Jose Miguel Aristizabal Correa

Experience

• 

  Universidad de La Sabana

  Feb 2019 - Jul 2019

  University Monitor

  During this time, I help the professor of Introduction of Management to grade, design and produce activities, quizzes and tests, and I made easier the job of the professor. Also, I helped students preparing them for the firt, mid and final tests.

• 

  Universidad de La Sabana

  Feb 2021 - Jul 2021

  Food safety trainee

  In charged of supervising and making sure of the fulfillment on the food safety regulations in Colombia and HACCP in the facilities like kitchens, cafés and food production centers.

• 

  Seminole Hard Rock Hotel & Casino Hollywood

  Aug 2021 - Aug 2022

  During this time, I learnt about Japanese Robata, Tempura, and different techniques used in the Japan. In Kuro, we had a lot of volume during this time, making around 400 covers everyday. In the pools, I learnt about American and Tex Mex food. This restaurant is one fast casual restaurant where we make around 700 covers on weekdays, and during weekends we have volumes of 1000-1300 covers. In this restaurant I got speed making food and I perfect my making breakfast skills. During this time, I worked in every station, including Grill, Middle, Sautée, Fryer, Salads, Pizza and Appetizer I have worked in different areas of the kitchen, including, prep, pantry, grill, middle and sauté stations where I have learnt how to perfect my culinary skills with a high volume of customers. Every day in the restaurants I worked, our team serves food to around 700 people in average.

  • Cook 2 - Kuro

    Jul 2022 - Aug 2022

  • Cook 2-Pool Kitchens

    Feb 2022 - Jul 2022

  • Cook 1 - Rise Kitchen and Deli

    Aug 2021 - Feb 2022
• 

  Inmaculada Guadalupe y Amigos

  Sept 2022 - Oct 2022

  Cook
• 

  Grupo Éxito

  Oct 2022 - Oct 2022

  First Cook Food Market

  Oversee kitchen operations and food handlers; manage food waste and proper sanitation of food production areas; FIFO Inventory; manage HACCP in kitchen operations; complete outlet’s sales projections and reduction on food wastes; plan, measure and adjust daily production for the outlet.

• 

  The Charmant Hotel

  Jan 2023 - Jan 2024

  Line Cook

  French style restaurant. Where I have been working on breakfasts, lunch and brunch mainly working on sautee (making eggs American way and French way, Salmon, and so on), middle (burgers, sandwiches, pancakes, French toasts and so on), fry stations (tempura and stuff related) and preparation areas (making bread) making sure all the restaurant is ready for service.Right now I am working in the dinner service, where I have worked on every station (grill, sauté, fry, garde manger and desserts) and I have managed the level of production and cooked for people with certain kind of allergies and health conditions Show less

• 

  Concentrix

  Mar 2024 - May 2024

  Customer Service Representative
• 

  IntouchCX

  May 2024 - now

  Bilingual Customer Service Representative