Executive Chef Task Force

Curriculum Vitae Carlos Martín Repetto

Personal Información:

Nationality: Argentinean

Languages: English, Russian Spanish, and Italian Date of Birth February 28, 1973

Email: ***************@*****.*** Telephone: +796******** (whats app)// +798********(mobile )

Skype : repettococinero

Instagram > repettocm

Professional History

November 2022 till present

Executive chef

The Carlton Hotel Moscow 5* top Luxury Hotel

Executive chef Managing all the kitchen, reorganizing all the entire operation and re structure the kitchen team,

Heavily controlled the inventory, purchasing and food cost

Costing and Engineering of the new Menus. Select and training staff. Set up standards, establish recipes. Operating manuals. Development and implement HACCP rules.

May 2022 //August 2022

Brand Chef /Task force Executive Chef / Re opening team

The Jaffa Luxury Collection Hotel Tel Aviv Israel, 5* Marriot International group

Coaching and teaching the team in the Hotel to meet the standards for the brand,

Kitchen management, creating new concepts, set up new breakfast and create menu for IRD, and all day dinning.

Set up MILUX standards for luxury brands

Set up standards of HACCP

Augoust 2020 till present

EXECUTIVE CHEF

St Regis Hotel Nikolskaya Moscow 5* Marriott International Group

Executive chef Managing all the kitchen, reorganizing all the entire operation and re structure the kitchen team,

Heavily controlled the inventory, purchasing and food cost

Costing and Engineering of the new Menus. Select and training staff. Set up standards, establish recipes. Operating manuals. Develop and implement HACCP rules .Selection of suppliers, for kitchen and restaurant In Charge of 25 chefs and 6 stewards

Member of the Executive chef advisory Board for Marriot International Luxury brands (MILUX)

Main achievements:

1.Manage an operating in a difficult covid situation regarding staff

2.Implementation of HACCP rules

3. Creating the training programs

4 Managing and achievement of the budget’s food cost and staff cost

5 Manage to score number 1 to Hotel St Regis in Europe and Middle east in F&B guest recommendation

6 Taskforce in Renaissance Baltic Hotel St Peterburg (2022),training and Crete the new coffee breaks and breakfast menu for the hotel

7 Task force in The Jaffa Luxury Collection Hotel, Tel Aviv Israel (2022) Training the staff and introduce the company standards, create new menus, for the reopening after Covid

Private Chef for a V.Vip Person

January 2020 till August

Working as a private chef with a VVIP family in Moscow and overseas, taking care of the administration of the personnel and the purchasing of the products for the kitchen

Also taking care of the family in the overseas trips

August 2014 – to January 2020

EXECUTIVE CHEF

The Radisson Collection Moscow Hotel 5*

The Radisson Collection Hotel Moscow is considered as the flagship of the Radisson Hotel Group, one of the world’s fastest growing hotel companies and ‘the landmark’ hotel of Moscow and entire Russia. The hotel bo54ost 497 rooms, 38 full-service luxury apartments, 12 restaurants, 10 river yachts and the large hotel conference facilities of Moscow with a unique 3000 sq. Congress park. In my position I have been in charge of the all-day dining restaurant, the Iranian restaurant ‘Farsi’, lobby bar, room-service, catering and meeting & events areas. The total ‘food’ turnover is above 18 M EUR annually (minimum grow of 10% year on year), with having a team of 100 approx. .culinary professionals (including in-house pastry & bakery and butchery). Target food cost below 30% could be achieved in the last 3 years. Guest satisfaction scores have been 9.1 overall (booking.com) and internal guest survey score of 9.6/10 in Food & Drink section.

Main achievements:

1.Hosting full FIFA head Quarters during 2 months in world cup 2018

2.Cooking for the top management of FIFA and VIP guest during all the pre, during and after world cup 2018

3.Organizing VIP lounge in the stadiums and after parties for FIFA VIP guest

4.Hosting the Argentinean football national team, for 14 days, pre world cup managing all the food and organizations requirements, for the first and second team plus de no sport delegation

5.Hosting the Brazilian football national team for 7 days, managing all food requirements, for the first team and the delegation

6.Hosting real Madrid football team for champions league

7.Hosting Manchester United football team, for champions league

8.Improve food cost to below 30%

9.Increase guest satisfaction sub-score Food & Beverage from 8.9 to 9.4 over the last 2 years

10.Reduce FTE’s from 150 to 70 employees by combining jobs and re-structure the kitchen operation

11.Opening successful the congress park service conference, exhibitions and banquets up to 1200 guests

12.Rejuvenate meeting & events offerings introducing ‘experience’ meetings concept focusing on local, organic ‘brain food’

13.Actively working with f&b creating calendar true the year and activities

August 2015 - present

CHEF OWNER

http://rsvahotels.ru/

Consultancy for small projects and boutique hotels

Master classes

Culinary studio

January2013 to July 2014

CORPORATE CHEF

Korston Hotels & Malls 4*and 5* properties Moscow /Kazan/Serpukhov

Based In Moscow in the position of executive chef and Overlooking the other 2 hotels of the company In charge of 3 hotels and 2 shopping malls, supervising the executive operations, new concepts, openings, developing and training of the staff in each hotel,

Updating all the procedures, and standards and branding in the 3 hotels Main achievements:

1.Improve food cost to below 29%

2.Increase guest satisfaction sub-score Food & Beverage

3.Rejuvenate meeting & events offerings introducing new concepts and menus

4.Part of the Opening team of the Extra lounge concept in the company

Sep2011 to January 2013

EXECUTIVE CHEF

Azerbaijan Hospitality Baku Azerbaijan

Opening a Complex of Restaurants, with a total capacity of 700 covers. In charge of design Menu, Costing and Engineering of the Menu. Select and training staff. Set up standards, establish recipes. Operating manuals .Develop and implement HACCP rules .Selection of suppliers, for kitchen and restaurant In Charge of 60 chefs, and 25 stewards

Also cooking for the president of Azerbaijan and his family, several times

Main achievements:

3.Manage an opening in a difficult location regarding staff

4.Implementation of HACCP rules

3 . training and develop the staff for future projects

4.Creating the training programs

5.managing and achievement of the budgets

Dec 2008 to Sept 2011

EXECUTIVE CHEF

Elysium Hotel (Great hotel of the world) Paphos, Cyprus

Deluxe 260 rooms and suites resort hotel with the following food and beverage outlets. Epicurean Restaurant, Lemonia Piazza, Ristorante Bacco. O'shin Restaurant, Mediterraneo,

Brasserie Messina, Astria Bar, Café Occidental and Mare Nostrum Pool Bar. Banquet capacity 3500

Training and select the new staff, develop new concepts, design the new menus trends achieve the 2009 and 2010 nominated for the best restaurant award of time out magazine

In charge of 50 cooks and 20 stewarding.

Oct 2007 to Dec 2008

EXECUTIVE CHEF

Melia Paradisus Playa Conchal (LHW) Guanacaste Costa Rica

460 rooms villa style with 9 restaurant operations including Spices Restaurant offers Asian Fusion. Faisanela classic Northern Italian restaurant, Mitra international buffet restaurant Hoyo offers best in salads, barbeque and light menus. Spirula lighter fare lunch. Poolside buffet. Agave Azul Restaurant Mexican cuisine at it best. À la carte International cuisine and Banquet capacity for up to 1000

Training and select the new staff, develop new concepts, and design the new menus trends. Develop the and supervise the ISO1401 and implement in all the kitchens.

In charge of 120 cooks and 50 stewarding

May 2004 to Oct 2007

EXECUTIVE CHEF

Donbass Palace Hotel (LHW) Donetsk, Ukraine

A Palace Hotel with 129 deluxe rooms and suites, 4 restaurants which included The sophisticated and elegant L'Opera Hall (in construction) takes you out of the everyday world to France in the XVII century. luxurious French royal palace. L'Opera functions as a concert hall or a ball room. In its original configuration, may handle up to 46 diners. In a banquet configuration, it is possible to have up to 230 diners, with expansion up to 320 persons for special events or 500 for a corporate cocktail.

One fine dining, One Brasserie, and Asian fusion grill Italian terrace Restaurant. Banquet Capacity 200 pax, outside catering 600 pax.

Main achievements:

1Opening team selecting and training the new staff

2Private chef of Shacktar football club (champions cup, UEFA cup)

3Create and operating the inflight catering for the owners of the company

Dec 2002 to Mar 2004

EXECUTIVE CHEF

Llao Llao Hotel & Resort (LHW)

Bariloche Argentina

The Llao Llao Hotel was built by architect Alejandro Bustillo in 1940. It is located within the Nahuel Huapi National Park, in the heart of Argentine Patagonia. The 205 rooms with food and beverage consisting of the Los Césares dining room, Café Patagonia, Winter Garden, Club House Restaurant, Lobby Bar, Bar Lago Moreno and Room Service and banquet capacity 400 pax

In charge of 60 cooks and 15 stewarding

Aug to Dec 2002

EXECUTIVE SOUS CHEF

Intercontinental Hotel Buenos Aires Buenos Aires, Argentina

Apr to Aug 2002

JUNIOR EXECUTIVE SOUS CHEF

Hilton Hotel Buenos Aires Buenos Aires, Argentina

Aug 2001 to March 2002

EXECUTIVE CHEF

Holiday Inn Hotel & Resort Cordoba, Argentina

1997 to 2001

SUSSHI CHEF

Museo Renault Restaurant Buenos Aires, Argentina

Professional Development

September 2019

Honorary member of the International Culinary Association

May 2018

Honored Member National Russian chef guild

September 2017

Member of the team Top chefs “restaurateur magazine”

Consulting about new trends and products

November 2016

Speaker in the “Russian hotel business forum 2016”,

Kitchen new technologies,

August 2015

Ambassador Chef Marca Pais

Awarded from the Minister of tourism of Argentina, 2015

March 2011 Train the trainer Paphos Cyprus

Feb 2009

Haccp certificate trainer

Paphos Cyprus

December 2007

Member of Chaine des Rotisseurs

April 2005

First place in Donbass region food competition Gold medal and Diploma of Honor

September 2003

Chef Manager Coordinator Master Class in the

2 Congress of Latin American Chefs Llao Llao Hotel

Education

Buenos Aires College of Hospitality, Diploma of Culinary Arts, 1996

Category – International Cuisine, Buenos Aires Restaurant Guide, 1995

Culinary College of Mausi Sebes, Buenos Aires, Basic International Cuisine, 1993

Open Institute of Travel Agents, Travel Agent, 1992

Department of Culinary Arts, New School University, New York, U.S.A, 1999

Argentine Chefs Association, Japanese Cuisine, 1998

Contact this candidate