Staff Executive

LUIS ALONSO OTERO M.

Place and date of birth: Tijuana Baja California October 31 1986

Cel: 001 52 1-664-***-**-**

Contact via email: *******@*****.***

Skype: luis.alonso.otero

Language:

Spanish-native

English-90%

Education

Professional Degree.

Studies finished in Culinary Arts (2004-2007) Culinary Art School, Administration and service.

https://www.facebook.com/culinaryartschooltj?fref=ts

http://www.culinaryartschool.edu.mx/

Mexican Cuisine Diploma by Silvia Kurczyn Villalobos.

High School

Studies finished of baccalaureate in technician on computers area and physical-mathematician during 3 years since August of 2001 to June of 2004.(CETis 58)

Work Experience

2015 (Actual Job) Oasis Of Hope Hospital

Kitchen Administrator of Alternative Cancer Treatment Center

http://www.oasisofhope.com/

kitchen staff: 10

outlets: 2

seats: 48

Type: Gourmet healthy Food, Gluten free, detoxification food, Vegan Food, Organic, juices, a la carte & buffet.

2013 2015 Executive Chef Las Olas Resort

http://lasolasresortspa.com/

https://www.facebook.com/LasOlasResort, https://www.facebook.com/loscristalesrestaurante

Type: Baja California Cuisine A la Carte and Buffet

Staff: 10 + external Employees

Outlets: Restaurant, bar, pool bar, bungalow bar.

Rooms: 120 suites with 2 rooms and 80 suites with 3 rooms (Las Olas Grand)

Rooms: 120 suites with 2 rooms and 80 suites with 3 rooms (Las Olas Mar Y Sol)

Seats: 80 px

Section Worked: Office, kitchen, restaurant, weddings as supervisor of all F&B areas

Reason of Leaving: Personal

2013 (June-July) TV show Chef) https://www.facebook.com/StudioLIFEtv?ref=br_tf

https://www.youtube.com/watch?feature=player_embedded&v=VLufzleIxtM#t=84

2013 La casa del Omelette advisor (supervising the standards and quality of the franchise)

2012 Executive Chef and Advisor at Restaurant Gusto since December 26th, developing Baja-cuisine. (Project) http://www.facebook.com/pages/Gusto-Restaurante-Bar/310************?fref=ts

Type: Baja California fusion with Italian Cuisine A la Carte

Staff: 6

Outlets: Restaurant, bar,

Seats: 50 px

Section Worked: Office, kitchen, restaurant

Reason of Leaving: Temporal Job (Developer and Advisor Only)

2012-2013 Executive Chef Estancia Inn Hotel (http://www.estanciainn.com.mx/) El Mezquite Restaurant (Mexican Steak House)

Type: Mexican Steak House A la Carte and Buffet

Kitchen Staff: 12 + Restaurant and Bar =20 total

Outlets: Restaurant, bar.

Rooms: 120

Seats: 200 px

Section Worked: Office, kitchen, restaurant, events as supervisor of all F&B areas

Reason of Leaving: Job Offer

2010 -2011(Jun 7th 2010 to October 8 2011) Corp. Executive Chef and developer of La Casa Latina (http://lacasalatina.com.mx/) and La Casa del Omelette (http://lacasadelomelette.com/) in Tijuana City.

La Casa Latina:

Type: Latin American Cuisine A la Carte

Kitchen Staff: 4

Outlets:1

Seats: 70

Section Worked: Office, kitchen, restaurant, events as supervisor of all F&B areas

Reason of Leaving: Job Offer

La Casa del Omelette:

Type: Gourmet Breakfast and Deli

Kitchen Staff: 10

Outlets:2

Seats: 90

Section Worked: Office, kitchen, restaurant, events as supervisor of all F&B areas

Reason of Leaving: Job Offer

2009-2010 Head Chef Garces Lounge (Author cuisine) http://garceslounge.com/

Type: Author with Baja Cuisine

Kitchen Staff: 3

Outlets:1

Seats: 80

Section Worked:, kitchen.

Reason of Leaving: Closed.

2008-2009 Maria Bonita Mexican cuisine Restaurant at the Camino Real hotel Tijuana Mex.

As a line cook, Partie Chef.

Type: Mexican A la Carte and Buffet

Kitchen Staff: 12

Outlets: 5

Rooms: 200

Seats: 90px

Section Worked:, kitchen.

Reason of Leaving: Job Offer

2005 (march 19 – may 19) National practices Los Xitomates Restaurant in Puerto Vallarta Mexico working in the kitchen area, attending to important events such as Five Stars Diamond Awards, for 2 months in the company. (Chef Alejandro Winzer)

2006(march 17 – may 20) international practices in the hotels Monasterio at the city of Cusco Peru and hotel Sanctuary Lodge from Machu-picchu, with 2 months of practice. (Chef Marco Alban)

Assistant Chef (November 10 – December 22) at Culinary Art School with Chef Sergio Alvarez.

2007 professional practices in the Restaurant Rincon San Roman at Real del Mar (Tijuana-Rosarito) with a duration of 2 months (Chef Martin San Roman)

(November 09 – December 21) Assistant Chef (Culinary Art School) (Chef Sergio Alvarez and Mineko Takane Moreno )

PERSONAL BUSINESS

(2009 – 2012 )DISTRIBUIDORA TEQUILA 7 DE COPAS & DUFF BEER Employee and shareholder, special events coordinator and logistics, also international seller manager. (www.tequila-sietedecopas.com, ****@*******-************.***)

CGN (Corporativo Gastronomico del Noroeste)

Abilities: computers, handling of programs.

In the gastronomical area: manipulation of foods, administration of kitchens, Creation and modifications of Menus, In charge of high quantities of kitchen Staff, Standards and Process manual, High volume Caterings events, easy communication and negotiation with providers, work under pressure, costs and budgets, temperatures, inventory, hygiene, specialized in Gourmet breakfast, classic international Gastronomy, South America food, Mexican, Baja California, Baja Med and most Latin Food.

Serv Safe certification.

Contact this candidate