Eliezer Del Valle

Chef de partie, The setae. Managements of ja teams in Ocean Grill at the Setae Responsibly for the preparation before the service Preparation of the dishes during service Inventory management

• Supervised and trained kitchen staff to ensure quality standards of food production.

• Grill Chef, for the Banquet Kitchen and Manager and Supervisor of Meat Orders and Preparation of Marinating the Fish
• Monitored food preparation techniques to ensure that high-quality products were served consistently.

• manager of the kitchen during the service
• marking the purchases in order tk manege the inventory
• Created recipes that kept customers coming back for more.
• Planned menus based on seasonal availability of ingredients.

• Manege of the kitchen
• Managed staff of cooks, dishwashers, and other kitchen personnel.
• making of the purchases fo the inventory management