Experience

  • Group Executive Chef

    at Maxi Mark PTL

    April 2016 - at Present

    State of Victoria

    Kitchen control, Food Safety Program, HACCP, food standards, recipes, staff selection, food costings and kitchen wedges, Menus, Opening a new venue,

  • Group Executive Chef

    at Kazbah Group

    August 2014 - April 2016

    State of New South Wales

    Kitchen control, Food Safety Program, HACCP, Staff controlled recruitment, recipes, training staff, opening 3 new venues, create food concept, Menus for a la cart or big groups, food and costings control, wedges control

  • Executive Chef, Owner

    at Cami de Comiols S.L.

    October 2006 - April 2014

    Barcelona

    Business plan, Restaurant concept, HACCP, Food safety program, staff selection, recipes, menus, TV Programs, Books, TeacheR in a cooking school, notable mentions in Michelin, Guif Repsol, Finalist for Best Restaurant Awards in Time Out 2011-2010, several media food articles, cost control, food cost, wedges

  • Executive Chef

    at JJD Group

    May 2013 - January 2014

    Yau Tsim Mong

    Opening a new venue, create a new concept for HK such a Tapas and Sangria restaurant and bar, Business plan organisation, HACCP, Food Safety Program, staff recruitment, staff training, recipes, standardising recipes and concept, food cost and wedges

  • Executive Chef, Owner

    at Folquer S.L.

    January 1998 - October 2006

    Barcelona

    Opening a new place, menus, staff selection, Food safety plan, nominate in Michelin, Repsol and others, Kitchen organisation

  • Executive Chef

    at Hotel Quindos

    January 2002 - July 2005

    León

    On charge of 2 restaurants and 1 coffee bar, training staff, menus, food safety control, group menus, recipes

  • Head Chef

    at Manolete

    July 1995 - January 1996

    Barcelona

    Menus, training staff, kitchen organisation, Food safety, food control and inventories

  • Head Chef

    at Mas de Torrent 5* Relais Chateau

    October 1990 - July 1992

    Girona

    On charge of the kitchen reporting to the Executive chef, Menus control, checking kitchen rules, staff training, food standers, food and costings control, wedges control

Education

  • IES Boscan

    at Boscan

    1982 - at Present (36 years) Barcelona

  • Food Safety Supervisor

    at Australian Institute of Food Safety

    2016 - 2016 (1 year) State of Victoria

  • Food Safety Supervisor

    at Australian Institute of Food Safety

    2015 - 2015 (1 year) State of New South Wales

Languages

  • Spanish Native

  • Catalan Native

  • French Conversation

  • English Negotiation

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