天美麻豆

I currently hold the rank of chef de partie since October 2012, after a period of 6 months of training for the position under the supervision of Barat Kumar, head of kitchen and department at Radisson blu located in the Royal Mail in Edinburgh, a range of 4-star hotels offered by Club Carlton recognized among the leading international companies in the hotel industry. Also specialized in International cuisine on river cruise lines and hotel chains in companies of which Crystal Cruises stands out. I am currently looking for a position where I can make the most of my experience as a professional chef, given that I consider my training already completed in 2018, obtaining my title as a Technical Chef issued by the University of Zaragoza ESAH department (Higher Hospitality Studies).