The William Vale

Fc Bookkeeper /Accountant

Dishwasher

Joseph Lewis 425 Bainbridge street Brooklyn, NY 11233 Home:(718)453-0190 Cell:(347)932-6853 My e-mail address is [email protected] HANDYMAN Proficient and skilled in technical specialty. Recognized for dedicated work ethic and productivity. Capable of doing work that requires concentration, high degree of patience and attention to detail. Able to work independently. Thrive in a team and deadline-oriented environment. Exceptional organizational skills; capable of prioritizing, scheduling, and managing heavy work flow. Proficient in technical skills / machine operations equipment processes Attention to Detail / Dependability / Self Control Cooperation / Stress Tolerance / Initiative WORK EXPERIENCE Janitorial 08/22/2010 to 10/15/2013 Completed Janitorial Duties for New York City Housing Authority. Duties included: Mopping, Sweeping, Buffing, Waxing, Assisting with tenants complaints and repairs on a daily basis. Host 06/12/2011 to 01/08/2012 At Ruby Tuesdays Greeting customers as they walk in seating them and picking up the phone. Bus boy 02/01/12 to present Doing busser duties for The Lamps Club cleaning off tables after the customers finish eating helping customers with whatever they need. Barback 09/21/16 to présent THE FLATRION ROOM Making sure that all the bartender have what they need .Setting up the bar and closing the bar making sure they have all they Gahish they need making sure they always have ice and also sometimes making drinks. EDUCATION High School Diploma Obtained, Brooklyn, NY

Chef

Diego Borrero PASTRY CHEF 220 Eagle St, Brooklyn, NY 11222 Phone: 1.347.791.8150 — E-Mail: [email protected] Objective My goal in New York City is to join the team of a top restaurant and delight customers with my classical and modern pastry techniques acquired over the past ten years from executive chefs from across the world. For three years I worked with Ferran Adrià and his brother Albert at their 3 Michelin Star, El Bulli restaurant in Spain. I want to continue to grow professionally within a world class NYC restaurant and develop my skills even further across pastry techniques and savory cooking. I am young, dynamic, creative, passionate and responsible. I speak fluent Spanish and am currently learning English to help further my career ambitions. Most Relevant Experience • 2015/2016 Kitchen Manager, Guy & Gallard, New York • 2015 Pastry Chef, Bakery of New York, New York • 2015 Kitchen Manager, Black Iron Burger, New York • 2014/2015 Pastry Chef, Ritz Carlton Abama, Tenerife, Spain • 2013 Sous chef. Ajedrez Restaurant, Cádiz • 2012 Pastry Chef. Ibense Bornay Desert, Jerez de la frontera, Cádiz, Spain -Pastry and I + D Chef, Postres de Mesa, Huesca, Spain -Pastry Menu Consulting, Panishop, in over 70 stores in Spain • 2011 Show Cooking (Michelin Star events) -Weekend Valencia 2011, Club Milessime, Spain -Gastropolis Madrid, Club Millesime, Spain -Kitchen responsible Open Golf Andalucia. Sotogrande, Spain • 2007/2011 Owner D_Boro Pastry. Pastry courses and seminars, Cadiz, Spain • 2005/2007 Pastry sous chef, Taberna de Alabardero, Seville, Spain • 2003/2005 Pastry chef the partie, El Bulli restaurant, Girona, 3 Michelin Star (https://en.wikipedia.org/wiki/ElBulli) - I was head chef of desserts for 3 years working hand in hand with Ferran and Albert Adria. With the Adria brothers I learned the balance between discipline and creativity. • 2003 Consulting pastry menu, Gran casino Madrid. 3 Michelin Star, Spain -Pastry Chef de partie, Hacienda Banazuza Hotel. 3 Michelin Star, Spain • 2002/2003 Paco Torreblanca pastry, Alicante. MMAPE Award (http://torreblanca.net/) - I was pastry chef in charge of the restaurant, catering and events. During my year working with Martin Berasategui, I worked closely with him organizing and producing for big events in his restaurants. • 2002 Pastry chef de partie Kukuarri, Martin Berasategui group. 3 Michelin Star, Spain (https://www.martinberasategui.com/es/inicio) -I was the pastry chef in charge of the pastry for the restaurant, catering and events. During my year working with Martin Berasategui, I worked closely with him organizing and producing for big events in his restaurants. Skills I have almost 20 years of experience in the industry. I have worked closely with world class pastry chefs and bakery managers. I have work in both, big corporation structures like PANISHOP and smaller more prestigious pastry shops all over Spain. I am an expert in mousses, sweetbreads (especially biscuits and plum cakes), puff pastry (including milhojas), proofed doughs (including brioche and croissants), small size pies, catering and restaurants desserts. I have advised on bakery menus for restaurants and catering companies and for organizations of major events. I have managed organization in production systems in the bakery as well as quality control and development of seasonal menus. I have been the leader of teams of up to 20 chefs on events catering to over 1800 people. I also have a foundational knowledge on chocolate and ice cream. I have been a teacher of pastry and bakery in La Taberna del Alabardero (EHS) during my 2 years. I have completed courses of Andalusian Community in Cadiz’s pastry shop “D_boro”. I have given course presentation in Madrid on the application of olive oil in the kitchen, participated in gastronomic events and competitions with Michelin Star Club (Millesime, Spain) as well as given advice on dessert menus for “3 Michelin star” restaurants.

Culinary Development

Butcher

Counter Clerk & Kitchen Assistant

Cashier

Sous Chef

Chef de Cuisine