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Work experience

Dec 2010Present

Sous chef

Royal Caribbean

Sous chef (6 sous chef,4 executive sous chef and executive chef) at the biggest ship in the world with more than 6000 pax each cruise plus a crew cantine for almost 2000 pax.Working in different departments from:

-A buffet open from 630 am till 930 pm with a daily flow in each service about 2000 pax

-Supporting deck 4 focused in galley production and guests service with a total of 2 sittings with about 1000pax each.

-Room service department,with a 24 hour service with standard menu and daily suggestions.

-Chef table/Concierge, responsable of one of the paid venues , exclusive for diamond guests or VIP where they can have the experience or a parishing between food and wine in a tasting menu with 5 courses in a 14 pax table with the information from the summelier and the chef who explain wine by wine and plate by plate in an amazing enviroment.Different menu daily and assorted hot apeticers every night at the Concierge.

-Production Sous chef dutties responsable of all food production for buffet and dinning room.Including meal count and kosher food.

Different dutties like staff supervision and performance , trainning about safety,equipment,US Public Health,HACCP standards ,Royal Caribbean standards and responsable for staff promotions,development programs, staff briefings,daily tasting panel and recipe checklist,temperature calibration,staff motivation,food cost,kosher food,meal count,teambuildings and ACF training with a group of 10 commis 3 to get the certificate in a theoric and practical exams.


-Safety stcw95 (mandatory for any ship crew).

-Crew management.

-ACF (American Culinary Federation) Sous Chef certificate

May 2010Dec 2010

Executive chef

Ecoterra Hotels

Executive chef in a 180 rooms hotel in Belize with the biggest casino at Belize.Working a daily buffet from breakfast to dinner,a grill restaurant and room service 24 hours.Supervisor in the stewarding staff,cost control,purchasing,staff schedules,inventory,safety,trainings,briefings,Public Health,HACCP,following up standards,crew motivation,teambuilding,improvement,menus design and succesful budgets.

Oct 2008May 2010

Executive Sous chef

Bahia Principe Hoteles

Bisg resort with almos a thousand rooms , in the middle of Ocho Rios and Montego Bay , at the north coast of Jamaica.Supervisor in operations like staff,buffets,restaurants,schedules,HACCP,events,supporting to the executive chef and menu preparation with cost control and pictures.

Oct 2007Oct 2008

Sous chef

Bahia Principe

Big resort in Dominican Republic with almost 3000 rooms , with almost 20 restaurants and 8 buffets. Responsable in all the restaurants supporting the staff and supervising.

Apr 2007Oct 2007

Sous chef

Casino Gran Madrid

Supervision on the three different restaurants in Casino and buffets.Prepare requisitions,staff schedule.Considerated one of the best restaurant in Madrid with Michelin star head chef ,Paco Roncero.

Jun 2006Mar 2007

Head chef


Vasque restaurant in Madrid , for about  200 pax ,preparation menus , requisitions , staff schedule.

Jan 2006Jun 2006

Head chef

La Maloka

Mediterranean cusine restaurant , mangment from a friend who need an improve in the menu and changes in the staff . Requisitions supervised by chef. 50 pax , very good quality restaurant.

Dec 2003Jan 2006

Head chef


Japanese/Thai restaurant for aboiut 250 pax settled in the downtown and most fashion area in Madrid.Knowledge in thai cusine and japanese cusine.Sushi courses made by a native japanese teacher.

Dec 2002Dec 2003

Chef de partie

La Vendimia

Small restaurant situated in the 4 stars Hotel Conde Duque , working like chef de partie with a team of 4 young school chef where they let us to do a new cusine menu , totally fresh and selected products.High standard quality.Mediterranean cusine mixed with new culinary techniques

Sep 2001Dec 2002

Commis chef

Pinochio Restaurant

Italian restaurant with 2 different areas , one called trattoria with only pizzas and pasta,the other part was a restaurant with opera live and a tasting menu with typical italian dishes.Basic kitchen dutties and pastry learning.

Apr 2001Sep 2001

Commis chef

Brown Thomas Ireland

Small buffet for about 400 pax with typical irish food , and some international dishes.Basic dutties in the kitchen

May 2000Apr 2001

Commis chef

Citibank Ireland

Big buffet for breakfast and lunch for about 2000 pax.Basic dutties in the kitchen .

Dec 1999May 2000

Commis chef

Brooklodge hotel

5*****Hotel situated in the woods of Wicklow , cosiderated one of the most nicest parts of Ireland.70 rooms , Organic Food Restaurant , Delicatessen and little pub.Preparations for the restaurants,supporting head chef and basic thing in the kitchen



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