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Work Background
Rotal Caribbean International1st commis
Jun. 2024 - Apr. 2025Miami, Florida, USAAs 1st Commis at Royal Caribbean, I led operations in three key areas: Commissary – the heart of food production, Windjammer Café – main international buffet, and Solarium Bistro – healthy gourmet kitchen. My strategic responsibilities included: 1. Operational Management: Commissary: Supervised mass production of base ingredients (sauces, stocks, vegetable prep) for the entire ship, optimizing processes with just-in-time systems to minimize waste (-30% food cost vs corporate standard). Windjammer: Directed 4 simultaneous stations (carvery, live pasta, grill, desserts), ensuring efficient turnover of 500+ dishes/hour during peak with zero temperature violations (HACCP SOPs). Solarium: Developed light menus (keto, vegan) using sous-vide techniques and fine dining presentation, boosting guest satisfaction (4.8/5 surveys). 2. Technical Leadership: Trained 12 Commis 2/3 in knife skills (7mm ISO cuts), portion control (digital scales), and allergen protocols (MANGO). Implemented batch cooking in Windjammer to maintain perfect textures (e.g., al dente rice refreshed every 20 mins). 3. Critical Compliance: 100% sanitary audit compliance (USPH/ANVISA) with FIFO traceability and digital temperature logs. Reduced Solarium setup time by 25% via standardized mise en place (pre-portioned ingredient kits). Key Skills:
▸ Industrial equipment expertise (Rational, Alto-Shaam) and software (FMC, Micros).
▸ Bilingual (ES/EN) to coordinate 15+ nationality teams.
▸ Food Safety Level 3 Certified (FDA). "Passionate about elevating standards in high-pressure kitchens, where precision and creativity create memorable experiences."
ConcentrixCustomer Support Agent
Aug. 2023 - Feb. 2025Av. Primavera 1013
My office at homeFrontend Developer
Jan. 2022Lima, PeruSoftware developer in Front-End: JavaScript, Reac.js, CSS3 y HTML5
Unit Food S.A.CPurchaser of Goods and Services
Feb. 2020 - Apr. 2020Miraflores, Lima, PerúResponsible for all central purchases of all unit Food stores. Responsible for negotiating with different suppliers of goods and purchasing them. Responsible for negotiating the price, issuing purchase orders, evaluating and comparing the details of the prices and updating them in the database. Carry out the monitoring of the machines in maintenance and repairs.
Pontificia Universidad Catolica del PeruBuyer of Goods and Services
Jan. 2017 - Nov. 2018San Miguel, Lima - PeruResponsible for purchasing goods and services in the area. Responsible for the purchase of campus services, internal and external. Responsible for the registration and analysis of KPIs indicators. Responsible for budget management. Manager of the catering services purchase catalog in the ORACLE ERP of the PUCP. Administrative support in other functions.
Pontificia Universidad Catolica del PeruTraining Assistant IV
Nov. 2012 - Dec. 2016San Miguel, Lima - PeruResponsible for managing the renovation and implementation of the new institutional induction program at the administrative level of the entire campus. Responsible for purchasing goods and services in the area. Responsible for the budget in charge. Responsible for the ETB, Centrum and CEPREPUC scholarship programs. Facilitator and speaker of the institutional induction program. Responsible for the KPIs indicators of the human resources area in charge. Assistant and support in the management of the annual institutional training plan (specific and transversal).
Hawks Cay ResortLine Cook
Mar. 2011 - Mar. 2012Duck key, Florida, Estados Unidos.Cook in the front line of the main kitchen of the resort "Alma Restaurant" of 5 forks. Chef de cuisine at Tom's Harbor House restaurant. Responsible for inventory control, purchases and logistics of Tom's Harbor House. Chef for the Catering and buffet team at the Resort. Trainee in reservation management at Alma Restaurant.
Corporacion Las CanastasLogistics Assistant
Jan. 2010 - Feb. 2011Lima, PeruResponsible for coordinating events with stakeholders and potential clients. Responsible for preparing budgets for events, inventory control, income and expenses. Coordinate monthly training for all staff, waiters, cooks and administrative staff. Coordinate blogs with the administrators of the other stores and franchises. Supervisor of the administration of the Habich and Plaza Norte stores. Support in the selection of personnel for different locations.
Costa CrociereAssistant waiter
May. 2008 - Jan. 2010Piazza Piccapietra, 48, 16121 Genova GE, ItaliaResponsible for entry and exit of passengers of different nationalities to the ship (English, France, Germany, Portugal, etc.). Responsible for setting up the workstation. Supervisor of customer service in buffet. Restaurant operations assistant.
Donatello RestaurantCook
Mar. 2007 - Apr. 2008Av. José Pardo 1010 - Miraflores. Lima - Perú.Responsible for the mise en place of sauces and base dressings for hot and cold seasons such as: derivatives of bechamel, demi-glase, pomodoro, etc. In charge of the preparation of all kinds of salads, antipasti, desserts, homemade ice cream, and preparation of banquets for large groups and events in institutions or schools.
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