Eynert Marifil

In this restaurant, my job was to be the chef in charge of preparations and also to maintain order, cleanliness, and ensure the correct handling of orders to deliver the best experience to each diner. It was a very dynamic and fast-paced job, with a great work environment.

In this restaurant, my job was to be the chef in charge of preparations and also to maintain order, cleanliness, and ensure the correct handling of orders to deliver the best experience to each diner. It was a very dynamic and fast-paced job, with a great work environment.

At this restaurant, I worked as the Pan Chef, leading a very good team. The restaurant was Cuban, and we served around 1000 people per weekend.

I left this job only because of a better employment opportunity.

Sub Chef at a Mediterranean-style Argentine-Italian restaurant.

In this role, I am dedicated to being the Sub Chef, overseeing orders and ensuring that each menu item reaches the diner in the best possible way.