WebSitehttps://www.ihg. Job Description: As opening Executive Chef my job is to set all procedures, menus, trainings as per Company Standards Characteristics of the Company: Business Hotel with four restaurants, four meeting rooms, Ballroom for 600 guest and all the facilities of a 5 stars Hotel. Achievements: Since the opening the Hotel has positioned between the best we have a great review from our guest on Medallia. We successfully achieve to be the first option in the city for Banquets and Events. I have design each menu with a fresh twist focused in local produce. I have maintained most of my expenses on line with the budget. Very small Staff rotation

Web Site: http://www.marriott.com/hotels/travel/dohmc-doha-marriott-hotel/ Job Description: As Executive Sous Chef some of my duties include cost control, standards follow up, menus engineering and development, restaurants concepts and Staff training. Training Completed in Marriott International: 5 choices, Safe Food Great Food, Confidential Policy, Security Procedures, Guest Voice, BirchStreet. Characteristics of the Company: Business Hotel with Five Speciality Restaurants, four meeting rooms, and all the facilities of a 5 stars Hotel.

Web Site: http//www.shangri-la.com/Ningbo Job Description: As Chef I' m in charge of the menu engineering, staff training and development of the modern western concept in Lobster Bar and Grill. Characteristics of the Company: Business Hotel with three restaurants, 4 meeting rooms, and all the facilities of a Luxury 5 stars Hotel.

UEA''''World Travel Award Hotel 2011'' Web Site: http://www.jaresortshotels.com Job Description: As Executive Sous Chef I was in charge of the restaurants operation, that includes 11 restaurants, implementation of new menus as development of the same. In charge of the HACCP process development. Characteristics of the Company: Two Hotels in the same property, Jebel Ali Golf Resort & Palm Tree Court, with 579 guest rooms. Palm Tree Court for couples with high standard oriented to the quality. Jebel Ali Golf Resort focused in family's standards and facilities. Achievements: Training of the staff in modern presentation and western food concepts trough a good understanding of classics. Work History: Executive Sous Chef

Web site: http://es.occidentalhotels.com/grand/Xcaret.asp I was in charge of the kitchen operation, that include: Cost Control, Implementation of new menus, recipes, control of the different banquets and special events, managing the Staff according the needs, HACCP controls, check the fulfilment of the program ``green globe''. Characteristic of the Company: Spanish Company, hotel 5 stars with 769 guest rooms and suites, 11 restaurants and bars and 4 meeting rooms Phone number: 00-52-044-9841183985 People under my charge: 86 Achievement: Development of modern European concepts in all the restaurants, that include presentations, combinations and how to think ``out of the box'' during a dish creation. Letter of recommendation: http://picasaweb.google.com/pablo.enrique.

Occidental Hotels - Web site: http://hoteles.hotelopia.es/hotel-occidental-miramar-la-habana_la-habana.html Job Description: as Head Chef I was responsible of renews the Kitchen Concepts, train the kitchen staff in modern style (presentation and techniques) including the pastry Department. Change the banquets Styles, refurbishment of the Kitchen and organize the Staff according the different Skills Characteristic of the Company: Spanish management of a Hotel 4 stars superior with 520 guest rooms and suites. Three restaurants and three meeting rooms Phone: 53-7-2043584 int-440-826 People under my charge: 60 Achievements: Creation of New Concepts, development of Restaurants and Buffets, during my time there the Hotel reach the second position in Trip advisor in Habana.

Job Description: as Restaurant Opening Chef, I was responsible of the development of two new concepts in the City, ``Miso Restaurant'' and ``Sushi Lounge'' Miso: with a fresh and cutting edge fusion European and Japanese Style Tapas, carefully mixing the best ingredients of two continents. Sushi Lounge: Asian Restaurant with a ``New Yorker Food Concept and design'', fashionable sushi style featuring Signatures Sushi and Modern Small dishes. Characteristic of the Company: The Company has 11 restaurants Steak House and 2 of Fine Dining. Achievements: Miso Restaurant was considered the Incoming Best Modern Restaurant in Central America by few Restaurant Magazine.

Crown Plaza Pan-American - 5 Star - Web site: www.panamericanobuenosaires.us ). Job Description: as Baker Chef I was in charge of the daily production and organization of the Bakery area. Working in the Pastry allow me to discover and apply new techniques in the hot Kitchen Characteristic of the Company: 363 guest rooms and suites, 14 meeting rooms, 2 restaurants with capacity of 70 cutleries, a staff of 30 people's kitchen. Offers international kitchen, Achievements: I used my Chef skills into the bakery world, creating stunning combinations with classic recipes.

Buenos Aires (Arroyo 841 - 849). Web site: www.sofitelbuenosaires.com.ar Job Description: Line Chef in charge of the room service and the brunch as well, as part of the Banquet team I collaborate in all the Banquets and special events. With typical French taste style from La Provence with modern presentation Characteristic of the Company: 90 guest rooms and suites, 2 restaurants with capacity of 40 cutleries each one, 4 living rooms of meetings. It carries out modern and French kitchen with a staff of 16 cooks. Achievements: As French Company I have learn the classic Mediterranean French Bases, under the supervision of the renowned Maitre Cuisiner. Letter of recommendation: http://picasaweb.google.com/pablo.enrique.

Hotel Meliá - 5 Stars - Argentina. Location: Buenos Aires (Reconquista 945 - Centro Buenos Aires). Web site: http://www.solmelia.com/solNew/hoteles/jsp/C_Hotel_Description.jsp?codigoHotel=5950 Job Description: Production of events in cold and hot kitchen as Chef Tournant Characteristic of the Company: 209 guest rooms and 10 suites and 5 premium suites, 6 meeting rooms, 2 restaurante with 70 covered capacities with a daily average of 40 served cutleries and a staff of 20 cooks. Spanish concept with International food as well

Academy in Gastronomy Arts - Argentina. Location: Buenos Aires Job Description: As assistant Chef Professor I was in charge to teach the modern style in hot/cold kitchen and pastry (molecular cuisine and pastry) and new Banquets presentations. That include: the concepts of cutting edge cuisine (foams, hot and cold jellies, new combinations, new theoretical concepts and applications). Characteristic of the Company: Culinary of art school. The company has five branches in Buenos Aires. Achievements: Trough the constant repetition in classes, I have mastered my Culinary Techniques which took me to the concept that ``quality is accomplish a task perfectly the first time''.

Kitchen

University of the Caribbean, Executive Chef Certification