moephius

About Me From experience, I know that the quality of kitchen work, depends on the formation of a team that understands the common mission and goals and the responsibilities that go with them. As such, it is important to possess an eagerness to keep on learning, as well as to have the flexibility to adapt to change, while always maintaining the highest standards of work. As a Venezuelan who was born in the eastern coastal region of Lake Maracaibo, Caribbean tastes and foods are a core part of my identity. Raised in a household where my grandmother was in charge of the kitchen, from an early age I was trained by her in the most basic kitchen skills. I know the broad palate of Venezuelan and Caribbean tastes by heart, so to say, and I know how to combine flavors, spices and products, highlighting natural qualities and nuances required in each preparation. I have developed my career and studies in Argentina, where I had the opportunity to meet professional chefs, and was trained in different techniques and processes necessary to maintain the daily operation of a kitchen. Currently my responsibilities include planning and preparation of a variety of recipes, meats, vegetables, soups, desserts, pastas, pastries, side dishes and other foods according to schedule. Mostly regional Argentinean dishes as well as a daily executive menu. Other tasks include addressing and programming of staff and daily activities, stock and quality control as well as administrative and supervisory control. 50 - 80 daily diners. At this stage of my career, I want to broaden my experience, as well as have the opportunity to work under qualified and international established chefs, and developing my carrer as profesional Chef.