Freelancer profile translated to English.

Description

Executive chef and gastronomic consultant with over 15 years of experience in professional cooking. I have worked in various environments, from restaurants to high-volume events, developing menus, optimizing costs, and improving operational processes. I am currently working in Germany, where I apply a practical vision focused on efficiency, quality, and profitability.

I help restaurants and gastronomic projects enhance their offerings through the development of profitable menus, recipe standardization, and kitchen organization. My approach is clear: real, applicable, and results-oriented solutions.

Experience in international cuisine, team management, and adapting concepts according to the market. I work both remotely and in person, depending on the project's needs.

Industry field of expertise

Languages

Spanish
Native or bilingual
German
Conversational

Workplace preferences

Can work on-site

Bamberg (up to 50km)

Bootshaus restaurant im hain
Executive Chef / Menu Consultant
RESTAURANTS AND FOOD SERVICE
October 2023 - Today (2 years and 10 months)
Bamberg, Germany
Executive chef and gastronomic consultant with over 15 years of experience in professional cooking. Specialized in menu development, cost optimization, and process improvement in restaurants. Experience in international cuisine and adaptation of gastronomic concepts according to the market. Currently working in Germany, bringing a practical, profitable, and results-oriented vision.
Kitchen Management Cost Control Process Optimization Menu Development
Restaurant veracruz
Executive Chef / Head Chef
RESTAURANTS AND FOOD SERVICE
June 2019 - July 2023 (4 years and 1 month)
Kitchen management, menu development, and cost control. Team, production, and service supervision. Implementation of processes to improve service efficiency and quality. Experience in international cuisine and high-volume operation.
Professional Cooking Menu Adaptation Recipe Development Working Under Pressure
Madeiras salón social
Chef / Event Kitchen Manager
RESTAURANTS AND FOOD SERVICE
February 2015 - June 2017 (2 years and 4 months)
Tlaxcala City, Mexico
Responsible for food production and execution for high-volume social events. Menu planning, team coordination, and time control during service. Experience in banquets, buffets, and event kitchen logistics. Focus on quality, organization, and operational efficiency.
Event Production Banquet Organization Team Coordination Service Time Control High-Volume Cooking

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Marduk Perez

Executive Chef | Gastronomic Consultant

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