José Fernando Alfaro Pagaza

-The correct implementation of the new labor justice system with the new labor conciliation model.

-Responsible for the group of 27 labor conciliators distributed across the 7 delegations in the state of Sonora. In charge of their training and certification, as well as the standardization of criteria.

• Supervision of conciliation hearings
• Supervision for proper management of confidential information
• Cultivated positive work environment that fostered employee engagement between areas inside conciliation center, this increased retention rates, and boosted overall team morale
• Worked closely with organizational leadership with group of conciliators to ensure positive and healthy work environment.

Restaurant project during 2020 pandemic, focused on using high-quality local supplies as well as in-house baking. It was one of the first dark kitchens in the state of Sonora..

• Initial menus focused on Mediterranean style of cuisine, offering pizzas, sandwiches, and pastas, and later evolved to more practical and 'trendy' type of cuisine while still maintaining standout products, which were doughs and baked goods made in-house.

-Legislative advisor on labor, economic and development issues for the tourism, gastronomy, and hospitality industries, as well as on the new labor conciliation system, which was developed and approved during this legislative term.

-I worked directly with the then Federal Deputy, Isaias González Cuevas, who is currently the national leader of the Confederación Revolucionaria de Obreros y Campesinos,( Revolutionary Confederation of Workers and farmers ) one of the largest labor organizations in Mexico.

• Assisted in preparation of grant proposals.
• Monitored legislative developments for potential impact on my boss interests, providing timely updates and strategic advice.
• Delivered engaging presentations at conferences and other public forums.
• Developed strong professional relationships with legislators and their staffs, fostering open lines of communication and collaboration.

-National Coordinator for Certification and Training Program in Hotel, Gastronomy, and Tourism Industry. During time as coordinator, succeeded in training and certifying 30,000 workers in tourism, hospitality, and restaurant industry.

-Supervisor of Evaluation processes in country.

-Responsible for hiring new Accredited Evaluators, as well as implementing a new selection process,based on their practical and theoretical skills.

-Trainer in topics of Productivity, work life, teamwork, and leadership within kitchens.

-Evaluator in Food Preparation.

-Coordinator of Evaluator team in Mexico City.

Chef Instructor of Advanced French Pastry and Baking

• Motivated students to achieve new levels of skill and self development.
• Evaluated student performance through positive assessments and realistic feedback, identifying areas for improvement and adjusting strategy of instruction accordingly. Groups of 15-20 students.
• Taught comprehensive lesson plans of Le Cordon Bleu Institute for baking and pastry classes, ensuring students gained practical experience in food preparation and presentation.
• Promoter of clean, neat and well-sanitized kitchen and staff.
• Instructed students on menu planning, recipe development, and cost analysis to promote efficiency in professional kitchens.
• Facilitated hands-on workshops for students to practice advanced baking and pastry skills, focused on French traditional culinary teaching.
• Monitored food production for quality, safety, and adherence to establishment standards

-Cook B in the Breakfast Station

-Cook C in Banquets, Cold and Hot Kitchen

-Cook B in Special Banquets, Golden Service

-Cook B employee cafeteria

• Gained valuable experience working within the gastronomic and hotel industry, applying learned concepts directly into relevant real work situations.

Cocinero B en Banquetes, tanto en cocina fría y caliente.

Cocinero C en Banquetes Kosher