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Roberto Jacinto

Intro Book
Roberto Jacinto is a seasoned executive chef with 7 years of experience in managing food operations and driving key metrics for Marriott International, Delta Hotels by Marriott, and other prominent hospitality companies in Canada.
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Location
Kelowna, British Columbia, Canada, CA
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Experience

  • Delta Hotels by Marriott, Grand Okanagan Resort
    • Canada
    • Hospitality
    • 1 - 100 Employee
    • Executive Sous Chef
      • Oct 2022 - Present

    • Sous Chef
      • May 2022 - Oct 2022

      Assist The executive Chef with the entire food operations at the resort and kitchen management.OAK & CRU social kitchen & wine bar Conferences - Banquets Ordering, food costing, menu development, training/mentoring.

  • Marriott International
    • Executive Sous Chef
      • May 2022 - Present

      Menu development, food cost, labor & controlables management, capital expenses assistance, manage food operation for outlets and conference centre, hiring, training and associates development.

    • Sous Chef
      • Jul 2017 - Oct 2022

      Support Executive chef on daily operations in the culinary and F&B areas to maintain Marriott standards and key metrics in line to our goals. Leadership, food cost control, menu engineering, development and training, inventory, ITR, GSS, ESS, AES.

  • Sheraton Hotels & Resorts
    • Saskatoon, Saskatchewan, Canada
    • Chef De Cuisine
      • Jun 2021 - May 2022
      • Saskatoon, Saskatchewan, Canada

      Oversee the entire Food operation and management of the Sheraton Cavalier Banquets, Outlets and The James Hotel.

  • OleMole
    • Saskatoon, Saskatchewan, Canada
    • Chef & co owner
      • Aug 2017 - May 2022
      • Saskatoon, Saskatchewan, Canada

  • Delta Hotels by Marriott
    • Saskatoon, Saskatchewan, Canada
    • Sous Chef
      • Jul 2017 - Jun 2021
      • Saskatoon, Saskatchewan, Canada

      Support and execute menu engineering, recipe standardization & analysis ofPotential food cost, supervise food safe practices and implementation of best practices in productivity, operational management, support and advice for P&L controls.Support head departments to drive key metrics like Guest satisfaction, food Quality, food cost, labor cost, inventory, staff satisfaction & waste control.

  • Oliver & Bonacini Hospitality
    • Saskatoon, Saskatchewan, Canada
    • Senior Sous Chef
      • Oct 2020 - Dec 2020
      • Saskatoon, Saskatchewan, Canada

  • Sheraton Cavalier Saskatoon Hotel
    • Saskatoon, Saskatchewan, Canada
    • Jr sous Chef
      • Nov 2013 - Jun 2017
      • Saskatoon, Saskatchewan, Canada

      Supervise over all operations for the kitchen.

  • Gaylord Hotels
    • Nashville, Tennessee
    • First cook
      • Oct 2010 - Oct 2012
      • Nashville, Tennessee

Education

  • 2004 - 2009
    Colegio Superior de Gastronomia
    Bachelor's degree, Business Administration and Management, General
  • 2004 - 2009
    Superior de gastronomia
    Bachelor's degree, Restaurant, Culinary, and Catering Management/Manager

Suggested Services

This profile is unclaimed. These are suggested service rates with 0% commision upon successful connection

Industry Focus. “Hospitality”

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