Maria Alexandra Rincon Araque

Experience

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  Lider It Consulting

  Sept 2010 - Dec 2010

  Pasante Diseñador Web Jr

  Diseño de fichas de productos Share Point adaptados a empresas, web de plataforma de aprendizaje con Photoshop y joomla1.5, de plantillas de correo corporativo en html, de presentaciones de producto en Power-Point.

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  Instituto Culinario de Caracas ICC

  Dec 2012 - Jul 2013

  Apprentice

  Assisted in the production of food supporting well known Chefs such as: Carlos Garcia, Coco Maggiolo, Reison Frioni, Alonso Nuñez, Maria Elisa Romer and others at their food stands during the One Day Gastronomic Event at the Chacao Market. Worked with renowned Chef Sumito Estéves in the successful production of a banquet for the Treasure Bank Caracas staff. Assisted guest chefs with the production of their gourmet products during the Son Gourmet event and exhibition.

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  El Comedor Restaurant ICC

  Apr 2013 - Jul 2013

  Fish and Pantry Cook

  Assisted cooks with the production of food, ensuring food safety handling, and maintaining cleanliness of cooking stations. Receive guests, served food and drinks.

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  Gastronomist - Víctor Moreno

  Jul 2013 - Jul 2013

  Documentalist

  Sporadic work we do to share our point of view about gastronomi and art in his lectures.

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  Leal Restaurant

  Aug 2013 - Mar 2014

  Fish Chef

  Responsible for the preparation, plating and delivery of fish entrees maintaining a sanitary work environment in compliance with safety best practices. Operated stoves, food processors, and ovens. Kept track of inventory and participated in the production of dishes for pantry, pasta and meat cooking stations.

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  Hotel Cayena-Caracas

  Mar 2014 - Dec 2016

  Ensuring the correct mise en place required for daily menu preparation supporting Room Service, Events and the restaurant Garde Manger cooking station. Training pantry cooks in the correct functioning of kitchen equipment and utensils, plating dishes, delivering orders, and maintaining cleanliness in working areas. Coordinating weekly menu design of the Bacaro, which is a cold station ubicated in the restaurant and it`s preparation, it also include to serve starters infront of the guests and some dialoging about the goods of what we offer here. Receiving products, check the exitance of products and ensuring safe food storage. Show less

  • Chef the Partie

    Jun 2016 - Dec 2016

  • Demi Chef de Partie

    Feb 2015 - May 2016

  • Commis the Partie – Room Service and La Sibila Restaurant

    Mar 2014 - Feb 2015
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  UZ Foods

  Dec 2016 - Nov 2018

  Executive Chef

  Kitchen and space design. Selection of kitchen equipment. Menu Design: recipes, recipe standardization. Drafting of Work Manuals: processes, cooking times, methods. Photographs of finished dishes shown in the UZ FOODS IG feed. Selection of kitchen staff and it´s training with the company's philosophy. Chef at Home services at UZ Villas and with clients. Manage the purchase of food supplies, its reception and rotation.

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  Inversiones MARA 2003 C.A. @pepeylab

  Feb 2019 - Jul 2023

  Chef

  Creation of the company Inversiones MARA 2003 C.A. for the creation of PEPEYLAB. Production brand of natural and artisan products of the highest quality, packaged using traditional methods. Guest Chef at @LACARNIVORIA events for cooking the grills during 2019 Private Chef of ivonnemarcano. Events Chef

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  Family

  Dec 2019 - Jul 2023

  Private Chef
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  Pantano Bar

  Jul 2023 - now

  Chef De Partie

  Venezuelan style food bar