Alejandro López

All meals for Guests & Crew while doing the Mediterranean Season, we started in North Italy, crossed to Greece and islands, ending the season with guests on board in Istanbul-Turkey in a total of 3 months with guests on board. All menus where designed based on the country we were at the moment, always bringing the best fresh products to the table, the best recipes and special menus. Then we crossed back to Castellamare di Stabia (just crew) in Italy to start the Shipyard Period and cooked Lunch & Dinners only for crew and Dayworkers with a total of 16 persons.

Seasonal Contract started in Panama and navigated to St. Barths, St. Maarten, Roatan-Honduras and Cancun-Mexico.

The position was as Sole Chef cooking for 9 crew members plus up to 12 guests.

Since the vessel is for private use only, always cooked for the Boss, family and friends.

• Temp Crew Chef for crossing from Monaco to West Palm Beach,FL and one month on shipyard period. Main activities; lunch and dinner for 13 crew members, cleaning checklists weekly, by weekly and monthly under high standards. Supply shopping for that period.

• All Crew breakfast, lunch and dinners.
• All guests meals and special events for the boss and family guests. Crossing from Loreto to Ensenada, Baja California, Mexico to take the Sail Yacht for the shipyard period.

• Crew Lunches and Dinner for up to 16 Crew plus assisting the Head Chef with the guests breakfast, lunch and dinner for the caribbean season.

• Once on trips , all crew and guests meals.
• Once on land, turned into Deckhand taking care of all exterior duties.

• Spent there their last month in Mexico cooking for Guests (up to 10) plus Crew of 13.

• Covered Main Chefs Hollidays for a month period, doing all crew (5) plus up to 12 Guests with their special menus.
• Cleaning standards by daily checklists.
• Getting supplies every week for all trips.

• In charged of all meals for Guests (10 to 15) plus 8 crew members.
• Once on land, all meals for crew during weekdays, developed live starters for baking breads from scratch each day, all inventories and cleaning of all galley equipments on a daily, weekly and monthly schedule.

• Covered Main Chefs Hollidays.
• All meals for up to 12 guests plus 8 crew members.

• All meals for 12 Guests plus 6 Crew.
• Maintaining galley as cleaner as possible, creating different menus each trip because the company manages 40 different families or partners.
• Had to adapt to any dietary necessities from our guests.

• On trips, all meals for up to 8 Guests plus 3 crew members.
• Once on land I turned into all Deckhand duties, I last a few months on this vessel because I got a better job offer on a bigger and well paid vessel.

• All meals for up to 12 guests plus 4 crew members.. Special events and private dinners for one of 2 Bosses that is Jewish (kosher).
• Once on dock, turned into all deckhand duties from outside as washing down the vessel, polishing, waxing.

• Training all Kitchen Staff
• Distintivo H/Hygiene Certificate
• Inventories
• Special Menus for events and catering

• Seasonal menu
• Training all kitchen staff.
• Creating Seasonal Menus.
• Managing rotations for our seasonal organic vegetable and fruit for new menus.
• Special events and Catering.
• Wine pairing for special events.

• Designed seasonal menu.
• Training all galley staff.
• Stocks and Inventory each month.

• International cuisine menus
• Special events and Catering
• Seasonal Menus
• Creating Cleaning Checklist on high standards
• Managed 6 cooks and 6 waiters
• Wine Pairing for special events

• Special events and Catering
• Assisting the Head Chef with all development of new recipes
• Mise and Place daily

• I charged of 1 of 16 course menu.
• Worked along side to side with other 20 cooks

• All Mise and Place for cold and hot section
• Started as Line Cook and rotated to Sushi station ocassionally
• Special events in San Diego, CA
• Catering events

• Worked along side 16 cooks
• Rotate around all areas of the Kitchen to understand and learn more about all kinds of menus
• Special events with Chef Flavio Solorzano

• Rotate around all different kitchen areas to learn about all different seasonal menus.
• Special events and Catering.

• Maintained well-organized mise en place to keep work consistent.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Placed orders to restock items before supplies ran out.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Rotation Program 4:2 Starting in Los Cabos, Mexico where we did a Sort Mexico Season, then cruised to San Diego and Monterrey Bay to have a couple of owner trips, headed north to Vancouver and finally to Juneau Alaska to have the summer season, finished and headed south to Costa Rica, crossed the Panama Canal with guests on and finished in St. Maarten to start the Summer Season.