As a chef the partie at Ocean House Hotel, I play a big role in the kitchen, constantly moving in all the stations, and sometimes leading the team as a boss. I have learned how to master different techniques, recipes, and mise and place for each station, which enables me to work efficiently and agilely in every service. I also keep my station clean and organized, and manage the inventory of the products I need for each dish.My passion for cooking and learning has led me to pursue a postgraduate degree in food and beverage business administration from Escuela Culinaria Internacional, where I gained valuable knowledge and skills in managing and leading a culinary business. I have also worked in various positions and settings, such as a kitchen work supervisor at Alila Ventana Big Sur, where I was in charge of the smokehouse and prepared different styles of barbecue, a director at Culinary Art School Liceo Culinario, where I oversaw the curriculum and operations of the school, and a cocinero principal at Fairmont hotels in Mexico and the US, where I delivered high-quality cuisine and service. Through these experiences, I have developed strong computer literacy, translation, and education skills, as well as a diverse and adaptable culinary repertoire.