Experience

  • Executive Sous Chef

    at Jumeirah Hotels at Etihad Towers

    June 2019 - at Present

    Abū Z̧aby

    Supervise all the services in the hotel: Restaurants (International, Jumeirah Hotel at Etihad Tower. Japanese, Latin-American and Grill), room service, banquets and Abu Dhabi, United Arab Emirates. events June 2019 – Current job. - Monitor the exact performance of the staff under standard recipes - Supervise the HACCP system daily - Responsible for maintain the budgeted cost of every outlet - In charge of the management of a multicultural team -Take appropriate and immediate device in response to complex situations or customers’ complaints - Control of warehouse´s kitchens

  • Executive Sous Chef

    at Melia Hoteles International

    September 2016 - June 2019

    Provincia de Matanzas

    Responsible for all the services: restaurants (Fusion cuisine, Melia Las Americas – All – inclusive Japanese cuisine, Italian cuisine & Steak House), cafeteria and 8- beach & golf resort course meal Varadero, Cuba - Elaborate the new menus for the four restaurants September 2016 – May 2019 - Supervise the CRYSTAL system - In charge of maintaining the budgeted cost of each restaurant - Responsible for the staff management (95 employees) of having daily talks with the team and introducing the new members to all the staff - Take appropriate and immediate device in response to complex situations or customers’ complaints - Control of warehouse´s kitchens - Achieve the goals set for the four restaurants. Such goals are measured on a monthly basis based on the percentage of diners’ satisfaction

  • Sous Chef

    at Sheraton Hotel Convention Center

    April 2015 - September 2016

    Lima

    - Responsible for all the services: restaurants, room service, banquet service, 8-course meal, catering and staff menu - Supervise the HACCP system - In charge of the costs of each unit - In charge of maintaining the budgeted cost of all services - Responsible for the staff management (84 employees) and make daily talks to the team - Take the right actions to solve complex situations or complains from diners - Control of warehouse´s kitchens - Achieve the goals set of the area

  • Chef

    at Sheraton Hotel& Convention Center

    August 2016 - August 2016

    Departamento de Montevideo

    - Supervise the service and elaborate the 8-course meal at the Peruvian festival for 100 people

  • Chef

    at Casa Andina Hoteles

    December 2009 - April 2015

    Lima

    - Responsible for the restaurant´s service (breakfast – lunch – dinner), meeting rooms and recreational areas (lounge bar, karaoke and pool area) - In charge of the implementation and supervision of the HACCP system - Elaborate the menu of the restaurant and the manual of events - In charge of the cost of the restaurant (30%) - Responsible for the staff management performance management and trainings - Take the appropriate and immediate device in response to complex situations or diners’ complaints - Control of warehouse´s kitchens - In charge of suppliers’ management - Make the budget´s area for every year - Achieve the goals set for the area - Participate in Peruvian gastronomic fairs, representing the hotel (2012 & 2013) and on a food television show showing the menu of the hotel

  • Chef

    at Marriot Hotel International

    March 2013 - March 2013

    Al Asimah Governorate

    Responsible for the Peruvian buffet for 800 people

  • Sous Chef

    at Doubletree by Hilton Paracas

    April 2009 - December 2009

    Lima

    Responsible for the restaurant´s service (breakfast – lunch – Doubletree by Hilton Paracas dinner), room service, banquet, staff menu and 8-course meal Ica, Peru - Supervise the HACCP system April 2009 – December 2009 - Elaborate the menu of the restaurant - In charge of the cost of the restaurant - Responsible for the staff management and of having daily talks with the team - Take the appropriate and immediate device in response to complex situations or diners’ complaints - Control of warehouse´s kitchens - In charge of suppliers’ management - Make the budget for every year - Execute the chef´s suggestions

Education

  • Member of the Canadian Culinary Federation

    at Canadian Culinary Federation

    2019 - at Present (1 year) Alberta

  • Chef of Cuisine

    at Sait

    2019 - 2019 (1 year) Alberta

  • Food Handler Certification

    at Canadian Institute of Food Safety

    2019 - 2019 (1 year) Alberta

  • Food Handler Certification

    at Abu Dhabi Food Safety Authority

    2019 - 2019 (1 year)

  • Molecular Cuisine

    at Universidad de Piura

    2004 - 2004 (1 year) Lima

  • Gastronomic technician

    at D´Gallia Institute of High Cuisine

    2001 - 2003 (2 years) Lima

Knowledge and keywords

Languages

  • Spanish Native

  • English Conversation

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