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Pedro
Chef with 10+ years of diverse culinary and leadership experience
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Competencies
Directed kitchen operations, staff coordination, and event catering in high-pressure environments.
Skilled in sauté, grill, barbecue, fryer, and food handling with experience in various hotel and restaurant settings.
Led teams of cooks and assistants, ensuring smooth kitchen workflows and quality standards.
Handled preparation and service for banquets and diplomatic receptions, managing multiple staff and logistics.
Participated in menu development, distributor sourcing, and kitchen setup for new culinary ventures.
Education
Languages
Summary
Experienced chef with a strong background in kitchen management, culinary techniques, and team leadership across luxury hotels and diplomatic settings.
Key Achievements
- Led kitchen operations and managed teams of up to 19 staff at Hotel Camino Real.
- In charge of all kitchen duties including scheduling, event management, and staff training at a high-volume hotel.
- Consulted on opening a Biodynamic cafe, including menu and kitchen design, staff recruitment, and sourcing distributors.
Experience
Prep Cook
MEP (Mis En Place) in the restaurant 'Nuestro Secreto.', MEP in banquets.
Prep Cook
MEP and service at diplomatic receptions and banquets.
Line Cook
Second in charge on the hot line., In charge of 3 cooks.
Professor Assistant
MEP and professor assistant in theoretical and practical classes., Maintain order, teach techniques, and answer students' questions.
Line Cook
Sauté, grill, barbecue, and fryer depending on the shifts; mostly Sauté., Prep, station, and service during dinner shift.
Chef de Partie
Leader in steamers and garnishes., In charge of 4 cooks.
Gastronomic Consultant
Consultation for the opening of a Biodynamic cafe., Menu and kitchen design, searching for distributors and staff.
Executive Chef
In charge of all kitchen duties., In charge of 19 people., Responsibilities included: Scheduling, events, restaurants, quarantines, and staff meals.