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Executive Chef Food

Location:
Port of Spain, Port of Spain, Trinidad and Tobago
Salary:
55000
Posted:
February 28, 2018

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Executive Chef Wilmer Mago

***-****/***-****

***-****

ac4m64@r.postjobfree.com

Wilmer

Mago

Curriculum Vitae

Profession

PERSONAL INFORMATION

Marital Status: Married

Kids: 3

Nationality: Venezuelan

Date of Birth: 08/08/1969

Passport: 120530447-Venz.

Bank Account: 95315-00238908-76(scotia Bank)

Bir # 000115017-9

EDUCATION

High School: Eduardo Calcagno’s, Distrito

Capital, Caracas - Venezuela

Le Cordon Blue – Paris (Culinary School)

Key Responsibilities

Lead and manage culinary staff to achieve department goals, including engagement, service and safety.

Leverage creativity and knowledge of resident preferences to enhance menus, maintaining food quality in compliance with regulations, company policies and culinary standards;

Oversee and direct daily operations and provide culinary expertise, training, and operational support to culinary teams to ensure the provision of high quality food services in compliance with culinary standards and company

policies;

Effectively manage food budget by leveraging corporate procurement, ensuring effective inventory controls, and minimizing food waste/spoilage;

Manage and minimize labour costs through effective scheduling and labour plans;

Ensure to meet and strive to exceed operations standards, food quality, service presentation, and health and safety compliance;

Cultivate and maintain effective partnerships with site level management and the National Director of Culinary Services to validate, and execute the culinary strategic plan; Uphold and promote the organization’s values and philosophy relating particularly to ethics, morality, and integrity as set out in Revere’s Code of Conduct.

PERSONAL SKILLS

International cooking

Italian cooking

Spanish cooking

Vasca cooking

French cooking

Sea food cooking

Local food cooking

Asian food cooking

Sushi cooking

vegetables – fruits

Carving Art

Chef Instructor Class

Executive Chef Wilmer Mago

WORK EXPERIENCE

2017

Currently as Executive Chef Consultant

Jade Café

Crown Point Tobago

2013-2016

Woodford Café Chaguanas

2009 2012

Hotel Normandie

Executive chef

2006-2009

Il Colosseo Restaurant, Executive Chef.

Rust Street, Saint Clair, Port of Spain.

Trinidad “Specialties in Italian,

International Gastronomy”.

2004-2006

Tapas Restaurant Executive Chef. Aria pita

Av, Port of Spain, Trinidad. ”Specialties in

Espanola, Sea Food, Gastronomy”.

1994-1996.

Hotel Pierre Chilo. Address: Barcus,

France. (Specialties in Vasca French

Gastronomy) Training Program

1998 – 1996

Hotel Subway – morrocoy estate

falcon –Venezuela

Executive chef

OTHER STUDIES AND EVENTS:

Ecole de Cuisine Cordon Blue (Paris)

Regional and superior Cuisine (Paris)

International Club “Los Toques Blanches

Caracas Venezuela”

Orbis International Lenguaje Institute

De Cuisine Basque- Festival Monte claro

Club “Caracas Venezuela”

International Club “Los Toque Blanches de

Venezuela” Gastronomic Competition,

(French Cuisine 1st Position)

La Casserole Du Chef “Centre of Culinary

Studies”

Chef Instructor “Caracas Venezuela”

Grand Chef - Culinary Emporium.

Chef Instructor

“Caracas Venezuela”

Executive Chef Wilmer Mago

Beautiful Carving WORK & fruits ideas



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