Manager responsible of the overall operation of the kitchen department, team of 119 members including cooks and stewart department with 5 Manager, 2 seniors managers, 1 exc assistance and 1 chief steward. Hotel of 250-rooms on the west coast of Viti Levu Fiji, Hotel of the Year APEC region 2022, winner of various international awards, selected as best oceanside hotel in the Pacific, Asia and middle east in 2023 by Condé Nast Johansens magazine.(Condé Nast Johansens is a global collection of independent luxury hotels).in charge of develop all the culinary restaurants concept in the F&B department.In charge of the culinary operation for all restaurants bars and catering functions on the property .In charge of the implementation of new financial controls and menu costing and inventory management on the property.In charge of the guest food quality satisfaction of the property.

Senior manager responsible of the overall operation of the kitchen in different areas of the F&B departmentPre-Opening of a 310 rooms WESTIN and Spa at Denarau Island FIJI.In charge of develop the culinary concepts for the restaurants and F&B strategy.In charge of the culinary operation for all the complex restaurants.In charge of develop new recipes and specific trainings for all the culinary staff and F&B department.

Mediterranean restaurant located in Bayahibe Dominicus la Romana Dominican RepublicResponsible for Develop the restaurant concept and the F&B strategy for the restaurant.Develop and create all the restaurant menus for kitchen and mixologist bar.Responsible for the selection of employees for all service areas of the restaurant.in charge of staff training in all areas in food and beverages.Responsible for creating all service standards for all food and beverage areas.Responsible for the creation of all recipes and financial controls for the entire area of food and beverages.

Executive chef in charge of the operation of resort in Dominican Republic 408 rooms, 110 kitchen staff, 2 executive sous chef, 6 speciality restaurant chef, 1 chief Stewart, 25 line stewards 5 food outlets, 2 snacks bar and 1 buffet full service

Lead of 45 chefs, and 8 culinary leaders. Gross year revenue of 2ML $, maintain a 29% food cost taught the years.Re-Opening of a 310 room renaissance at the heart of Santo Domingo5SU and development of culinary concept, food festival and restaurantsImplementation of the inventory program control (BIRCHSTREET) • Best BQT culinary team 2015 in the brandResponsible of CALA HR conference 2016, planning and culinary execution. Responsible of CALA GM conference2016, planning and culinary execution.Responsible of GLOBAL PROSUIT 2016 planning and culinary execution.

Responsible of the overall operation of the kitchen. In charge of the implementation and execution of work strategies in different areas of the food and beverage department, creating and implementing menus, food cost control and planning department expenses, in charge of a team of 8 managers, 3 supervisors, 50 cooks, 1 storage supervisor, 5 storage assistant, 25 stewards and 1 administrative kitchen assistant.Responsible for the department logistic, selecting and hiring the new kitchen staff, LSOP and controls for the daily operation, food safety audit, and food cost control, and planning department expenses.

Responsible of the overall operation of the kitchen. In charge of the implementation and execution of work strategies in different areas of the food and beverage department, creating and implementing menus, food cost control and planning department expenses, in charge of a team of 5 managers, 8 supervisors, 30 cooks, 1 storage supervisor, 1 storage assistant, 15 stewards and 1 administrative kitchen assistant.Responsible for the hotel opening 2011, department logistic, selecting and hiring the new kitchen staff, LSOP and controls for the daily operation, implementation of the inventory program control (BIRCHSTREET) for kitchen and steward department, in charge of the forecast and planning the P&L 2011/2012 and 2012/2013 for the kitchen and steward department, implementation of the new company management program BLT.Best score 2011/2012 for CALA in GSS result hotel quality of food and beverage overall

Responsible of the overall operation of the kitchen. In charge of the implementation and execution of work strategies in the different areas of the Food and Beverage Department, as of personnel training, creating and implementing menus, food cost control and planning department expenses. In charge of a team of 1 sous chef, 15 cooks and 5 stewards.Over viewing all purchasing department & cost control of the restaurant.

In charge of the overall operation of the kitchen. Implementation and execution of work strategies in the different areas of the Food and Beverage Department, as of personnel training, creating and implementing new menus. Responsible of food cost control and planning department expenses. In charge of a team of 3 managers, 4 supervisors, 22 cooks and 10 stewards.

Responsible of the overall operation of the kitchen. In charge of the implementation and execution of work strategies in the different areas of the Food and Beverage Department, as of personnel training, creating and implementing menus, food cost control and planning department expenses. In charge of a team of 15 stewards, 2 supervisor stewards and 1 chief steward, 45 cooks, 7 supervisors and 4 kitchen managers

Chef, in charge of two restaurants including Nuevo Latino (fine dining), Arrecife (poolside restaurant) and Room service. In charge of a team of 8 cooks and 2 supervisors. Achieved goals: Increased Nuevo Latino’s sales in 20 % by implementing new menus and constantly training personnel, also there was an increase in the average check per person of 15%, this way the fiscal year 2005-2006 closed with 15% profit compared to past years. In Arrecife restaurant, guest complaints were reduced by 20 % improving this way our customer satisfaction and certifying the consistency of our products. In room service, ranked as number one worldwide in this area inside the company and was maintained.