High School Service

Francisco Javier Cepeda Aldana

Venezuelan, **-*6-1990, Single

Salinja Cerca 23k app, Noord, Aruba

E-mail: ******************@*******.***,

Phone Number:+297-***-**** Skype: Pancho322

Passport N 102256839 Expiration 08/20/2019

Objective

Looking for a new environment where I can develop new skills in the culinary field and at the same time learn

from new cultures, ingredients and mix of flavors. Open to travel aroudthe world and be part of a great team.

WorkExperience

Eataly Aruba: Authentic Italian street food, CHEF Sept/10/2014- Present:

As the chef I control, supervise and maintain the quality of our products and

•

food served to our customers. Also interact directly with them, since is

an open space/kitchen where each of our guest can customized their food

change sauces, salads, etc. Is my duty to do cost control, grocery list, and

update special menu every weekend with new items where we focus in

gourmet dishes with gourmet ingredients as: Foie gras, caviar, black

trufflesand special meats. Also we do prívate events: where we adjust the

menúfor our clients: Vegan dishes, Italians appetizers, Italian desserts and

our usual paninis.

The Roosevelt, a Waldorf Astoria Hotel. PM COOK Aug/12/13 – Aug/12/2014

Main Kitchen: Fountain Lounge/Room Service/ Teddy’s cafe: I worked for

t he re-opening of this restaurant. 2 months prior open. I helped the chef in the

hot and cold line. In those two months after working in or pre-opening I also

learned the menu from room service and teddy’s café (Hot and cold items). After

opening I work at the grill/plancha station that served food for 2 outlets and

room service. My last 2 months in main kitchen I work in cold line also serving

food for the 2 outlets and room service.

Banquets: My last 4 months I worked in banquets. Prepping hot items in

manner and time to be picked up for events between 10 people and 600 people.

Every type of presentation: Buffets, Carving stations/Risottos stations/Spatzel

station. I had two interacted with the guests. I worked in stations twice a week.

Sheraton Buenos Aires/Park Tower : Cook (intern) Nov/14/2011-Dic/14/2012

The Sheraton Hotel is the largest hotel in Argentina. During my internship I was responsible for an assistant

chef in the area of:

• Pool Snack: Menu based on healthy food, mostly Salads and sandwiches. Seafood/Beef

i tems served too. Pax per day: 80.

• Garde Manger : Preparation of cold food in big amounts(events between 25 and 800 pax):

Cheese plates, Meats plates, Pates, Fruits plates, Salads, etc. Also we prepped food for the café in

t he lobby of the hotel (wraps and sandwiches).

• Cardinale: I talian Restaurant. Menu based on Risottos, Pastas, Cartoccios and beef.

Worked at the grilled station, salads and desserts.

• Saint Regis: In ternational Cuisine Restaurant, Ubicated on Park Tower Hotel, luxury

collection of the Starwood Hotels. Worked at cold station.

Education

Oct/1996 to July/2007 Colegio San Agustín- El Paraíso

High School Degree

Caracas, Venezuela.

Oct/2007 to June/2008 Western High School

Exchange Student

Davie, Fl, USA.

Sept/2008 to Jan/2011 Universidad Metropolitana (Semester VI of X)

Law Student

Caracas, Venezuela

March/2011 to July/2011 Universidad de Buenos Aires

Law Exchange

Buenos Aires, Argentina.

Aug/2011 to Aug/2012 Instituto Argentino de Gastronomía

Culinary Arts Degree

Martinez, Argentina.

Seminars & Courses

• 2011 Course: P rotocol and Social Etiquette courses (24 hours), UBA Law School. Professor

Christophe Apostolidis. Argentina.

• 2011 Seminar: Sushi for beginner s. Instituto Argentino de Gastronomía. Facilitator:

D iego Culotta. Argentina.

• 2011 Seminar: D ish prepared with raw fish . I nstituto Argentino de Gastronomia.

Facilitator: Martin Grisi. A rgentina.

• 2011 Seminar: F irst Step to make your own gastronomic business. I nstituto Argentino de

Gastronomia. Facilitator: Monica Winnik. A rgentina.

Languages

Spanish: Native

English: Reading Comprehension Level: High, Test: Florida Comprehensive Assessment Test 2008(FCAT)

Speaking: Fluently.

French: Technical in gastronomy.

Computer Skills

Ambient Windows-Office. (Word / Excel / Power Point / Internet)

.

References

Martín Ballerio, Sous Chef of Saint Regis at Park Tower, Luxury Collection of Starwood

Hotels Phone: +549******-****.

Alejandro Araos, Sous Chef, Sheraton Buenos Aires Hotel & Convention Center, Phone:

+541********* ext: 2729.

Stefan Kauth, Executive Chef/ German Master Chef, The Roosevelt, a Waldorf Astoria

Hotel.

Phone: +1-504-***-**** Email: ******.*****@******.***

Davide Bugatti, Owner of Eatly Aruba Food Truck.

Phone: +297-***-**** Email: ******.*******@*****.***

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