Moises A. Capriles
Marbella
Summary
Experienced professional in the gastronomic sector seeking growth and success in a dynamic company. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
11
11
years of professional experience
Work History
Sous Chef Junior
Restaurant Dune beach Marbella
Marbella
04.2023 - Current
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
Chef De Partie
Hotel Seemount Austria – see
Tyrol
01.2024 - 05.2024
- Organized the daily mise en place in order to prepare meals efficiently.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
Chef De Cuisine
Restaurant La Rambla Yolo Belgium
Charleroi
01.2022 - 03.2023
- Developed and implemented new menu items to meet customer needs.
- Maintained a clean and organized kitchen environment.
- Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
Chef De Cuisine
Cook restaurant Mediterranean food Quilla Sotogrande
Cadiz
01.2021 - 01.2022
- Maintained a clean and organized kitchen environment.
- Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
Chef De Partie
Cook Museum Reina Sofia Madrid Spain
Madrid
12.2019 - 06.2020
- Organized the daily mise en place in order to prepare meals efficiently.
Sous Chef
Touch N Taste
Couva
08.2017 - 02.2018
Junior Chef De Partie
Hotel Gran Melia
Caracas
01.2014 - 01.2017
- Organized kitchen operations and ensured that all staff were aware of the daily tasks.
- Prepared hot and cold food items, such as soups, salads, sauces, pastries, and desserts.
Education
Bachelor of science -
Institute Gustavo. H Machado
01.2014
International cook certificate - International cook
Centro de Capacitation Santo Domingo
Bartender certificate -
Venezuela Bartenders Asociacion
Chef certificate -
Institute Inces of Venezuela
Pastry certificate -
Capacitance center of Santo Domingo
Skills
- Mise En Place Coordination
- Catering Menu Design
- Buffet Event Coordination
- Cheese Table Preparation
- Ice Sculpture Design
- Maintain Clean Work Areas
- Salad Preparation Expertise
- Efficient Skill Acquisition
- Self-Motivated Work Ethic
- Strong Communication Skills
- Strong ethic of work
- Commitment to Quality
Languages
Spanish
First Language
English
Advanced (C1)
C1
French
Upper Intermediate (B2)
B2
Russian
Intermediate (B1)
B1
Portuguese
Upper Intermediate (B2)
B2
Timeline
Chef De Partie
Hotel Seemount Austria – see
01.2024 - 05.2024
Sous Chef Junior
Restaurant Dune beach Marbella
04.2023 - Current
Chef De Cuisine
Restaurant La Rambla Yolo Belgium
01.2022 - 03.2023
Chef De Cuisine
Cook restaurant Mediterranean food Quilla Sotogrande
01.2021 - 01.2022
Chef De Partie
Cook Museum Reina Sofia Madrid Spain
12.2019 - 06.2020
Sous Chef
Touch N Taste
08.2017 - 02.2018
Junior Chef De Partie
Hotel Gran Melia
01.2014 - 01.2017
Bachelor of science -
Institute Gustavo. H Machado
International cook certificate - International cook
Centro de Capacitation Santo Domingo
Bartender certificate -
Venezuela Bartenders Asociacion
Chef certificate -
Institute Inces of Venezuela
Pastry certificate -
Capacitance center of Santo Domingo
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