• Successfully implement changes in order to improve food quality and restaurant´s profile.

• Create Menus and A la carte. In case of Pintxos it consisted on modern version of Spanish tapas.

• Organize the kitchens activities and ensure consistency and high quality of service and production.

• Set the highest culinary and service standards for staff to follow.

• Determine work schedules, coach the staff, and delegate tasks.

• Comply with nutrition and sanitation regulations and safety standards (HACCP).

• Evaluate the cost of food, perform inventory.

• Manage stocks of food, order ingredients from the suppliers.

• Short term role which consisted on management of the restaurant's opening and inauguration.

• Create Menu and A la carte.

• Organize the kitchens activities and ensure consistency of service and production.

• Manage selection process of the kitchen staff and provide training.

• Organize the kitchens activities and ensure consistency of service.

• Set the highest culinary and service standards for staff to follow.

• Determine work schedules, coach the staff, and delegate tasks.

• Comply with nutrition and sanitation regulations and safety standards (HACCP).

• Evaluate the cost of food, perform inventory.

• Select the best providers and build a solid relationship.

• Manage stocks of food, order ingredients from the suppliers.

• Short term role which consisted on management of the restaurant's opening and inauguration.

• Create Menu and A la carte.

• Organize the kitchens activities and ensure consistency of service and production.

• Manage selection process of the kitchen staff and provide training.

• Organize the kitchens activities and ensure consistency of service.

• Set the highest culinary and service standards for staff to follow.

• Determine work schedules, coach the staff, and delegate tasks.

• Comply with nutrition and sanitation regulations and safety standards (HACCP).

• Evaluate the cost of food, perform inventory.

• Select the best providers and build a solid relationship.

• Manage stocks of food, order ingredients from the suppliers.

• Create Menus and A la carte.

• Organize the kitchens activities and ensure consistency of service.

• Drive improvement in order to ensure excellent quality of food.

• Determine work schedules, coach the staff, and delegate tasks.

• Comply with nutrition and sanitation regulations and safety standards (HACCP).

• Evaluate the cost of food, perform inventory.

• Manage stocks of food, order ingredients from the suppliers.

• Select best quality ingredients.

• Negotiate with sales representatives on the price of supplies and build relationships with suppliers.

• Create Menus and A la carte based on seasonal and local products.

• Organize the kitchens activities and ensure consistency of service.

• Cooperate with Maitre De Salle.

• Drive improvement in order to ensure excellent quality of food.

• Determine work schedules, coach the staff, and delegate tasks.

• Comply with nutrition and sanitation regulations and safety standards (HACCP).

• Evaluate the cost of food, perform inventory.

• Manage stocks of food, order ingredients from the suppliers.

• Select best quality ingredients.

• Negotiate with sales representatives on the price of supplies and build relationships with suppliers.

• Create Menus and A la carte, focusing on best quality local ingredients.

• Manage Kitchen Team.

• Organize the kitchens activities and ensure consistency of service.

• Drive improvement in order to ensure excellent quality of food.

• Determine work schedules, coach the staff, and delegate tasks.

• Comply with nutrition and sanitation regulations and safety standards (HACCP).

• Evaluate the cost of food, perform inventory.

• Manage stocks of food, order ingredients from the suppliers.

• Select best quality ingredients.

• Negotiate with sales representatives on the price of supplies and build relationships with suppliers.

• Create Menus and A la carte, focusing on best quality local ingredients.

• Manage Kitchen Team.

• Organize the kitchens activities and ensure consistency of service.

• Drive improvement in order to ensure excellent quality of food.

• Determine work schedules, coach the staff, and delegate tasks.

• Comply with nutrition and sanitation regulations and safety standards (HACCP).

• Evaluate the cost of food, perform inventory.

• Manage stocks of food, order ingredients from the suppliers.

• Select best quality ingredients.

• Negotiate with sales representatives on the price of supplies and build relationships with suppliers.