• Apr 2021 - Present

• Feb 2016 - Mar 2021

Executive Sous Chef

• Jun 2014 - Jan 2016

In charge at Mc Café, all day dinning restaurant a la carte. International cuisine in a Bistro concept. Creation of seasonal menus, new promotions and special events. Manage the kitchen team formed for 10 chefs, plus stewarding. Training kitchen staff. Food cost, engineering menu, sales mix. In charge at Mc Café, all day dinning restaurant a la carte. International cuisine in a Bistro concept. Creation of seasonal menus, new promotions and special events. Manage the kitchen team formed for 10 chefs, plus stewarding. Training kitchen staff. Food cost, engineering menu, sales mix.

Sous Chef Villa Beach Restaurant

• Nov 2012 - Jun 2014

Supported to the Chef the Cuisine in the creation of the new menus, promotions, and specials meals . Supported to the chef and in charge in his abscense for overall management, training kitchen staff, creation of menus, daily management of operations for the following hotel restaurants:  VILLA BEACH RESTAURANT. “Mediterranean Cuisine”, lunch and dinner. Capacity for 100 persons.(Nominated Best European Restaurant in Dubai 2012 for BBC)  BEIT AL BAHAR. 19 Luxrury Villas. Room service 24h, breakfast a la carte, buffet, snacks service, lunch menu in private pool, afternnon tea. Special meal for vip guest.  Brunch, buffet, weddings cocktail etc by request in VILLA BEACH RESTAURANT  BURJ AL ARAB BEACH CLUB. Open in October 2013, we have a lunch menu and buffet in our restaurant with terrace exclusive for the Burj al Arab guests. Show less

Head Chef

• Jul 2011 - Apr 2012

Perform pre-opening and opening of the restaurant. • Training of personnel, creation of charts and menus, lead line, sheets of dishes. • cost control, sales mix, stocks, standards of hygiene and cleanliness and management of the kitchen staff. Perform pre-opening and opening of the restaurant. • Training of personnel, creation of charts and menus, lead line, sheets of dishes. • cost control, sales mix, stocks, standards of hygiene and cleanliness and management of the kitchen staff.

Tutor del Curso Gestión de Alimentos y Bebidas: Especialidad Cocina

• Sep 2010 - Jul 2011

• Head teacher of Cursos of food and beverage management specialty kitchen. • Additional responsibilities included creation of menus, catering, cocktails, cos ting, pricing,recipes, etc. • Managed, audited, and enforced all college standards, including hygiene, expense controls, quality, etc. • Responsible of the Titanic restaurant. Buffet with capacity for 200 persons daily. • Organized the “Mediterranean Meeting Kitchen”. Participate over 15 chefs from all over the world. • Supervisor and organizer of the "week dining Mijas", "Sea Food Week" and "week dining bucket Show less

Sous chef

• Oct 2008 - Aug 2010

Assisted the Head Chef in the elaboration of recipes for cold/hot dishes, and deserts. • Substituted for the Head Chef when he was away or on holidays. • Responsible for orders, hours of operation, and bursar functions. • Responsible for the Fusion restaurant, serving Asiatic and International cuisine. Capacity for 140 persons. • Join gastronomic week Marbella Club in Miami, the famous Gianni Versace hotel "Casa Casuarina" in 2009. • Substituted for the Head Chef while he was away or on holidays Show less

Executive Chef

• Oct 2007 - Oct 2008

Responsible for overall management, hiring, training kitchen staff, creation of menus, daily management of operations for the following hotel restaurants: breakfast, a la carte restaurant and all hotel banquets, catering, cocktail. • Managed, audited, and enforced all hotel standards, including hygiene, expense controls, quality, etc. • Was the youngest person in the history of La Fuente del Sol to obtain the title of Executive Head Chef. • During the 6 month period, recruited and managed a local chef, then supervised his formation as Head • Chef for the hotel. Show less

Sous Chef Restaurante Suite

• Jun 2006 - Sep 2008

Sous Chef for Suite Del Mar restaurant, specializing in Arabic/Mediterranean Cuisine. Restaurant serves lunch and dinner and is open only during the summer months of June, July, and August. Capacity for 280 persons. Offered cocktails, buffet, banquet dinners, theme dinners, presentation of jewelry, expose of drinks, etc. • Organized together head chef : cocktail events (350 persons), weddings (700 persons), Senior Tennis • Participated together head chef in the IV Gastronomy Days for the El Lago Restaurant, Greenlife golf course, Elviria (Marbella); which has a 1 START Michelin rating. Show less