Johnny R Uzcanga Oropeza

Experienced and versatile chef known for creating dishes that impress diners. Expert in training and developing culinary teams to meet company standards. Skilled at anticipating ingredient needs and managing restocking to ensure a smooth and productive kitchen operation. Dedicated to maintaining high business standards.

Proficient in menu creation and modification, overseeing cooks and assistants, and controlling costs. A creative and artistic professional with extensive hands-on experience in fast-paced restaurant environments. Possesses advanced knowledge of pastry, culinary, and baking techniques.

• Sanitary Fundamentals for Food Handling - ACCAV and LEG, 16 Hours
• Creative and Scientific Fundamentals of Culinary Techniques - ACCAV and LEG, 16 Hours
• Cost and Personnel Management Fundamentals - ACCAV and LEG, 16 Hours
• Nutrition and Dietetics Fundamentals - ACCAV and LEG, 16 Hours
• Food Preparation and Utensil Washing Workshop - DIVERSY C.A, 3 Hours
• Hotel English I and II - Hotel Hilton, Barquisimeto, 30 Hours
• Wine Culture - Bodegas Pomar, INCE, Corpoturismo, Hotel Hilton, Barquisimeto, 8 Hours
• Food Hygiene and Handling - INCE, Corpoturismo, Hotel Hilton, Barquisimeto, 30 Hours
• Basic Cooking - INCE, Corpoturismo, Hotel Hilton, Barquisimeto, 360 Hours
• Teacher Induction - INCE Comercio, Barquisimeto, 60 Hours
• Basic, Intermediate, and Advanced Conversational Hotel English - Hotel Cumanagoto "HESPERIA," Cumana-Sucre, 208 Hours
• Food Handling and Hygiene - Instituto Nacional de Nutrición, 8 Hours

E. B. "República de Ecuador", Liceo Eduardo Crema (1st to 3rd Year), Liceo Eduardo Crema (4th to 5th Year), International Chef, Centro de Arte Culinario "Zi Teresa"

• Place of Birth: Caracas, Venezuela
• Date of Birth: 09/24/73
• Gender: Male
• Nationality: Venezuelan
• Marital Status: Single