Passionate executive chef more than23 years of successful experience.
I have worked in Luxury hotelsaround the world, from the Americas and Asia PacificRegion;I possess experience in Hotels and Restaurants for major hotel groupsincludingStarwood, IHG and XXX.
I have a proven record of supportingmanagement at all levels and consider a personalchallengeto exceed established goals.
As a people and profit orientedexecutive chef I have inspired and led culinary teams inlargehotels with buffets, gourmet, themed restaurants and catering facilities withrecognizedsuccess.
Successful assignments in severalhotels opening, re-branding and management are dueto aproactive approach, hands on can do attitude and constant involvement in thedevelopmentand implementation of specific training programs in order to form astrongcohesive kitchen brigade, acting as a leader to the different nationalities of
employees in my team whilerespecting their own culture and local beliefs.
I can flawlessly executed in theculinary arts, management and training,standardization,sales & marketing plans and customers relations.
1976 – 1983 - Escola Municipal RuiBarbosa (Basic Education)
1984 – 1987 - Escola Estadual PedroÁlvares Cabral (Medium Education)
1988 – 1992 - PUC-RIO DE JANEIROUniversity
1993 – 1995 - PUC-RIO DE JANEIROBusiness University (Hotel Management)
Word, Excel, Power Point, Windowsand Mac
Languages: Portuguese, English,Spanish and Chinese
v Award by the Starwood Company, bythe excellent the food and attention to customers of the Le Saint Honoré
Restaurant kitchen in 1997
v Creating menus and preparing thebuffet to welcome party for 900 people of the Brazilian Football Team win theFrenchWorld Cup in 1998
v Awarded by the newspaper O Globo asChef revelation, by the excellent quality and inauguration of the Cafè doGolRestaurant (owned by footballer Romário) in 2002
v Award by specialized magazines thebest Western Restaurant BBQ buffet, Tianxi Sohoh Four Stars Hotels, China,JinanCity
v Leverage the patronization theF&B area standards including pre opening and inauguration of two newoutlets (Le
Hong Kong Cantonese Cuisine andRoast Duck Restaurant) of World Trade Plaza Hotel Shijiazhuang
v Leverage implementation withrotation and standardization of all used menus in the restaurants includehygienesystem, food cost and supplier’s delivery safety standardsfor F&B department area of Tangla Hotel Beijing
v Leverage reopened the Le Bistro Caféand Lobby Lounge the Yuda Palace Hotel Zhengzhou, considered by
customers and local magazines as thebest in Zhengzhou City
Areas of Expertise
v Delivery of my customer’s culinarydreams when, where and how they want all within budget
v The standardization of menu varietyand quality recipes with presentation photos to create a blueprint for success
v Controlling F&B food costs at orbelow 38% compared to the industry standard of 39%
v Controlling F&B supplier’sproducts prices with two market survey per month
v Maintaining kitchens labor costs ator below 25% compared to industry standard of 30%
v Flawless execution of a la cartmenu, breakfast, lunch, dinner, room service, small medium or large scale
culinary/catering or banquet eventsMaximize word of mouth advertising by creating unforgettable cuisine and
v Continually raise the bar on kitchenand front of the house performance levels through training
v Expert troubleshooter can snuff outsmall issues while they are still in the beginning stages
v Multi-tasking & productivityexpert with an eagle eye for maximizing profit opportunities
v Generate free press with culinaryclasses, competitions, the media and presentation events
v Keep excitement with a changing menuas I am a highly versatile, creative and adaptable Chef
v I bring an unmatched passion andboundless enthusiasm for my job each and every day
v The organization of kitchens andtraining staff for maximum efficiency, quality and productivity
WesternSous Cheffor Miramar Palace Hotel, Rio de Janeiro, Brazil 1993 - 1995 Responsible for ahigh volume foodoperation at Flor de CopacabanaRestaurant, with daily covers of two thousand. Included on and off sitecatering and acommissary to serve the conveniencestore and café…
WesternSous Chef forF&B Le Meridien, Rio de Janeiro, Brazil 1996 - 1999 Responsible a highvolume food operationat Le Saint Honoré Restaurant and Iwas in charged of the daily kitchen operation at the Restaurant (buffet and ala cart),Room Service, Deli Shop, SnacksRestaurant and Staff’s Canteen…
ExecutiveSous Chef forEspaço Zico Restaurant, Rio de Janeiro, Brazil 2000 – 2001 Football ThematicRestaurantowned by footballer Zico, 400customer’s seats, was responsible for kitchen 24 hours’ operation includePurchasing andSteward…
ExecutiveChef forCafé do Gol Gastronomic Center, Rio de Janeiro, Brazil 2002 – 2003 Pre-OpeningThematicGastronomic Center 1200 customer’sseats, the restaurant has six different styles of cuisine (Brazilian, French,Japanese,Italian and Mediterranean Cuisine),development menus with training all kitchens staffs include PurchaseDepartment,Receiving Department, Steward andQuality Control…
ExecutiveChef for TianTian Yu Gang Three Stars Hotels, Shandong, Yantai 2003 - 2004 Pre-opening anddevelopment, all F&B kitchen departmentstandards, hotel was two restaurants on the seventh floor Brazilian BBQRestaurant 400customer’s seats and on the sixthfloor, the Chinese Restaurant has 28 Private Rooms the main dining area has 300
customer’s seats, implement of allkitchen operation standards, hygiene system, cost control, development of all
restaurants menus and yearlypromotions…
ExecutiveChef forTianxi Sohoh Hotels Company, Shandong, Jinan City 2005 - 2006 Pre-opening thehotel has three
Outlets Restaurants first floor ADDBBQ Restaurant 280 customer’s seats, 5 Floor Chinese Restaurant (11 Private
Rooms) and first floor main diningarea Shandong signature dishes 100 customer’s seats, responsible for westernkitchen
24 hours’ operations, developmentall restaurants menus with recipes and food promotions…
Best and famous, frequented BBQrestaurant in Jinan City…
ExecutiveChef forLatina Restaurants Group, Great China 2007 - 2007 The company has 11restaurants in Great China,
Development and Managing the allGroup Restaurant Daily Operation implemented high standard.
Responsible for the PurchaseDepartment and cost control, revenue control and training program…
ExecutiveChef forCentury City Intercontinental Hotels & Resorts, Sichuan, Chengdu 2007 -2009 The hotel has 490
Luxury Guest Rooms, Executive Club,Coffee Shop, Brazilian BBQ, Cantina Italian, French Brasserie, Banquet
restaurant, Lobby Bar, Deli-shop andTeahouse, Responsible for department kitchens 24 hours’ standards operations,food
promotions, menus, training program,cost control and hygiene system…
ExecutiveChef forWorld Trade Plaza Hotels & Resorts, Hebei, Shijiazhuang 2009 - 2012 TheHotel belong to Hebei
Airlines Company has 360-guestrooms, responsible for outlets (Club lounge, Plaza café, Le Hong Kong Three andThree,
Roast Duck, Banquet Lobby Bar andDeli-shop), development annual food promotion, restaurants menus, kitchens
training program, cost systemcontrol and hygiene system…
ExecutiveChef forTangla Hotel & Resorts, Beijing 2012 - 2013 The Hotel belong to HNA CompanyGroup 368 guests
rooms, managing of all F&B kitchendaily operations responsible for developing all kitchen production processeswith the
rules and regulations and organizethe implementation arrangements of the kitchen production tasks andcoordination of
work in menus planning with theformulation of the new dishes and recipes, control of all F&B kitchens foodcost,
development of a high standardkitchen food products dishes technical guidance, supervision of kitchen healthand safety
issues, staff training, assessmentand maintain good communication with the customer to listen to the opinions ofthe
guests, and constantly improve theproducts quality to create the best public image and economic benefits for thehotel.
ExecutiveChef forXXXXX Hotel, Henan, Zhengzhou 2013 – 2015 .TheHotel belong to Beijing real-estate group company , 390 guests rooms with Nine Outlets
Restaurants, managing 24 hoursF&B kitchen daily operations responsible for developing all kitchenproduction processeswith the rules and regulations andorganize the implementation arrangements of the kitchen production tasks andcoordinationof work in menus planning with the creation new signature dishes, control ofall F&B kitchens food cost,development of a high standardkitchen food products dishes technical guidance, supervision of kitchen healthand safetyissues, regular staff training,development the F&B annual promotion, assessment and maintain goodcommunication withthe customer and staffs to listen tothe opinions of the guests, and constantly improve the products quality tocreate thebest public image and economicbenefits for the hotel…
Opening F&B Executive Chef at the HiltonHotel & Hilton Residence, February 2016.
HiltonXXX are XXX guest’s rooms and XXX residences suites, is the first HiltonResidences Suites in China, include seven restaurants, (Banquet, ResidencesRestaurant, Executive Club, JI Lobby Lounge, ADD Restaurant, WIEW ChineseSnacks and Yuxi Chinese Restaurant), doing all outlets pre-opening standardsimplementation, HOE request and receiving, kitchen equipment’s and utensils setup, doing the kitchen government licenses, interview, hiring and training allkitchens chefs and associates, development all menus conception and recipescards and costs, development the daily, week, monthly and annual food rotationand presentation, development the annual revenue and food promotion,development of business strategy include to pre-sold 12.000 buffet vouchers,create with business and development department the annual banquet, wedding andmeeting business program strategy include prices and menus, Assessment and goodcommunication to the customers and staffs to listen the associates and guestsopinions for constantly improve the products quality to maintenance the SALTscore above 85% of customers satisfaction, maintenance all Hilton CompanyStandards (Five Pillars, HEART, Hilton University 32 Different Courses, BlueEnergy Breakfast, Blue Energy Committee, Light Stay Energy Saving, Safety &Security Standards, Hygiene Standards, Hygiene Committee, QA Standards, AssociatesSatisfaction, Kitchen Staffs Career Program).
TheHilton hotel XXX South is awarded the best opening business hotel in china ofthe 2016.
"Always present a good service, innovating as much as possibleand targeting the company’s highest aspirations"