Corporate Chef or Culinary Director

Carlos Miguel F. Oliveira

**** * ***, *********, ** 98221 USA

Rua Adriano Correia de Oliveira 183, Ovar - Portugal Tel+1-754-***-**** ************@***.*** www.excite-the-senses.com LinkedIn: Carlos Miguel F. Oliveira

Professional Profile:

Food and Beverage innovator, with exceptional management skills known for producing top-quality, creative dishes and con- tributing to revenue growth while simultaneously reducing food and labor costs. Self-motivated and team oriented with excel- lent professional credentials; willing to go the extra mile with an unwavering commitment to customer service. Accomplished professional with proven success leading Food & Beverage Operations to achieve corporate goals. Background demon- strates an exceptional blend of menu/beverage concept development, financial management, inventory control, and key staff leadership capabilities. Effective strategic planner, skilled at leading process improvement to enhance efficiency, reduce costs, and impact the bottom line, coupled with exceptional opportunity identification abilities to yield strong and sustainable revenue growth.

Performance Milestones

Celebrity Cruises – Premium Cruse Line

• Recognized as a hands-on, proactive professional who can rapidly identify problems, formulate tactical plans, initiate change and implement effective programs in challenging and diverse environments

• Assisted in the design and implementation utilizing internal/external resources to accomplish set goals and objectives Melia Hotel Luxembourg and Conference Centre, Luxembourg City

• Largest conference center in Luxemburg up to 6000 guests and yearly revenue of $4.4 M

• Credited for reducing 29% food cost while efficiently managing a brigade of 60 Sofitel St James, London, UK

• Played pivotal role as a part of the UK steering group to develop F&B offer and standards in UK

• Contributed significantly in menu planning, preparation of budgets, and maintenance of payroll, food cost, and GOP Strada Restaurants, UK

• Successfully achieved cost containment strategies, departmental succession planning, incorporating brand standards, and coordinated training modules

Special Events

• Adeptly did a 4 month consultancy project, in October 2015, Holland America as a Corporate Culinary

• Efficiently completed a three month consultancy project, in February 2010, in Tashkent (Uzbekistan) for ABN-MB train- ing, recruiting, developing and designing menus for a leading group of 5 restaurants, 3 coffee shops, bread and beer production

• Organization of the 43rd Annual Meeting of the Asian Development Bank Uzbekistan"Tashkent” (4000 Guests), April 2010

• Organization of the "Caterer Awards 2008 UK", May 2008 - 3800 Guests,

• Participation in International Cooking Competitions WMCS – Gold Medal (Stockholm, London and Vienna) 2007 Career Summary

• Provides Corporate leadership in Celebrity Cruises fleet of 10 ships. Drives the food and beverage operation, including vision,strategy, design, execution, and financial performance. Leads a team of more than 5,000 employees from 70 plus different nationalities, including a Corporate team of Directors, Managers and Chefs. Manages a annual operating plan in excess of $225 million. Directly responsible for revamping Celebrity’s Food and Beverage product to be recognized as the innovator and leader in the industry through trade and press. Directly responsible for being recognized as the first ever cruise line to be invited 3 times to cook at the prestigious James Beard House in NYC and first ever recipient to receive the Wine Spectator Award of Excellence 2 years in a row. 02/2012-present Executive Chef, Corporate & Special Projects – Premium Cruise Line, Celebrity Cruises, Miami

• Ensure Corporate Office compliance, ILO and MLC

• Ensure that the F&B team members are being treated in a fair and equitable manner, inspired and coached.

• Interface and coordinate the Executive Chef, Restaurant Manager and Beverage Manager on a daily basis and the entire F&B management team once per cruise to discuss objectives, observations, progress and results achieved Career Summary contd.

• Meticulously ensure cleanliness and compliance to USPH hygiene regulations (100% last audit)

• Plan and enhance F&B concepts, ensuring strict compliance to standard production procedures and recipes as per stan- dards

• Organize and coordinate operations onboard, aiming to provide high quality meals and service to passengers and crew in the most cost efficient manner

• The hotel was merged with the largest conference center in Luxemburg up to 6000 guests and yearly revenue of $4.4 M

• closely with menu design, SOP, departmental training planning, and incorporating brand standards

• Actively involved in PR/Marketing (interviews/photos) to promote the restaurants and the hotel in some magazines/radio

• Key player in the analysis, development and implementation of strategic business plans and policies, ensuring organiza- tional growth, targeting maximum profitability and cost effectiveness

• Instrumental in enhancing menus that were in line with the international standards and supervised the preparation of menus

• Entrusted with the onus of training and implementing standard operating procedures, and incorporating brand standards

• Carefully structured and coordinated suppliers and over sea contracts to purchase

• Pivotal in developing training modules, menu engineering, coordinating operating reports, rotas, salary and wage

• Efficiently liaised with the chief engineer in designing and correcting kitchen building plans, and also in designing and developing health and safety procedures

• Adroitly performed as tutor at Reading College helping young chefs to achieving NVQs I, II & III

• Established high quality service standards and ensured strict adherence to quality systems/procedures in conformance to principal’s set of directions

• Drove the efforts for F&B sanitation, maintaining the highest of culinary and service standards according to SOP Education and Qualifications

02/2009-02/2012 Executive Chef in charge of F&B, Melia Hotel Luxembourg & Conference Centre, Luxem- bourg City (14 Gault et Millau)

07/2006-02/2009 Executive Chef in charge of F&B - Sofitel London, Accor group, UK - AA Rosettes 07/2003-07/2006 Executive Corporate Chef, Strada Restaurants UK (20 Restaurants) 12/2000-07/2003 Executive Sous Chef, Mandarin Oriental Geneva, Switzerland (16 Gault et Millau) 1998 – 2000 Chef de partie - Le pre Catlan, working directly wit chef Frederic Anton Paris (3 Michelin Star)

1996 – 1998 Chef de partie Gard Manger e Saucier, Ritz Carlton Lisbon ( 1 Michelin Star) Further Training and Additional Details

1995 Culinary Arts Diploma, L'enotre Culinary Institute, Paris 2003 MBA Hospitality Management, Glion Institute of Higher Education, Switzerland 2013 USPH - CDC Diploma, Miami

2012 Crises Management and Human Behavior, First Aid, Survival Crafts Basic, Basic Fire Fighter, Human Relationships, MLC and ILO Management Training 2008 Part Time Tutor - Hospitality Management, Reading University 2006 Health and Safety, 1st Aid, Advanced HACCP Manager and Trainer

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