Mesero/bartender/cocinero

This is the first time I worked behind a Kitchen, I was in charge of making  desserts for  Toriba Banquetes and attending the store. I also learned that one of the most important things in my work is to keep a quality standard in all products and services.

The one thing I can say about working in Prana is that it was different from any other job I have had, it helped me to re-define the process and methods I use to make my work.

During the time I worked in Culinaria Chic I got to be part of the crew of two of the best 60 restaurants in Mexico. It gave me a whole new perspective of service. I learned how to be more efficient and to strive for excellence in the dining experience provided to our guests. 
http://eloise.rest/ https://loretta.rest/

This was the working experience I have love the most. There I learned about wine, liquor, distillates and mixing techniques, such as throwing, steering and shaking. I also learned about steaks and seafood. But most important it was here where I developed most of my selling skills.
http://agathakitchenbar.com/

At Valle Ensenada I learned to be passionate about quality service. I learned the importance of solid working ethics, teamwork  and to value my coworkers.

I learned to work under heavy pressure and to manage demanding clients.