Jose Manuel

Mendez Montalvo

AIM

Use my skills and experience to prepare a variety of specialties in

a professional environment of growth, development and reward. likewise face

objectives and challenges that allow me to develop my skills, abilities,

skills, education and experience, thus achieving human development

comprehensive.

SKILLS AND ABILITIES

-Ability to produce cymbals under pressure.

-Knowledge of different dishes.

-Skill and experience in signature cuisine.

-Skill and experience for the preparation of quality dishes within your time

stipulated.

-Cooking techniques at different levels of complexity.

-Knowledge and management of molecular cuisine.

-Ability to transmit knowledge.

-Ability to prepare low-cost dishes with proper planning.

LANGUAJES:

Spanish: Native

English: Upper Intermediate

French/Other: Intermediate

Experience

Position: Chef de Partie at Glenwild Golf Club. Park city Utah. From May 4th 2022 to Present.

-In occasions Chef tournant due to the budget restructuring of the Club.

-Exceeding the culinary expectations of the Club members (At this club the members pay a $200,000 USD fee of initiation and an annuity. The members are usually foodies and food connoisseurs, many of them are billionaires have companies or are sports superstars and have a house in the club)

1.Supervising and training new staff in all related to food handling (temperatures,

cooking methods, new cooking techniques, and Culinary Bases)

2.Developing and creating daily special items both for lunch, dinners and private events.

4.Mise en place and Cooking to order for Breakfast, lunch, dinner and private events.

Position: Kitchen supervisor at St. Regis. Park City Utah. From May 2021 to April 2022.

-Leader in a very busy environment of the dinner service kitchen staff. of “RIME” (main dinning room of the hotel)

1. Supervising the right use and functioning of all the equipment related to the RIME kitchen ( cleaning, temperatures, proper working)

2. Supervise and training kitchen, J1 and h2b visa holders staff. (dress and hygiene codes, proper and safe food handling etc..

3.Responsible of the appropriate performance of the staff of (salads, pizza, garde manger, raw bar, fish and grill stations) in order to obtain the best quality and timming of the dinner service food items.

4. In charge of the grill station (mise en place and cooking to order)

Position: Souschef at El Asadero Mexican grill Rochelle Park New Jersey. From May 2020 to May 2021

-Frequently in charge of the grill due to frequent operations changes due to Covid 19

-“El ASADERO Mexican GRILL” is the biggest venue for a Mexican Restaurant in the State of New jersey. With the capacity of having private parties, bar, dinning room, private rooms, and terrace.

1.In charge of reception of the reception and stocking of all food merchandise ( meats, fish and seafood, groceries and produce)

2. Organize and train the kitchen staff according with their best capabilities and needs.

3. train cooks to correctly follow technical recipes and preparation times.

4. Grilling to order all types of proteins (Fish, seafood, beef ( N.Y., RIB EYE, COWBOY, FILET, TOMAHWAK, RIBS, MOLCAJETES..), buffalo, poultry, venison etc..)

Position: Chef de Partie at “Farmhouse Tap and Grill” Burlington, Vermont U.S.A. From April 2019 to November 2019.

-Local farmers organic ingredients, massive operation.

1.Mise en place and cooking to order for Raw Bar, Garde Manger, and Grill station.

2.Mise en place and service for private events.

Positions: Gastronomy Bacherlos Director and Culinary Instructor of Upav (Universidad Popular Autonoma de Veracruz). Gastronomy Cook, electrical operator asistant, and drilling floor hand at PETROLEOS MEXICANOS “PEMEX”. Ciudad del Carmen Camp., Coatzacoalcos Ver. From December 2011 to January 2018.

-In charge of the Gastronomy Career and culinary instructor of a low income and workers University.

-Ship cook, drilling oil rig worker in the Gulf of Mexico. (working 14 days on 14 days on)

1.- Promotion of the career by doing a variety of methods like (high school visits, TV and Radio interviews, Expos at Regional Gastronomy fairs, participating in different culinary contests, culinary expos at public parks)

2.Accountability of enrollment fees, filling enrollment fees, filling of programmatic advances formats.

3.Teaching different and a variety of culinary subjects such as Culinary Bases, Italian and Mexican cuisine, Asian cuisine, Banquets etc.

4.Cooking for a crew of 36 workers of different categories. (Captain, dock master, mechanical engineers, labourers.

5.Asisting to the electrical journeymans in the cleaning, mainteinance and taking notes of the equipment lectures.

6.Asisting the intruments journeymans in the cleaning, maintenance and taking notes of the equipment notes.

7.Doing pipe connections over the drilling floor of Marine offshore oil rigs. Using different tools, like chains, wrenches, wedges etc.

8.Measuring different types and diameter of drilling pipes, Cleaning maiteinance and organization of the mud pumps, drilling tools and shop, pour chemicals into the Silo.

Position: Souschef in Trainning at “Little Palm Island Resort and Spa” www.littlepalmisland.com Little torch Key. Florida U.S.A. From Septamber2009 to March 2010.

-J1 visa holder at a very prestigious “Noble House Hotel”. As a Souschef in Trainning.

1.Asisiting the Executive Chef in the private events (Chefs Table).

2.Train and supervise new staff with little or no experience.

3.Mise en place and cooking to order for the dinning service.

4.Organize and accommodate produce, meats, and groceries.

5. Comply and enforce the safety and hygiene Procedures such al (FIFO, cooking temperatures, storing rules, equipment functioning etc.)

Position: Senior Chef de Partie at “The Bear Hotel” Crickhowell Wales, United Kingdom. From June 2008 to August 2009.

-2 star rosette Restaurant at the oldest hotel in Crickhowell (year 1432). Very bussy environment, massive operation. 1 single kitchen for all the operation.

1.In charge of the appetizers, garde manger and salad stations.

2. Mise en Place, and cooking to order for breakfast, lunch, dinner service, Bar and private events like wedding, graduations.

3.Trainning new staff of different nationalities and backgrounds (Sri Lanka, India, Romania, Bulgaria)

4.Follow and execute very ancient and traditional recipes.

5.Create and developing daily special menu items.

Position: Butler and Cook. At Dragamex & Cotemar www.dragamex.boskalis.com www.cotemar.com.mx . Gulf of Mexico Ciudad del Carmen and Litoral Tabasco. From October 2006 to May 2008.

-Offshore Culinary operations in the Gulf of Mexico.

1.Handling a weekly money budget for buying groceries. Meats, fish, poultry, cleaning products, towels, bed clothes (all the hospitality and food products inside the ship). Loading all the products on the ship with the help of labours.

2. Manage a group of 4 housekeepers and kitchen hands.

3.Cooking myself for a crew of 38 (breakfast, coffee time, brunch, dinner), trainning waiters, do some catering for captain and officers, etc. Mexican regional, some international, lots of grilling and sea food, in cotemar (3000 meals a day with HACCP and ISO procedures)

Position: Chef de Partie and Cook at “Intro restaurant” www.introrestaurant.com. Puebla Mexico. From September 2004 to September 2006

- Intro restaurante was probably the first restaurant that took and introduce the most modern techniques, ingredients and culinary trends that were used in those times in Europe and U.S.A. to the city of Puebla Mexico.

-Intro restaurante has received many accolades since its begginings such as being included in the San Pellegrino and Mexico Gastronomico Lists of Best Restaurants in Mexico.

1.Trainning and supervising new staff.

2.Mise en Place and cooking to order for lunch and dinner service

Mise en place and service for private events such as weddings and graduations in private venues of sorrouding cities such as Atlixco Puebla.

Education

Instituto Culinario de Mexico A.C.

Bachelors Degree in Gastronomy Chef. From 2000 to 2004. Puebla Mexico.

Precision Trainning Institute UK LTD.

BTEC in Management in Hospitality. From 2008 to 2009 Burnham United Kingdom.

P

203 K Wassacht commons Heber City UT.

84032

435-***-****

adzf32@r.postjobfree.com

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