Training Manager
Resume:
JUAN MARCELINO GRULLON
*************@*****.***
Cell: 386-***-****
**** ******* ********* ***********/****** Boats, Flagler Beach, Fl
CURRENT POSITION: BILGE INSTALLER II
Performing a variety of assembly tasks in the rear or aft section of yachts that are in the open hull phase of
construction. Setting generators, holding tanks, propeller shafts and struts and related parts
in place, using a variety of hand and light power tools, as well as larger pneumatic and
electrical tools used to secure large parts as well as hoists; installing engines. 386 439
6700
Note: Cross trained in all phases of assembly assisting co workers/training new
employees. Selected as part of a training team to train new employees at
Brunswick Corporation in Joinville, Brazil (2014)
2006 2009 Ghyabi & Associates, Ormond Beach, Fl
(On call) ON CALL PERSONAL CHEF to Owner/CEO of Company
Ms. Maryam Ghyabi 386-***-****
2002 2003 Pierre’s Bistro Restaurant, Harding Twp., NJ
Prep cook, French cuisine
Chef Michael Peters 973-***-****
2001 2002 Cafe Cucina, Branchburg, NJ
Cook all phases of food preparation, sauté & grill
1986 2001 Riu Palace Macao, Punta Cana, Dominican Republic
All inclusive five star resort with 367 rooms and 3 restaurants serving 2100 meals. Sous
Chef/ Assistant to Executive Chef; Organized and implemented all aspects of menu and
food preparation. Monitored product inventory to facilitate reorders at the same time
controlling food costs. Maintained quality assurance. Managed personnel in food
preparation and presentation. Executive Chef Nicolas Orozco is currently resort manager of
the Riu Las Americas in Cancun, Mexico.
(52-998-***-**** email: hotel.cancun.riu.com
EDUCATION: Escuela Brugal, Dominican Republic
Basic schooling high school diploma equivalent to U.S.
MISC. TRAINING Several years of on the job training under the personal supervision of executive chef of Riu
Palace Macao in Punta Cana, Dominican Republic; culinary training with various seminars/ courses within the Riu
Corporation in food safety, food preparation; supervisory skills, product inventory and culinary arts.
Approximately 15+ years in the hospitality/resort & restaurant business working in the kitchen, from food
prep, cook to sous chef and management in the Dominican Republic and the U.S.
10+ Years of assembly in a manufacturing environment with an excellent work record.
Worked in all phases of hotel construction in the Dominican Republic as well as in Florida – experienced in
heavy equipment operation.
PERSONAL: Speaks English, Spanish & Portuguese
Owned own catering business in 2010 – Known as My Chef Juan, LLC
Very dedicated, hardworking with excellent work ethics, personable and professional
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