Chef/owner
Vandal
مجموع سنوات الخبرة :20 years, 10 أشهر
In Charge of 3 restaurants in Palma de Mallorca
Designing Menus and coordinating staff
3 diferent styles of cooking
55 persons under my supervison
Human Resources; Hireing people
Restaurante KOA
Restaurante OMBU
Restaurante FORN DE SANT JOAN
R & D; Research and Devolpment
Design Menus
Desing creative menus each week
Gastronomy advisor
GASTRONOMY ADVISOR
Training the team and researching for new dishes for the menu
STAGIER IN THE WORLD ´S BEST RESTAURANT
I am the chef of the first "bistronomic" in Palma de Mallorca, Spain and the third in the world. It is a bistrot with affordable prices with avant-garde cooking techniques.
• In charge of safety, hygiene and rotation of merchandise
• Reception of goods
• In Charge of the orders of merchandise.
• Elaboration of the menu (own plates).
• recruitment of the staff for the kitchen and lounge.
• in Charge of the suppliers selection.
• Organizing events.
• Coordination of the team, 5 dependents.
• In charge of safety, hygiene and rotation of merchandise
• Reception of goods
• In Charge of the orders of merchandise.
• Elaboration of the menu (own plates).
• recruitment of the staff for the kitchen and lounge.
• in Charge of the suppliers selection.
• Organizing events.
• Coordination of the team, 7 dependents.
• In Charge of the orders of merchandise.
• Elaboration of the menu (own plates).
• recruitment of the staff for the kitchen and lounge.
• in Charge of the suppliers selection.
• Organizing events.
• Coordination of the team, 16 dependents.
I was in charge of all the kitchen. I had 5 people at my charge. I was alsoin charge of the orders and the quality level.
I was in charge of the production of the mise en place and cooking during the service also i was in charge of making the goods orders and i had two commis chefs at my charge
I was in charge of the production of the mise en place and cooking during the service, also in charge of the elaboration of pastry
I was in charge of the production of the mise en place and cooking during the service.
I was in charge of the production of the mise en place and cooking during the service.
I was in charge of the production of the mise en place and cooking during the service.
I was in charge of cleaning the restaurant and the things of the kitchen
Professional degree in an international cooking school