Jose Manuel Hernandez Perez
Cocinero
San Miguel De Allende
Summary
Dedicated chef with four years of experience in various culinary areas. My professional goal is to both contribute and gain knowledge in the field work in, as well as to positively and effectively contribute to the company and work as a team to achieve professional and personal growth.
Overview
4
4
years of professional experience
2
2
years of post-secondary education
Work History
Production Cook – Line Cook
Soltribe Cuisine
San Miguel De Allende
10.2022 - 10.2023
- - Prepared and plated main courses, appetizers, and desserts according to restaurant recipes and standards.
- - Assisted with kitchen organization, inventory management, and ingredient preparation.
- - Supported overall kitchen operations and team coordination.
Production Cook - Hot Line Cook - Pizza Cook
Jacques
San Miguel De Allende
03.2021 - 09.2022
- - Prepared kitchen production and dressings, including pizza dough and sauces.
- - Executed cooking duties on hot line, cold station, and pizza section.
- - Assisted with customer service and inventory management.
Breakfast Cook
Casa Rosada Hotel
San Miguel De Allende
09.2019 - 03.2021
- - Set up breakfast stations before service, ensuring all ingredients are available for production.
- - Prepared and plated breakfast dishes according to established recipes and standards.
- - Responsible for opening the kitchen for breakfast service and ensuring quality and efficient service.
Education
Tecnico Superior Universitario En Gastronomia - Gastronomy
Universidad Tecnológica De San Miguel De Allende
San Miguel De Allende, Guanajuato, México. 08.2017 - 09.2019
Skills
Customer service
undefinedTimeline
Production Cook – Line Cook
Soltribe Cuisine
10.2022 - 10.2023
Production Cook - Hot Line Cook - Pizza Cook
Jacques
03.2021 - 09.2022
Breakfast Cook
Casa Rosada Hotel
09.2019 - 03.2021
Tecnico Superior Universitario En Gastronomia - Gastronomy
Universidad Tecnológica De San Miguel De Allende
08.2017 - 09.2019
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