Preparation of menu, culinary innovation. FuWhen I moved to Sweden I started working at the Quality Hotel Nacka, after 9 months I was offered to change to the Quality Hotel Globe (hotel of bigger capacity and volume of work), where I worked a la carte and took care of orders and purchases. After 1 year and 3 months I am working at the Quality Hotel Friends, where I work as a catering chef. A position where I have more responsibilities and people in my charge.

Preparing mediterranean and typical Andalusian food mixing and innovation, making ordeers and cleaning tasks. Number one on TripAdvisor.

Elaboration of menu. Preparing traditional and typicial Andalusian food.

2-month work preparing traditional and typical Andalusian food as a chef de partie and kitchen helper..

6-month internship at TRAINING INTERDEPARTMENTAL developing and specialising on the different roles of the departments:Kitchen Department of Food and Beverage:- Chef de partie and kitchen helper, preparing a la carte menus, as well as hot and cold rooms (meat and fish). Carrying out events such as weddings, dinners, banquets, business meetings, etc.F&B Cross Controller:- Controlling hotel F&B, stocking bars, restaurant and various events (wedding, banquets, business meetings and similar, etc.).Purchasing Department:- Contacting goods suppliers.Company shop:- Controlling warehouses and re-stocking goods.

2-month internship.Roles done: Maître, head waiter, and waiter, personalised table services, taking clients’ orders, suggestions, select wines and menu.

4-month.Roles done: Maître, head waiter and waiter.

2-month kitchen internship. Roles done: Chef de partie, preparing a la carte menus, as well as hot and cold rooms (meat and fish).

4-month kitchen internship.Roles done: Kitchen helper.