Chef con más de 10 años de experiencia en cocinas de cruceros y hoteles, especializado en gestión de equipos, innovación culinaria y cumplimiento de estándares internacionales.
Amplia experiencia en preparación de platos internacionales y gestión de áreas de cocina en entornos hoteleros y de cruceros.
Capacidad para coordinar equipos, supervisar estándares y optimizar procesos en cocinas de diferentes tamaños y complejidades.
Orientado a brindar un servicio excepcional, garantizando la satisfacción y fidelidad de los comensales.
Manejo eficiente del estrés en ambientes de alta demanda, asegurando la calidad y puntualidad en entregas.
MSC Cruiser
Enter as a second cook rotating through the areas of entremetier, roast and saucier.. Responsible for the gluten-free area.. In charge of the buffet at the MSC world Europe during the Qatar 2022 World Cup.. In charge of making pastas and risottos.. In charge of cooking all the vegetables for the buffet and the restaurant line.. In charge of preparation of all special orders and passenger diets and kosher foods.
Tratoría MammaLola
Managing the production of pasta, pizza and salads following the standards of the letter and implementing the Hacp concepts BPM.
Estelar Hotels in Peru- Miraflores
The cold area and the dawn cook, performing the preparation of the brunch on Sunday following the hotel standards.
El Parquetito Restaurant- Miraflores
Rotation in the cold, hot and ironing areas making typical dishes creoles such as ceviches, causes, jumped back, anticuchos, among others.
High Kitchen
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Hilton Garden Inn Hotel – Surco
Hot area manager, preparation of tasting menu with molecular kitchen.
Sheraton Hotel– Lima
Omelets preparation, breakfast production, preparation banquet food, preparation of hotel events like Colors and Tastes.
Hotel José Antonio
Production, preparation of card dishes, events and banquets.
