Osvaldo Olvera Martinez

Management of purchasing according to inventories and restaurant needs.
Participate in report for P&L statement, reporting sales, costing, labor cost and purchase accounts.

Increase the rate of the restaurant in Open Table and Google according the reviews. I could bright it from 4.6 to 4.9 nowdays.

Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality

Scheduled and supervised all kitchen employees such as dishwashers and cooks. Management of the labor hours of each employee according to the company needs.

Forecasted seasonal staffing levels and interviewed and hired new staff members.

Sous Chef on board of the Crystal Spirit, I got the opportunity to work for a short contract in this company as entremetier.

I was in charge of soups and pastas production. learning different style of cooking and plating.

Coordinate with the Storage Manager for having the proper products rotation and quality according to the season and the location of the ship.

By the situation about COVID-19 I couldn't continue working here cause the company stop sailing around the world.

Chef de Partie

I have performed head stations as pasta, appetizers, roast in the main galley serving an average of 400 guests per night. As entremetier I was responsible of all side dishes and vegetables production for main restaurant, supervising the amounts of products in loadings for avoid waste of ingredients

Performed in the special restaurants also as Chef de partie, and main courses in Italian restaurant "Manfredis" and "Chef Table". Part of the charge was train the new team members and guide them to follow standards and procedures (Viking Star)

Saladman responsible for my own area, supplies, cost, time of production and keeping the USPH standards required on board. Part of the Breakfast team with one restaurant on charge, support to Lunch team for service and production. By the time invested in this company I was in training for Senior Executive Chef Gaetano Monteriso. (Viking Sky).

Stock management, service for two thousand people per day

Full charge of the Hot station buffet.

Rotating cooks ensuring their full training in all the areas

Prepared meals efficiently under time constraints for timely service during peak hours.

Cook - Vessel Freedom of the Seas

Pastry in charge desserts big production

Preparation of appetizers and side dishes in “Chops Restaurant”

Work in breakfast department at the omelette stations and buffet.

Elaboration of appetizers and second course in “Sabor Restaurant”.

Grillardin in fast food restaurant

Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.