israel mora — View Profile

Israel Mora
Last Position:
Chef - Sous Chef
Last Employer:
Wynn Las Vegas

israel mora

chef - sous chef

9+ years experience
Desired Salary: $41-50k
GET TO KNOW ME:

HI, my name is Israel Mora. I'm from Spain.
I have been in the culinary bussines since 1998. Cooking is my passion, so I enjoy working!!

I am living and working in Las Vegas in the present time, I work as a sous chef in the room service department at Encore-Wynn Hotel Casino. I like sports, and living close to the coast (this is one of the reasons why I am looking for a job in Florida). I am married but no kids at the moment.
I speak Spanish and English fluently as well as written. I know how to work on the computer.

I define my work in the kitchen as organized, clean, responsable, polite with others. I love food, so I am very perfecionist with the presentations, quality and freshness. I like contemporary cusine and new technics, and I mix the new technics with the traditional ones in my dishes.

I can work any station include pastry or preparation area and even banquets.

I attended 3 years of culinary school. I have worked mainly in high quality restaurants (michelin stars and five stars five diamons).
Sous vide cooking degree.

This is a little bit about me. I hope you like it and I would like you hire me.

Thank you


Work Experience

Position Company Dates
Chef - Sous Chef  Wynn Las Vegas  2008-2010 
In the present time, I'm working as sous chef at Encore Hotel Casino in Las Vegas (Five Stars and Five Diamonds) and my duties are prepare orders for daily and up coming functions,
payroll using Kronos System,
maintain proper inventory levels,
assist the Executive Chef in the supervision of the kitchen on respective shifts,
assist in maintaining cooking standards and techniques of line level employees,
work all stations as required,
maintain a hygiene level above that required by the local Health Department and ensure that food sanitation,
practice safety and proper food handling functions on a daily basis.
Support the Executive chef on the cost control.
Perform other job related duties as assigned.
Also Chef in charge of special events. Scheduling 
Position Company Dates
Chef - Chef de Partie  Picasso Resturant at Bellagio Hotel Casino  2007-2008 
As Chef de Partie at Picasso (two Michelin Stars and Five Diamons), my duties were support the restaurant chefs,
keep the food quality in a high level,
responsible for supervising kitchen staff and working on all stations within the kitchen, ensuring the preparation and plating of all hot and cold foods in the restaurant,
guiding & training culinary employees and maintaining the cleanliness and sanitation of work areas and equipment in accordance with Health Department standards,
conducting product inventories.
Also I supportted the chefs with the creation of new dishes for daily specials or special events. 
Position Company Dates
Chef - Chef de Partie  Enoteca San Marco at Venetian Hotel Casino  2007-2007 
As a Chef de Partie at Enoteca San Marco (Italian Cusine, owner Mario Batali) I worked at pizza station and my duties were
ensuring the preparation and plating of all pizza items,
guiding & training culinary employees and maintaining the cleanliness and sanitation of work areas and equipment in accordance with Health Department standards,
conducting product inventories.
This was a second job March thru October.
 
Position Company Dates
Chef - Chef de Partie  AquaKnox (Las Vegas) at The Venetian Hotel  2006-2007 
As Chef de Partie at AquaKnox (Seafood and American Cusine) my duties were support the restaurant chefs,
responsible for supervising kitchen staff and working on all stations within the kitchen, ensuring the preparation and plating of saute station and the communication with the rest of stations in the restaurant,
guiding & training culinary employees and maintaining the cleanliness and sanitation of work areas and equipment in accordance with Health Department standards,
conducting product inventories.

 
Position Company Dates
Chef - Executive Chef  Mos Restaurant in Valencia (Spain)  2005-2006 
This was a Tapas and Mediterranean Cusine in Valencia (Spain). I worked as Executive Chef. I designed all the dishes for the menu including the desserts. I chose goods purveyors and took over of the perfect working of the kitchen focus our goals and objectives on profit, product and people. Actively interact with guests and consistently coach staff on guest relations skills. 
Position Company Dates
Chef de Cusine  Mas de Canicatti Hotel in Valencia (Spain)  2004-2005 
I worked as a Chef de Cusine in this rustic Five Stars hotel. I designed all the dishes for the menu including the desserts. I chose goods purveyors and took over of the perfect working of the kitchen focus our goals and objectives on profit, product and people. Actively interacts with guests and consistently coaches’ staff on guest relations skills.
Also working in this place, one of my dishes was selected as a finalist in the Spanish “Pil-Pil” Awards on Cod Section.
It was “Confit at 70º Cod with Rice Broth, Black Fried Vermicelle and Grilled Razor Shell”
 
Position Company Dates
Chef - Sous Chef  Ca' Sento Restaurant in Valencia (Spain)  2003-2004 
Ca' Sento is a traditional and contemporary mediterranean cusine resturant (One Michelin Star) in Valencia (Spain). Chef Raul Aleixandre is a top Spanish chef and this is the best resturant in Valencia.I worked as sous chef and my duties were prepare orders for daily and up coming functions,
maintain proper inventory levels,
assist the Executive Chef in the supervision of the kitchen on respective shifts and replace him when gone,
assist in maintaining cooking standards and techniques of line level employees,
work all stations as required,
maintain a hygiene level above that required by the local Health Department and ensures that food sanitation,
practice safety and proper food handling functions on a daily basis.
Support the Executive chef on the cost control.
Performs other job related duties as assigned.
Scheduling  
Position Company Dates
Chef - Chef de Partie  El Poblet Restaurant in Denia (Spain)  2002-2003 
El Poblet is a contemporary and traditional maditerranean cusine restaurant in Denia (a small village at the Marina Alta in Alicante) it is one of the top five restaurants in Spain. Chef Quique Dacosta is one of the five best chefs in Spain.
I started working as cook I at the cold plates area and promoted to chef de partie at fish station. My duties were support the restaurant chefs,
keep the food quality in a high level,
responsible for supervising kitchen staff and working on all stations within the kitchen, ensuring the preparation and plating of all hot and cold foods in the restaurant,
guiding & training culinary employees and maintaining the cleanliness and sanitation of work areas and equipment in accordance with Health Department standards,
conducting product inventories.

A wonderful culinary experience. 
Position Company Dates
Chef - Chef de Partie  El Cantabrico Restaurant in Toledo (Spain)  2001-2002 
El Cantabrico is a seafood and tapas resturant in Toledo (Spain). I worked as chef de partie at fish station also making spanish rices like paella, lobster soupy rice and seafood casseroles. My duties were were support the restaurant chefs,
keep the food quality in a high level,
responsible for supervising kitchen,
ensuring the preparation and plating of the station,
guiding & training culinary employees and maintaining the cleanliness and sanitation of work areas and equipment in accordance with Health Department standards,
conducting product inventories.
 
Position Company Dates
Cook I  Casa Florido in Malaga (Spain)  2001-2001 
Casa Florido is a seafood and andalusian cusine restaurant in Malaga (Andulisian Coast). I worked as cook I. I was in charge of the preparation of all hot and cold soups, stocks, sauces,
restock the line when necessary,
help the chef de partie butcher the fish, ensure safekeeping and sanitation.
 
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