Peruvian Chef

BRANY KEM BUSTAMANTE AVILA

Nationality: Peruvian

Date of birth: 16/12/1987

Phone (GSM): +971-**-*******, Dubai.

Email: *****.**********@*******.***

CURRICULUM VITAE

High Cuisine professional with 12 years of International experience in 4 & 5 stars Hotel and Restaurants. Experience in the Middle East, South America and Europe.

Specialized in innovative cuisine and all types of food and catering.

Proficient in environments with Multi-Nationalities and religions.

High standards in Hygiene with training and Certificate in HACCP and BPM management.

PROFESSIONAL EXPERIENCES:

February 2018 – July 2020: Senior Sous Chef at “Mint & Coco Restaurant”. Oman –Muscat.

Responsibilities: Restaurant Opening, Menu Development, Food and Non-Food Cost Control, Over all Kitchen Operation, Scheduling.

Achievement: Winners of OMAN FOOD AWARD 2018 as a "Best new comer Restaurant 2018" & Winners of OMAN FOOD AWARD 2019 as a “Best Restaurant 2019”.

Personal Achievement: 1st Place and Winner for Second Time in Mystery Box Chef's Competition in National Hospitality Institute. Oman - Muscat 2019.

2017 - Elaboration & sale of Own Home Made Recipe “Chimichurri Sauce”. Developed recipe of Salsa Chimichurri among others with crafts and field products. Sale by delivery and/or micro enterprises in Córdoba, Argentina.

January 2016 - January 2017 Personal Catering. (Lima, Peru) Organizing and cooking for Private parties around Peru.

May 2014 – December 2015. “The Cave” Group Restaurants owned by Elite hospitality Company. Rumba Latina 5-Star Restaurant. Oman, Muscat.

•Position: Senior Chef de Partie.

•Responsibilities:

oTo maintain a high standard of service in the kitchen and Restaurant.

oTo ensure that all Health and Safety legislation and guidelines are followed.

oTo ensure high standards in kitchen production, with employees, equipment and hygiene.

oTo ensure all in-coming food products are of a high standard.

oTo produce and ensure high standards quality dishes upon presentation.

oResponsible for preparing kitchen-cleaning duty, supervising cleaning schedules and signing off on a weekly basis, as well kitchen staff schedules.

•Personal achievement: Obtained 1st Place in the “Mystery Basket Competition” Representing “Rumba Latina’s Restaurant” on the 26th of October 2015, at the National Hospitality Institute for the Oman Chef’s Guild.

•Opening of the First South American Food in Oman.

October 2013 – May 2014 (1 year): Le Vesuvio, Italian 5-Stars Restaurant, a Katara company, a Prestigious Emir of Qatar Family Restaurant, Qatar, Doha.

•Position: Demi Chef de Partie – Commie 1 In charge of hot/cold station operation, mice and place, production, portions, cleaning, delegate and supervise commis.

•Achievement: Winner Best Italian Restaurant in Qatar. Magazine “Time out Doha” Awards 2014.

October 2013. Private Catering in Germany & Holland.

•For Oil company Wintershall Holding, etc.

October 2010 - October 2013. Four-Star Crown Plaza Hotel- Oman, Muscat. Position: Commi 2. Working areas: Cold Kitchen, Italian Kitchen, Tropicana Restaurant, as night and breakfast Chef.

•Additional Experience:

March 2010. Catering for an Event/Function at the British Embassy in Oman for British Queen’s birthday.

September 2009. Catering for an Event/Function for the Ministry of Health of Oman.

August 2009. Product display for the Moulinex Company, Oman, Muscat.

Title: Chef Demonstration. Duration: 3 months, Sponsored by the National Hospitality Institute.

January 2009 – February 2009. Assistant cook for Oman Air. Oman, Muscat.

November 2008, Asia-Pacific Economic Cooperation APEC (Asia Pacific Economic Cooperation) Presidents & Economic Leaders hosted by the President of Peru, Lima.

Title: Assistant kitchen, sponsored by Culinary University of San Ignacio de Loyola.

“Peru was the headquarters of the most important meetings of all the presidents of the World”.

2008, Fast Food Company Peru, Lima: Bembos.

•Title: kitchen helper – Commi 1, Preparation of salads and grilled meats.

2008, Seafood restaurant “La Mar” Peru, Lima Sponsored by Universidad San Ignacio de Loyola Title: kitchen helper/Cook, Preparation of all types of seafood.

EDUCATION

July 2013, Food and Safety Training Certificate by Municipality of Muscat, Oman.

September 2012, Certificate in Food and Safety in Catering, Institute of Environmental Health, HACCP 1&2. Muscat, Oman.

June 2010, NATIONAL HOSPITALITY INSTITUTE Oman, Muscat (NHI), Gulf Chef School Internship. Chef intermediate Certificate from UK / City & Guilds NVQ. (Oman/Middle East and United Kingdom).

June 2009 - June 2010 (1 year). Internship at the NATIONAL HOSPITALITY INSTITUTE, Oman, Muscat.

Abril 2008 Universidad San Ignacio de Loyola Perú, Lima. Chef Culinary School.

•2007, EXPRO Institute Peru, Lima.

Proficient in many Computers programs. (Word, Excel, Power Point, etc.).

Linkedin Page: linkedin.com/in/brany-kem-bustamante-avila-56a3b321

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