Kitchen, bakery and pastry production.Formulating and developing bakery and pastry products in line with the latest trends and needs.

Key ResponsibilitiesPreparation of pastries guaranteeing quality and superior standards.Control of quality, texture, freshness and presentation of all pastry products.Key AchievementsIncreased efficiency of production, improving quality and significantly reducing waste.

Key Responsibilities:I worked as a Master Baker at a small bakery located in one of the oldest neighborhoods of Caracas. As part of my job, I managed a team of two bakers who were responsible for producing 500 loaves of bread per day.Key Achievements:During my tenure at the bakery, I was able to produce up to 500 loaves of bread daily by making use of a custom-built oven. In addition, I ensured that the bakery maintained affordable pricing to help people during the pandemic.

Key Responsibilities:I was responsible for teaching proper knife skills and food preparation techniques to more than 10 students, which included the preparation of poultry, meat, fish, and plant-based foods. Additionally, I taught international cooking techniques and the regional cuisines of Venezuela to students in a campus environment.Key Achievements:• Conducted lectures on cooking skills and techniques, and assisted students in their development as chefs by providing guidance throughout the course and monitoring their progress to identify their needs. • Improved students’ cooking skills and increased their knowledge of regional cuisines, while ensuring that they always followed safety and sanitation standards in their food preparation.

Key ResponsibilitiesManaged 2 cooks in preparing 30-40 dishes each day of service while meeting with the Head Chef to discuss the weekly menu, techniques, ingredients, and pros and cons of proposed dishes.• Prepared menu items according to set standards.• Stepped in as Head Baker in the absence of the Head Baker by producing all the loaves of bread per day.• Ensured food quality and presentation standards were consistently achieved by conducting daily tastings and quality checks.•Assist pastry chef with dough-related desserts.• As a line cook, cooked up to 50 plates of food per service, as well as plating desserts, with a team of 3 chefs, at a 50-seat restaurant.• As a line cook, I encourage and help the other chefs to be creative, learn new skills and improve their abilitiesKey AchievementsDemonstrated mastery of Latin American and international cooking techniques, such as cochinita pibil, Anticuchos, Paella, and Suquet de peix, to prepare and serve over 40 meals per dayDuring this time El Comedor was acknowledged as “The Spirit of Latin America” by the 50 best restaurants.

RAC born during the Covid pandemic managed a broad array of Venezuelan recipes with the delivery spirit to enjoy at home.Venezuelan dishes, Lomo Prensado Caroreño, Paté de Morcilla Carupenera, Celse Coreano, 7 potencias, Tarkari de Cordero, Picadillo Llanero, Caraotas Costa Central, Mojito en Coco, Cuajado de Erizos, Olleta de Rabo, Polenta de Jojoto, Chalupa de Gallina, Pastel de polvorosa de Auyama o pollo y Pastel de Chucho.International dishes, Tortilla de Papas, Paté de Campaña, Paellas, Arroz Negro, Boquerones, Escabeches.Desserts, Quesillos, Arlequin de chocolate, Torta de Guanabana, Bombón de Piñonate.Key ResponsibilitiesMaintained high standards of food preparation and hygiene by overseeing the work of a team of Commis Chefs, completing all mise-en-place, and ensuring that the section was kept clean;• Production of weekly commands by reducing waste and improving the presentation of the food.• Ensured the cleansing and sanitation of returnable containers, by personally completing all required tasks, for the benefit of the health and safety of staff and customers.

Key Responsibilities• Developed recipes for the set-up and inauguration of the bakery in the hotel, including the set-up and supervision of the bakery team. • Member of the Executive Committee of the hotel.• Responsible for daily production of all baked goods needed for the hotel's events, serving up to 120 guests.• Created, tested and perfected bread formulas for the hotel: Grissini, Andean Muffin, Brioche, Puff Pastry, Danish, Croissant, Burger Buns, Sandwich, Focaccia, Baguette, Venezuelan Quesadilla and Venezuelan Golfeados.

During my time at the restaurant, I worked as a Hot Line Stager. In the beginning, I was responsible for preparing fish and seafood, and later I moved on to the grill where I handled meats. My main duties included ensuring that the line chefs had all the necessary equipment and ingredients to make the food at their assigned stations. I arrived hours before the service to cut, restock, weigh, measure, and mix ingredients according to the chef’s recipe. During service, my task was to start all the dishes commanded by the head chef, so that the line chefs could finish and deliver the dishes. Additionally, I was responsible for keeping the work area, dishes, and utensils clean. At the end of each service, I made sure to store food and other perishables at the correct temperatures to prevent spoilage and waste. After the service, I cleaned all areas of the restaurant so that the morning shift would find the kitchen ready to work

As a leader of a three-person team, I helped develop and produce burger buns, hotdog buns, sandwiches, pain de campagne, and mini baguettes for the restaurant. We worked together to share recipes and improve the overall quality of our production. To meet our weekly bread demands of approximately 120 pieces, we baked bread every day.

Job responsibilities include managing the human resources business operations in Venezuela, overseeing recruitment efforts in both Venezuela and Argentina, managing payroll and compensation, training front of house personnel in the Madero’s philosophy, and facilitating talent development within their respective units. Additionally, this role will require representing the Board of Directors to Venezuelan authorities and government officials.