Jose Briones Batista
Mataro
Summary
Chef with experience in different styles of food, Mediterranean, Japanese, Italian and Latin
Knife skills of all kinds, sauces, cooking, grill, fryers, "paellas"
I´m open to meet new people and to learn new cooking types
Overview
8
8
years of professional experience
Work History
Chef De Partie
Hotel Augusta Vallés
2023.12 - Current
- Prepare breakfasts for 100 150 people every day
- Prepare menus, room service and banquets
- Sometimes go out to serve food to customers when we have big events
- Preparation of meats, fish, paellas, salads, sushi, broths, sauces, cheeses, desserts and cakes
- Maintenance of clean games
- Receive and store orders
Chef De Partie
Beach Bar "LITORAL"
2023.05 - 2023.10
- Receive, clean and prepare seafood, fish and vegetables
- Prepare dishes on a griddle, oven and fryer, in addition to salads
- Clean dishes and kitchen utensils
- Teach kitchen assistants
Chef De Partie
Restaurante Mordisco, La Roca Village
2021.01 - 2023.01
- Work in different items such as cold room, fryers, pasta section, paellas, charcoal ovens and desserts
- Knife skills, cutting a lot of meat, fish and vegetables
- Preparations of meals with plating techniques, presentation of them, and explain them to the waiters
- Place orders from suppliers, receive and save them
- Clean skills of all the kitchen, such as surfaces, oven, floor, fryers, pasta cookers, washing machine, extractor hood and kitchen instrumental
- Services with more than 150 diners per day
Chef De Partie
Hapo Mataro
2019.11 - 2021.01
- Japanese restaurant, divided into hot area and sushi area, I was in hot area and sometimes in sushi area.
- We made dishes such as tempuras, ramen, yakisoba, yakimeshi, Japanese sauces, makis, uramakis and different related preparations.
- Start the kitchen in the morning and close it at midnight
- Place orders to suppliers
- Japanese desserts such as mochis, Japanese sponge cake
- All types of cleaning and recycling tasks
Bar Waiter
Cafetería Dolç & Salat
2016.04 - 2019.09
- Coffee bar where we served more than 1,200 coffees a week and more than 50 sandwiches daily, with friendly service.
- Served alcoholic and non-alcoholic beverages in bar environment.
- Handled customer complaints professionally, resolving issues promptly to preserve guest satisfaction.
- Performed opening and closing duties efficiently, ensuring the bar was ready for operation each day or safely secured after closing time.
- Assisted in inventory management, tracking stock levels, and ordering supplies as needed.
- Maintained clean and organized bar area.
- Experience in making good coffees and sandwiches
Education
Higher Degree in Kitchen Management - Hostelry
Institut Bisbe Sivilla
Calella, Barcelona, Spain06.2016
Average Degree of Restoration - Hostelry
Institut Bisbe SIvilla
Calella, Barcelona, Spain06.2014
Skills
- Food presentation
- Knife Skills
- Food allergy understanding
- Stock making
- Menu development
- Recipe creation
- Hospitality
- Roasting methods
- Legume cookery
- Pastry Techniques
- Rice cookery
- Kitchen Organization
Additional Information
Contact person if you want to have any information about my previous jobs
Hotel Augusta Vallés. Contact person: Mr Miguel Triguero Phone: +34 664613297
Beach Bar "Litoral" Contact person: Mrs Mari Phone: +34 617063377
Coffee Bar Dolç & Salat Contact person: Mr Javier Román Phone: +34 646424336
Timeline
Chef De Partie
Hotel Augusta Vallés
2023.12 - Current
Chef De Partie
Beach Bar "LITORAL"
2023.05 - 2023.10
Chef De Partie
Restaurante Mordisco, La Roca Village
2021.01 - 2023.01
Chef De Partie
Hapo Mataro
2019.11 - 2021.01
Bar Waiter
Cafetería Dolç & Salat
2016.04 - 2019.09
Higher Degree in Kitchen Management - Hostelry
Institut Bisbe Sivilla
Average Degree of Restoration - Hostelry
Institut Bisbe SIvilla