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CV, Experienced Mexican Chef Looking Globally

I am currently available for work
Serial No: 47595
(07/04/1973, male)
List top 5 skills: business development, creative menu planning, food cost
Short Bio:

I believe my successful experience in business planning, food and beverage standards, sophisticated and unique food concepts and creativity make me highly qualified for any senior level food and beverage position. My prior experiences as Director of Food Services and Executive Chef in hotels and gourmet restaurants make me uniquely qualified.

Current location: 

Chiapas, Mexico - View on map

Nationality: 

Mexican

Preferred Sector of Employment: 

Hotel and Catering, Travel and Tourism, General Management

Spoken languages: 

English Spanish Russian

Locations I am interested in working:

Anywhere



SKILLS & COMPETENCIES

Food and beverage operating cost management

Vast knowledge of the organization and coordination of the following departments: Kitchen, bar, room service, catering, F&B management

Financial statement interpretation

Preparation of operating budgets

Supervision of remodeled and new restaurants

Management, control, supervision and training of staff for restaurant openings

Interview, selection and training of staff

Menu planning and pairing for specialty restaurants

I possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume concept, effective communicator, effective in providing exceptional customer service and ability to improve the bottom line.

PROFESSIONAL EXPERIENCE

Cancún, Cozumel, Playa del Carmen, Saltillo, Aguascalientes, Hermosillo, Monterrey, Mazatlán, Cabo San Lucas, San José del Cabo, La Paz, León, Hermosillo, México City, State of México, Rosarito, Tijuana, San Luis Potosí. .

Menu planning was done, staff training, food development, implementation, presentation, opening of two F&B outlets: restaurant-bar and bar with fast food.

Isla Margarita (Venezuela), Lima (Perú), Aruba (Caribe), Houston (Estados Unidos),

Participation and support on Houston Toyota center stadium, cooking for NHL, NBA and different music concerts.

Europe Ukraine Opening of the first authentic Mexican restaurant in Kiev

Turkey Rixios Premium Hotels Culinary Specialist Consultant

VAROCH GROUP, TAPACHULA, CHIAPAS, MEXICO
CULINARY AND FOOD & l BEVERAGE DIRECTOR
September 2014 to Till Present

Responsible of the opening, of two restaurants, one Italian and other Steakhouse, also overseeing and directing, back and front of the house, stewarding, catering and any other related areas operated by other two restaurants one of seafood specialties and other with Mexican and Fusion meals, Planning and the management of the Food and Beverage operations in the front and back of the house.

Develop in all business units standard and cost recipe book, forecast and recommend the budget, Implement and Create new concepts and all the new Chef specialties of the group and to increase F&B sales over the budget. I manage 75 people in charge.

RADISSON BLU KYIV PODIL HOTEL, KIEV, UKRAINE
FOOD & BEVERAGE DIRECTOR
August  2012 to May 2014

Overseeing and directing banquets, back and front of the house, stewarding, catering and any other related areas operated by the property.

Responsible for planning and the management of the Food and Beverage operations in the front and back of the house.

Develop and recommend the budget, marketing plans and objectives and manages within those approved plans.

Implement and maintain F&B sales/marketing programs.

Hire, train, empower, coach and counsel, performance and salary reviews.

Coach and counsel employees to reflect service standards and procedures.

Direct and oversee development of employees.

Direct the implementation of the payroll, reports, forecasts, inventory and budget for food and beverage operations.

Coordinate food and beverage operations with other hotel departments to ensure efficient guest service.

Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality.

Implement procedures to increase guest and associate satisfaction.

Exercise quality control for both food and beverage.

Maintaining standards of service and ensure their implementation.

Performing daily walk-through to ensure full compliance

Responsible of the opening of all F&B outlets, main restaurant, room service, lounge bar, conferences rooms and y cafeteria

Creation of all menus, costing and pricing

Operations manual development

Hire and train all staff

Selection of suppliers

SOP development

Benchmarking and marketing

Wine pairing and food festivals

BYBLOS SUR LE MER, KIEV, UKRAINE
GENERAL DIRECTOR & EXECUTIVE CHEF (PROMOTED TO DIRECTOR FROM JUNE 2012)
EXECUTIVE & BRAND CHEF
December 2011 to August 2014

AHIMA Restaurant (Contemporary Mexican Cuisine and Fusion)

Responsible for opening upscale restaurant concept (Avant Garde Mexican Cuisine)

Creating and costing all recipes cards and menus

Shift scheduling

Performance management monitor staff performance and provide feedback

Purchase and control of inventory

Monitor revenues and expenses

Ensure practice of health and safety regulations

Negotiate supplier arrangements for food and beverage products

Negotiate with clients for use of facilities for catering, parties, banquets, etc

Development of operations and procedures manuals

Responsible to recruit and train kitchen brigade and F & B staff

Selection of suppliers and products

Initial purchasing of all equipment and utensils for the entire place

Establish par stock in consumption centers and warehouse

Benchmarking of competition analysis

Tequila and wine pairings

Tasting menus and food plating

Culinary and gastronomic direction of the whole establishment

CFOWNE PLAZA, TUXPAN, VERACRUZ
EXECUTIVE CHEF
April 2011 to December  2011

Development of all menus for all F&B outlets

Creation and development of all recipes and control forms

Creation of banquet and catering menu kit with explainers and costing recipes

Supervises food production and high level of quality

Maintain food cost, standards and cost

Promote safety and proper sanitation

Assists in taking inventory and purchasing supplies

Introduce new products and new dishes

Handle customers concerns and suggestions

Handle employees concerns and issues

Controls food waste, courtesies, tasting and amenities

Schedules for crews

Sets production goals

Train, coach and counsel kitchen staff

Direct and coordinate festivals and new culinary projects

Participates in determination of salary and salary changes

 

DETAILS OF FURTHER EXPERIENCE ARE AVAILABLE UPON REQUE

 

PUBLICATIONS

Soconusco Shrimp
Mexico Desconocido online
Tip’s Aeromexico No. 25, Chiapas,  Winter 2002
Description: Report on the Veranda Restaurant of the San Francisco Hotel and publication of the Soconusco Shrimp recipe.

QUALIFICATIONS

Universidad Anahuac Del Sur and The Culinary Institute of America,Mexico, D.F.
Degree: Executive Chef
Title: Certificate in Culinary Arts
Graduation date: May 1998
Average: 9.00

The Aroma, Presentation and Taste Program (January 1998)
The Culinary Institute of America, Hyde Park, N.Y., U.S.A.
Certificate of Accomplishment

Description: aroma tendencies, presentations, textures, flavors and colors for high quality recipes.

The Fusion: Cross Cultural Kitchen Program (June 1998)
The Culinary Institute of America, Hyde Park, N.Y., U.S.A.
Certificate of Accomplishment

Description: combination of ethnic and classic cuisines

MBA Certificate in Restaurant Management (March 2006 to April 2008)
Universidad Anahuac del Sur / Enterprise Gastronomical Education Program, Mexico City

4 modules taken:

Strategic Restaurant Marketing (March 2006)

Conceptualization and design of a Restaurant (November 2006)

Costs: Minimization and control in the restaurant (June 2007)

Human Capital: Managerial Skills development and Training in Restaurants (April 2008)

MBA Certification date: (April 2008)