Diego Herrera Email & Phone Number

Quito, Ec

Quito, Pichincha, Ecuador

• Head Chef: Implementation, creator and founder of Raices South American Fine CuisineCreator and founder of a fine dining restaurant at the JW MARRIOTT QUITO hotel, designed and focused on promoting South American culture and culinary trends, sustainable development with the use and respect of ingredients and technique, training of service staff focused on interpersonal sales through culinary experiences and personalized service.Menu with biannual renewal and tasting menu with quarterly renewal focus on the quality of the product and the final experience with the guest, an average cost of 24.5% and a monthly sales goal of 37,000 USD.• Restaurants Chef: Training, supervision, food safety, inventory, warehouses, service, and overall satisfaction of external and internal customers.Training of service staff focused on sales of culinary experiences and customer service at the table.Supervision and management of restaurants operations at breakfast, lunch, dinner and room service. Once a month in charge of hotel operations as Manager on duty, working closely with security, spa, reception, Housekeeping, food and beverages, sales, rooms, engineering, finance and human resources.Teamwork with sales department in development of culinary proposals and corporate menus, also visual and audio material for social networks and media.Teamwork with executive chef, in costs, standard recipes, inventories, supervision and control of the kitchen operations and weekly budgets according to the schedule of operations.Part of the Food and Beverage committee focused in development of guidelines, planning and organization of the department's global operations.Culinary and menu contributions of the different restaurants focused on quality, cost and profitability.Planning, organization and dispatch of service of the different restaurants during periods of high turnover.

Quito, Pichincha, Ecuador

Culinary advisor and developer of trends for private events, catering, and marketing advertising. Trainer of culinary teams based on good sanitary practices, HACCP, inventories, cost control, operation, guest service satisfaction and productive performance.Founder of culinary brands in social networks base on signature cuisine and traditional Latin American gastronomy, offering new culinary options in the market and personalization of the service with emphasis on high quality product and customer experience.

Bogotá D.C., Colombia

Foods & Catering was the legal representation of seven restaurants and a food production location, they were located in two of the most exclusive areas of Bogota (Usaquén and G Zone), the restaurants offered a diversity of gastronomic experiences, we had Italia Rustica, Grecia de Andrei, La provence de Andrei, Mediterránea, El Muelle, Lounge & Wine Depot and Casa de Andrei in the G Zone.In charge of the culinary operation, management, development, supervision of kitchens staff in the restaurants and the manufacture location.Audit and control of critical points in manufacturing processes and costs.Development and control of food quality, service and manufacturing standardsManagement of a culinary staff of 70 team members.Training of the kitchen staff focus on provide an unforgettable culinary experience to the customer.Advice and supervision of corporate events (wine tastings, weddings, culinary classes, etc.), Culinary development and implementation of new culinary trends.Direct interaction with the external and internal client, always seeking to generate positive indicators in high product quality and service levels.Part of the corporate, management, purchasing and costs committee of the company. Management function oriented to meet the objectives of performance, budget, and human resources, focused on the maximum experience in customers, suppliers, and team members of the company.

Orlando, Florida, Estados Unidos

I received the employee of the month nomination on October 2018, based on the high quality service, being a role model for the team members, also for increasing and breaking the sales records on board, the nomination suggested by the Food Manager and with the approval of the Executive Chef on board.Since a year and a half in charge of two paid restaurants on board (Seafood Shack and Sushi Bar). Managing production, inventory and requirements for points of sale and restaurants.  Reporting daily to the main office in Miami about request, sales, the cost of food and Inventory of both points of sale under approval and working directly with the Executive Chef.  In charge of USPH (Public Health Standards) at the Point of Sale, working in a team role with the Food Manager, Store Manager, Accountant, Guest Service, Bar, and Onboard Systems department all focus in guest satisfaction.I received two good performances, one on High Guest Satisfaction, because a positive feedback from the Corporate Restaurants Manager Onboard base on Excellent Sales Person and the second based on Knowledge and Approval of 4 USPH (United States Department of Public Health) inspections to the highest standards levels (98 %).Increase of sales from $ 4,500 per week to an average of $ 6,000 per week, always focused on the high quality and freshness of the products, always taking care of the guest and their complete satisfaction.In the first contract of nine months on board, I was in charge and played a role in the team member of all kitchen sections of the main kitchen, which served 2000 to 3000 meals every day at lunch or dinner on board.In the second contract, I was in charge of the production, requirements, special needs and dispatch of CHEF'S TABLE, which is an exclusive and modern kitchen designed for the VIP guest. Controlling time, high quality and the specific needs of each guest, based on a new culinary trends.

Quito

Luxury hotel with 257 comfortable suites and luxury rooms, 15 elegant meeting rooms, 1 gourmet restaurant with 75 seats, 1 specialty restaurant, 1 bistro restaurant, 1 sushi bar, 1 cafeteria.Supervision role of the banquets production also room services and restaurants, in charge of food delivery for events, weddings and special meetings, working closely with the banquet chef in the development of new menus and food cost control. Also working as, a team member in the Fine Dining restaurant, always following the guest needs base on proper time and high quality food. Working on a call schedule depending on the needs and events on and off the property. Always maintaining the standard of the brand and making sure to work under the food safety process.

1109 Brickell

Luxury hotel with 296 rooms, 17 elegant event rooms, 1 gourmet restaurant with capacity for 50 people. Two restaurants with 200 seats each, the hotel is located in the heart of Miami's downtown financial district. Responsible for the production and dispatch of food for the different restaurants of the property. This position was multitasking, depending on the needs of the kitchen, banquets, room service, sewing, delicatessen, catering, external events and kitchen area needs. This position was directly supervised by the Sous Chef, and working together with Tournant Chef on food safety and food safety, as well as culinary development.

Luxury hotel with 296 rooms, 17 elegant meeting rooms, 1 gourmet restaurant with capacity for 50 people. Two restaurants with 200 seats each, the hotel is located in the heart of Downtown Miami's financial district.Production, quality control and dispatch of banquets, corporate events, special meetings, catering and events external to the property. Additional operational support in the different restaurants. Direct supervision of the Banquets Chef.

Located in Quito-Ecuador, Alma Cecina was the first gourmet restaurant specialized in contemporary Argentine cuisine and awarded the five Star Diamond Award for two consecutive years by the American Academy of Hospitality Sciences.My position was responsible for food and cooking quality control, in collaboration with the Sous Chef and the Executive Chef. Responsible for supervising all kitchen equipment.Development of the pastry and bakery area.Daily menus based on the freshness of the products and the market.

Quito

Azuca was the main restaurant in the tourist center of Quito; the restaurant offered a menu with a Latin and Caribbean influence.My responsibilities were the organization and supervision of the kitchen staff, the reception of the product and the work with Sous Chef in food safety.