Julio V. Diaz

***** **** ***** ******* ** ***

Bradenton, fl 34211

Phone: 407-***-****

acfa6i@r.postjobfree.com

OBJECTIVE

A position as a Executive Chef that with my experience and education will

allow growth development and advancement in a competitive environment.

Profile

. 22 Years experience in the culinary industry

. Experience in selection, training and development of personnel

. Experience in creating new menus and high caliber banquets

. Experience in Caribbean, International, Novo Latin and Italian Cuisines

. Dedicated, hard worker and responsible professional

. Strong management skills and able to work under pressure

. Fully bilingual (English and Spanish)

PROFESSIONAL EXPERIENCE

2014 to present

Sand Castle Lido Beach Resort Sarasota, Fl

Executive Chef

> 236 room hotel

> In charge of design menus for banquet and restaurant

> Purchasing

> Training new employees

> Develop recipes

> Make schedule for culinary staff

> Labor cost and food cost control.

2013 to 2014

Double Tree Hotel by Hilton Tampa Bay, Fl

Executive Chef

> 203 Room hotel

> In charge of design menus for banquet and restaurant

> Purchasing

> Training new employees

> Develop recipes

> Make schedule for culinary staff

> Labor cost and food cost control.

2010 to 2012

The Peabody Hotel Orlando, FL

Chef de Partie

> *1476 room hotel & 600,000 sqf ballroom capacity 6000 guest

> *In charge of production for banquet

> In house ordering for banquets

> *In charge of banquets buffet & platted BEO from 10 to 4000 guests

> Labor cost & food cost control for breakfast & lunch.

> *Help Banquet Chef in every necessary duties needed.

2009 to 2010 Lake Mary, Fl

Westin

Banquet Sous Chef

> In charge of breakfast, banquet preparation and cook.

> Receiving and storage or purchasing.

> In charge of inventory

2006-2009

Gaylord Palms Resort and Convention Center Orlando, FL

Sous Chef,

> Cyber cafe, production of food, kitchen, served over 1.000 people

every day.

> Create menus and recipes, work together with executive chef Bill

Corson

> Labor Cost, Food Cost and Ordering

> In charge of 32 employees, double shift

> Training Employees for promotion in different areas within the company

2004 - 2006

Double 00 Sport Zone (Restaurant & Sport Bar) Aguada,

Puerto Rico

Executive Chef

> In charge of restaurant front and back of the house

> Create menus and recipes and food and beverage budget.

> Control Kitchen by food inventory, labor, food cost and purchasing

2003-2004

Island Breeze Corporation San Juan, Puerto

Rico

Executive Chef

> Open Gourmet Store and 5 Fine dining Restaurants as well as working

together with the Corporate Executive Chef.

> In charge of the warehouse in Catano, purchasing food, cost labor,

recipes and special menus

> In charge of preparing meals to go, store and supply the restaurant

with meats, soups and produce

2001-2003

Rincon Beach Resort Rincon, Puerto Rico

Executive Chef,

> In charge of four stars resort with 119 rooms and restaurant with 72

people capacity, serving breakfast, lunch and dinner.

> A member of the opening team-create menus, interview and trained

employees for the kitchen.

> In charge of making banquets, buffets, recipes, ordering food, labor

cost, and labor inventory

> Organized, designed and prepared the First Annual Food and Wine

Festival, five course dinner for 200 people

> Work in company of Helmut Holzer, CMC

1998-2001

Hotel Bah a Salinas Cabo Rojo, Puerto Rico

Executive Chef

> A 25 rooms hotel with a fine dining restaurant, 102 people capacity,

serving breakfast, lunch and dinner 6 days a week

> In charge of making menus, banquets, recipes, ordering food cost, 10

employees.

1996-1997

Copamarina Hotel Guanica, Puerto Rico

Executive Sous Chef

> Make menus, prepare soups and sauces for banquets

> Inventory, cost control, labor cost, food cost ordering

> Responsible of breakfast, lunch and dinner at Palmas Restaurant, six

employees capacity 100 people

1994-1995

Sands Hotel & Casino San Juan, Puerto Rico

Executive Chef

> 300 hotel rooms

> Administrated and supervised main kitchen, rooms service, banquets,

pastry Garde Manger

> Prepared menus and recipes, work with F & B budget, food cost and

labor cost

> Interviewed and trained personnel

> Controlled cost, ordering food, payroll and transfers

> Organized cafeteria employees serving 250 people.

Education

2/92

The Restaurant School Philadelphia, PA

* Major: Chef Training A, S, T., Sanitation and Business Certifications

1986

Interamerican University of Puerto Rico

* Two years in Accounting

References

Available upon request

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