ZOROBABEL DURAN

*** ******* ***. ********* ** *7072 adt7x0@r.postjobfree.com Phone 201-***-****

PROFESSIONAL SUMMARY

Talented International Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing all personnel activity in the hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organized and reliable with outstanding recipe and menu creation capabilities.

WORK HISTORY

MERCADO LITTLESPAIN MANHATAN

HEAT CHEF FRONT 4 MAYO TO ACTUALMENTE.

Bonfire Mofongo House EXECUTIVE- CHEF

Paterson, NJ 6/18/20 – Present

Manuel Colon Owner 973-***-****

Segovia Restaurant And Grill - CHEF

Okland NJ 11/2019 - Present

Alora Restaurant CHEF

Manhattan NY 10/18 - 02/2019

Sayola Restaurant - EXECUTIVE - CHEFF

Montclair, NJ 04/2018 - 10/2018

Carlin Gooal (EL Molinon) EXECUTIVE - CHEF

Gijon- Asturias, Spain 2014

Bosse Food & Drink Restaurant - CHEF

Gijon – Asturias, Spain 2013

Las Delicias Restaurant - CHEF

Gijon-Asturias, Spain 2012

Restaurant El Perro Que Fuma – EXECUTIVE - CHEFF

Gijon, Asturias 06/2010 - 11/2011

Aguita Sala Restaurant - CHEF

Gijon- Asturias, Spain 2009

"Gallery, Art & Food Restaurant" Winner of One Star Michelin - CHEF

Gijon, Spain 2008

Hotel Melia Dinamar - CHEFF

Puerto Banus, Marbella, Spain - 2005 - 2007

I spend my life around the kitchen, my parents were in the Hospitality and Tourism industry for over 60 years, with them I learned not only about cooking but hard work, respect and love from what I do, it become a passion of mine, I'm hungry of knowledge, my desire is not only for me to be the best that I can be as a chef but to share as much as I can with others. Over the years, my passion took me to different countries, it was a process of learning, in that process, I had the opportunity and the fortune of working with the best international chefs not only in Spain my country of origin but in Switzerland, France, Italy and Norway.

Hotel Lindner Golf - CHEF

Mallorca - Spain 2004 - 2005

Hotel Riu Bonanza - CHEF

Mallorca- Spain 2003

Hotel Melia Palas Atenea - CHEF

Palma de Mallorca, Baleares 2002 - 2003

Hotel Restaurant Guidon - CHEF

Bivio, Switzerland 2001 - 2002

Restaurant Tex Mex Cactus - CHEF

Oslo & Lillestrom, Norway 2000 - 2001

Restaurant El Porton EXECUTIVE CHEF

Oslo, Norway 1999 - 2000

Hotel de gran lujo Melia Santi Pietri - CHEF

Chiclana, Cadiz- Spain 1998

El Sombrero de Tres Picos EXECUTIVE CHEFF/MANAGER

Arcos de la Frontera, Cadiz-Spain 1996 - 1998

Curro El Cojo Restaurant Cuatro Tenedores Puerto Sherry. Puerto Santa Maria, Cadiz-Spain 1990 - 1994

Curro El Cojo First Class Restaurant Cinco Tenedores Ganador 1 Estrella Michelin

Second Chef Cadiz -Spain 1988 - 1990

EDUCATION

ESCUELA SUPERIOR DE COCINA "CASA DE CAMPO” Madrid, Spain 05/1999

Graduated as a “MASTER OF THE ART OF COOKING”

OTHER COURSES OF INTEREST

La Rioja Alta Centenario

El Arte de Invitar y Protocolo

El Jamon de Sanchez Romero y Carvajal

Jornadas Gastronomicas by Don Jose Luis de Lezama en:

“Taberna del Alabadero” Sevilla-Spain

“Café de Oriente” Madrid-Spain

“Taberna del Alabardero” Puerto Banus, Malaga-Spain

La Cocina Andaluza

La cocina Autoctona de la Serrania Gaditana

Cocina Mediterranea

Snacks, Cocktails y Aperitivos

Cenas de Gala

Asistencia a la FeriaNacional de Turismo Francesa, Stand Rui-Tui

Asistencia al 5th congreso Spanol de Hosteleria

SKILLS

Workflow optimization

Sanitation guidelines

Budgeting

Recipes and menu planning

Forecasting and planning

Operations monitoring

Quality assurance requirements

Inventory control

Excellent time Management

Self-Motivated

Training and teaching fellow coworkers

Fluent in Spanish, Italian and French, currently learning and improving English

Contact this candidate