Nicolas

Customer Service Representative

Collections at the Bridgecrest campaign

Customer service agent in bilingual campaign (English-Spanish)

Head chef

staff and kitchen leader, Inventory and purchasing management, In charge of opening and closing the premises

Line cook

Brunch kitchen leader, Main grill of dinner services, Cook for the vast majority of hot seasons and to a lesser extent cold cuisine, Service leader from the exhibition lines

Line cook

Hidden kitchen

Head of the point and in charge of the premises

Manage the iron and direct services, organize schedules and personnel, General business administration

Sous-chef

In charge of placing orders and receiving them, contacts with suppliers, making schedules, absolute responsibility for 3 days a week as well as in charge of the point, Management of kitchen staff (4 people), inventories

Cook

Head chef and manager of the Carrera 11 # 97-32 premises, Head chef and manager of the Carrera 18c #109 location

Intern

Intern