MARCO OLIART

Presentation Graduated from the professional career of haute cuisine of the SCHOOL LE CORDON BLEU PERU, I have knowledge of marketing of food services and management of the restoration, mastery of Peruvian and international cuisine; as well as the modern management of food services with COOK and CHILL, HACCP and BPM techniques. I am a dedicated, punctual, creative and initiative cook, who prioritizes tasks and seeks to give practical and immediate solutions to any problem. I like teamwork and the concern to innovate and increase knowledge constantly. I have a broad mind, I am willing to accept new challenges and to know new work environments in search of professional, economic, social and family improvements. Professional Objectives Acquire more experience, offer the Business Market what has been acquired so far, expand professional horizon, improve personal profile and economic condition. Contribute to the development of workplace to the extent of professional capabilities. Forward-thinking team leader skilled at operating departments efficiently to meet goals. Successful background matching employees with roles for maximum performance. Proactive and hardworking individual focused on continuous operational improvement. Exceptional Operations Manager focused on successful team building, cost-cutting and operational improvements. Determined to cut costs without impacting quality of products and services. Reliable team player committed to building high-performing teams.