Summary of Qualifications

A young professional Chef of Cuisine with 10 years of experience in fine International, Latino and Mediterranean cuisine is looking for a new opportunities to learn, grow, and support dynamic work place. Compromise to provide the highest quality food within the established budget by supervising, coordinating and directing the operation of dining hotel or independent high quality dining restaurant. Available to provide food preparation training and culinary education.

Achievements

Winner of Time out Magazine Award as Best Contemporaneous Cuisine Restaurant 2015

Winner Restaurant of the year 2013 and 2014 Doha-BBC Good Food Awards

Winner of Trip Advisor Best Restaurant 2013

Winner Best Hotel Restaurant Me-Conde Nast Traveler Me reader Choice Awards 2014

Recognized a best youngest Chef Mediterranean and International Food by Starwood Corporation

Work Experience

From July 2015 to present Executive Sous Chef

W’ Doha Hotel & Residence Doha, Qatar

Phone 974-****-****

Responsibilities

6 fines Restaurants

Provide administrative support to the executive chef to handling six hotel’s restaurants, banquets service and other external activities to ensure profit margin on food.

Ensure customer satisfaction in relation of the quality of the food, services, timely food delivery

Develop restaurant menu and provide creative ideas to prepare and presenting food

Perform random service audits

Mentor and train junior chefs

Oversees inventory management to assure all restaurants are adequately supplied at all times. Performs periodic inventory. Requisitioning and Purchasing. Maintains effective vendor relationships.

Assures team motivation and promote good interpersonal relationship

Ensure staff compliance with all government and corporate procedures in relation to kitchens personnel and food purchasing, preparation and service.

Implements and enforces all departmental and organizational policies and procedures

Oversees inventory of food product and coordinates product ordering and receiving within corporate specifications

From February 2014 to May 2015

Chef of Cuisine

W’ Doha Hotel & Residences Doha, Qatar

Phone 974-****-****

Responsibilities

Restaurant Market by Jean Georges

Manage day to day restaurant activities, as well special activity like (weeding, buffet or reception )

Position : Chef of Cuisine

Cuisine Type : International / Arabic /Mediterranean

Assures proper staffing and adequate supplies for all stations.

Oversees all food-related operational areas.

Maintains product consistency by conduction inspections of seasonings, portions and appearance of food served in the operation; performs necessary follow-up.

Oversees inventory, purchasing and disbursement of all supplies.

Assures proper safety, hygiene and sanitation practices are followed.

Manage Kitchen operation and coordinate with other related departments.

Provides menus which are market/guest oriented; changes menus regularly to reflect local and national trends.

Attends restaurant and/or other administrative meetings regularly to develop food knowledge of staff and to support hotel marketing strategies.

Monitors service and teamwork on a regular basis and counsels employees by providing courteous and positive service.

Minimizes spoilage, waste and over production

Support the preparation of HACCP (Hazard Analysis and Critical Control Point) Plan according regulatory and corporate guidelines

From October 2011 – January 2014 Sous Chef

St. Regis Hotel ( 5 Diamond Luxury Property (AAA Awarded), Rio Grande PR, USA

Phone 787-***-****

Responsibilities

Restaurant Fern by Jean Georges

Support Chef of Cuisine to coordinate and performed restaurant day to day activities.

Cuisine Type : French Fine International Cuisine/ Latino Fusion

Supervise lines cooks

Maintains product consistency by conduction inspections of seasonings, portions and appearance of food served in the operation; performs necessary follow-up

Support Menu Preparation

Perform food inventory and perform purchases, follows company procedures

Substitute Chef of Cuisine as required

Serve as in home chef for special hotel guest as they request the service.

Support other corporate sites as requested ( St. Regis, Miami).

From 2009– January 2011 Sous Chef

Double Tree by Hilton, San Juan PR, USA

Responsibilities

Restaurant Michael Bistro

Support Chef of Cuisine to coordinate and performed restaurant day to day activities.

Cuisine Type : International Cuisine/ Latino Fusion

Supervise lines cooks

Maintains product consistency by conduction inspections of seasonings, portions and appearance of food served in the operation; performs necessary follow-up

Support Menu Preparation

Performed food inventory and purchases, follows hotel procedures

Substitute Chef of Cuisine as required

Support Hotel Special activities

From 2007– January 2009 Line Cook

Hotel El Convento, Old San Juan PR, USA

Responsibilities

Cuisine Type : International Cuisine/ Latino Fusion

Preparation of food in a best quality ( all lines)

Follow standard operation procedure

Keep cleaning and sanitation protocols

Support Sous Chef as requested

Education

Associate Degree in Culinary Art

UNE University

Carolina Puerto Rico, USA

Graduation Date: June 2008

Multiple training in International and Mediterranean Cuisine

Training in Supervision and Labor Laws (USA)

Skills

Organize person

Able to work under pressure

Good Interpersonal skills

Supervisory and Work Labor Knowledge

Customer Service Oriented

Able to learn fast

Computer Literate ( Microsoft office)

Self-Improvement style to anticipate business need or changes

Multi-cultural service oriented

Like to support others (team player)

Fully Bilingual (English and Spanish)

Reference

Available upon request

Contact this candidate