Experience

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  Hotel unione bellinzona ( ch )

  Nov 2001 - Oct 2005

  Chef de partie

  • Conocimiento de áreas fría, Caliente, carnicería y repostería• Manejo de Banquetes, eventos y menús gastronómicos.• Supervisión de áreas de cocina: Pastelería, Pescadería, Cocina fría y Caliente

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  Post hotel zuoz ( sant moriz svizzera)

  Oct 2005 - Apr 2006

  Chef de cuisine

  Temporada de Invierno

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  La cassina ed steo

  Jun 2006 - Sept 2010

  Chef patron

  • Apertura de Restaurante• Desarrollo de Carta (Cocina Típica Italiana)• Eventos Gastronómicos• Cenas Maridage• Banquetes a domicilio

• 

  Grupo vidanta

  Feb 2011 - Jun 2012

  Gerente centros de consumo

  Gerencia y administración:• Restaurante Italiano: Il Forno di Gio (desayuno, comida y cena).• 3 Snack bar de Sea Garden.( área de albercas y club privado)• Room service Sea Garden y Servicio To Go (Pizzería).• Elaboración de Banquetes.• Creación de menús gastronómicos para incremento de venta y publicidad de restaurant. (festival de la pasta, festival del risotto, festival del tartufo d´Alba).• Costeo y elaboración de Cartas, menús.• Actualización de Manual de operación. • Elaboración, y estandarización recetas.Logros:• Mejora del servicio a través de capacitación de personal, reflejado en el incremento de SSH (Indicador de satisfacción del servicio al huésped/cliente). • Manejo de presupuestos y edos. Financieros; disminución de costos e incremento de ingresos y utilidades anual. Show less

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  Hotel quinta real

  Dec 2012 - May 2013

  Gerente a y b - executive chef

  • Apertura de hotel (cambio de marca-categoría: Camino Real- Quinta Real )• Operación de Apertura en área de a y b:o Creación de menús (vinos, alimentos, suit service, eventos)o Capacitación de personalo Costeo de cartas o Elaboración de kit de eventoso Convenios con proveedores o Coordinación de montaje de equipamiento de cocinas y restaurantes

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  Jw marriott hotel mexico city santa fe

  Aug 2013 - Jan 2016

  Executive chef - restaurante quattro gastronomia italiana

  - creación de carta del Restaurante " Quattro Gastronomía Italiana "- supervision de cocina ( 2 Supervisores de cocina , 18 Cocineros , 8 Stewart )- atencion al cliente en el salon- preparaciones de alimento en salon frente al cliente- cenas maridaje - catas de vino y licores- Elaboracion de eventos gastronomicos - Amministracion de cocina - costos - pedidos - selección de calidad para compras - selección de colaboradores - aministracion de cronos ( sistema de horarios )- pedidos en sistema ( esasa ) - verificacion de ventas en micros y reportes- Capacitacion de colaboradores de cocina y anfitriones de sala - Evaluacion de provedores y busqueda continua de la mejor materia prima .- Inventarios semanales y mensuales para cierre de mes.- creacion de carta para otros Restaurantes de la compañia- creacion de recetarios para las cocinas de nuevas aperturas y estandarizacion - costeo de recetas y estrategias de ventas ( promociones )- relaciones publicas con medios Cursos Tomados: - Primeros Auxilios. - Combate Contra Incendios. - Búsqueda y Rescate - Liderazgo 360°-The Performance JW Symphony of Service (Act I and II)-Servicio emocional (Táctico)-Servicio proactivo-Imagen Diestra Show less

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  Grupo adamantium

  Jan 2016 - Apr 2016

  Executive chef

  Executive Chef de los Restaurantes Italianos del Grupo Adamantium - Locanda del Vesuvio , Av. de la Paz, Avenida de la Paz 23, San Ángel TNT, San Ángel, 01000 Ciudad de México, D.F.- Vesuvio , Av Santa Fe 94, Zedec Sta Fé, 01219 Ciudad de México, D.F.- Vesuvio , Av. De la Fuentes del Pedregal 403, Col.Pedregal- Vesuvio , Blvrd Atlixcayotl 1499, Reserva Territorial Atlixcáyotl, Centros Comerciales Desarrollo Atlixcayotl, Puebla, Pue.

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  Marquis reforma hotel & spa a member of the leading hotels of the world

  Apr 2016 - Oct 2016

  Executive chef

  Executive Chef del Hotel .

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  Grupo pasta

  Jun 2017 - Mar 2018

  Executive creative chef

  - Creación de nuevos platillos para las cartas para los cinco conceptos de restaurantes del grupo- Creación de especiales- Supervisión de calidad de los alimentos- Supervisión de Higiene - Capacitación a colaboradores para la implementacion de los nuevos platillos aprobados por dirección

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  Zanti cucina italiana

  Apr 2018 - Sept 2023

  Led the creation of the concept and managed the operations of the restaurant brand Zanti Cucina Italiana Current, located in The Woodlands, since 2019, with its first opening and the new opening in 2022 in River Oaks, Houston, TX.- In charge of Leading the operation and achieving the satisfactory fulfillment of the financial plan, developing strategies to guarantee the required percentage of profit and guarantee the well-being of the company, the satisfaction of the collaborator, and the total satisfaction of the final customer.- Develop the ideas for the new concept- Participate in the search and selection of new locations for future stores- With the CEO elaborate financial plan and return plan for presentations to owners and investment partners- Cooperate in the presentation to present to the partner owners new business expansions- Participation and contribution in the design of the concept and interior design with the owners in meetings with architects and the different areas of construction- Responsible for Leading the design of the kitchen facilities and the selection of the correct equipment to be able to develop the menu and volume of food required successfully- Responsible for the design of the food and LBW menus of the restaurant with the team- Preparation of the selection and hiring plan for managers and the entire team required by the restaurant- In charge of leading the opening, operating on a day-to-day basis with the selected team of managers- Responsible for the selection, communication, and working with the selected PR company to schedule the launch of the new openings- Led and supervised the day-to-day operation and customer service through direct contact in the different stores with the customer Show less - Ensuring incoming staff complies with company policy- Training staff to follow restaurant procedures- Maintaining safety and food quality standards- Keeping customers happy and handling complaints- Creation of budgets- Preparation of reports requested by corporate and owners- Recording payroll data- End of month inventory analysis- financial statement analysis- Sales strategies- Specials to increase sales planning- Manager development with constant training- Develop strategies based on adverse situations- Communication and teamwork with the different departments of the company- Communication with the media- Work in conjunction with marketing to develop the image of the company- Development of food and beverage menus, - Cost and price analysis- Participation in the selection of the new location for new openings- Kitchen development For new opening- Preparation of budgets and expenses for new openings- Selection of equipment for FOH and BOH for new openings- Negotiations with suppliers and continuous search for the best quality and price- Teamwork with suppliers to train employees- Management of the different restaurant systems (Opentable, Focus, Toast implementation, Restaurant365, Hotschedules)- Ordering food, linens and other supplies while staying within budget limitations- Organizing Managers schedules- Keeping track of employees’ hours Show less **Opening of new Italian Restaurant in USA** Creation and preparation of recipes and menu for the new italian restaurant brand and concept Participation in planning and kitchen design (follow-up on plans and physically in building trade)Costing recipes, products and ingredientsPreparation and quotation of inventory list of appliances, major and minor kitchen equipmentElaboration of Manual cooking procedures and operationElaboration of standards: hygiene, processes, procedures, etc.Elaboration of profiles and job descriptions of staff kitcchenDevelopment and elaboration of financial budgets plan for kitchen equipment, personnel, etc.Training and management in the administration program (software) for the restaurantResearch and training in requirements to operate the restaurant in the USAElaboration of a pre-opening plan schedule program activities; before and until the opening Show less

  • Director Of Operations

    Sept 2021 - Sept 2023

  • General Manager

    Oct 2019 - Sept 2021

  • Executive Chef

    Apr 2018 - Sept 2021
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  Lombardi family concepts, inc.

  Sept 2023 - now

  • Director of Restaurants

    Mar 2024 - now

  • Executive chef

    Sept 2023 - Feb 2024