1. Bachelor’s Degree in Gastronomy, Culinary Arts. 5 Years of Experience
Professional Objectives
I wish to be involved in creative processes in the hospitality industry, to expand my knowledge
and develop my career constantly, help to solve problems in my community and contribute to
improve the conditions in my work environment.
Work Experience
Prince of Songkran University, Phuket, Thailand October 2014- July 2015
Lecturer Chef:
Designed Lecture material
Ingredients sourcing
Kitchen Laboratory Management
Food and Beverage Consultant
Anantara Phuket Layan Resort and Spa November 2013-Octuber 2014
Chef de Partie:
Supervise food production to control quality
Manage employee Schedule
Menu Designing and Recipes costing
Restaurant Aubergine (Turkish), Nonthaburi, Thailand October 2012–June 2013
Chef de Cuisine:
Supervised food production to control quality
Managed employee payroll
Greeted guests and feedback control
Trained servers and cooks
Supervised purchasing orders
Restaurant Tacos y Salsa (Mexican), Bangkok, Thailand April 2012–September 2012
Head Chef:
Trained the cooking personnel
Mice en Place and Service at the Bar Area
Managed kitchen
Supervised food production and service standards
Culinary Institute L´ecole du Chef, Chihuahua, Mexico April 2011-February 2012
Kitchen Manager:
Managed catering service
Supervised food production to control quality
Prepared menus according to customers’ budgets and preferences
Trained culinary art students as part of school’s training program
Mr. Luis Carlos Torres Chavarría
Mexican
Married
Born May 3
rd
1987
69/327 Moo 1 Wichit, Phuket, Thailand.
Telephone: 090-170-7704
E-mail: luis_toc@hotmail.com
2. Bachelor’s Degree in Gastronomy, Culinary Arts. 5 Years of Experience
Restaurant Ay Chihuahua (Mexican), Utah, USA April 2010-February 2011
Executive Chef
Managed kitchen and bar
Trained cooks and bartenders
Supervise food production
Directed food service program
Studies
Instituto Culinario de Mexico (Culinary Institute of Mexico) July 2005- December 2009
Bachelor’s Degree in Gastronomy, Culinary Arts
This program was design to prepare professionals that wish to work as chefs, business managers,
or other food and beverage related career.
Training during School
1520 hours of training and internship in different hotels and restaurants in Mexico, USA
and Spain.
El Quintal Restaurant & Bar, Chihuahua, Mexico: Kitchen Hand, 210 hours in Grill
Area, Food Creation, Pastry and Griddle.
Juárez 24 Restaurant & Bar, Puebla, Mexico: Cook, 230 hours in Cold Larder Area,
Grill and Griddle.
Palacio del Sol Hotel & Suites, Chihuahua, Mexico: Cook, 200 hours in Pastry, Buffet
Line, Catering, Bar and Griddle.
Barceló Hotel, Oaxaca, Mexico: Line Cook, 310 hours in Breakfast Service, Salads,
Buffet Line, Spanish Specialties, Employee’s Dining Room and Pastry.
Bambara Restaurant & Bar, Salt Lake City, Utah (USA): Commis, 210 hours in Pastry,
Grill, Salads, Mice en Place and Saucier.
La Torre Del Visco Ralaix & Chateau, Teruel, Aragón, Spain: Commis and Waiter, 360
hours in Bar Service, Dinner Service, Show Cooking, Breakfast Service and Sommelier.
Social Service
Worked four months as breakfast and dinner cook for homeless people in a government supported
shelter in Puebla City, Mexico.
Language Skills
Spanish: Mother tongue
English: Fluent, TOEIC certification with 820 final score
French: Middle, DELF certification with 66 final score
Thai: Basic, 2 months in Union Language School in Bangkok and currently learning at home
Computer Skills (Besides Office related software)
Graphic Design: Corel Draw and Corel Photo Paint
Computer Maintenance: Software and Hardware Basic Tune Ups
Hospitality related Systems: POSuccess, Micros, Humatrix and Oracle
