Assistant Cook
Bahia Othon Palace Hotel
Total years of experience :8 years, 0 Months
I work as an extra assistant cook in Bahia Othon palace Hotel, in the preparation of the breakfast buffet, where I can prepare food of hot kitchen (fried, scrambled and boiled eggs, waffle, pancake, couscous, cooked roots, etc.) as well as cold kitchen (assorted fruits, processed and finalized in various types of cuts, fruit salad, juice preparation, etc.) for a large number of customer.
I decided to do the professional cook course at SENAC Bahia in the Casa do Comércio, where the focus was an international cuisine (mainly Italian and French food) and in the Brazilian northeastern food, where I could have a professional experience for 3 months in SENAC's restaurant. During that time, I went through several areas of activity as: patissêr, entremetier, saucier, rôtisseur, butcher, gard manger and also in the preparation of food to all employees of the company. I had the opportunity to work at gastronomic events that happened in SENAC's place and at that time I was able to absorb a lot of knowledge and techniques, as well as knowing how to cut various types of meats and vegetables, as well as hygiene and correct food storage. And various preparations.
After an internship, I had the opportunity to work in El Caballito restaurant of Mexican cuisine, where the service was a la carte. At that time, I was able to work on the preparation of the main sauces (guacamole, red salsa (salsa roja), melted cheese (quesos fundidos), chilli, pico de gallo, all kinds of peppers, etc), as well as all main meals (tacos, quesadillas, ceviche, ceasar salad, burritos etc) and, frying, grilling and finishing dishes.
Short experience in DOC restaurant, a steak house, where I could help in preparation of some meals and where a could to learn about types of meat, grilling, frying and finishing of dishes.
In 2010, I started the course in Gastronomy, where I learned many things in theory and practice about food handling and sanitation, as well as techniques in various areas (pastry, hot and cold kitchen) and food of various countries (international kitchen), as well Brazilian food and regional food.