Experience

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  Double Tree By Hilton

  • Executive Chef

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  Double tree by Hilton

  • 4000 south ocean drive

  • Executive Chef

    • Jun 2013 - Present
    • 4000 south ocean drive

    A 311 room beach hotel with 5million in food and beverage sales.Responsible for overseeing the daily operation of South port a 125 seating casual restaurant,Tiky pool and Made market food outlets.Coordinate room service and Banquet funtions.Daily duties included Scheduling,sanitation standards,payroll and food purchasing.

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  Borinqueya Restaurant

  • Executive Chef/Owner

    • Jan 2005 - Jan 2013

    Casual dining Restaurant with 200 seating, Created innovative Puerto Rican and NuevoLatino Cuisine.Appearingin 2007 in the Sun Sentinel and El Sentinel en espanol Newspaper,Comida Latina Magazineand NBC channel 6South Florida Today ,El show de Fernado Hidalgo Channel 41 and The Lefty Perez Show.Managed and responsible for complete day to day operations from Accounting,Payroll,creating menus,Catering,Liquor,Beer,wine & Food purchasing employee scheduling andsupervision.

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  Westin Diplomat Resort & Spa

  • Banquet Chef

    • Jan 2002 - Jan 2004

    A 4 star 1,000 room resort with over 209,000 s.f. of banquet meeting space 33 million inbanquet food sales.Managed a staff of 80 people and ensured adequate resources were scheduled for each eventincluding KocherKitchen. Maximized profitability by maintaining low food and labor costs. Performed underpressure in a fastpacedenvironment. Prepared and presented meals with artistic, visual, and culinary expression.Performed largescalefood preparation. Competent in all kitchen operations. Hired, trained, and supervisedkitchen staff.Coordinated and planned catered buffet and plated events for up to 4,000 guests in 10simultaneous events.

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  Marriott's Harbor Beach Resort & Spa

  • Senior Banquet Chef

    • Jan 1999 - Jan 2002

    A 4 star 650 Room resort with over 52,000 s. f. of banquet meeting space. 13 millionannual Banquet foodsales.Achieved and maintained over 90% GSI Scores in the top 10 resort in the South Eastregion for banquet foodquality and presentation. Supervise the production for employees cafeteria, Pool & Spaoutlets, Restaurant dailyBuffets and special Holliday buffets, Managed a staff of 20 people including 2 Sous Chefand kitchen supervisors.Responsible for Weekly Schedule, coach & counseling , Employees personal development,Labor and Food cost,Food purchasing, Menu development, HACCP Standards and policy.

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  San Juan Marriott Resort & Stellaris Casino

  • Executive Sous Chef

    • Jan 1994 - Jan 1999

    A 525 Luxury 4 Diamond Resort over 12 Million in F&B Sales. Responsible for the dailyoperation of 2Restaurant, managed a staff of 40 people . Prepared and presented meals with artistic,visual, and culinaryexpression. consistently recognized for excellent interpersonal skills, and strongability to work under pressure.

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  Ponce Hilton Golf & Casino Resort

  • Executive Sous Chef

    • Jan 1992 - Jan 1994

    Handled all aspects of food service management and supervision of kitchen staff includingfood preparation,inventory management, and vendor relationship management

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  El San Juan Hotel & Casino

  • Banquet Chef

    • Jan 1990 - Jan 1992

    A 4 Star Preferred Hotel with 35,000 s.f. of meeting space and over 12 million in Banquetfood sales. Created andproduced all banquet food production, including specialty and gourmet events up to 1200guests. Responsible forfood ordering, sanitation management, training associates, scheduling, and ensuringcustomer satisfaction.