Executive Chef & B

Bice Group

October 2011 to Actually working here

Determine benchmarks and forecast future trends therefore exceeding guest expectations. Mindful menu planning and designing of standardized recipes to ensure consistent food quality while maintaining appropriate costs in regards to food and labor.Conduct training and refresher classes for all F&B personnel in the correct procedures, monitor daily hygiene and work practices in both service and production, follow up on all technical defects to submit to engineering department. Check on administration and working procedures and ensure all are carried out as stated in the Hotel Management Manuals. Responsible for the training program to ensure the staff in the dining room and those serving room service and outlets are following the hotel's style of service (formal, casual, etc).

Executive Pastry Chef

Ritz Carlton

October 2011 to December 2011

Executive Chef & B

The Tides South Beach

July 2010 to October 2011

Working in a new fresh and innovated menu, focus in research the best local ingredients for a South Beach Miami Luxury Hotel. Determine benchmarks and forecast future trends therefore exceeding guest expectations.Plan an implement food promotions and demonstrations to help build The Tides Hotel brand.

Executive Pastry Chef

Starwood Hotels & Resorts Worldwide, Inc.

October 2009 to October 2010

Executive Pastry Chef at the W Hotel in Washington DC

Executive Pastry Chef

BelowCero

April 2009 to Actually working here

Personal company focus in private Chef service. Create menus, training and food cost.

Bachelor's degree

March 2014 to Currently studying

Career Goals

Industries of interest

Areas of interest

Hotel Industry / Gastronomy

Availability to travel and work outside the city

Yes

Interests and hobbies