Chef De Cuisine
Jumeirah Hotels and Resorts
Total years of experience :12 years, 4 Months
Zabeel House The Greens is Jumeirah's group boutique hotel, 210 rooms, three restaurants, a health club, and an outdoor pool in Dubai's most buzzing neighborhood. In charge the hotel culinary operations including our signature / all-day dining restaurant Social Company with team of 20 chefs serving breakfast a la carte, buffet for in house guest, IRD and private functions for C&E. Weekly activations as ladies night, brunch and cheese and wine nights. Concept creator for the seasonal POP UPS in the hotel, “The Study” sports bar for the EUROCUP 2021 and “Vista del Verde” Mexican inspired located in the rooftop terrace, serving Latin American classics.
Beach front restaurant on the Marriott the Palm Hotel 5*, Mexican restaurant with California vibes with Marina skyline views, 160 pax. 12 chefs in the kitchen team. A Trader Vic’s franchise from the USA and re launched in Dubai, Mexican- Early Californian cuisine. We we’re nominated as BEST CASUAL DINING NEW COMER by Time Out Awards, NEW-COMER CASUAL DINING by FACT Magazine, FAVOURITE LATIN AMERICAN by What’s ON Awards on our first six months of operations.
Concept menu creation, food tastings, staff selection, overseeing and optimizing operations, food costing, recipes standardization, food bibles, kitchen staff training, menu design, supplier’s selection and management, activations menus, FOH food trainings, cost control, kitchen staff selection.
Concept menu creation, food tastings, staff selection, overseeing and optimizing operations, food costing, recipes standardization, kitchen staff training, menu design, suppliers’ selection and management, activations, FOH food trainings.
Overseeing and optimizing operations, food costing, menu develop, standardization, kitchen staff training, menu design, suppliers’ management, events, FOH food trainings.
Opening work related, recipe development and standardization, kitchen tastings, menu creation, table talks, recipes. Choosing and managing suppliers, placing food orders, ensuring all the food its handle and prepared at the higher quality and safe standards. Control and monitoring of product and mise en place. Assisting the Headchef with supervision of all the areas and stations of the kitchen and taking responsibility in the absent of the sous-chef. Food expeditor.
Opening work related, recipe development and standardization, kitchen tastings, menu creation, table talks, recipes. Placing food orders, ensuring all the food its handle and prepared at the higher quality and safe standards. Control and monitoring of product and mise en place.
TALAVERA RESTAURANT (FINE DINNING) / SAGUARO BLOSSOM / PROOF CANTINE
Hot line and pantry line, production.
BANQUETS
Hors d'oeuvres production, portion, searing and cooking proteins, private function attendant, grilling station, pasta station, omelet station, plated banquets.
Coatzacoalcos, México.
May 2014
Private Chef with Blu2 Entertainment Group.
Backstage catering for artist (Mark Anthony, Gilberto Santa Rosa and more), musicians and production staff.
•Carnaval de Veracruz
Veracruz, México.
February 2014
Private Chef with Blu2 Entertainment Group.
Backstage catering for artist (Alejandro Sanz, Chino y Nacho and more), musicians and production staff.
Professional Intership
STAGE, Professional practices in the restaurant
Traditional Spanish cuisine with a modern accent
Bachelor degree in culinary arts