Santiago Ruiz Aragon

I have been working for this recruiting company for a few years and now I have decided for personal reasons to spend more time at home and not travel constantly.

I have worked as a sous chef or wherever I was needed as a cook, weddings, catering or simply hotels and restaurants.

I have availability right now!

Together with the head chef, we were responsible for a team of 14 people, we prepared buffet lunches, dinners and conferences for 50 to 700 clients, we also served an a la carte restaurant. Haccp, schedules, menu creation.

My best experience as a cook and the worst with employers. I created Mediterranean cuisine, responsible for schedules, menu creation, purchasing, Haccp,

Supervision of the purchase of raw materials and verification of their quality.

Leadership of the kitchen team, motivating and stimulating the staff in charge

Supervision of cleaning and disinfection of the food preparation area and utensils

Quick solution to any problem or incident that arises in the kitchen.

Together with the rest of the cooks we prepared Italian dishes at lunch and à la carte, stock control, order, Haccp

Good experience with French & Australian cuisine, only work during the summer season, together with other chefs, mice-place preparation, stock control, Haccp control

I was responsible for the staff, orders, creation of Italian cuisine menus, schedules, Haccp control

My first experience as a chef, very satisfactory.

Together with the head chef, I was responsible for staff, orders, menu creation and Haccp control.

A la carte Italian dishes

Kitchen organization to maintain hygiene and safety at all times.

j Preparation and presentation of dishes following established recipes and standards.

Lunch and dinner in Italien kitchen.

Control of ingredients and organization of tasks for the preparation of the planned menu for each shift.

Close collaboration with other chefs to ensure impeccable overall functioning of the kitchen

Resposible for station in breakfast,lunch and beach club

Close collaboration with other chefs to ensure impeccable overall functioning of the kitchen.
Kitchen organization to maintain hygiene and safety at all times.