Highlights:

Skills:

Line cook 10/2023 - current
La Mar by Gaston Curio, Miami, Florida United States
Industry: Food and beverage
Worked as a line cook for the fine dining restaurant called La Mar by Gaston Acurio, distinctive culinary experiences the menu ranges from upscale novo-Andean fare to Asian-Peruvian fusion and traditional seafood ceviche.
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Line cook 05/2022 - 08/2022
Westchester Country Club, Rye, New York United States
Industry: Food and beverage
The Gun Club, so named for its past history as a trap shooting location, is the Beach Club’s fine dining location; the environment is casual, food service is seafood focused and consistent with the up-scale style. Work in Fish station and grill stations in a 80-seat fine-dining cooking seafood and poultry. Plate the cooked dishes including the sides of them. Elaborate all mise en place. Created a couple of dishes for the special of the week.
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Line cook 10/2022 - 07/2023
Mandarin Oriental Hotel, Miami, Florida United States
Industry: Food and beverage
Luxury hotel with fine dining dining, that includes a mix of the American/ Asian cuisine. Worked as a line cook for the both lunch and dinner service.
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Line cook 10/2021 - 05/2022
Addison Reserve club, Delray beach, Florida United States
Industry: Food and beverage
Distinguished Elite Club Award recipient and is recognized as a Platinum Club of America, ranking #7 among the top 150 Platinum Country Clubs in the nation and ranking #34 in the Platinum Clubs of the World. Taste is the signature restaurant of the Clubhouse. Taste's menu specializes in unique fishes, the finest prime beef and chophouse fare. Cook different kind of dishes, including the sautee and the grill station. Plate the cooked dishes. Prep at the banquets section.(includes carving for the guest).
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Line cook 07/2021 - 10/2021
Wequassett resort and gold club, Chatam, Massachusetts United States
Industry: food and beverage
Twenty-Eight Atlantic (Harwich, Massachusetts) Forbes Travel Guide Five-Star premier dining experience. Elaborated Mise en place. Cook precisely the dishes and plate them as well. Use responsibly the local ingredients to create dishes. Grill, sautéed, veg station and hot apps.
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Line cook 06/2020 - 10/2020
Ocean House, Westerly, Rhode Island United States
Industry: food and beverage
COAST (Forbes five-star rated restaurant) offers a seasonal menu that changes nightly and showcases the finest of each season’s products. The  collaboration and proximity to local farms allows to source the highest quality ingredients of not only the season, but of that day. Dining guests may select from a prix-fixe four-course savory or vegetarian degustation menu with optional cheese courses available to elevate the meal to an indulgent five-course culinary journey.
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Lead line cook 11/2020 - 05/2021
Ocean reef club, Key Largo, Florida United States
Industry: food and beverage
Private club with an Italian restaurant ( Gianni's). the menu concept is fresh, authentic, casual and family-friendly. Mondays get members night with an exclusive menu design only for that day. Prep (including homemade pasta) Pizza station (stretch dough, cook pizza in wood fired oven) Grill station and Fry station. Pasta station Provide assistance to all work stations, including Hotline, Pantry, Grill, and Pizza. Elaborate boards with salumerie products both imported and locally products. Expo(lead the kitchen during service, last touches before the plate arrive to the guest)
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Line cook 04/2019 - 11/2019
Sea crest hotel, Falmouth, Massachusetts United States
Industry: Food and beverage
Restaurant & lounge, that features a changing American menu based on the seasons of the year. (High pace restaurant) Elaborated Miss and place. Cook different kind of dishes, including fry sautee and the grill station. Plate the cooked dishes. (including desserts and salads). Help at the banquets section. Adhered to all company policies and procedures.
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Line cook 11/2019 - 04/2020
Ocean reef club, Key Largo, Florida United States
Industry: food and beverage
Elaborated Mise en place (including homemade pasta) Pizza station (stretch dough, cook pizza in wood fired oven) Plate the cooked dishes. (including desserts and salads). Elaborate boards with salumerie products both imported and locally products.
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Lead Line cook 12/2017 - 09/2018
Club Campestre Medellin, medellin, antioquia Colombia
Industry: food and beverage
Slow food restaurant with national and international cuisine, also has a menu that rotates every 30 days with international food (Italian, Spanish, Thai, and more). Cook different kind of dishes, including the sautee and the grill station. Plate the cooked dishes. Elaborated Mise en Place. Design few appetizers for the Managers board twice a month. Help at the banquets section. Managed inventory and stock control. Adhered to all company policies and procedures.
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Line cook 12/2016 - 06/2017
Jade Mountain resort, Soufriere, Saint Lucia
Industry: food and beverage
Internship in a farm to table concept Hotel. The dinner menu changes daily, and all of the kitchens receive organic produce from the resort farm Emerald's in the Soufriere hills. The menu also reflects seasonal changes of flavor with influences throughout the Caribbean. Cook different kind of dishes, including the sautee and the grill station. Plate the cooked dishes. Elaborated Mise en Place. Design salads, appetizers and main courses according what was brought from the farm that day. (dinner menu changed daily) Help at the banquets section.
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Line cook 07/2014 - 12/2014
Intercontinental hotel, Medellin, Antioquia Colombia
Industry: food and beverage
Internship in 4 star hotel in Medellin. The hotel offers a large buffet breakfast with different products of Colombian cuisine. Visitors to the restaurant Fogón de Piedra can experience the adventure of finishing their food on hot volcanic stones; and also offers international gastronomic seasons that change every twenty days.
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Instituto superior Mariano Moreno 01/2013 - 12/2014
Medellin, Antioquia, Colombia
Degree: Bachelor's Degree
Major:culinary
2 years studying culinary school

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