Cuisinier
Eduardo Valdez
Maison Des Drus
8
years of professional experience
3
Languages
Experienced Cook with a background in a variety of professional kitchens, working in both permanent and seasonal positions. Comfortable working in English and French-speaking environments, with the ability to adapt quickly to different kitchen operations, teams and working conditions.
Skilled in food preparation, mise en place, stock management, breakfast and buffet service, and maintaining food safety and HACCP standards. Reliable, flexible and capable of working efficiently in fast-paced, high-volume environments.
Work History
Cuisinier
4 Months- Prepared and cooked ingredients according to established recipes and kitchen standards.
- Maintained high standards of food hygiene, cleanliness and HACCP procedures.
- Managed food storage, stock rotation and proper ingredient labeling.
- Adapted to high-volume service during peak ski season.
- Assisted with restaurant operations and maintained outdoor areas, including snow removal and cleaning after snowstorms.
Commis De Cuisine
5 Months- Prepared ingredients and mise en place for daily service
- Prepared traditional local dishes following the owner's recipes and instructions.
- Maintain cleanliness in the kitchen and restaurant, as well as in the outdoor areas
Breakfast Cook
2 Years 6 Months- Prepared breakfast buffet items, ensuring consistent presentation and timely replenishment, serving approximately 100 guests during the low season and over 300 during peak season.
- Prepared meals for approximately 50 hotel staff members.
- Prepared and cooked dishes to order from the à la carte menu.
- Coordinated early-morning kitchen workflow to support efficient guest service
- Monitored food temperatures and safe handling practices during buffet setup
- Maintained cleanliness during and after service. Also handled dishwashing duties by my own during the low season.
- Managed stock and inventory for breakfast service.
Cook
2 Years 2 Months- Prepared cold station dishes, including salads and fish preparations.
- Prepared desserts and maintained inventory, including cakes, flans and other cold desserts
- Prepared dishes for weekend buffets and replenished them throughout service.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
Skills
Knife skills
Sanitation practices
Food presentation
Pastry techniques
Food plating
International cuisines
Cost control
Cooking methods
Estimating and ordering inventory
Languages
English
C1
Advanced
French
Intermediate
Spanish
Bilingual or Proficient
Timeline
Cuisinier
Maison Des Drus
2025.12 - 2026.04Read More
Commis De Cuisine
Ustaria Di A Rota
2025.07 - 2025.12Read More
Breakfast Cook
Scenic Hotel Group
2022.06 - 2024.12Read More
Cook
Los Almendros
2018.02 - 2020.04Read More