Oscar

Restaurante enfocado en cortes de carne.. Creación de menú para eventos.. Creación de menú. Estandarización de proceso de costos e inventario.. Manejo de personal.

Modificación de menú.. Creación de menú para eventos especiales.. Estandarización de proceso de costos e inventario.. Manejo de personal.

Proyecto temporal con socios de Negroni. Creacion de menú.. Implementación de proceso de costos e inventario.. Manejo de proveedores.. Proceso de reclutamiento y contratación para personal de cocina.. Supervisión de personal de cocina y asignación de puestos.. Apertura de restaurante.

Restaurante de comida de autor, basada en producto local.. Creación de menú a la carta y menú de degustación.

Proceso de aprendizaje sobre el café y tecnicas de preparación.

Restaurante Italiano de procesos desde cero con pasta fresca y demás técnicas italianas.. Proceso de crecimiento a Sous Chef.

Iniciacion profesional en la industria gastronomica.

Administrator

Oversee daily administrative and operational activities.. Manage purchasing of food, beverage, and operational supplies, including supplier communication and follow-up.. Coordinate inventory processes, stock control, and resource planning.. Coordinate payroll-related information and staff administrative processes.. Organize staff schedules, support team coordination, and address day-to-day operational needs.. Handle employee concerns and internal communication to maintain smooth daily operations.. Coordinate priorities across operations, purchasing, inventory, and customer service.

Independent Training & Operations Consultant

Provided training and operational consulting to businesses and teams during the period between restaurant positions.. Delivered guidance on service standards, workflow organization, team coordination, and operational processes.. Adapted training and recommendations to specific business needs.. Supported process improvement, operational consistency, and customer service standards.

Operations & Team Leader

Coordinated daily operations and supervised service teams.. Supported menu modifications and special-event menu development.. Standardized costing and inventory processes.. Managed personnel organization and service standards.

Opening Coordinator

Supported restaurant opening operations, menu creation, costing, inventory, and supplier coordination.. Participated in recruitment, staff onboarding, supervision, and assignment.. Collaborated with the opening team to establish operational standards.