachelor Degree 2009)

● Computer skills include: - MS Office,Google suites for education, internet and email

● Judge in culinary contests

PROFESSIONAL EXPERIENCE

Chef (100-350 guests) January 2013– a ctual

Own business (catering), Monterrey, NL, Mexico

● In charge of the daily production

● Management of suppliers

● Cost control

● Purchases and requisitions of foodstuffs, beverages and kitchen items

● Menu creation

● Sales and customer service

Chef (100-350 guests) August 2004– June 2012

Maná Banquetes (catering), Monterrey, NL, México

● In charge of the daily production

● Management of suppliers

● Cost control

● Purchases and requisitions of foodstuffs, beverages and kitchen items

● Training

● Menu creation

● Staff supervision

● Sales and customer service

Admissions Coordinator / Tourism and Gastronomic Teacher July 2011-July 2012

Universidad Interamericana para el Desarrollo, Monterrey, NL, México

● Coordinate the admission of the new students

● Teacher in the programs of gastronomy (cooking classes) and tourism

● Purchases and requisitions for products and services

● Logistics of mass media communication

● Support in administrative activities

● Implementation of agreements with companies

General Manager ( 250 guests) January 2009- December 2009 Opa’s Restaurant Bar and Applebee's Monterrey, NL, Mexico

● Responsible for the entire opening

● Backup of the chef on his days off

● Suppliers

● Food purchases (perishable and non-perishable) and drinks

● Requisitions

● Cost control

● Recruitment and training of staff

● Implementation of menu of drinks and food

● Implementation of security measures and processes for the care of food and drinks Sous chef (100 guests) July 2 008 – December 2008 Restaurante Silvano ́s pasta e basta, Monterrey, NL. México

● In charge of the daily production

● Cost control

● Purchases and requisitions of food, beverages and kitchen items

● Training

● Menu creation

● Staff supervision

Instructor chef July 2 008- July 2009

Tiendas Soriana, Monterrey, NL, México

● Cooking classes to all the staff and guests of the food store. Chef de Partie (50 guests) August 2007- July 2008

Restaurante Pancracio

● In charge of the garde mange and hot apps stations

● Menu creation every week

● Preparation of dressings, vinaigrettes, salads and desserts EDUCATION

Apprenticeship Summer August 2008

Argentina (Mendoza, Buenos Aires and Bariloche)

Gastronomic Administration (Bachelor Degree) May 2009 Universidad Regiomontana AC, Monterrey, NL, México EC English (english courses) T oronto, On (Canada) July 2012- Dec 2012

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