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Work Experience

Head Chef

Hotel Cartagena
  • Overall responsibility for daily operations in the kitchen.
  • Liaising with purchasing companies for food orders.
  • Maintaining or raising the profit margins on food.
  • Producing menus and new dishes.
  • Managing, training and recruiting a brigade of chefs.
  • Analyzing recipes to assign prices to menu items, based on food, labor, and overhead costs.
  • Determining production schedules and staff requirements necessary to ensure timely delivering of services.
  • Estimating amounts and costs of required supplies, such as food and ingredients.

Head Chef

Cavalli Club
  • Specialization in business analytical tools in Food & Beverage development for Customer Profiling, Menu Engineering & Menu Development.
  • Developed navigate & implemented culinary succession planning strategies to establish, sustain & improve business success.
  • Product Procurement, Resource & Group purchasing control.
  • Menu development across both brands in line with regional consumer profiles.
  • Development and training of all senior culinary professionals within operations.
  • All Culinary recipe management/development & installation for brands.

Executive Head Chef

The Lalit
  • Increased growth of 6% turnover year on year.
  • Lowest staff turnover percentage company-wide.
  • Established and implemented kitchen Standards and procedures manuals & operational systems company-wide.
  • Managed a brigade of 28 staff being able to watch my coaching style of management improve and developed a young team of chefs to achieve their goals.
  • Trained and developed 2 internal kitchen team members to be a successful chef.
  • All kitchen recruitment assisted with restaurant openings.
  • Instructed cooks and other workers for the preparation, cooking, garnishing, and presentation of food.