I believe food moves the world, even today, and it's the real engine in a kitchen, too. Food is a kind of magic, an important part of the community and when combined with professional skills and quality products, the result can be only one thing: a great experience. Cooking is not a one-person job, and I'm confident that when the staff brings different backgrounds and experiences, the restaurant becomes a source of knowledge that allows us to reach new heights in any environment.
Skills
Baking
10
Hospitality
10
Management
10
Food & Beverage
10
Culinary Expertise
10
Education
Diploma in Culinary Arts, 2005
Culinary Academy of Indiana
Masters in Culinary Arts, 2020
Paris
Work Experience
2013-04Present
Pastry Chef
Hotel Cartagena
Overall responsibility for daily operations in the kitchen.
Liaising with purchasing companies for food orders.
Maintaining or raising the profit margins on food.
Producing menus and new dishes.
made a new dish out of mushrooms
Managing, training and recruiting a brigade of chefs.
Analyzing recipes to assign prices to menu items, based on food, labor, and overhead costs.
Determining production schedules and staff requirements necessary to ensure timely delivering of services.
Estimating amounts and costs of required supplies, such as food and ingredients.
2009-052013-04
Head Chef
Cavalli Club
Specialization in business analytical tools in Food & Beverage development for Customer Profiling, Menu Engineering & Menu Development.
Developed navigate & implemented culinary succession planning strategies to establish, sustain & improve business success.
Product Procurement, Resource & Group purchasing control.
Menu development across both brands in line with regional consumer profiles.
Development and training of all senior culinary professionals within operations.
All Culinary recipe management/development & installation for brands.
2005-032009-04
Executive Head Chef
The Lalit
Increased growth of 6% turnover year on year.
Lowest staff turnover percentage company-wide.
Established and implemented kitchen Standards and procedures manuals & operational systems company-wide.
Managed a brigade of 28 staff being able to watch my coaching style of management improve and developed a young team of chefs to achieve their goals.
Trained and developed 2 internal kitchen team members to be a successful chef.
All kitchen recruitment assisted with restaurant openings.
Instructed cooks and other workers for the preparation, cooking, garnishing, and presentation of food.
Monitored sanitation practices to ensure that employees follow standards and regulations.