CESAR ZAMORA

Experience

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  CLUB 245

  Jan 2009 - Jan 2009

  Chef de cuisine

  * Production and service of dishes and snacks (Peruvian, Mediterranean and Nikkei food)* Responsible for inventories, orders and purchases

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  Swissotel Lima

  Jan 2010 - Jan 2010

  Cuisinier

  * Pre-production, production and service for the banquet and buffet area (international and Peruvian food)* Rational oven handling, tilting pan, industrial marmite* Attention from 25 to 1000 diners

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  Enoteca Pinchiorri

  Dec 2010 - Apr 2011

  Apprentice

  * Pre-production, production and service (Snacks - Appetizers- Fish)* Production of fresh pasta

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  Guido Ristorante

  Apr 2011 - Nov 2011

  Chef de partie

  * Responsible for the pre-production, production and service of the meat, side dish and sauces* Handling traditional techniques such as sous-vide, cook&chill* Slow Food branded event and catering service for Eataly Turin from 20 to 1500 diners* Rational oven handling, blast chiller, roner, Carpigiani ice cream machine

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  Ristorante Cracco

  Nov 2011 - Dec 2011

  Cuisinier

  * Responsible for the pre-production, production and service of snacks, hot and cold appetizers

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  Akelarre Restaurante | Pedro Subijana

  Jan 2012 - Jan 2013

  R&D Team Member (Research and Development)

  * Responsible for the creation, elaboration of new dishes and concepts for the menu and tasting menu* Responsible for the search for new products or raw materials from America, Europe and Asia for the R&D department* Responsible for hearing and part of the classes taught in the R&D department* Development of restaurant menu engineering* Application and training of the staff of HACCP, GMP and traditional and modern culinary techniques (Techno-emotional and Avant-garde cuisine)* Collaboration with Azti-Tecnalia* Rational and Josper oven handling, roner, blast chiller, dehydrator, liquid nitrogen, among others Show less

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  Grupo Vainilla

  Jan 2013 - Jan 2015

  Food business consultant

  * Market study and food supply design* Search and management of suppliers* Selection and training of staff* Kitchen and hospitality management* Update of proposals* After-sales service

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  Grupo Prezam

  Jan 2015 - Jan 2019

  Executive chef

  * Development of menu engineering and catering (Peruvian, Italian, Spanish and Nikkei food)* Search and management of suppliers* Selection and training of staff* Inventory control and management, KPI's, budgets, food cost, HACCP, BPM* Kitchen management

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  Gategourmet

  Jan 2019 - Jan 2020

  Senior Sous Chef

  * Supervision, control and direction: Collective feeding* Experience in flight catering service (95% of domestic and international flights); single portions (according to specific diets) to ESSALUD ( 7 hospitals), Latam, Alicorp, Fleishmann and products to Bauducco, Swissôtel* Training and personnel management* Control, planning and supervision of stocks, production plan, risk temperatures, wastage, HACCP, GMP, occupational safety and standards of excellence, quality and continuous improvement of processes and food safety* Control and management of KPI's and budgets* Rational and Nova oven handling, tilting pan, industrial marmite, vacuum packing machine, blast chiller Show less

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  La Baguetteria & Delicatezze

  Jan 2020 - Jan 2021

  Corporate Chef - Plant Manager

  * Direction of the Culinary area (Development and Production for 5 stores and 1 online store) for Bakery, Pastry and Kitchen in plant* Implementation of GMP, hygiene and sanitation manual, HACCP (on going)* Responsible for correction and creation of recipes, food cost management, yields and measurement of times oriented to operational excellence and quality* Training and implementation of new methodologies for continuous improvement for the areas of Production, Packaging, Dispatch and Sanitation* Implementation and development of the Recipe Assembly (Dosimetry) and Planning area* Development of production and assembly lines for new products according to trends or season* Promote communication between areas within the plant and stores* Management of KPI's, budgets and service Show less

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  PersonnelGroup

  Jul 2021 - Jan 2022

  Executive Chef

  Client: Scotiabank Peru - General Management Gastronomic Project

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  SEAFROST PERÚ

  Jan 2022 - now

  Head of production of the line of formed and breaded products Development and design of new products Direction, control and management of processes and formulations

  • Area Development Manager

    Jan 2023 - now

  • Plant Manager for pre-formed and breaded products

    Jan 2023 - now

  • Chief of formed and frozen breaded products

    Jan 2022 - Jan 2023