LIBARDO VIASUS VALERO
Montreal,Canada
Summary
Passionate and creative cook with more than 5 years of experience in traditional and modern industry gastronomy. Expert in the creation of innovative menus and effective management of kitchens, capable of directing kitchen teams in high -volume environments while maintaining high quality and hygiene standards. In search of an opportunity to contribute to culinary excellence and customer experience in a leading establishment.
Overview
9
9
years of professional experience
Work History
CHEF DE PARTIE
HOTEL NELLIGAN
Montreal, Canada
02.2023 - 04.2024
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Supervised and trained kitchen staff to ensure quality standards of food production.
CHEF DE PARTIE
HOTEL BONAVETURE
Montreal, Canada
01.2022 - 10.2022
- Prepared variety of foods according to exact instructions and recipe specifications.
- Tasted prepared dishes to ensure flavor accuracy prior to being served.
- Assisted Head Chef with daily food preparation and service in the kitchen.
CHEF DE PARTIE
BEST WETERN HOTEL
, EEUU
04.2017 - 09.2020
- Prepared variety of foods according to exact instructions and recipe specifications.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Improved performance of team members resulting in high-quality meals produced daily.
- Collaborated with other chefs to develop new menu items and improve existing ones.
CHEF DE PARTIE
WESTIN DENVER DOWNTOWN HOTEL
Denver, EEUU
02.2015 - 07.2017
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
Education
International Culinary Gastronomy - Profesional
Mariano Moreno College
Bogota, Colombia11-2018
BUSSINES ADMINISTRATION -
University EAN
Bogota, Colombia11-2016
PROFESIONAL CUISINE AND GASTRONOMY -
CULINARY SCHOOL MARIANO MORENO
SAFECHECK ADVANCED FOOD SAFETY CERTIFICATION PROGRAM -
Skills
- Hight volume attendance
- Effective Communication
- Grilling Techniques
- Boucher
- Team Leadership
- Knife Skills
- Sous Vide Techniques
- Hight Volume Attendance
Languages
- English
- French
- Spanish
Languages
English
Full Professional
Spanish
Native/ Bilingual
French
Limited
Timeline
CHEF DE PARTIE
HOTEL NELLIGAN
02.2023 - 04.2024
CHEF DE PARTIE
HOTEL BONAVETURE
01.2022 - 10.2022
CHEF DE PARTIE
BEST WETERN HOTEL
04.2017 - 09.2020
CHEF DE PARTIE
WESTIN DENVER DOWNTOWN HOTEL
02.2015 - 07.2017
International Culinary Gastronomy - Profesional
Mariano Moreno College
BUSSINES ADMINISTRATION -
University EAN
PROFESIONAL CUISINE AND GASTRONOMY -
CULINARY SCHOOL MARIANO MORENO
SAFECHECK ADVANCED FOOD SAFETY CERTIFICATION PROGRAM -
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