Ricardo Sabbado

Natal /RN - Brazil

adi312@r.postjobfree.com

+558********** / +593********* (WhatsApp)

Personal Summary

Dynamic Executive Chef skilled in developing and training teams, effectively controlling costs, achieving revenue goals and high guest satisfaction ratings in competitive environments. Expert communicator, passionate about fostering a positive and results-oriented team culture. Talented Chef with more than 20 years’ experience in different countries, renowned Hotels, Resorts, Casinos and Cruise Lines. Contemporary and "avant-garde" menu planning and preparation ability. Meticulous, excellent at juggling multiple tasks and working under pressure with multi-ethnical brigade in a high-volume requests’ environment. Extremely reliable, flexible and pro-active always ready to face new challenges and responsibilities. A natural leader that creates a very positive group spirit, coaches each member to a self-outgrowing. Professional fluent in English, Spanish and Portuguese with a good command in French, Italian and German.

Skills

●Passion for customer satisfaction

●Results oriented

●Food presentation talent

●Effective planner

●Eye for details

●Obsessed for safe food handling procedures

●Budgeting and cost control

●Menu price structuring expert

●Natural leader

●Team coaching and developing

●Food and Beverage service trainer

●HACCP focused

●Adaptability and responsiveness

●Accomplished in large event catering

●Skilful menu development

●USPH experienced

Accomplishments

●Managed Food and Beverage at Hotel Deville Campo Grande, named Trivago – Brazil’s Best for Luxury top 10 in 2017.

●Managed Food and Beverage at Hotel Deville Campo Grande, named Hotels.com – Loved by Guests – World’s Best for luxury Top 20 in 2016.

●Developed Sustainability and Social Inclusion program at Luzeiros Hotels in 20012.

●Awarded the Best Newcomer Chef of Porto Alegre, Brazil. Award in 2011.

●Executive Chef at Mantra Resort Spa & Casino awarded WTA – World Travel Award – South America’s Best Resort Spa. Award in 2008.

●Executive Chef at Casa Grande Hotel Resort & Spa awarded São Paulo’s Best Thai Restaurant.

Education

2017 Master in Food Management

Italian Culinary Institute for Foreigners - ICIF - Flores da Cunha, Brazil

2008 Contemporary Cuisine and Finger Food

Argentinian Institute of Gastronomy – IAG - Buenos Aires, Argentina

1998 Cuisine Diploma – Culinary Arts

Le Cordon Bleu – L’Art Culinaire Institute – London, UK

1992 Food and Beverage Management

Hotel and Travel Training College – London, UK

1992 Events and Conventions Management

Hotel and Travel Training College – London, UK

1991 Hospitality Management

University of Caxias do Sul – UCS – Canela, Brazil

Work History

2019 / 2020 Executive Chef

Intercontinental Hotels Group –Holiday Inn – Guayaquil, Ecuador

●Prepared for and executed new menu implementations

●Restructured all kitchen and back-of-the-house staff to maintain operations during the Pandemic

●Developed menu, procedures, trained team and operated Delivery system

●Implemented and managed all new safety regulations for food and service

●Achieved a paradigm shift in downsizing head-count numbers not affecting overall satisfaction rating

2017 / 2019 Consultant Chef

Vogal Luxury Beach Hotel & Spa – Natal, Brazil

●Opening task force group member

●Created themed menus, presentation and decoration standards for buffets, banquets and special events.

●Developed recipes and support materials, such as recipe cards, descriptions and pictures.

●Ensured that the quality sanitation program is followed throughout the kitchen operation training

●Responsible for interviewing and hiring all kitchen associates

2015 / 2017 Corporate Food & Beverage Manager

Deville Hotels – Curitiba, Brazil

●Implemented sales strategy which resulted in real growth of outlets revenue.

●Supported Operations Director with daily functions.

●Analysed departmental documents for appropriate use avoiding unnecessary bureaucracy.

●Created boardroom and courtroom multimedia presentations including video and text depositions for enhanced understanding.

●Surpassed revenue goals in four consecutive quarters.

●Earned the company exceptional ratings and testimonials from clients on Booking.com

2011 / 2015 Corporate Food & Beverage Manager

Luzeiros Hotels – São Luís, Brazil

●Created expense reports, budgets and filing systems.

●Supported the human resources department in the annual employee review process to manage performance merit increases.

●Distributed company-wide announcements, booked conference rooms and coordinated catering for annual staff development forum.

●Prepared for and executed new menu implementations.

●Developed, implemented and managed business plans to promote profitable food and beverage sales.

2008/ 2011 Executive Chef

Intercontinental Hotels Group – Crowne Plaza – Managua, Nicarágua

●Managed 75-person team of cooks and back of house staff for a high-end Steak-House, a Teppanyaki Restaurant, a Coffee-Shop and functions.

●Assisted in maintaining preparation and service areas in a sanitary condition.

●Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

●Organized special events in the restaurant, including receptions, promotions and corporate luncheons up to 4000 persons

2006 / 2008 Executive Chef

Mantra Resort Spa & Casino - Punta Del Este – Uruguay

●Prepared for and executed new state of the art menus implementations.

●Organized special events in the restaurant, including receptions, promotions and corporate luncheons.

●Carefully interviewed, selected, trained and supervised staff.

●Led and directed team members on effective methods, operations and procedures.

●Developed, implemented and managed business plans to promote profitable food and beverage sales.

2005 / 2006 Executive Chef

Oceania Cruises - MS Regatta – Miami, USA

●Trained, coached and mentored staff to ensure smooth offshore operations.

●Correctly calculated inventory and ordered appropriate supplies.

●Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.

●Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

●Prepared for and executed new menu implementations.

2003 / 2005 Executive Chef

Casa Grande Hotel Resort & Spa – Guarujá, Brazil

●Managed 110-persons team of cooks and back of house staff acting in 11 outlets and in the 2000-persons’ capacity Conventions Centre.

●Trained kitchen staff on proper use of equipment, food handling, and portion sizing.

●Prepared for and executed new menu implementations.

●Interacted positively with customers while promoting hotel facilities and services.

●Resolved employment-related disputes through proactive communication.

Personal References

●Mr. Jomair Moreira – Executive Chef – Vogal Luxury Hotel - +55-65-981**-****

●Mr. José Mário Espindola – Operations Director – Deville Hotels - +55-41-995**-****

●Mr. Dagoberto Silva – Operations Director – Luzeiros Hotels - +55-98-984**-****

●Mr. Deepak Damania – General Director – Mantra Resort Spa & Casino - +598-****-****

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