Restaurants - Cafes - Hotels
Experience:
13 years as a cooker, 5 as a second
Education:
I stop school at 15 yo and start working on kitchen’s
Skills:
Advanced culinary techniques
Precision knife skills
Menu design and development
Recipe creation development and execution
Food preparation and mise en place
Proficiency in various cooking methods (sautéing grilling roasting baking poaching sous-vide etc.)
Cost control and food costing
Inventory management and stock control
Food safety and hygiene standards (HACCP sanitation allergen management)
Knowledge of ingredients (seasonality quality sourcing flavor profiles dietary requirements)
Plating and food presentation
Kitchen equipment operation and maintenance
Portion control and yield management
Additionally:
I speak French, portuguese, english and spanish
