Executive Chef Assistant

Colegio Victoria Del Occidente

High school graduate Sep 2007 - Oct 2010

EDUCATION

WORKING EXPERIENCE

JOSÉ RENÁN

LÓPEZ REYES

GRADUATE IN GASTRONOMY

ABOUT ME

I am a proactive, organized and

responsible and with good interpersonal

relations.

I always have the best disposition for the

accomplishment I am looking for a

challenging job.

PERSONAL INFORMATION

Nationality: Mexican

Civil Status: Married

Day of Birth: March 26th 1992

Cellphone number: 52 *-**-**-**-**-**

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

La Leche

Position: Chef de partie, I helped with the preparation of a brigade of 8 cooks, taking care of the preparation, presentation and seasoning of the dishes. I contributed ideas to 3 different menu for Spring, Fall and Christmas.

Almacén gourmet Dic 2017- Aug-2018

Escuela Culinaria Internacional (ECI)

Bachelor's Degree in Gastronomy Nov 2010-Dec 2013

Sabor Mío Tradición Casera.

Position: Chef and Owner

When the pandemic started I decided not to work on cruise ships and started my own restaurant project, putting all my knowledge on my menu, making known the flavors of southern and central Mexico. Preparing authentic and homemade Mexican cuisine.

I worked events for the municipal government, at executive breakfasts and dinners.

I create special menus for clients who like romantic dinners. Mexican cuisine and specialties May 2020- Present

Viking Cruises

Position: Assistant cook, First time working on a luxury cruise ship, and first time working on a cruise ship that goes all over the world. I assisted in the preparation of different events, breakfast, lunch and dinner. I cooked different international dishes, there were Indian, Chinese, Mexican, Norwegian, Italian, German, English, etc. Each country we disembarked had 4 special stations of the food of that country. I worked in the chef table restaurant, serving dinners and canapés for the guests. Viking Sun, Viking Sea Jan 2019- March 2020

WORKING EXPERIENCE

Professional Internships

In my professional internship I was guided by different chefs in charge of different stations. Buffet, cold and hot cuisine. In addition to support in different business events, making canapés and cold entrees. FIESTA AMERICANA, Oct 2013 - Dec 2013

Hotel Nizuc

Position: Cook C in the restaurant Cocina La Punta, my function was in charge of cold kitchen. Starters such as cold soups, ceviches, salads and desserts. In addition to having total creative control of the canapes that were offered as appetizers before the entrees.

Operadora Hotelera Punta Nizuc Jan 2014- Jun 2014

Restaurante Manyee

Position: cook B. I was in charge of the preparation of Wraps, salads, soups and cold creams. In addition to supporting the bar service with alcoholic beverages. Healthy Cuisine Restaurant July 2014- Dec 2014

Royal Caribbean

Position: I started as Commiss chef 2 supporting different stations, such as the buffet area making different types of salads, cheese plates and cold meats. Sandwiches and fruit plates. Every 2 months there was rotation in the stations giving me more experience, I was in breakfast, commissary and Seaview café restaurant, doing a good job in lunch and dinner service. Gaining the trust of my CDP and Sous Chef on duty, they gave me the confidence to lead dinners and give me training to become a DCDP. At the Harmony of the Seas cruise ship, they gave me a test to become a commiss 1 and also gave me the opportunity to choose the restaurant where I wanted to work, I chose the restaurant Sabor Texmex cuisine. I simply made the menu my own, giving it a more Mexican flavor, of course with the supervision of the chef de partie and the executive chef. Jewel of the seas, Harmony of the seas Jan 2015- Nov 2016 MSC Cruises

Position: Buffet Assistant, in this company I had a change of scenery, and I wanted to learn about Front house. I served in the area of desserts, salads, entrees, pizza station, always providing adequate attention to the guest, describing each dish offered in each station I was. Always complying with hygiene standards.

Divina Feb 2017- Oct 2017

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