Dec 2016 to
I started to make good money here so thought it was time to just have one job drop Cabo first and then Uber and decided to learn the front of the house business to get a feel of the costumer and maybe later on be able to provide a better service as a cook and in all at the restaurant for now Ive learned what costumer really wants its not the food nor the service but in all they want a great or magnificent experience thats what makes them come back though sometimes can be hard for the BOH and FOH almost never got along I believe I mange to learn the main point of why that is and know I'm able to target them from now anywhere I decide to go. I have to be honest had a lot of Help From My Manager Zorto great Guy Learned a lot from him
Prep cook and Line Cook
Jul 2016 to
I think its one of the places I mostly enjoyed working at had three days as a prep cook and two as a line cook so got to have great manage of the food cause I did all the production and also did the end plate here is where I also got the chance to become an uber driver and later a server at Lennys but I knew I wasn't going to go through the same 3 jobs thing again so left early and kept the other 2 jobs
Jul 2016 to
Great way to make money but also it depends on how many hours you give it after I got the Lenny's job as a server I decided to stop Cabo Right away and then eventually this one too was used to 15-18 hrs shift so like I said I like the grind.
Jan 2016 to
This is one of the other 2 jobs I had it was a great place really good people was in charge of the salad and pastry station but ultimately was also let go due to poor performance this is what I mean you can't keep three jobs for ever
Dec 2015 to
Here its where it got a little intense I was super energized to work and make money so I not only had one job but manage to get three Panera was one of them Its was a great opportunity to get back to what I really love baking all types of Bread the experience was fun at the beginning everything was great but with time I came to prove that no mater how energized you might be you can't manage 3 jobs for ever sadly I was let go after I had a fall out with the managers it was a great season never the less.
Fairmont Miramar Hotel & Bungalows/
Oct 2015 to
The last of the Three jobs I had I was going to enter the fig but since I got this jib first my spa manager spoke badly against me so they wouldn't hire me I had the screening and the try out even spoke to the chef at the time but none the less it wasn't enough to get me in due to the little money I made here had to loofa for the other two jobs was in charge of cleaning the locker rooms keeping everything filled such as water tanks , gatorade tanks, soaps and shampoo bottles as well as to greet all costumers and help them in any need the may have out of all the bad manage to great a pretty good costumer service from all of this
Ciudad de México,
D'Amico Ristorante Polanco/
Apr 2015 to
Even though it was a short stay I was able to make good progress as I quickly became Head of the Pasta Station where we sereved more than 300 costumers every dinner service and we had 2 a day so it was extremely intense but also very fun the adrenaline rush was delightful after that got the opportunity to Come to the states and didn't think twice to jump on that wagon.
La Ratatouille /
May 2013 to
After That Hotel Experience Got Convince By a Family Friend to Open up a Small Cafeteria with all types of food delights its was just me in the kitchen I was in charge of creating and designing the plates that we were gonna sell as well as the flavors of coffee Frappes and beverages we were going to display also handling food cost and all of that it was a very fun experience but after a while realized I need a bit more experience.
Pastry Cook C
Ciudad de México,
InterContinental Presidente Santa Fe Mexico/
May 2012 to
Here I worked Both in the hotel and in the Acclaimed Au Pied De Cochon here is where I was lucky enough to meet some of the greatest chefs in Mexico and be taught by then in both pastry and hot station but developed more of a thing for pastry was in the night shift all by myself in the 24 hrs restaurant in charged of the line as well as clean up and production where we had 10 desserts such as creme brûlée, fondant, apple tart,Raspberry ,Grand Marnier and Chocolate Souffle, Floating Islands etc. Also had to bake the bread for the morning shift and the Pettit Feurs.
Ciudad de México,
Oct 2011 to
In charge of making sure the line was always ready for service as well as having everything the chef might need before he even asked for it at hand, learned the basics of French cuisine and how to Produce in small scale Sadly the restaurant close after just 8 months from opening but the head chef then took me To Presidente Intercontinental.