SERGIO OVALLE CAYON

Address: carrera 19a # 142a-09 apt 207

Bogotá-Colombia
Email: sergio.ovalle.cayon@gmail.com
Home: +57-1-9055023
Cell: +57-3153968522
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PROFESSIONAL PROFILE

Master's degree in cuisine and product technique and creativity from the Basque Culinary Center
(San Sebastian - Spain). Extensive experience in the design and implementation of gastronomic
proposals, administration and management of restaurants. Experience in restaurants with
international gastronomic proposals occupying positions from: kitchen assistant, area manager and
head chef to Administrator and Executive Chef.

- International Cuisine - Design and implementation of

- Administrative Management gastronomic value propositions
- Cost management - Avant-garde cooking techniques

WORK EXPERIENCE

RESTAURANT: PEPE ROSA (Cajicá, Colombia) January 2019- November 2019

Italian restaurant with a value proposition of traditional and avant-garde gastronomy.

EXECUTIVE CHEF - MANAGER

FUNCTIONS
- Responsible for the design and execution of the restaurant's value proposition.
- Responsible for ensuring the quality of the restaurant's preparations and service experience.
- Responsible for the administrative, inventory and cost management of the restaurant seeking to ensure
its financial viability.
- Strategic supplier management.
- Leading the training of the restaurant staff ensuring the service experience for customers.

RESTAURANT: SUCULENT (Barcelona – Spain) April 2017 – August 2017

Restaurant specialized in Spanish Mediterranean food, pioneer in the application of modern

preparation techniques.

PRACTITIONER
 FUNCTIONS
- Responsible for the meat station ensuring the quality of preparations and complying with
established standards.
- Prepare seasonal dishes designed by the Executive Chef, adopting avant-garde cooking
techniques.
- Manage inventories related to the meat station ensuring yields and avoiding waste.

TOMODACHI RAMEN BAR (Bogotá – Colombia) June 2015 – August 2016

Restaurant specialized in traditional Japanese preparations.

HEAD CHEF

FUNCTIONS
- Responsible for the quality of all preparations according to the established guidelines, ensuring the
customer experience in the restaurant.
- Responsible for the training of personnel regarding the cooking techniques used in the restaurant.
- Ensure in conjunction with the Executive Chef the standardization and costing of sub-recipes and
recipes of the restaurant's dishes.
- Responsible for the administrative and inventory management of the restaurant.
- Management of suppliers of strategic supplies for the restaurant.

GORDO BROOKLYN BAR (Bogotá – Colombia) January 2013 – May 2015

Bar restaurant specialized in North American food and recognized for having one of the best
hamburgers in Bogota.

HEAD OF KITCHEN

FUNCTIONS
- Responsible for all kitchen stations (grill, frying pans, frying, cold) involved in the preparation of the
dishes.
- Responsible for the personnel in charge of the preparation and preparation of the dishes offered.
- Responsible for the requisitions and management of suppliers of the restaurant's raw materials.

ZONE MANAGER

FUNCTIONS
- In charge of the preparation of the dishes in the frying and fried food stations.
- Responsible for the personnel of the frying and frying stations.
- Responsible for the training and performance of the restaurant's trainees.

KITCHEN ASSISTANT

FUNCTIONS
- Preparation of the mise en place for departure
- Assisting cold preparations (salads, desserts and breads) offered in the restaurant

RESTAURANT: LEON (Bogotá – Colombia) August 2012 – December 2012

Typical food restaurant, offering dishes from different regions of Colombia.

GRILL ASSISTANT
- Preparation and preparation of the different types of meat cuts offered by the restaurant.
- Preparation of mise en place
RESTAURANT: ARRECIFE MARINO (Bogotá – Colombia) February 2012 - July 2012

Restaurant specialized in seafood preparations.

KITCHEN ASSISTANT
- Responsible for the preparation of mise en place, cleaning of fish, preparation and assembly of
salads, assisting the chef at service time and kitchen cleaning.

RESTAURANT: LA ACADEMIA January 2010 – August 2010

January 2011 – August 2011

PROFESSIONAL INTERN
- Preparation and assembly of national and international dishes and assistance to the main
chef in the different tasks of the restaurant.

SPECIAL PROJECTS AND CONSULTING

CAFÉ EL INDUSTRIAL (Cajicá- Colombia). December 2019-March 2020

 - Standardization of recipes and sub-recipes of the restaurant.

 - Costing of recipes and sub-recipes offered by the restaurant.
 - Parameterization of the POS system ensuring control and proper administrative
management.

HOTEL APARTA SUITES DE PELICULA (Bogotá – Colombia). September 2018

- Design of the gastronomic proposal for the hotel restaurant.

- Training of kitchen staff regarding preparations, management of raw materials and handling of
wastes.

PUB LA MILAGROSA (Bogotá – Colombia). September 2016

 - Design of the pub's gastronomic proposal.

 - Costing of the recipes and sub-recipes of the menu ensuring the financial viability of the
dishes.
 - Training of kitchen staff regarding preparations, management of raw materials and handling
of wastes..

ACADEMIC BACKGROUND

Professional Master's Degree in Technical Cuisine, Product and Creativity

Basque Culinary Center University (San Sebastian - Spain)
2018

Gastronomy and Restaurant Management

Lasalle College University Bogotá
2012

Cook and pastry chef

Mariano Moreno School of Gastronomy
2009 (2 semesters)

COURSES AND DIPLOMAS

- Course "Master Class - Quique Dacosta", San Sebastian, March 2017
- Course "Master Class - Enjoy and Share Cuisine. Oriol Castro", San Sebastian, February 2017
- Course "Master Class Pedro Subijana", San Sebastian, November 2016
- Course "Creative Cooking at a Low Cost Price - Toni Romero", San Sebastian, December 2016
- English course, Educamos viajando (Cambridge, England), 2008.
- Diploma in Basic Cooking Techniques, Mariano Moren School, 2006.
- Diploma in Wok and Stir Frying, Mariano Moreno School, 2006.

LANGUAGES
English: Intermediate.