RESUME

Birth date : 30/08/1984
E-mail: leoalvers@gmail.com/leonardoalvers@hotmail.com

EDUCATION

February 2004 – December 2005: Gastronomia in Senac ( culinary College)

Culinary Basics.
Garde Manger.
Pastry.
International Cuisine (Italian, French, Asian, American, Thai, South America, etc).
Classic Sauces, Dressings, Stocks and Basic Cuts.
Knowledge of Seafood, Meat and Poultry.
Classes of safety, food terminology, basic terms in French cooking, etc.


EXPERIENCE

The Polo Club, Boca Raton, Florida, United States of America. October 2008 / May 2009.
Title: Polo Club.
Line Cook.
Food Preparation.
Banquet´s cook.

Hard Rock Hotel, Orlando, Florida, United States of America, March 2006/ January 2008.
Title: Hotel.
Line Cook.
Employee of the Month in culinary (November).
Food Preparation.
Banquet´s cook.

Casagrande Hotel, Guaruja, Sao Paulo, Brazil, January 2005/ February.2005.
Title: Hotel.
Trainee.
Food Preparation.
Garde Manger.
Banquets cook.

Villa Moreno Restaurant, Sorocaba, Sao Paulo, Brazil, August 2003 / December 2003.
Title: Restaurant.
Banquet´s cook.
Chef´s Assistant.
Food Preparation.

Lui Caffe Bistro, Sorocaba, Sao Paulo, Brazil, May 2003 / June 2003
Title: Bistro.
Dishwasher.
Chef´s Assistant.

SKILLS
Culinary
Languages: English – Advanced Level, Portuguese – Fluent.