Cartagena, Región de Murcia, Spain
Multi-tasking troubleshooter. Ability to work both with a team or independently, and quick to adapt to different situations. Over 25 years of experience within the culinary industry, holding multiple leadership roles within kitchen/restaurant management and departmental organization. Extensive experience with budgeting food costs, recipe development, catering, event planning, and execution of large-scale food festivals. Significant experience working with food preparation and preservation. Two years volunteer service in foreign country, with technical skills in sustainable agriculture and artisan food processing. Fluent in Spanish language.
Language assistant of native-English speaking proficiency. NALCAP is a public diplomacy program, in conjunction with the Ministerio de Educación, that partners with elementary and secondary schools in Spain to bolster English language programs. Primary focus is to advance and encourage English language learning and mutual understanding through cultural exchange. Performed functions of an "auxiliar de conversación" with the supervision and guidance of teaching professionals in Spain. 2023-2024: CEIP Ciudad Jardín and EEI Pipiripao 2024-2025: IES Los Molinos and CIFPPU de Hostelería y Turismo
Language assistant of native-English speaking proficiency. NALCAP is a public diplomacy program, in conjunction with the Ministerio de Educación, that partners with elementary and secondary schools in Spain to bolster English language programs. Primary focus is to advance and encourage English language learning and mutual understanding through cultural exchange, under the supervision and guidance of teachers in Spain. Assigned to CEIP Eduardo González Gallarza and SIES Gonzálo de Berceo schools as an "auxiliar de conversación" in the Northern Spanish village of Rincón De Soto in La Rioja.
Took on dual role during pandemic to increase efficiencies and maintain operations. Began cross-training of job duties to control costs while regulating staff retention. Implemented functional pivots to consistently generate revenue and offer services, remaining open to guests during the entirety of pandemic.
Opening chef for first location of Tartine cafe concept. Opening duties include hiring and training new staff unfamiliar with the brand; vendor relations including direct-to-farm contacts; recipe development and implementation. Responsible for all back of house operations.
Involved with this event as a contractor in some capacity since 2010, including the Executive Chef of Kitchens position in 2011. Current role as Catering Kitchen Equipment and Operations Manager since 2013. The International Chef's Congress (ICC) is an annual, three-day culinary symposium that gathers more than 100 of the world's most innovative chefs, pastry chefs, mixologists, and sommeliers to present the latest techniques and culinary concepts to their peers — a gathering some of the industry's most formidable professionals. Organize and maintain contracted kitchen and prep tent areas for chef presentation workshops, sponsor booths, Eat@ICC, as well as Mixology and Tasting Rooms throughout duration of entire event. Other tasks include troubleshooting all food and presenter-based needs; supporting demonstration stage presenters; all sponsors with equipment or food prep needs; Spanish language interpretation and translation; managing inventory of equipment, small wares, and/or food product; oversight of culinary volunteers. -----(events as Catering Kitchen Manager)---------------------------------------------------- 10th Annual International Chefs Congress (ICC), Brooklyn Expo Center "Open Source Cooking: The New Era of Collaboration and Connectivity" http://www.starchefs.com/cook/events/icc/2015 9th Annual International Chefs Congress (ICC), Brooklyn Expo Center "Cooking Honest: The Power of Authenticity in the Kitchen" http://www.starchefs.com/cook/events/icc/2014 8th Annual International Chef's Congress (ICC), Pier 57@ Hudson River Park "Guts and Glory: Leaving It All on the Line" http://www.starchefs.com/cook/events/icc/2013
http://www.starchefs.com/cook/ICC-2011-schedule ICC is a three-day culinary symposium where more than 70 of the world's most influential chefs, pastry chefs, mixologists and sommeliers present the latest culinary concepts to their peers. Planned, organized, and ran kitchens and prep areas leading up to and throughout the entire Congress. Oversaw prep for chef presentations, hands-on savory & pastry workshops, wine and food tastings, and mixology demonstrations with the Institute of Culinary Education (ICE), along with supporting exhibitors in the Product Fairs. Responsibilities included: - Creating chef prep schedule for all kitchens (catering, pastry prep and mainstage kitchens) - Reviewing chef presentations and assess equipment & ingredients needs and demo timing, as well as review StarChefs.com kitchen inventory and determine additional equipment needs - Helped design and equip kitchens - Sourced kitchen, workshop, and exhibit booth needs - Supported chef presenters with food prep and equipment issues leading up to event - Put in place all kitchen policies and procedures and ensure safeguards for accidents and theft - Oversaw kitchen staff scheduling during event - Oversaw and directed culinary volunteers - Resolved problems that arose in the kitchen, prep, workshop, and exhibitor booth areas - Worked with ICE instructors to coordinate prep for demos, control inventory and maintain flow in workshop rooms
In the Park Avenue Armory in New York City. http://www.starchefs.com/cook/events/icc/2010 Star Chefs Bay Area Rising Stars Revue and Honorees Dinner in San Francisco, California Jun 2010: http://www.starchefs.com/cook/chefs/2010-san-francisco-bay-area-rising-stars June 2013: http://www.starchefs.com/cook/events/rising-stars/2013/san-francisco-bay-area
Part of the original opening culinary staff for the property. Responsible for all food-related operational aspects of multi-million dollar revenue generating events department. Execution of food planning, budgeting, inventory, and production for private parties and member-based functions featuring custom menus, passed hors d'oeuvres, wine dinners, seminars, and personalized events. In charge of Banquet Event Orders (BEOs) before and after finalization of menu development for event. Responsible for all aspects of recipe and menu development, food preparation, ordering, delivery, scheduling of staff, and execution of all on-site privately booked functions and member events. Ability to accommodate immediate dietary restrictions due to working knowledge of varying health disorders and nutrition trends. Point of contact and coordination between kitchen and front of house service including event managers, planners, restaurant liaisons, cooks, captains, and outsourced staff. Led a culinary banquet team with a 0% employee turnover rate of over four years.