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LEONELCOBAALFARO

ABILITYESPERIENZE

RISULTATI

ACADEMIC

EXPERIENCIAPROFESIONAL

LIVEAND

FOOD

E�ciency for exercise work under pressure and with skills to work in di�erent areas in relation to drinks and food, ease of word play functions of kitchen assistant, executive chef, management of own business, preparation of �nancial statements, and public attention to the bartender, suitable to capture orders and execute them with precision, ability to solve problems, dynamic and proactive.

ABILITYESPERIENZE

RISULTATI

AGE: 26 years MARITAL STATUS: Single DATE OF BIRTH: 06/10/1998 DNI: 70005889CELL PHONE: 989457593Email: [email protected] www.facebook.com/LEONELCOBAALFARO

Mise en placeSkills: Pre elaboration of inputs for the preparation of a la carte dishes. Experience: to develop the mise in place of the di�erent dishes adjusted to the daily menu. Achievements: dexterity to process the inputs required in each dish of the Charter, prepara-tion of dishes and mounted in the same.

CookSkills: Inter relationship with di�erent persons dedicated to the kitchen area, development of the di�erent foods that the restaurant o�ers. Experience: easy to work in a team, and under pressure Achievements: development of the e�cient preparation of dishes and general handling of kitchen and sta�.

ABILITYESPERIENZE

RISULTATI

LEONELCOBAALFARO

BARTENDERSkills: relationship with di�erent persons dedicated to the bar area.

Experience: ease of teamwork, preparation of cocktails and beverages in general.

Achievements: e�ciency to develop cocktails and drinks in general, management of bar.

FINANCES Skills: Preparation of �nancial statements, cash �ow, manage-ment of kardex and inventories

Experience: To perform the inventory management, cash �ow management and card payments with cash

Achievements: �uidity for the management of �nancial statements in general.

ABILITYESPERIENZE

RISULTATI

LEONELCOBAALFARO

ACADEMIC

Executive Chef. EGAP (School of gastronomy and culinary art Peruvian) Training in high cuisine and culinary artistry.

Food industries Technical Higher Technological Institute Public - Cajamarca Training in the various areas of the food industry

2009-2011

2006-2009

PROFESSIONAL EXPERIENCE

2015

2014

2013

20122012

CHEF AT HOMECatering and customer service

PUERTO EXPRESS General management SABORES Y PUNTO

general counsel of the Chiclayo restaurant - Peru

EGAP Instructor - Academic Coordinator

Instruction in kitchens, short courses, academic coordination. Chiclayo - Peru

OASIS CAFÉ bartender. Elaboration of cocktails and

drinks . Valencia - Venezuela

THE SULTANA RESTAURANT Executive Chef. Dancers - Venezuela

DULCINEA CAFÉ

kitchen assistant mise in place and a la carte dishes. Cajamarca, Peru.

LIVEAND

FOOD

ENGLISH FRENCH ITALIAN

COMPUTING

REFERENCES

AMERICO REVERDITTO PETTERSON

General ManagerCorporation Egap

044 - 292425

ANA ELSA LAGUADOManager

Oasis café0058 -04163413966

GENRY GONZALEZ ROMERO

Manager La Sultana Restaurant0058 – 04168711044

CERTIFICATE

Participation in the gastronomic chair, lectures and conferences of gourmonde; November 2013, Chiclayo. First post in the "Contest of the national day of ceviche", 28 June 2012. EGAP, Trujillo. Participant in the "Third International Congress of Gastronomy"; 30.31 and September 01 of 2012, Panama. Participant in the "Copa Panama Gastronomic", 02 September 2012, Panama. Jury, in the "gastronomic fair 2011 ", 18 July 2011. The Nazarene, Florence of Mora. Participant in the gastronomic fair "Trujillo passion for food", 17 and 18 July 2010. Freedom, Trujillo. Training of "�nancial work of states", 27 April 2009. Technical Education Center of productive, Cajamarca.