**/**** – **/**** Grand Hyatt Doha hotel & Villas,

Doha, Qatar Chef de Cuisine - Commissary

Responsible for the orders of fresh and frozen food products for the supply of the different sectors of the Hotel. Control of raw materials received at the Hotel. Pre production of raw materials for the different outlets. Responsible for the search and selection of new suppliers and products. Food Cost Analysis together with the Executive Chef. To keep the Commissary team motivated and committed, so that they carry out their tasks in a suitable work environment, and with a maximum level of satisfaction and standardization. 05/2006 - 05/2014 Palacio Duhau – Park Hyatt Bs. As., Bs. As., Argentina Chef de Cuisine - Commissary

Responsible for the orders of fresh and frozen food products for the supply of the different sectors of the Hotel. Control of raw materials received at the Hotel. Pre production of raw materials for the different outlets. Responsible for the search and selection of new suppliers and products. Food Cost Analysis together with the Executive Chef. To keep the Commissary team motivated and committed, so that they carry out their tasks in a suitable work environment, and with a maximum level of satisfaction and standardization. 05/2006 Chef de Partie ; 08/2007 Sous Chef de Cocina ; 2010 Chef de Cocina. 02/2006 - 05/2006 Hotel 725 (Hotel Continental)

Bs. As., Argentina Chef de Parti

Hotel opening team. In charge of the organization and training of the event kitchen team and the breakfast kitchen team. In charge of create the menus and set ups for mentioned kitchens.

02/2005 - 02/2006 Hotel Regar Pacific,

Bs. As., Argentina Cook

11/2005 Cook at the hot kitchen of the Hotel main restaurant. 02/2005 Cook in charge of the breakfast kitchen and Room Service kitchen, also support for the event kitchen.

03/1997 - 02/2005 Hotel Inter-Continental Bs.As.,

Bs. As., Argentina Cook

03/2004 Supervisor of cold banquet kitchen and Supervisor of grill kitchen at the Virrey's terrace (Chef de Parti). In charge of all the ordering fo of orders for both kitchens, scheddule for both kitchens, butchery producttion for both kitchens. Responsible for time control and recruitment of mentioned kitchen staff.

09/2001 In charge of the cold banquet kitchen. In charge of ordering for the sector, preparation of mentioned kitchen schedules. Butchery production for mentioned kitchen. 03/1997 Kitchen Assistant, Cold Banquet Kitchen.

Guillermo Hernan Basabe

Birthday 22/07/1977

#11 Al Aman street, Doha, Qatar

Cel +974-********

add9wp@r.postjobfree.com

Line ID guillehbasabe

WORK EXPERIENCE

Curriculum Vitae

-Virginia Mezzullo

Assistant Director of Beverage & Food W Bangkok

+666********

add9wp@r.postjobfree.com

add9wp@r.postjobfree.com

add9wp@r.postjobfree.com

-Franco Canzano

Executive Chef Grand Hyatt Aman

add9wp@r.postjobfree.com

-Jean-Christophe Fieschi

Executive Chef at Hyatt Hotels

add9wp@r.postjobfree.com

add9wp@r.postjobfree.com

1996 -1998 Technician in Gastronomic Services (Culinary) C.A.B.S., Argentina Perito Moreno Institute

1991 -1995 High School (Commercial Expert focussed) C.A.B.S., Argentina E.M.E.M. N3 Dr. Luis Agote

Other studies

2002 - 2005 Bachelor of Business Administration (not completed) Bs. As., Argentina La Matanza National University (12 approved subjects) Languages : Spanish : Native

English : Intermediate

Managed programs and systems : Oasys (Manpawer) ; iScala (requisitions, stock management and product orders) ; Birch Street (requisitions, purchase orders creaion, etc.) ; Excel ; Word. Other curses

1999- Course on the seven habits of highly effective people (Stephen R. Covey), at Inter-Continental Hotel Bs.As.

99/00- Extracurricular Program Basic Cycle of English of the U.B.A. 2003- Courso Train the Trainers at Inter-Continental Hotel Bs.As. WORKING REFERENCES

STUDIES

Contact this candidate