Luis Bustamante

Experience

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  Plaza Camelinas Hotel

  Feb 2005 - Jun 2006

  Line Cook

  • Responsible for weekend brunch specials.• Worked sauté and fish stations for “A la Carte” menu.• Assisted Chef with changing concept of dinner and breakfast menus to increase daily.

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  Mision Juriquilla Hotel

  Sept 2006 - Jan 2007

  Assistant Banquet Manager

  • Created events for up to 350 people.• Supervised a banquet staff.• Effectively use project coordination and multi-tasking skills.• Assisted Manager with planning, costing, floor plan, decorating, and menu selection.• Communicated closely with Chef about dietary restrictions and special needs from guests.• Handled menu selections, staffing and resource allocation.• Coached, mentored and directed high performance teams.• Kept all banquet stakeholders focused on target at all times.• Built customer-focused partnerships throughout the event process. Weniger anzeigen

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  Alta Gastronomia

  Feb 2008 - Nov 2009

  Chef de Cuisine

  • Designed fine dining tasting menus for private parties/government meeting and high-income families.• Provided input into innovative menu items.• Helped to improve workflows, productivity and service levels.• Trained, managed and motivated a team of six Cooks.• Executed on and off premises events for the state government.• Trained staff on the correct handling, storage and preparation of food.• Implemented HACCP plan.

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  Fiesta Inn

  Sept 2009 - Jan 2011

  Head Concierge

  • Handled guest check-ins and check-outs, special accommodations, reservation at all restaurants and entertainment venues, and processing of financial bills.• Provided customers with one-stop service solutions and the highest levels of courtesy and professionalism.• Served as an ambassador of the hotel, living its vision and values and contributing to its brand and image.

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  La Silhouette

  Jan 2012 - Jan 2012

  Internship cook

  Worked in collaboration with chef and sous chef providing input into innovative new dishes.Requested to serve Pete Wells the New York Times Food Critic,in two occasions, who wrote a stellar review and increased customer traffic.

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  Artisan Restaurant / Delamar Hotel

  Nov 2013 - Jan 2016

  Banquet Supervisor

  • Supervise and train a team of seven professionals.• Empower employees combined with accountability for results.• Communicate goals, performance standards and Best Practices.• Use performance measurement as baseline for continuous quality improvement.• Use extensive culinary background for food and wine pairings.• Link wine selection to consumer preferences and targeted demographics.• Focus efforts on revenue growth and service excellence.• Provide multiple services to patrons including response to menu questions, support for special events, banquet set-up and breakdown for events, and booking of reservations.• Create a positive customer experience to build and retain customers’ loyalty.• Use customer feedback as a baseline for continuous quality improvement. Weniger anzeigen

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  Grapeswine.com

  Jan 2016 - Aug 2017

  Wine Advisor
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  Pappas Brothers Steakhouse

  Jan 2018 - now

  Server