LEONARDO ZAMARIO

Flexible Cook willing to work weekends, holidays and evenings. Comfortable working in fast-paced environments in team setting. Background in maintaining kitchen sanitation, preparing basic components of dishes and working within team of cooks. Hardworking and enthusiastic cook trained in every facet of successful work. Stays on top of current and expected demands, quickly realigning tasks to handle needs. Dedicated to first-rate communication and team success.

Bachelor in Gastronomy, BUAP, Puebla. Pastry and baker chef, Courtyard by Marriott, Puebla, (11/2016-08/2021), I made desserts for events and for a la carte service: cakes, mousse, flan, cookies, cakes, etc., i also made a great variety of bread: focaccia, brioche, challah, puff pastry, danish, etc.

Prep and line cook, Mac´Seafood,(Wellfleet MA Summer 2021, Chatham MA, Summers ´22,´23,´24)  In the mornings I start doing the production for the kitchen lines and in the afternoon, Line cook (grill and broil station), I made the production of the line (broths, vegetables, proteins, etc.). I worked during the breakfast and dinner service, cooking grilled fish (swordfish, cod, salmon, gray bass, tuna) and beef (hamburgers, hotdogs, new york).

I worked in Sauté, Line Cook (fry and grill station),Boca Bay Pass Club, Boca Grande, FL, (09/2021, 05/2022), My obligation was to relate the production for the line of the grill and fryer, I played the position of in the dinner service, in which I was in charge of taking service and cooking beef, fish, lamb, duck, veal and others.

I worked in the breakfast buffet at The Lodge at Spruce Peak (09/2022, 05/2023), i prepared the food and the eggs at the omelet and eggs station during the breakfast, 

• Place of Birth: Puebla, Mexico
• Date of Birth: 08/17/87
• Gender: Male
• Nationality: Mexican
• Marital Status: Single