Jeyson Jose Villalobos Martell
Washington,DC
Summary
I work hard, I make sure that my preparation is on time before starting the work shift and that everything is ready, I try to get along with the chef and the person next to you and help each other and that the dishes are very clean and decorated.
Overview
2026
2026
years of professional experience
Work History
Line Cook 2
Jeyson Villalobos
Washington, DC
04.2023 - Current
I can control the temperature of the meat. I like to be clean in my station. I worked at a steakhouse called Taxes in Brazil
I have also worked in an Italian restaurant for 5 years in Sourten.
St Anselm-
Cook 2
Washington, DC, Dc
04.2019 - 03.2021
Cook 2 in the grill
This restaurant is known for its premium steaks and brunch with a warm, hunting-lodge atmosphere.
Carmines
Wednesday and Thursday are preparation days
Friday works in the morning at breakfast
Line 2
Kaliwa-Wharf DC
, Dc
My postion in This Restaurant was Line Cook 2 in the Grill
Asian Fusion Dishes with a funky Filipino, Korean & Thai fare.
Line 3
Watergate Hotel
Washington, DC, Dc
My Position here was Cook 3 in sautee and sauces
Fine dining cuisine in KingBird Restaurant
roof and the restaurant the grill saurten and fries
banquet and preparation and events
Line 2
Marriot Capitol Hill
My position here is Cook 3 proficient in sautee and grill
Casual fine dining cuisine
banquet and preparation and events
Education
High School Diploma -
Cardozo High School
Washington, DC08.2015
Skills
- Recipe creation
- temperatures
- cut of meaty
- básquet
- Team-works
- Sauce preparation
- Cleaning and organization
- Food preparation
Timeline
Line Cook 2
Jeyson Villalobos
04.2023 - Current
St Anselm-
Cook 2
04.2019 - 03.2021
High School Diploma -
Cardozo High School
Line 2
Kaliwa-Wharf DC
Line 3
Watergate Hotel
Line 2
Marriot Capitol Hill