Daniel Hurtado Email & Phone Number

United States

United States

Cancún, Quintana Roo, Mexico

Chef de Cuisine (March 2015 – current)• Hotel with 461 rooms, 400 residences and 8 Food & Beverage Outlets.• In charge of a culinary team of 13 including 2 Sous Chef, 5 Chefs de Partie, 6 Commi-Chefs, Stewarding. • 8 Outlets o Sufra All day dining, Medditerranean cuisine, 166 seatso Market 24 Offering quick, on the go breakfast, lunch and dinner, pastries, sushi, Asian cuisine, 60 seatso Pool Bar Snack menu for poolside guests o @Living Room Snack menu for guests o Room Serviceo La Tablita Speciality Restaurant offering Authentic Mexican cuisineo Lobby Lounge All day menu, Afternoon Tea 60 seatso Banquets Catering for up to 500, set menu, buffet, platedCDC of La Tablita, a new Authentic Mexican outlet within the hotel. My duties includePlanning and developing menus, purchasing and payrollManaging the manning and weekly rostersActively participating in the promotion of La Tablita through outdoor caterings, Media and MarketingControlling and managing the food costOverseeing Market 24, Delivery Menu, Lobby Lounge & Pool BarAssistance in managing banquets for up to 500Tasting Menus and Private Dinners.

• Hotel with 78 rooms, 12 residences and 5 Restaurants.• In charge of a culinary team of 18 including 4 Jr. Sous Chef, 6 Chefs de Partie,1 Bucher Chef, 25cooks, 10 trainees, Stewarding . • 5 Outlets o The Terrace Kitchen Offering the Daily Breakfast based on local organic product from the local market and farmers o The Bayside Restaurant Offering Lunch and Dinner service with Latin America and Caribbean influenceo The Great Room fine dining restaurant Mediterranean and French Cuisine with imported products o The Cane Bar Offering a Full Sushi Menu with imported products, o Room Serviceo The Beach Bar Offering a Creole Local Menu & Snacks .• I started as the Chef in charge of The GREAT ROOM (Fine Dining Restaurant) specializing in Mediterranean Cuisine. Menu was adapted according to the season of local products available, the Special of the day, and a Tasting menu with wine pairing. This restaurant was awarded “Best Restaurant for 2012” in the company (Market Matrix Report), I was still overseeing The Great Room after my promotion to a Culinary Chef. My duties also included:Planning and developing menus, purchasing and payrollManaging banquets for up to 300Tasting Menus and Private Dinners.

• Part of the Pre-Opening team • Resort whit 67 Rooms, 29 Residences, 4 outlets.• Chef of the Rooftop Restaurant/bar (named by Travel & Leisure as One of the world’s Hottest Rooftops Restaurants) Specialized in Mexican and Mediterranean Tapas. • In charge of a culinary team including 5 Cooks, 2 Trainees & Stewarding.• Banquet for up to 350 Plated, Buffet and Catering. • Hygiene Training Course Certificate (Distintivo H)

Certificate Program, Food And Beverage Management, Certifícate

Gastronomy