Experience

• 

  Hoteles camino real

  Jun 2009 - Aug 2009

  Rotational manager in training

  Managed check-ins and Checkout for the guest in the Executive club Offered excellent guest service as a bus boy and waiter

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  Hoteles las brisas

  Aug 2009 - Dec 2009

  Rotational manager in training

  Supervised housekeeping department by assigning and inspecting work of employees Managed budgets and schedules as cost assistant Analyzed numbers and ordering strategies for the restaurant to maximize food costs Designed and created menus using local products for banquets, weddings, and parties Acquired skills in Charcuterie, Seafood and cooking methods while working prep

• 

  Oca restaurante

  Aug 2011 - Dec 2011

  Trainee

  Promoted into managerial duties within two months of working and offered a full time position upon completion Managed, trained and oversaw bread station employees and ensured smooth restaurant operation Acquired skills in Charcuterie, fish, bread and cooking methods while working prep and line positions

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  The blackstone renaissance hotel & mercat a la planxa

  May 2013 - May 2015

  B.O.H. - F.O.H. Banquets Sous Chef Manage the shift’s operations in the restaurant to maintain an optimal level of quality service and hospitality. Communicate with the kitchen staff to ensure smooth operations, compliance with procedures and safety regulations. Manage in room dining department and its staff in order to provide an ensure quality and service to the hotel guest. Manage the restaurant employees; interview, hire, schedule, train, develop, empower, coach, counsel, recommend performance reviews, resolve problems, provide open communications and discipline as appropriate. Supervise the maintenance/sanitation of the restaurant and equipment during the shift to protect the assets, comply with regulations and ensure quality service. Perform special projects and other responsibilities as assigned. Show less

  • Banquet Sous Chef

    Aug 2014 - May 2015

  • Banquets & Line cook

    May 2013 - Aug 2014
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  Gustus caterin

  Jun 2015 - Jan 2017

  Executive chef
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  Ronero

  Jan 2017 - Jan 2018

  Junior sous chef
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  Quihubo burger

  Feb 2018 - Aug 2018

  Corporate executive chef
• 

  Marriott hotels

  Apr 2019 - Oct 2020

  Executive pastry chef
• 

  Milagritos

  Oct 2020 - Oct 2021

  Executive chef

  Executive Chef & Business Partner

• 

  Conrad hotels & resorts

  Nov 2021 - Aug 2022

  Chef de partie

  Diseño de menú mediterraneo, reclutamiento y capacitación de personal, supervisión y responsabilidad de mantenimiento de equipo y de inventario mensual. Preparación y montado de platos, elaboración de requisiciones por medio de BirchStreet Americas a proveedores, almacén y comisariato, manteniendo costos bajos; nomina de personal y propinas. Juntas con Equipo de Cocina y A&B, contacto directo con el huesped.