Chef de partie at Enigma Project by Albert Adria.

In charge of the kitchen operation.Two employees and a bartender under my charge.Orders, stock, elaboration, teaching, planning the mise en place, organising the service.

In charge of the kitchen operation.Two employees and a bartender under my charge.Orders, stock, elaboration, teaching, planning the mise en place, organising the service.

Worked at BCN1 Amazon Fullfilment center, situated on El prat, Catalunya. Realized a variety of tasks such as: Stowing, packing, picking, outbound and inbound departments. Top 15 most efficient employees of the center (night shift).

Started a project of healthy and vegetarian dishes, friendly and easy to use presentation, manageable to eat at the office or at home. Designed and managed by myself. Using Illustrator, Excel and Whats App Business. Making different menus every week, including getting to know the customer, generating bonds with them, for a better service. In charge of the delivery as well.

Recruitment experience in staffing specific profiles, for an office opening in Madrid. Sourcing, preliminar interviews and scheduling reportings to hiring manager. Excel, Google hire and Linkedin apps.

In charge of the kitchen if the chef wasn’t working. Making the desserts, and the bread (focaccia and sourdough). Prepping the game animals, and the meat. Also contributed on the plannification of the menu, which changed every 4 days. Experimented with the fermentation process of diverse products like: diverse cheeses, harissa, sauerkraut. Also learnt how the curating process of meat cuts worked suck as: Ham, coppa, salame, and duck breast.Prepping different styles of pasta such as: Maltagliatti, tagliattelle, casoncelli, lasagna, orecchiette, ravioli, tortellini.