JOSE ESTEBAN MUÑOZ VEGA

INFORMATION Mobile phone: + 3 4-607-***-***

Birth date: E-mail: ablb1u@r.postjobfree.com

19.08.79

Nationality: Spanish

STUDIES

September 2009 Hospitality School Píquer, Barcelona.

Contemporary cuisine techniques for professionals by Jean Paul Vinay

October 2006 Science Museum, Barcelona.

Asian cuisine CUINASIA

February - May 2002 Palma de Mallorca University.

Pastry-making course

October 2000 - February 2001 Restaurant Le Brosche, 3* Michelín, Madrid.

Cuisine Techniques

October 1999 a June 2000 Sant Ignasis University, Barcelona

High Level Technical Degree in Cuisine.

WORK EXPERIENCE

Sous Chef Jumeirah Por de Soller Gran Luxury Hotel, Mallorca, February 2014-At present.

Luxury Hotel of 120 suites. Head Chef of Cap Roig finne dining restaurant.

Chef Executive Hotel Protur Biomar Gran Hotel Mallorca. February 2013- February 2014.

Luxury Hotel of 216 all-type categories rooms. It Offers 5 thematic

restaurants (national and international food) á la carte and buffet, among them it

stands out “azafrán” restaurant, haute cuisine and 9 event halls dedicated to

MICE target or banqueting, specially weddings.

Highest responsible for the kitchen department on behalf of the executive board.

Among the tasks and functions, they are outlined the menu elaboration of the 4 á

la carte restaurants, buffet and banqueting. Inventory and stock control. Human

Resources management and labour cost (31 employees), f&b cost control.

Sous Chef Executive Hotel Protur Biomar Gran Hotel Mallorca. February 2010- February 2013.

Menu elaboration of the 4 á la carte restaurants, buffet and banqueting.

Inventory and stocks control. Suppliers, cost control and human management and

maintain quality standards among the distinctive tasks and functions of my

position.

Chef Junior Executive H o t e l Princesa Yaiza L, Lanzarote. November 2006 – September 2009.

(Brigade of 15 employees)

Á la carte restaurant chef “TAPAS”, contemporary and haute cuisine, á la

carte restaurant “DON GIOVANNY”, Italian and Mediterranean cuisine.

Menu planning, suppliers management, inventory and stock control, cost control,

human resources management and labour cost, maintain quality standards,

among the distinctive tasks and functions of my position.

Chef de Partie H o t e l Princesa Yaiza L, Lanzarote. February 2004 – November 2006.

Menu elaboration of the thematic restaurants, events organisation among the distinctive

tasks and functions of my position.

Cook Hotel Jardín Tropical Restaurant “El Patio, 1*Michelin”, Tenerife.

February 2003 – February 2004.

Chef de partie Arona Gran Hotel Superior, Tenerife. September 2002 – February 2003.

PROFILE

I am used to work under pressure and specific goals reaching oriented always in a positive attitude. I am qualified for staff

training and also have big learning qualities.

I am fast and decisive in key moments showing my leadership, efficiency and team-working capacities achieved in my 20 years

of working experience in gastronomy.

I am a de

votee of my profession which denotes my great interest for constant refresh.

SUPLEMENTARY TRAINING

Languages Catalan Mother tongue

English Medium level

Spanish Mother tongue

Computing Office (medium level). Internet.

Additional Information 3 months stage (2012) in Cinc Sentits, 1*Michelín, Barcelona.

Miniature cuisine award, Teguise School, Lanzarote 2007.

3 months stage in France. 1998 nouvelle cousine studies.

Geographical availability around the world.

Drive license and own car.

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REFERENCIES

David Deopp_Chef Corporativo Protur Hoteles_Cadena Protur Teléfono: 971.812.010

Christian Baldouski_Chef corportaivo_ Cadena NH, ubicado en NH Sotogrande. Teléfono: 956.582.000

Miguel Ruíz _ Director F&B _Hotel Jardín Tropical Teléfono: 922.746.000

Antonio Quesada_Director F&B_ Gran Arona Hotel Teléfono: 922.750.678

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