Andrea  Perozo

Andrea Perozo

Cuisine et restauration

Collège LaSalle | Montréal

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Intérêts

Cuisine et restauration, Hôtellerie, Planification d'évènements

Biographie

Venezuelan. I lived 7 years in Colombia. Older of four siblings. My family and friends my biggest motivation. Studying in LaSalle College to make my dreams in the Hospitality industry come true.

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Compétences

Professional in the culinary arts, food study and food science based on my studies and experience acquired in 2 years.
Skills in preparation of food, kitchen and service.
Logistics organization of events in the area of culinary arts.

Expériences

Bar Bounya Actual
Cook for brunch service

Private event food production and Service 2016
Private Individuals 50 - 80 people / Montreal, Quebec.

Food preparation for supper and breakfast to guest
Dish washing and organizing
Waitress


Assistant on production and development of logistics for events "Expoartesanias" 2014 - 2015
Ministry of Culture Colombia / Colombia

Logistics to contact traditional cooks from Colombia and organize trajectory and transport of each of the participants.
Production of a booklet with standardized recipes and information about the participants.
Pre- production on food supply receiving, decoration.
Support the development of different segments to be submitted by the traditional cooks.

Preparation, pastry cook and cashier 2014
Madre Monte healthy juice and smoothies / Colombia

Preparing vegetable juices and fresh fruit 100%, with organic products.
Menu planning and preparation of desserts and snacks on the paleo diet.
Cashier


Administration, Cook and Development 2014
Boca2 Bakery / Colombia

Cashier and administration
Pastry and Bakery production and inventory.
Cafe and beverage preparing.


Assistant Cook 2013-2014
Radisson Royal Hotel / Colombia

Assisted in the preparation of mise en place for the daily menu and plating in real time for catering operations.
Preparation in hot kitchen of menu and plating completed dishes to help improve the accuracy of command.
Preparation in Cold kitchen of salads, cheese plates, sauces and cold appetizer.
Serve and refill buffet for breakfast and lunch time.
Supply inventory of meat, fish, dairy products, fruits and vegetables , cleaning and organizing supplies.



Formation

2016-2018; DEC,Food Service Management - LaSalle College. Montreal, Canada.
2010-2014; Degree in Gastronomy - La Sabana University. Bogotá, Colombia.

Prix et distinctions

Part-Time Job

Aucun CV n'a été crée