Patricio De La Selva
Vancouver,BC
Summary
Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Dedicated team player with punctual nature and open communication style dedicated to working hard.
Overview
2
2
years of professional experience
1
1
Certification
Work History
Demi chef/ Larder chef
Modesto Paniagua
Mexico City, Mexico
01.2016 - 07.2016
- I was the one on charge of the appetizers, salads, I was also the kitchen helper when needed.
Cook, Bartender and Jamon Master
Enrique Tomás
Mexico City, Mexico
06.2018 - 12.2018
- I was in charge of the kitchen for about 3 months.
- I Master the cutting Jamón art.
- Managed cash and bar revenue during special promotions or sporting events.
- Kept bar presentable and well-stocked to meet customer needs.
- Set up bar for operation, obtained cash bank and stocked service bar.
- Boosted bar profitability, mentoring team members on routine procedures and productivity strategies.
Cook, Waiter
Passion by Martin Berasategui
Playa Del Carmen, Quintana Roo Mexico
01.2019 - 07.2019
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Maintained customer satisfaction by clarifying questions about orders and specialty items.
- Kept server areas clean and stocked to increase efficiency while working tables.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Communicated closely with servers to fully understand special orders for customers.
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
Cook
Fauna restaurant
Baja California, Mexico
01.2022 - 05.2022
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
Waiter and the Barman Assistant
Wine Garden restaurant, Bruma Valle de Guadalupe
Baja California, M´éxico
05.2022 - 09.2022
- Be in charge of the cleaning and order of the stations, costumer service, cleaning and checking that everything was fine.
- Kept server areas clean and stocked to increase efficiency while working tables.
- Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
- Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
- Used cash registers and credit card machines to cash out customers.
- Inspected dishes and utensils for cleanliness.
- Folded napkins and prepared silverware sets to provide adequate supply for host station.
Executive Chef
Casa Azul
Mexico City, Mexico
09.2022 - 12.2022
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Mentored kitchen staff to prepare each for demanding roles.
- Complied with portion and serving sizes as per restaurant standards.
- Sanitized all counters properly to prevent food-borne illness.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Obtained fresh, local ingredients to lower grocery costs.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
- Supervised and enhanced work of 2-person team producing more than 180 plates per day.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Education
Master of Arts - Work
Universidad Del Valle De Mexico
Mexico City, Mexico12.2022
Skills
- Cleaning and Sanitation
- Food Preparing, Plating and Presentation
- Recipe Development
- Coordinating Kitchen Staff
- Dish Preparation
- Food Preparation Techniques
- Guest Satisfaction
Certification
Address: Fernando Anaya Monroy #151
Telephone: Mobile: 7224142587
Timeline
Executive Chef
Casa Azul
09.2022 - 12.2022
Waiter and the Barman Assistant
Wine Garden restaurant, Bruma Valle de Guadalupe
05.2022 - 09.2022
Cook
Fauna restaurant
01.2022 - 05.2022
Cook, Waiter
Passion by Martin Berasategui
01.2019 - 07.2019
Cook, Bartender and Jamon Master
Enrique Tomás
06.2018 - 12.2018
Demi chef/ Larder chef
Modesto Paniagua
01.2016 - 07.2016
Master of Arts - Work
Universidad Del Valle De Mexico