Patrick Alexander Retteg Guerrero

Cerrada tiro al pichón 15, Colonia Lomas de Bezares 11910. Mexico City, Mexico.

52-55-418*-****

adt49g@r.postjobfree.com

Highly motivated line or preparation cook with experience working under pressure and in teamwork. Knowledge and commitment to the practice of food safety. Well organized, maintaining my area clean in order to deliver food at the precise timing. Effective communication skills in English and Spanish. Able to innovate new recipes while controlling costs in general. Knowledge and experience working with the administration to reach the company’s goal.

WORK EXPERIENCE

Trendy line. Mexico City, Mexico

Logistics coordinator – 2017 – present.

Trendy Line is an agency of fabrics for women's clothing.

Organizer of paperwork between the supplier and the client (who are the manufacturers of the garments).

Have put themes and files in an organized way to carry out an order.

Ask the suppliers to send pro forma invoices and commercial invoices and shipping documents (customer services).

Solving problems involved in an order, such as technical sheets, requesting the correct color in a fabric, among others.

Saborité / Eventos Culinarios. (own business), Mexico City, Mexico.

Chef - 2002 – present.

Mental order is put into practice and food hygiene is very important.

Catering, production and sale of vinaigrettes and dressings. As well as pasta sauces.

Costing, production of packaged food, preparation of various dishes, registration of purchases and sales. Make purchases of the ingredients and materials to be used.

CDMX, Secretary of Health. Mexico City, Mexico.

Management assistant (administrative and culinary assistant). January 2015 to August 2017.

Putting administrative and culinary order into practice in a government office.

Control of food inputs and outputs, billing, chef's assistant (cook).

Every day (Monday to Friday) had to feed around 16 people. Helping the Chef to finish cooking what was needed, delivering the dishes to the waiters at the precise time.

Inventory

Restaurant Le Bodocua. Mexico City, Mexico.

Garnish cook, baker and pastry chef. February to July 2010

Prepared the garnishes for the main dishes, such as preparation, and by the time of plating.

Followed chef's bread and dessert recipes.

Earl's Willow Park Restaurant, Calgary, Alberta, Canada.

Line Cook. January to December 2009

Learned how to work in a very productive way as a team and in a very fast way. 1-2

Appetizers station, preparing sushi, cooking food in deep fryers, and preparing salads.

Pans station, cooking food in pans such as chicken with pasta, among others.

Hotel Vail Marriott Mountain Resort & Spa, Colorado, USA.

Cook II. June 2005 to May 2007.

In charge of notifying the waiters when their dishes were ready (Expoditor).

Preparation of all cold dishes for the breakfast menu

Cooking granola once a month.

Led a team of 3 people in the breakfast buffet. This area needed to be set up and stock stations with the necessary supplies and items.

SKILLS

Teamwork

People together making a team is what drives an organization forward. Communication is important to go in the same direction.

Stress management

With the simple fact of staying focused and somewhat relaxed is how this ability or skill is controlled and carried out.

Readiness to learn and eagerness to grow

For the simple fact of wanting to grow personally and at the same time help the organization; this skill is carried out in the best possible way by paying attention to details.

Administration

Having an organized mind, and also having studied an administration, have helped job performance.

Food preparation skills

“Mice en Place”, it is important to have everything needed and organized. Knowledge and skill with knifes, to chop, for example.

Commitment to sanitation and safety

By understanding and knowing the importance of sanitation, practicing proper procedures to keep the work area tight. Knowledge in cross-contamination temperatures.

EDUCATION

Instituto Corbusé - Diploma in pastry and bakery

Instituto Georgette Roa - Diploma in banquets, Events and Special Events.

C.E.S.S.A. - Diploma in International Cuisine.

Restaurante Wings Álvaro Obregón - training for restaurant management.

C.E.S.S.A. (Centro de Estudios Superiores de San Ángel). Bachelor’s degree in Hotel management.

Elementary school, middle school, high school Colegio Merici.

languages:

Spanish (Native)

English

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