Héctor PAGAZA VAZQUEZ
chef
Cancún,ROO
Summary
Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
7
7
years of professional experience
Work History
Chef Owner
Club51
Cancun
04.2023 - Current
- Met with clients to discuss menus and meal options for weddings and banquets.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Developed and implemented successful sales strategies to meet business goals.
Sous-chef
Chez Baud
Bonne sur ménoge
10.2022 - 02.2023
- Observed food safety and sanitation protocols to reduce germ spread.
- Trained new hires in proper cooking techniques and recipes.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
Sous-chef
Open Bistrot
Fillinges
10.2021 - 10.2022
- Menu development in collaboration with the chef.
- Merchandise reception and control.
- Ordering, handling, and training the team.
- Service in the hot zone.
- Performed weekly inspections of all equipment for safety compliance.
- Demonstrated strong problem-solving skills, resolving issues efficiently and effectively.
Restaurant Owner
Viva Mexico
Sevrier
01.2021 - 09.2021
- Met with clients to discuss menus and meal options for weddings and banquets.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Developed and implemented successful sales strategies to meet business goals.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Monitored quality, presentation and quantities of plated food across line.
Sous-chef
La Cabane
Annecy
09.2020 - 11.2020
- Independent preparation of regional dishes and daily menus.
- Merchandise reception and control
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Negotiated contracts with suppliers to secure competitive prices for ingredients.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Chef De partie
Toya by Villemin Loic
Faulquemont
02.2020 - 06.2020
- Michelin-starred restaurant.
- High-quality, local, natural, and sustainable cuisine
- Preparation of hot and cold appetizers, as well as participation in other preparations.
- Presentation of dishes to customers at their table.
- Checked quality of food products to meet high standards.
Jefe De Cocina (solo En Cocina)
Hyggefabrikken
Kolding
11.2019 - 01.2020
- Preparation of a daily menu for 30 guests (tapas, soup, three dishes of your choice, dessert).
- Danish and French cuisine.
- Managed kitchen staff team and assigned tasks for various stages of food production.
Chef De partie (garde-manger)
Restaurant Charles H
Nantes
05.2019 - 09.2019
- Refined and completely homemade cuisine.
- Daily preparation of two appetizers and desserts from the daily menu, as well as à la carte preparations.
- Hot-desk replacement.
Cook
AHÓ Restaurant & Lounge
Cuernavaca
01.2019 - 03.2019
- International cuisine.
- Preparation of sauces, pizza dough, and tortillas.
- Performed basic administrative duties such as inventory management, ordering supplies.
- Cooking meats.
Cook (temporary)
Restaurant Chez Aldo
Dune du Pyla
04.2018 - 09.2018
- Preparation of hot and cold appetizers
- Preparation of sauces
- Cutting and cooking of fresh meat and fish.
- High-volume restaurant, 600 people per day, with a staff of 5 in the kitchen.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Adhered to regulatory standards regarding safe and sanitary food prep.
Education
CAP Cocina - Culinary
L'Ecole Des Pros
France01-2018
Bachelor - General Studies
SEP
Cuernavaca, Mexico09-2012
Skills
- Menu development
- Food safety
- Recipe analysis
- Inventory management
- Team leadership
- Employee training
- Problem solving
- Effective communication
- Quality control
- Line inspections
Languages
Spanish
First Language
English
Advanced (C1)
C1
French
Proficient (C2)
C2
Italian
Intermediate (B1)
B1
Personal Information
Date of Birth: 03/28/94
Accomplishments
- used to be a high-perform sports athlete and won several prices
Affiliations
- I am a fan of sports and well-being
- I love to exercise
Timeline
Chef Owner
Club51
04.2023 - Current
Sous-chef
Chez Baud
10.2022 - 02.2023
Sous-chef
Open Bistrot
10.2021 - 10.2022
Restaurant Owner
Viva Mexico
01.2021 - 09.2021
Sous-chef
La Cabane
09.2020 - 11.2020
Chef De partie
Toya by Villemin Loic
02.2020 - 06.2020
Jefe De Cocina (solo En Cocina)
Hyggefabrikken
11.2019 - 01.2020
Chef De partie (garde-manger)
Restaurant Charles H
05.2019 - 09.2019
Cook
AHÓ Restaurant & Lounge
01.2019 - 03.2019
Cook (temporary)
Restaurant Chez Aldo
04.2018 - 09.2018
CAP Cocina - Culinary
L'Ecole Des Pros
Bachelor - General Studies
SEP
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