Juan Pablo Leyes Email & Phone Number

Mendoza, Argentina

I am a professional with more than 20 years of combined experience in all areas of Hotel, Cafe and Restaurant. Since 2005, when I started as a chef at Hotel La Cantera in El Calafate, I have been in permanent training and venturing into new types of gastronomic businesses and learning about the different ways to grow professionally in the Tourism and.

Armação Dos Búzios, Río De Janeiro, Brasil

Seasonal summer double-shifted job. In my case I went to Brazil fundamentally to reinforce my Portuguese I self taugh. Among other tasks were the selection and training of seasonal personnel (Brazilians and Argentinian servers), establishment protocol for service and branding, tables layout, distribution of tasks, work and day-off schedule for eight.

Ushuaia, Tierra Del Fuego Province, Argentina

In the same day you could be several times in each sector: Reception: Host of Customers, organizing the incoming flow to the next available server and by arranging the music playlist on demand in order to achieve the most personalized dining experience since the very beginning. Kitchen: reading the orders and finishing the dishes at the counter. Bar.

Ushuaia, Tierra Del Fuego, Argentina

While I was still a full-time employee of Hard Rock Cafe Ushuaia, I was referred by the Company for the opening of Quinquela Cafe, Bar y Pizzas, in front of the Hard Rock Cafe Ushuaia building, organizing the dinning room and the flow of service, distribution, tasks, schedules and protocol. In charge of 8 waiters.

Ushuaia, Tierra Del Fuego, Argentina

While I was still a full-time employee of Hard Rock Cafe Ushuaia, I was referred by the Company for the opening of Cafe Dalí, in the same building, in charge of two baristas, four waiters and four in the kitchen.

Ushuaia, Tierra Del Fuego Province, Argentina

I was keyholder to open and close the Cafe. I exercised control of two shifts with two cashiers, 6 to 8 waiters and 8 in the kitchen. In charge of the selection and training of temporary staff. Purchasing, Inventory and Quality Control. Complaint Handling. Training in bar and espresso machine.

República Dominicana

The Margaritas Party Boat is a bi-maran with a capacity for 55 PAX. The CEO lives in USA, so I run the whole company, managing the sales office and then I´m in charge of the tours aboard.Purchases, personnel, payments, reservations, welcome on board and safety speech, supervision on board along with the Captain.https://www.margaritaspuntacana.com/

Bávaro - Punta Cana

La Barcaza is a trimaran with capacity for 120 PAX and equipped with a kitchen to prepare menus 100% on board. As chef she was in charge of the preparation of the different menus and service in general.

Bavaro, Punta Cana, República Dominicana

Since I open until I close the restaurant, I'm in front of it, contributing in the area it might need. Purchases, internal logistics, kitchen and service staff training, implementation of quality policies in food service.

Santo Domingo, República Dominicana

My tasks were the general organization of the two restaurants, staff recruitment, scheduled permanent training and motivation of the staff of all areas of the restaurant, standardization of the menu and processes of the service.

Ushuaia, Argentina

Organization of the service and the roles of the staff for the smoothest possible service at the busiest cafe-restarant of Ushuaia.

El Calafate, Argentina

Personalized service for guests of a small luxury hotel, organization and head of breakfast and dinners.

Alajuela, Costa Rica

The objective of LaGarita is to set up parties for multinationals like HJ HeinzS, IBM, HP, Mills, etc and large national companies such as Mutual Alajuela, Ingelectra Construstura among others.My work began with the promotion and sale of the party and then its complete organization as Head Chef and Coordinator of Supliers (A&B, DJ´s, fireworks, artists.

El Calafate, Santa Cruz, Patagonia Argentina

My task began making and organizing the continental breakfast buffet and its service in order to constantly improve it and enhance the options until it was standardized. This, made La Cantera ​​as the best in its category and make the 6th most eligible hotel of El Calafate. Once the breakfast was suettle up, we start the dinning restaurant with service of.

Mendoza, Argentina

My tasks included coordinating mice en place for the normal development of the activity and the quality control of the service. This work was extended to the events that were held in the restaurant but not in there, but at the hall of the winery located on the property. These events had independence from the operation.

Bartender, Servicio De Barra, Mixiología, Mixología Y Nuevas Tendencias

Activities and Societies: Hotel Posada Los Álamos, Absolut Vodka Ambassador Renato Tatto GiovannoniCurso y periodo de entrenamiento en.

Actualizacion De Nuevas Tendencias Gastronómicas Y Menús Degustación, Gastronomía, Cocina Molecular, Deconstrucción, Master En Cocina Molecular

Activities and Societies: Hotel Splendor El Calafate, Prof. Alejandro DigilioCurso y periodo de entrenamiento en Hotel Splendor El.

Manipulador De Alimentos, Gastronomía, Bromatología, Manipulador De Elementos Alimenticios

Activities and Societies: Hotel Posadas Los Álamos, Lic. Agrónoma María Julia BacilupoCurso y periodo de entrenamiento en Hotel Posada Los.

Maitrê D´Hotel, Protocolo Y Ceremonial, Maitre D

Activities and Societies: Hotel Splendor El Calafate, Food Stylist Vichy CordobaCurso y periodo de entrenamiento en Hotel Splendor El.

Profesional Gastronómico Bilingüe (Español - Inglés), Servicio Al Cliente, Relaciones Públicas, Gastronomía Técnica, Técnico Superior

Activities and Societies: Cursos, Práctica Intensiva, y Lectura General en inglés, Mecanografía bilingüeFormación integral hotelera, desde.