* 01) CURRICULUM VITAE: FRANCISCO J. S. PEREZ 02) TICKETS 03) SOUPS 04) SALADS 05) SANDWICHES - SNA

"I have dedicated my life to this profession. Likes to work in a relaxed environment where you can combine different ingredients sopa de grao to get original creations. My goal is to make the best preparations, combining the best natural ingredients while I adapt traditional recipes low very strict health and safety "rules. INTERNATIONAL CHEF FRANCISCO J. S. PEREZ
* 01) CURRICULUM VITAE: FRANCISCO J. S. PEREZ 02) TICKETS 03) SOUPS 04) SALADS 05) SANDWICHES - SNACKS 06) PASTA 07) MAIN DISHES 08) DESSERTS 09) BREAKFAST 10) BUFFET 11) Snacks - STARTERS - Canapes 12) BAKERY - PASTRY 13) MY VIDEOS sopa de grao - PHOTOS - PRESENTATIONS 14) PRICE LIST pasapalos 15) CONTACT INFORMATION
Curriculum Vitae Francisco J. S. Pérez Phone: 0424-1678164. Email: francochef@hotmail.com / francochef1371@yahoo.com Web site: www.francochef.blogspot.com / www.francochef-express.blogspot.com Videos: www.youtube.com/francochef1371 Twitter: @ francochef Working since 1986 in the tourism industry and hospitality, different roles in restaurants and hotels known prestige. Having held positions as a chef, cook, baker, pastry, garde manger, manager, administrator, pizza maker, cashier, host, and operator of fast food. I am service oriented specialties serving quality in a safe and organized environment in compliance with all hygiene standards. I am able to work under pressure and complete tasks in the allotted time and provide both creations of reduced cost without compromising the quality and taste of the same. I have received training from chefs of various star hotels and leading restaurants. I own ability to create daily menus harmoniously combining different ingredients and attract customers. I possess skills in coaching and management working groups regardless of age or ethnicity. OBJECTIVE: To use my skills and experience in preparing a variety of specialties from different countries in a professional environment, growth, development and reward. sopa de grao EDUCATION: Diploma of International Food, High Training sopa de grao Educational Institute, Caracas, Venezuela. (Www.htei.net) University: School of Languages - Central sopa de grao University of Venezuela, 6 semesters. Food handling courses. Accounting Courses and SAINT. Management Software: Windows, MS-Office, Internet Explorer and Outlook, medium level in all of them. Languages spoken: Castilian, English and French. Knowledge of German, Italian and Portuguese. sopa de grao SKILLS AND ABILITIES: Ability and experience sopa de grao to prepare dishes in the stipulated time. Different levels of complexity by using cooking techniques. Ability to relate to people from deferent ages, nationalities and cultures. Ability to prepare inexpensive meals with proper planning. Natural Ability to impart knowledge and share experiences. Spontaneous leadership at the time to train co-workers. STRENGTHS: Handling large workloads. Efficiency and to develop special menus. Efficient cost control in theory and in practice. comprehensive office management tools and various types of programs in Windows-Office environment. Ability to communicate ideas and concepts sopa de grao in three languages: Castilian, English and French, basic knowledge of German and Italian Language. Always willing to learn new techniques and share knowledge. WORK HISTORY: CAYMAN ISLANDS: 2008 -> Triple Crown Pub & Restaurant, Cayman Islands sopa de grao - Line cook 2007 -> Hard Rock Café, Cayman Islands - Line Cook. 2007 -> Guy Harvey's Island Grill Grand Cayman, Cayman Islands - Line Cook. 2006-07> Captain's Table Restaurant Cayman Brac, Cayman Islands - Chef de Cuisine. VENEZUELA: sopa de grao 2010 -> Hotel Ole Caribe / Baker + Pastry 2008-09> Tropical Home / Kitchen Manager Chef +. 2003-05> sopa de grao Cacao Travel Group / Manager + Chef de Cuisine. 2003 -> Hampton Inn & Suites sopa de grao - Chef de Cuisine - Bar Lobby Coordinator 2002-03> Gastronomic Center Da 'Nunzia - Cook II 1999-2002> Center Venezuelan Spanish - Instructor + Academic Coordinator. 1994-1996> Mazzio's Pizza - Pizza Cook / Bartender. 1993-1994> World Center Restaurant - Innkeeper. 1991-1993> Tropiburger - Operator Food Fast + Cash. 1990-1991> Ask Pizza - Pizzero + Bartender. 1986-1988> Saint Honore Pastry - Pizzero PRACTICES: 2003-Restaurant Da 'Gabi and Tony: 100 Hours 2002-Pasha Restaurant: 100 Hours. 2002-Café Atlantique: 100 Hours. Chef Francisco J. S. Perez Phone 58-424-1678164 www.francochef.blogspot.com www.francochefs-kitchen.b