Fernando Miqueas Caceres

I joined as a kitchen assistant, preparing menus for events of normally 60 people and helping with the preparation of the restaurant's dishes. I was promoted to cook after 3 months and currently to sous chef.

I develop kitchen administrative tasks, suppliers, menus, events, etc.
The hotel constantly receives employees from companies such as Aerolíneas Argentinas, Aerolíneas Copa, A.F.A. football teams. From 90 to 120 people daily, even more on event days

performing from small events to large events, from 60 people to 150 people to even 1500 people, from provincial events to nationally listed events. local gastronomy, international gastronomy and especially from nearby regions.

Signature restaurant of regional gourmet food, creation of menu and dishes of its own authorship and of chefs specialized in native gastronomy, barbecues and musical events in the busiest and most touristic place in the city, from 200 to 250 covers in shifts.

preparation of stuffed pasta, dry and fresh pasta, bread and sauces, handling of various cuts of beef, poultry, reptiles and fish

preparation of classic dishes, Spanish, Brazilian, Paraguayan, French, Venezuelan and Argentine cuisine.
very varied, from 80 to 120 covers

Tasks of preparing garnishes and dishes for service, cleaning, receiving orders from suppliers and stock of products.