Sergio Miguel Alexander Vizcarra Sanchez
Firenze
Summary
Comprovato professionista culinario con una comprovata esperienza nel migliorare la soddisfazione del cliente attraverso la cucina creativa presso in ogni posto di lavoro. Eccelle nelle abilità con i coltelli e nel lavoro di squadra, contribuendo in modo significativo allo sviluppo dei menu e al controllo della qualità degli alimenti. Professionalità e organizzazione dimostrate, garantendo al contempo il rispetto degli standard sanitari. Cuoco con vasta esperienza in ambienti di ristorazione ad alto volume. Eccellenti capacità di gestione con una forte conoscenza della sicurezza alimentare e delle pratiche igienico-sanitarie. Efficiente e impegnato al lavoro. Creativo con l'ambizione di stabilire competenze culinarie versatili. Dipendente energico e flessibile, concentrato in la zona della cucina. Studente ricettivo con mentalità di crescita e tenacia per espandere e sviluppare abilità culinarie. laborioso e appassionato con forti capacità organizzative desideroso di assicurarsi una posizione [titolo di lavoro] entry-level. Pronto ad aiutare il team a raggiungere gli obiettivi aziendali
Overview
11
11
years of professional experience
Work History
Intern Commis
Enoteca Pinchiorri
04.2024 - 07.2024
- Supported culinary team in creating innovative dishes for seasonal menu changes, resulting in positive customer feedback.
- Assisted in plating dishes according to established guidelines, ensuring visual appeal and consistency across orders.
- Collaborated with chefs to develop new recipes, contributing to the restaurant''s reputation for creative cuisine.
- Learned valuable time-management skills by working efficiently under pressure during peak service hours.
- Expanded culinary knowledge through ongoing professional development opportunities, participating in workshops, and engaging in regular feedback sessions with senior chefs.
- Observed proper food handling procedures at all times to maintain compliance with local health regulations.
- Utilized waste-minimization strategies such as proper portioning and storage techniques to reduce overall food costs for the establishment.
- Demonstrated adaptability through quick mastery of new recipes and techniques as assigned by culinary team leaders.
- Received commendations from head chef for consistent attention to detail and dedication to producing high-quality dishes.
- Prepared ingredients for daily specials based on seasonal availability and market trends, supporting an ever-changing menu selection.
Commis De Cuisine
ASMANA
12.2022 - 03.2024
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained a clean and organized workstation, ensuring adherence to health and safety standards.
- Expedited food orders during high-volume service periods, maintaining excellent communication with front-of-house staff.
- Developed strong knife skills through daily practice, increasing precision and speed in food preparation tasks.
Commis De Cuisine
The Lodge Club
03.2022 - 10.2022
- Developed strong knife skills through daily practice, increasing precision and speed in food preparation tasks.
- Improved dish presentation through attention to detail and creative plating techniques.
- Collaborated with chefs to develop new menu items, resulting in increased customer satisfaction.
- Reduced food waste by implementing proper storage techniques and inventory management practices.
Commis De Cuisine
El Ranchito
11.2018 - 11.2021
- Developed strong knife skills through daily practice, increasing precision and speed in food preparation tasks.
- Expedited food orders during high-volume service periods, maintaining excellent communication with front-of-house staff.
- Collaborated with chefs to develop new menu items, resulting in increased customer satisfaction.
- Managed inventory levels effectively, minimizing spoilage and reducing overall food costs for the establishment.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Trained kitchen staff to perform various preparation tasks under pressure.
Chef De Partie
LA BISTECCA Pasta- Grill
01.2017 - 09.2018
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Evaluated food products to verify freshness and quality.
Intern Commis
Ristorante "Central"
09.2016 - 11.2016
- Supported culinary team in creating innovative dishes for seasonal menu changes, resulting in positive customer feedback.
- Assisted in plating dishes according to established guidelines, ensuring visual appeal and consistency across orders.
- Collaborated with chefs to develop new recipes, contributing to the restaurant''s reputation for creative cuisine.
- Learned valuable time-management skills by working efficiently under pressure during peak service hours.
Chef De Partie
Ristorante "Alfresco"
03.2013 - 01.2016
- Trained kitchen staff to perform various preparation tasks under pressure.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Complied with portion and serving sizes as per restaurant standards.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Maintained well-organized mise en place to keep work consistent.
Education
No Degree - Formazione Culinary Arts
Le Cordon Bleu
Florence, Italy03.2024
Chef Di Partenza - Programma Professionale Di Gastronomia
Istituto Di Gastronomia
Lima, Perù11.2013
High School Diploma -
IE REPÚBLICA DEL ECUADOR "Peru Birf"
Lima, Perù11.2011
Skills
- Food Preparation
- Knife Skills
- Organization
- Cooking techniques
- Sanitation Practices
- Stock Rotation
- Quality Control
- Prioritization and Organization
- Professionalism
- Shellfish and Seafood Preparation
Languages
Spanish
Bilingual or Proficient (C2)
Italian
Advanced (C1)
English
Beginner (A1)
Timeline
Intern Commis
Enoteca Pinchiorri
04.2024 - 07.2024
Commis De Cuisine
ASMANA
12.2022 - 03.2024
Commis De Cuisine
The Lodge Club
03.2022 - 10.2022
Commis De Cuisine
El Ranchito
11.2018 - 11.2021
Chef De Partie
LA BISTECCA Pasta- Grill
01.2017 - 09.2018
Intern Commis
Ristorante "Central"
09.2016 - 11.2016
Chef De Partie
Ristorante "Alfresco"
03.2013 - 01.2016
No Degree - Formazione Culinary Arts
Le Cordon Bleu
Chef Di Partenza - Programma Professionale Di Gastronomia
Istituto Di Gastronomia
High School Diploma -
IE REPÚBLICA DEL ECUADOR "Peru Birf"
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