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Curriculum vitae español en INGLÉS

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Curriculum: Name:Rober
Date of Birth : 25/05/1981
phone 622136907
Pais:España
Provincia:Castellon
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STUDIES UNDERTAKEN

– Graduate School : College Compte D’ Aranda- L’Alcora ( Castellón)

– ECAC : Distance Cook finished with period practice.


– IAG : Course of creativity and new techniques, Buenos Aires ( Argentina )

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WORKS


Restaurant Marsala :
Grau de Castellón ( Castellón) , Mediterranean cuisine and Italian cuisine -Duration: 6months
In post : cold room , preparing salads, hot appetizers, cold dishes and desserts, plated desserts and finishing dishes for departure.
Restaurant Capacity : 100 people.

Bed Restaurant La Casa del Canon :
Cuenca (Castilla la Mancha ), Kitchen Market and Author – Duration: 6months as Assistant kitchen after spending 6 months Cook.
Preparation and Processing of dishes as well as a menu, head chef with 2 dependents, purchasing manager , costs, etc. .
Restaurant Capacity : 60 people.

Restaurant Che Buenos Aires :
Buenos Aires ( Argentina ) Argentina and Mediterranean cuisine – Length: 2 years as 2nd Cook, Barbecues and work on hotplates , irons and elaborations of menu and dishes .
Restaurant Capacity : 250 people.


Adriana Restaurant : Buenos Aires ( Argentina ) , Argentina and Creative Spanish Cuisine
Duration : 1 year 2nd header and grill chef , preparing all kinds of Argentine beef and grilled entrees .
Restaurant Capacity : 60 people.

Rices Sea and Sky : Playa de Benicassim ( Castellón) , Mediterranean cuisine and rice dishes .
Duration : 4 month summer season such as rice in the mornings and the evenings drawing Sheetmetal burgers, sandwiches , sandwiches and entrees such as meat and grilled fish .
Restaurant Capacity : 120 people.

Hamburgers Sandwiches The Alqueria : Sandy Nules ( Castellón)
Duration : 1 year planchista , preparing burgers , sandwiches , sandwiches and entrees, rice also preparing firewood .
Restaurant Capacity : 150 people.

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Asador Argentino La Herradura : Playa de Benicassim ( Castellón) , Argentina cuisine and Mediterranean cuisine
Duration : 1 year as a second header in kitchen , preparing burgers , sandwiches , sandwiches and entrees , too cold room and head touching the rice.
Duration : 2nd year as second chef prepared grilled meats , grilled dishes and rice dishes, kitchen organization and distribution of tasks to assistants and cooks.
Restaurant Capacity : 200 people.

Restaurant Italia : Benicassim Beach ( Castellón) , Italian and Mediterranean cuisine .
Duration : 4months ( summer season) as planchista .
Restaurant Capacity : 150 people.

Café- Restaurante La Ermita: Monterrubio of Armunya (Salamanca ) , miniature kitchen .
Duration : 6 months. As a chef, I prepared grilled meats , kitchen organization , menu and wine processing , iron , stove and cold room , pinxos assembly .

Vida Restaurant and Food: Salamanca- Cocina de Autor and Creative .
Duration : 1 year , 2nd cocina.Elaboracion As of pinxos , carte dishes and menus .
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OTHER WORKS

-Hotel Conrad Punta del Este ( Uruguay ), 4 -month cold season in fourth .
Meson – cap : Castellón , Week celebrations of the Magdalena ( 10 days)
Meson – top : Villareal ( Castellón) , Week Party San Pere (10 days
Fhusion -Madrid 2013: Assistance on 21 and 22 January as a cook in preparing creative pinxos .
Octavio – Braseria Bocateria : 1 month as a cook , replacing holiday.
Restaurante La Brasa – 4 as head kitchen and restaurant manager .

INTERESTING FACTS

– Driver’s food handler
Full – time availability .
– Specialist in all types of rice , iron and grill.
– High knowledge in Haute Cuisine , Mediterranean Cuisine and Cooking Argentina .
– Very experienced in menus, menu , tapas and pinxos as creative or traditional.
– Dynamic, highly creative , fast, organized, leadership , committed to his work , overcoming much eagerness , serious and responsible , very demanding and a perfectionist .
– Experience working with PDA you command in kitchen.
-Professional Working under pressure at peak periods and large influx of restaurants , experience events , such as weddings communions, etc. …

Cell – tips:
Grigor Petrosyan – Chef Restaurant Italy: 697 503 249
Filipe Genevi Grills – Head Horseshoe : 665189912
Isaac Martin- Chief of Restaurante La Ermita: 607961141
Andres Varas Chief Kitchen Life and Food: 646174871
Enviado el 28/11/2013

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