Alberto Llópiz Linares

Address :***** ****** **,*** **,Miami,Fl 33193 Mobile: +1-954-***-****

Email: ad05wj@r.postjobfree.com

Date of Birth: 18/07/1973 Married-Two Kids

OBJECTIVE:

Seeking position of Head Chef & Camp Boss

SUMMARY OF QUALIFICATIONS

Exceptionally skilled in the safe operation of vessels.

Exceptionally skilled in the Cooking operation of the cruise ships, Platforms etc. Thorough knowledge of the HACCP System

Possess good vision and have great depth perception.

RELEVANT EXPERIENCE

Cook on cruise ships companies

Ensure safe transit the Food from the Galley to customers Communicate through with all staff

Perform daily preparation food

Ensure safe Cooking Operation.

EMPLOYMENT

July 1994-August 1996 Ferminia Restaurant- Training Cook, Confectioner, Baker

Responsibilities

Curriculum Vitae

Only Training

EDUCATION

High School Diploma (1991) International chef cook school in Cuba

MLC Maritime Labour Convention,2006 (regulation 3.2 and guideline B3.2 of the above Convention

FACRC (Culinary Federation and Association of Cuban Republic School) 1rst Cook-Restaurant, Hotels, Offshore

All STCW ’95 certificates relevant for my current job

Basic Safety Training

Section (A-VI/1.2) 11-750

Section A-V/2 (par.1,2,3,4,5) (state which paragraphs)

Section A-V/3 (par.1,2,3,4,5) (state which paragraphs)

11-750

No RO-RO Passenger Ships (Rule A –V/3.1 to 5 11-750

Proficiency in Survival Craft and Rescue Boats 11-750

Bosiet-Including EBS: Travel Safely by Boat and Boat transfer, Sea Survival, Fire

Fighting & Self Rescue, First Aid.

Helicopter Underwater Escape Training (HUET) Valid Until 15/10/2019

STCW ‘78 as amended, regulation VI / 6 paragraph 1 and STCW code section A – VI / 6 paragraph 4

OTHER SKILLS

Excellent communication skills, also with people’s other nationalities. Excellent interpersonal, leadership, and motivational skills.

English language: Very Good (understanding, writing and speaking). Spanish language: Good (understanding, writing and speaking) Italian language: very good (understanding, speaking and writing)

INTERESTS

Everything regarding shipping industry. Computers.

Sports.

Reading books

Sept 1996-July 2004 Marina Hemingway Sportfishing Center, Position- Cook, Head Cook

Responsibilities

Responsible for overseeing all the meals, and managing the Kitchen Staff x 8 Menu Planning as well as the Cost and portion Control for a POB of 258 pax Food Temperature Monitoring

Managing the incoming of all food stores (Fresh, Frozen and Dry Produce) Overseeing the cleaning of the Galley as well as the Mess and dining areas Breakfast Lunch and Dinner Buffet Preparation

August 2004-May 2005 Pullmantur Cruises Ships Company, Position 1rst Cook

Responsibilities

Responsible for overseeing all the meals, and managing the Kitchen Staff x 12 Responsible for breakfast and managing for 850 pax

Food Temperature Monitoring

Managing the incoming of all food stores (Fresh, Frozen and Dry Produce) Overseeing the cleaning of the Galley as well as the Mess and dining areas Breakfast Lunch and Dinner Preparation

Fridge and freezer temperature control

May 2007- November 2007 Battaglia Yatching Company, Position Sous Chef

Responsibilities

Responsible for overseeing all meals, deserts and sweet for crew,13 pax and owner Ordering of all baking ingredients and equipment’s

Check and loading to all provisions on board

April 2008-Sept 2008 Happy Cruises Ships Company, Position- 2nd Cook

Responsibilities

Responsible for overseeing all the meals, and managing the Kitchen Staff Prepare all menu for a POB of 750 pax

Food Temperature Monitoring

Managing the incoming of all food stores (Fresh, Frozen and Dry Produce) Overseeing the cleaning of the Galley as well as the Mess and dining areas Breakfast Lunch and Dinner Buffet Preparation

General Cleaning procedures

November 2008-June 2011 Private Restaurant Espacios on Cuba, Position- Head Cook

Responsibilities

Responsible for overseeing all the meals, and managing the Kitchen Staff x 3 Menu Planning as well as the Cost and portion Control

Food Temperature Monitoring

Managing the incoming of all food stores (Fresh, Frozen and Dry Produce) Overseeing the cleaning of the Galley as well

July 2011 – February 2012 Solmed Alliance Platform Scarabeo 9 Cuba, Position Cook-Baker

Responsibilities

Responsible for preparation for all deserts and sweets on board

Menu Planning as well as the Cost and portion Control for a POB of 220 pax Baker menu planning 4-week cycle

Leasing with the client on-board

Attending Client Meetings

February 2012 - May 2013 Solmed Alliance Catering Platform Songa - Mercur, Position- Cook - Baker

Responsibilities

Responsible for all Baking breads, deserts and sweets

July 2013 – December 2014 Private Restaurant Espacios on Cuba, Position- Head Chef

Responsibilities

Responsible for overseeing all the meals, and managing the Kitchen Menu Planning as well as the Cost and portion Control

Food Temperature Monitoring

Managing the incoming of all food stores (Fresh, Frozen and Dry Produce) Overseeing the cleaning of the Galley as well at dining areas

Overseeing all Ala carte meals and deserts on request

January 2015- May 2016 Private restaurant. La Guarida. position meet Station chef

Responsibilities

Responsible for overseeing all the meals, and managing the Kitchen Menu Planning as well as the Cost and portion Control

Food Temperature Monitoring

Managing the incoming of all food stores (Fresh, Frozen and Dry Produce)

Overseeing the cleaning of the Galley as well at dining areas

Overseeing all Ala carte meals and deserts on request

May 2016 - February 2017 MSC CRUISE COMPANY. OPERA VESSEL position Sauce Station Chef

Responsibilities

Responsible for overseeing all the sauces, and managing the Sauce Station Staff x 12

Responsible for breakfast and managing for 2700 pax

Food Temperature Monitoring

Managing the incoming of all food stores (Fresh, Frozen and Dry Produce) Overseeing the cleaning of the Galley as well as the Mess and dining areas Breakfast Lunch and Dinner Preparation

Fridge and freezer temperature control

April 2017- march 2018 MSC CRUISE COMPANY.OPERA VESSEL. Position Sauce Station Chef

Responsibilities

Responsible for overseeing all the meals, and managing the Kitchen Staff x 12 Responsible for breakfast and managing for 850 pax

Food Temperature Monitoring

Managing the incoming of all food stores (Fresh, Frozen and Dry Produce) Overseeing the cleaning of the Galley as well as the Mess and dining areas Breakfast Lunch and Dinner Preparation

Fridge and freezer temperature control

NOVEMBER 2018 – SEPTEMBER 2021 RITA &CHAMPAGNE PRIVATE RESTAURANT ( CUBA)

Responsible for overseeing all the meals, and managing the Kitchen Staff x 3

Menu Planning as well as the Cost and portion Control

Food Temperature Monitoring

Managing the incoming of all food stores (Fresh, Frozen and Dry Produce) Overseeing the cleaning of the Galley as well

DECEMBER 2021- JULY 2022 CALLE 23 (MIAMI )

AGOST 2022 - SEPTEMBER 2022 VERSACE RESTAURANT SEPTEMBER 2022- UNTIL DAY MONTECATINI REST .

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