David - Kitchen Intern at Marzzano Masas Libres and Romero y Aire de Romero

Medellín, Antioquia, Colombiaen

Participated in the preparation of Italian dishes, including artisanal bread and pasta, enhancing culinary skills.

Supported inventory management through weekly stock audits, ensuring proper stock levels and reducing waste.

Published on CazVid

Summary

Motivated gastronomy student with practical experience in Italian cuisine, inventory management, and diverse kitchen functions. Eager to contribute to culinary teams and develop expertise.

Key Achievements

Rotated across various kitchen sections, gaining versatile experience in cold, hot, grill, and pizzeria stations.
Contributed to restaurant opening and closing procedures, ensuring smooth operations and compliance with safety standards.
Completed a professional gastronomy program, expanding knowledge in international cuisine.

Skills

Culinary PreparationIntermediate

Skilled in preparing a variety of dishes, including Italian cuisine, bread, and pasta, with attention to quality and presentation.

Inventory ManagementIntermediate

Experienced in conducting weekly inventory audits and recording stock movements to optimize kitchen supplies.

Kitchen OperationsIntermediate

Able to support daily kitchen operations, including opening, closing, and station rotation across multiple areas.

Food Safety & HygieneBeginner

Knowledgeable of basic food safety practices and hygiene standards necessary for kitchen environments.

Languages

Inglés(A2 (Medio))

Experience

Practicante de cocina

Marzzano masas libres

Rotación entre cocina fría y cocina caliente durante los servicios.. Elaboración de panes artesanales y apoyo en la preparación de platos de cocina italiana.. Realización de inventarios semanales y mensuales.

Auxiliar de cocina

Romero y Aire de Romero

Rotación entre parrilla, cocina fría y pizzería.. Elaboración de bases de pizza, panes, pastas y salsas.. Realización de aperturas del restaurante o cierre.. Realización de formatos de inventario y formatos de salubridad.. Responsable de estación fría.. Encargado de la cocina fría y producción.. Cocinero de linea a la hora del servicio.. Realización de formatos de inventario y formatos de salud.. Rotación entre las áreas de fría, parrilla, pizza y pasta.