Santiago Marriott Hotel

Worked together with the Marriott Corporation team in the opening of the hotel designing and planning the restaurant’s concepts. Also worked with the HR team in the hiring process and continues training of the staff introducing the Culinary Arts and Marriott Standards to the natives of the hotel area.

Responsible for the implementation of ServSafe, in charge of the Main Kitchen and BQT department, Pastry, Cafeteria, Purchasing, and Stewarding also responsible for the Food Sanitation, Labor, and food cost control.

Budgeting a P&L analysis, Capital Expanses, Created menus, implementing kitchen standards, and introducing Mediterranean Style and Latin Grill techniques while maintaining the Chilean natural market.