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CV Professional Chef with 30+ years experience

Professional Chef with 30+ years experience

Resume built for oil and gas job opportunities by a jobseeker with experience in Professional Chef with 30+ years experience - would you like to offer this candidate a job/contract employment?

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CV/Resume ID no.: 90307

Location (Residence): Escazu, Costa Rica
Citizenship: United States
  Native: English United States
  Other: Spanish Costa Rica
Education & Experience: Work Authorization & Relocation:
  Bachelors in hospilatity Mgmt

Years of Experience: 30+ years
Authorized to work in:
   Costa Rica, United States
Present Location:
   CostaRica, Escazu
   Anywhere (International)
Category Subcategory Ability Experience
Other Hospitality Expert 40 years
Other Catering Expert 40 years
CV/Resume Details
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

I am presently searching for a position , either ocean going or on rigs.. I have the skills and abilities to offer the crew dining experiences as well as balanced and fulfilling meals.

2. Work Experience - CV/Resume Part 2 [Mandatory]

More than 30years, 3 aboard cruise lines, 7 as owner restaurant and catering business, F and B manager at casinos and hotels. Chef of restaurants and hotels for about 20 years.

Double Tree Cariari
Executive Chef Jan. 08-Feb. 09
The Double Tree hotel has 220 rooms with 2 restaurants and meeting facilities for 600 persons. Hilton assumed the management at the beginning of 2008. I was contracted to reorganize the food operations to meet Hilton standards. Presently both food and labor costs are below budget. The hotel is presently rated at # 30 of the 210 hotels of the brand with guest satisfaction ratings in the food and beverage departments upwards of 10% of the benchmark. Projects included; a new banquet menu, and development of 600+ recipes. During my tenure, attrition of personnel has become a thing of the past. During quality and assurance inspections the food and beverage operation received ratings of 96%.

NCL America, Pride of Aloha, Pride of Hawaii
Executive Sous Chef, Jan. 2005- Jan.2008
The Hawaii is a cruise ship with a capacity of 2800 passenger, and 1000 crew. During 3 years I had been in charge of the following outlets. Production areas: bakery, butchery, hot and cold buffet production, crew and officers mess halls. The main galley serving 1400 passengers includes soup and sauce stations, pantries and all hot and cold lines. Buffet operations serving as many as 4500 passengers per day in 3 different restaurants. During the past 3 years the team has achieved 100% USDA ratings as well meeting all budgetary goals. I also served as vice commander aboard a lifeboat.

The German Club, San Jose Costa Rica
Concessionaire, Nov.03- Dec.04
I had been in charge of the entire food and beverage operation, and have worked as the acting chef.

Dynasty of Tainan
Chef, Jan. 2003-Sept. 2003
Dynasty of Tainan is a 72-foot sailing yacht recently located in Costa Rican waters. My responsibilities were those of chef to the owner and crew, as well as deck hand. Due to maintenance the vessel was dry docked.

Personal Project 2001-2002
During this period of time I built two rental houses on my property.

Le Monastère Restaurant, Escazú, Costa Rica
Chef, July 1999-Sept. 2000
The most renowned French restaurant in Costa Rica, located in an ancient cloister.
Responsibilities: Improve profitability of kitchen operation resulting with a 5 % reduction in food costs Standardization of recipes, daily functions as chef, special events. Training of the kitchen staff.

Casino Club Colonial, San Jose, C.R.
Food and beverage Mgr. May 1995-May 1998
Responsibilities: creation of the architectural plans for 3 bars, restaurant, sport book area, kitchen area, for 10000sq. ft, free standing casino. Daily responsibilities included, building maintenance. F & B operations, costs, menu planning and staffing

Aurola Flamingo Hotel, Guanacaste, C.R.
Food and Beverage Mgr. May 1994-1995
Relocated to the beach to reorganize to F&B operation, open the new mini market, restaurants consisting of 110 per. Formal, 80 per. Beach front, bar and casino for 60 persons, hotel; 110mts

Aurola Holiday Inn, San Jose, C.R.
Exec. Chef, Jan 1992-1994
Responsibilities: Hired to raise the food quality and improve profitability to established norms. In charge of food costs, staffing and purchasing. I developed in house cooking school to lift the staff to international standards. Restaurants in this 200-room hotel consist of El Mirador, French Cuisine, Tropicana; international and local flavors, and banquet facilities up to 600 pers. Budgets goals were always superseded.

Tara Resort Hotel, Escazú C.R.
Chef 1990-1991
Responsibilities: Hired from Miami to implement the F & B operations in this new small luxury resort. In charge of entire F&B operation, and acted as hands on chef. Training of F&B personnel. Tara became known as “The place to dine”.

Café Tavernetta, Coconut Grove, Fla., EEUU
Chef 1988-1990 Gold medal winner, best Italian rest. In So. Fla.
Job duties included, pre opening construction consulting, kitchen design, menus, all original recipes, costs, day to day kitchen operations. Training of personnel.

Billy’s on the Bay, North Bay Village, Fla. EEUU
Corporate chef 1987-1988
Responsibilities: In charge of 3 restaurants of 200, 300, 400 seats respectively. Organization of a central kitchen serving the various outlets. Food costs and purchases on a corporate level.

Winston’s Fine Dining, Winston’s Perfect Parties, Miami, Fla., EEUU
Chef- proprietor 1981-1987
Responsibilities: Opened as a first class catering service, serving private jets, corporate and private parties front 10 to 5000, clients included; Vanidades, Carnival Cruise Fun Jet, Archdiocese of So. Fla., among others.
Winston’s Fine Dining evolved in 1985 and become renowned for its nouveau and classic French cuisine. For years Winston’s maintained 3 1/2 ratings from all So. Fla. Journals.

3. Education & Training - CV/Resume Part 3 [Mandatory]

B.S. Florida International University, 1978.

A.A.S. Northern Virginia College 1976

4. Computer Skills - CV/Resume Part 4 [Mandatory]
All microsoft programs
5. Other Skills - CV/Resume Part 5 [Optional]
Stcw training, MMd card valid to date, Cdc courses on Vessel sanitation and public health.
6. Additional Information - CV/Resume Part 6 [Optional]


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Professional Chef with 30+ years experience
CV/Resume ID no.: 90307

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