Nancy Nogueiras Arteaga

• Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
• Adjusted seasonings of dishes according to customers' tastes.
• Maintained a clean work environment by adhering to sanitation policies and procedures.
• Stored foods correctly using correct storage containers and labelling systems.
• Adhered to budget guidelines when purchasing ingredients and equipment.

Attained practical training in lunch, fruit preparation, and sauce-making.

* I was a bakery and candy chef (Pastry Master) 10 years experience in making breads and sweets) Hotel Comodoro

*Supervision and monitoring of the production area.

*Food quality and hygiene control.

* Cashier and Cantina (2 years of experience) Hotel Vedado

In Havana Cuba 2012-2014