Iker Ochoa

I was the chef of the hot station, so my work was to grill fish, meat, prepare the sauces...

It was a little kitchen so as a small staff we had to be able to fix everything around the kitchen

• In the absence of the head chef, I manage kitchen operations, ensuring high standards in the preparation of cold items, sauces, fish and meats.
• I create staff schedules and develop seasonal menus that meet client preferences.
• Aditionally, I oversee personal food orders and mantain relationship with suppliers to ensure timely delivery of quialitt ingredients, focusing on efficiency and customer satisfaction.

• I am responsible for overseeing the preparation of cold items, including starters, desserts, and certain Hot dishes.
• My role encompasses efective organization, through sanitation, logistical management and meticolous stock control to ensure operacional efficiency in the kitchen.

• Responsable for expertly grilling a selection of meats and fish, as well as preparing an assortment of wellcrafted fried dishes.

• Internship Santerra (1 estrella Michelin)

• I oversee menu design and efficiently manage a high volumen of work.
• I am responsable for organizing tasks and ensuring seamless productions, as well as taking care of suppliers and ordering lists.
• I Focus on items specifically crafted for stews and sponing.