Gerson Guardo
Sr. Sous Chef at Hilton West Palm Beach- Claim this Profile
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Bio
Experience
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Hilton West Palm Beach
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United States
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Hospitality
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1 - 100 Employee
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Sr. Sous Chef
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Dec 2022 - Present
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The Ray Hotel Delray Beach Curio Collection by Hilton
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United States
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Hospitality
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1 - 100 Employee
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Sr. Sous Chef
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Jul 2021 - Dec 2022
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Eau Palm Beach Resort & Spa
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United States
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Hospitality
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100 - 200 Employee
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Chef De Partie
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Feb 2021 - Jul 2021
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Hotel Casa Lola
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Cartagena, Bolívar, Colombia
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Executive Chef
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Jul 2017 - Feb 2020
Executive chef of the Casa Lola Hotel and Doña Lola restaurant located in the city of Cartagena-Colombia. In which I was the creator of the current menu of the restaurant, where its theme is Caribbean cuisine with Spanish fusion. Place where he was in charge of personal management, menu creation, menu costs, inventory management, relationship purchases and costs with suppliers, production, BPM control, training of personnel in charge, customer service and operations control. Executive chef of the Casa Lola Hotel and Doña Lola restaurant located in the city of Cartagena-Colombia. In which I was the creator of the current menu of the restaurant, where its theme is Caribbean cuisine with Spanish fusion. Place where he was in charge of personal management, menu creation, menu costs, inventory management, relationship purchases and costs with suppliers, production, BPM control, training of personnel in charge, customer service and operations control.
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Hotel Vista Marina
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Cartagena, Bolívar, Colombia
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Senior Sous Chef
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May 2017 - Jul 2017
Sous chef of a boutique hotel where Mediterranean cuisine stands out and where I was in charge of the production, service and organization of the kitchen. Thus, carrying out inventories, scheduling, standard recipe management, personnel and cost management. Sous chef of a boutique hotel where Mediterranean cuisine stands out and where I was in charge of the production, service and organization of the kitchen. Thus, carrying out inventories, scheduling, standard recipe management, personnel and cost management.
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TCHERASSI HOTEL + SPA
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Colombia
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Wellness and Fitness Services
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1 - 100 Employee
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Lead Line Cook
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Nov 2016 - May 2017
Line cook in charge of the production and service of different stations of the tuc-tuc restaurant whose theme was street food from all over the world. And in which he was in charge of making breakfasts and setting up events. Line cook in charge of the production and service of different stations of the tuc-tuc restaurant whose theme was street food from all over the world. And in which he was in charge of making breakfasts and setting up events.
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Hotel Capilla del Mar
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Colombia
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Hospitality
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1 - 100 Employee
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Lead Line Cook
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Jan 2014 - Sep 2016
Cook in charge of the production, Portioner, hot and cold line service cook in the San Marino restaurant and with performance in areas such as banquets and events. Cook in charge of the production, Portioner, hot and cold line service cook in the San Marino restaurant and with performance in areas such as banquets and events.
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Hotel Las Américas
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Colombia
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Hospitality
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200 - 300 Employee
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Assistant Kitchen
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Feb 2013 - Dec 2013
Place where I went through all the areas and restaurants of the Hotel and where I learned to work in large quantities due to the fact that the hotel has more than 500 rooms and a convention center with capacity for up to 5000 people in cocktail-type events. And in which I work more than all weddings and events. Place where I went through all the areas and restaurants of the Hotel and where I learned to work in large quantities due to the fact that the hotel has more than 500 rooms and a convention center with capacity for up to 5000 people in cocktail-type events. And in which I work more than all weddings and events.
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Education
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Servicio Nacional de Aprendizaje (SENA)
Professional kitchen technician, Technical