Resume

Summary

Exceptionally innovative specialized chef with more than twenty years of experience in operations for renowned restaurants that prepare a variety of unique menus. A motivated professional with an outstanding ability in the creation and preparation of Peruvian and fusion dishes. Demonstrating leadership and interpersonal skills; Ability to establish a good relationship with clients and colleagues. Looking to bring a strong work environment that values hard work and commitment.

As head chef, he leads kitchen operations including but not limited to menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and knowledge. comprehensive product. He is responsible for the efficient running of the department in accordance with the company’s strategy and brand standards, while meeting the expectations of her colleagues and guests. He manages the kitchen as an independent profit center, in line with the operational concept of the point of sale, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the point of sale.

Harbinger of Peruvian multiculturalism, with strong Japanese, Chinese and European influences, it takes Peruvian cuisine to the next level. Brought to you by the same man tasked with transforming the western South American country into a culinary hotspot, Chef Luis offers a distinctive culinary experience that ranges from upscale Novo Andean food to Asian-Peruvian fusion and traditional seafood ceviche. Exclusive ceviches fresh from the sea, grilled anticuchos and special cocktails. With recipes handed down from mothers, and from their mothers, you are invited to sit down and enjoy an authentic trip through Peru.

More than 5 years of experience as a Sous Chef in an international luxury hotel or restaurant, preferably in Peruvian cuisine. excellent communication skills, ability to work in a multicultural environment, and comprehensive knowledge of HACCP, as well as general health and safety in the workplace.

As a Chef de Cuisine (South American/Latin/Caribbean) contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.

Responsibilities

A Chef de Cuisine (South American/Latin/Caribbean) contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.
Contribute to menu creation
Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team
Ensure consistency in quality of dishes at all times
Manage customer relations when necessary, in the absence of the Executive Chef
Ensure resources meet business needs through the effective management of working rotas
Support brand standards through the training and assessment of your team
Manage food cost controls to contribute to Food and Beverage revenue
Knowledge of activities in other departments and implications
Ensure compliance with food hygiene and Health and Safety standards

Skills

A Chef de Cuisine (South American/Latin/Caribbean) always working on behalf of our Guests and working with other Team Members.
Strong Sous Chef or previous Chef de Cuisine Experience
Approaches food in a creative way
Strong supervisory skills
Positive attitude
Good communication skills
Committed to delivering a high level of customer service
Excellent grooming standards
Excellent planning and organising skills
Willingness to learn
capabilities and distinctions:
Relevant qualifications for role
Ability to work a variety of shifts including weekends, days, afternoons and evenings.

 

Culinary Experience

Head Chef 

BLUE BLOOD RESTAURANT

HILTON the hague | September 2019- present

Head Chef 

GARAGE RESTAURANT

W Abu Dhabi Yas island December 2021 – June 2022

  • Created and developed Peruvian – Nikkei dishes and recipes
  • Assisted in the preparation and control of daily and weekly market lists
  • Attended to the needs of the guests
  • Manage all kitchen related functions.
  • It works to continuously improve the satisfaction of guests and associates.
  • Maximize financial performance in all areas of accountability.
  • Guarantee a consistent and high quality product.
  • As head chef, he leads kitchen operations including but not limited to menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and knowledge. comprehensive product.
  • Responsible for the efficient running of the department in accordance with the company’s strategy and brand standards, while meeting the expectations of her colleagues and guests. She manages the kitchen as an independent profit center, in line with the operational concept of the point of sale, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the point of sale.

Speciality-Chef 

GARAGE RESTAURANT

W Abu Dhabi Yas island April 2021-December 2021

  • Created and developed Peruvian – Nikkei dishes and recipes
  • Assisted in the preparation and control of daily and weekly market lists
  • Attended to the needs of the guests
  • Manage all kitchen related functions.
  • It works to continuously improve the satisfaction of guests and associates.
  • Maximize financial performance in all areas of accountability.
  • Guarantee a consistent and high quality product.
  • As head chef, he leads kitchen operations including but not limited to menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and knowledge. comprehensive product.
  • Responsible for the efficient running of the department in accordance with the company’s strategy and brand standards, while meeting the expectations of her colleagues and guests. She manages the kitchen as an independent profit center, in line with the operational concept of the point of sale, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the point of sale.

Speciality-Chef Nikkei

GARAGE RESTAURANT

Yas Hotel Abu Dhabi  April – November 2019 to April 2021

  • Created and developed Peruvian – Nikkei dishes and recipes
  • Assisted in the preparation and control of daily and weekly market lists
  • Attended to the needs of the guests
  • Manage all kitchen related functions.
  • Maximize financial performance in all areas of accountability.
  • Guarantee a consistent and high quality product.

Sous-Chef
JW Marriott Marquis Hotel Dubai, 2015-2019

Restaurant GARDEN

  • Created and developed Peruvian dishes and recipes
  • Assisted in the preparation and control of daily and weekly market lists
  • Attended to the needs of the guests

Sous-Chef

Zubarah Boutique Hotel Doha-Qatar, 2014-2015

Restaurant CAMINITO

  • Attended to the needs of the guests to ensure satisfaction
  • Performed with ease and efficiency under significant pressure in fast-paced environment
  • Managed daily kitchen operations and create standards that exceed safety and healthy regulations; identify and provide solutions to problem areas.

Sous-Chef
Sheraton Doha Resort & Convention Hotel Doha & Qatar, February 2014- March 2015

Restaurant LATINO

  • Created wide range of recipes and dishes
  • Worked with the executive chef to improve dishes and to train staffers
  • Managed daily kitchen operations and maintained the fast-paced environment

Chef de cuisine
Restaurant La Mulata, Peruvian /Japanese Iquique-Chile, 2012-2014

  • Prepared and cooked food for the guests and clients
  • Attended staff meetings to ensure smooth-running operations
  • Supervised kitchen operations together with the rest of the team.

Sous chef
Anpuero Peruvian  restaurant /  Lima-Peru, July – august 2012

Asst. sous chef
Restaurant Lucky’s Peruvian / Mexican, Lima-Peru, January -July  2012

  • Demonstrated cooking techniques and correct use of equipment
  • Maintained a safe kitchen area and hygienic working environment

Chef de Partie
Restaurant Bravo Restobar,  Peruvian & Fusion, Lima-Peru, 2005-2012

  • Supervised assigned work stations
  • Observed strict kitchen sanitation standards
  • Created and executed menus for different events, holidays

Chef de Partie
Charlotte Restaurant and Café, Lima-Peru , 2002-2005

  • Assigned to Pastry, Salad, Grill, Cold and Hot Station
  • Prepared all food items in a hygienic and timely manner
  • Prepared, cooked, served and stored the dishes in accordance with the established menu
  • Developed understanding of all kitchen stations including pastry, salad, grill, cold and hot station

Commis 1
Restaurant/Cevicheria Las Conchitas, Lima-Peru, 2000-2002

  • Prepared and cooked food
  • Assisted in food order completion as necessary
  • Maintained clean work area that met hygiene standards

Commis 2
Restaurant/Cevicheria El Pez De Oro, Lima-Peru, 1999-2000

  • Cleaned, maintained, and organized kitchen
  • Helped the team in preparation, plating, and serving.
  • Ensured a clean and organized workstation while preparing food items for service.

Education

High School
Peru Birf “Republica del Ecuador”, 1998-2001

Chef International “Cenfotur” 
Tourism Training Center, 1998-2001

Customer Service Training
Swissotel Lima, Marco Suarez Chopin, 1998 – 2001