Mauricio Useche Email & Phone Number

Chicago, Il, Us

Chicago, Illinois, United States

Chicago, Illinois, United States

Santiago, Chile

This was my company, which I led and expanded in an untapped market to sell healthy and gourmet delivery meals that were easy to reheat and enjoy. We also provided catering services and organized fun activities such as pop-up dinners with creative concepts. Much of my time was allocated to Menu Strategy: I reviewed metrics and incorporated customer feedback to improve menus and optimize sales. I created more than 160 weekly-changing and cost-effective menus and developed over 600 recipes in numerous styles of cuisine, including special diets. I loved the creative work behind these tasks!I set up a culture with a client-centric approach emphasizing communication and providing a boutique style of customer experience. I also ran the company day-to-day, overseeing our teams through operations and logistics. Together we achieved a 99% order fulfillment rate, a 90% recommendation rate and an 82% client retention rate.

Santiago, Chile

Turismo Cocha is Chile’s largest and leading travel agency. Here I coordinated international luxury travel experiences by making tailor-made itineraries and managing bookings, pricing and billing for VIP clients representing a portfolio of $5M per year. Communication was very important. I spent large amounts of time every day in conversation with our international partners to research destinations, follow up on traveling guests and resolve all kinds of issues, constantly incorporating feedback to strengthen relations. I contributed in doubling sales and tripling the size of the team in two years by training co-workers to boost workplace productivity and improve organizational culture. I won an award for Excellence in Service.

I worked as a chef and team leader onboard the mid-size ship MS Noordam in the stations of Saucier, Garde Manger and Buffet.I supervised an international team of four cooks during breakfast, lunch and dinner services in a high-volume operation. I assigned tasks, cooked meals, did inventory and dish presentations, including special orders for guests with dietary restrictions.I also ensured consistent high quality and compliance with safety standards and regulations, contributing to a 99 score by the United States Public Health Service during the seasonal inspection.

Caracas, Venezuela

Safranum Catering was a freelance project in which I provided customized culinary experiences by serving tasting menus at private events ranging from ten to 50 guests.I worked with creative themes based on ethnic cuisines from the Middle East, North Africa and Southeast Asia including accompanying music and decor.

Diploma, Culinary Arts/Chef Training, Graduated With Highest Honors

Internship at Seasonal Restaurant & Weinbar (Fine dining modern German-Austrian cuisine). One Michelin Star, Two Stars by the New York.

Diploma, Restaurant, Culinary, And Catering Management/Manager, Graduated With Highest Honors

ServSafe & ServSafe Alcohol Certifications (2011)

Diploma, Professional Chef In International Cuisine

Bachelor'S Degree, International Relations And Affairs

Activities and Societies: • Leader, participant and organizer at United Nations simulations (international delegations to NMUN in NYC 2005.