Sigfredo Gonzalez C.C.C.

Cellular 954-***-**** **41 SW 72nd Way

Home 954-***-**** Davie, FL 33314

abgj37@r.postjobfree.com

Career Summary

A Certified Chef by the American Culinary Federation with Over 25 years experience in management for exclusive

Hotels and Resorts, restaurant, banquet kitchen, country clubs, and conference centers. Proven abilities in planning,

budgeting, expense control, staffing, training, and quality management. Ability to handle catering/banquet functions

to10,000 people. Strong leadership skills and the ability to manage and motivate staff; excellent team building and

interpersonal relations skills. Contributed to significant revenue gains and cost reductions.

Professional Background

Executive Chef/Owner 2005 to Present

Borinqueya Restaurant 6875 Stirling Rd.Davie,Florida 33314

Casual dining Restaurant with 200 seating, Created innovative Puerto Rican and Nuevo Latino Cuisine.Appearing

in 2007 in the Sun Sentinel and El Sentinel en espanol Newspaper,Comida Latina Magazine and NBC channel 6

South Florida Today,El show de Fernado Hidalgo Channel 41 and The Lefty Perez Show. Managed and responsible for

complete day to day operations from Accounting,Payroll, creating menus,Catering,Liquor,Beer,wine & Food purchasing

employee scheduling and supervision.

Banquet Chef 2002 to 2004

Westin Diplomat Resort & Spa 3555 South Ocean Drive Hollywood, Florida 33019

A 4 star 1,000 room resort with over 209,000 s.f. of banquet meeting space 33 million in banquet food sales.

Managed a staff of 80 people and ensured adequate resources were scheduled for each event including Kocher

Kitchen. Maximized profitability by maintaining low food and labor costs. Performed under pressure in a fastpaced

environment. Prepared and presented meals with artistic, visual, and culinary expression. Performed largescale

food preparation. Competent in all kitchen operations. Hired, trained, and supervised kitchen staff.

Coordinated and planned catered buffet and plated events for up to 10,000 guests in 10 simultaneous events.

Senior Banquet Chef 1999 to 2002

Marriott's Harbor Beach Resort & Spa 3030 Holiday Drive Fort Lauderdale Florida

A 4 star 650 Room resort with over 52,000 s. f. of banquet meeting space. 13 million annual Banquet food

sales.Achieved and maintained over 90% GSI Scores in the top 10 resort in the South East region for banquet food

quality and presentation. Supervise the production for employees cafeteria, Pool & Spa outlets, Restaurant daily

Buffets and special Holliday buffets, Managed a staff of 20 people including 2 Sous Chef and kitchen supervisors.

Responsible for Weekly Schedule, coach & counseling, Employees personal development, Labor and Food cost,

Food purchasing, Menu development, HACCP Standards and policy.

Executive Sous Chef 1994 to 1999

San Juan Marriott Resort & Stellaris Casino 1309 Ashford Ave. San Juan, Puerto Rico 00907

A 525 Luxury 4 Diamond Resort over 12 Million in F&B Sales. Responsible for the daily operation of 2

Restaurant, managed a staff of 40 people . Prepared and presented meals with artistic, visual, and culinary

expression. consistently recognized for excellent interpersonal skills, and strong ability to work under pressure.

Executive Sous Chef 1992 to 1994

Ponce Hilton Golf & Casino Resort 1150 Caribe Ave. Ponce, Puerto Rico 00732

Handled all aspects of food service management and supervision of kitchen staff including food preparation,

inventory management, and vendor relationship management

Banquet Chef 1990 to 1992

El San Juan Hotel & Casino 6063 Isla Verde Ave. Carolina Puerto Rico 00979

A 4 Star Preferred Hotel with 35,000 s.f. of meeting space and over 12 million in Banquet food sales. Created and

produced all banquet food production, including specialty and gourmet events up to 1200 guests. Responsible for

food ordering, sanitation management, training associates, scheduling, and ensuring customer satisfaction.

Education

Certificate, Chef De Cuisine 1998

American Culinary Federation St. Augustine Florida

Successfully Completed all mandatory courses and training requirements for the Certification of Chef De Cuisine

Certificate, Hotel & Motel Management 1989

Essex Community College 7201 Rossville Boulevard Baltimore,Maryland 21014

Completed courses in the Hospitality Management program including Certifying exams for Hotel & Motel Law,

Marketing of Hospitality services,Hospitality purchasing Management and Food Service Sanitation.

1997

The Culinary Institute of America Hyde Park, New York

Completed the Nutritional Cooking P.program

1980

U.S. Army Quartermaster School Fort Lee, Virginia

Obtained Food Service Specialist Diploma. Received my Honorable Discharge on February 26,1985.

1979

Thaddeus Stevens School of Technology 750 East King St. Lancaster, Pennsylvania 17602

Studied Commercial Baking and Pastries.

Training

Nutritional Cooking, The Culinary Institute of America, July 1997 Hyde Park, New York . Completed the

Nutritional Cooking Program

Awards

1997 ACF Accredited Culinary Competition, American Culinary Federation, Caribe Hilton Hotel & Casino San

Juan, Puerto Rico. Awarded 2 Gold Medals for Hot Food and Showpiece presentation

1995 ACF Accredited Culinary Competition, American Culinary Federation, Caribe Hilton Hotel & Casino San

Juan, Puerto Rico . Awarded 2 Silver Medals for Hot Food and Showpiece presentation.

Hotel Opennings

2004 Charlotte Westin Hotel, North Carolina

2001Westin Hotel & Spa, Florida

1996 J.W. Marriott Mexico City

1994 San Juan Hotel & Casino San Juan Puerto Rico

1992 Ponce Hilton Hotel & Casino, Ponce Puerto Rico

Assisted in The hiring,trainning and the Hotel Grand opening and inauguration

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