Costa do Sauipe

2000 – 2002

Worked together with the Marriott Corporation team in the opening of the hotel designing and planning the restaurants 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 charged over 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. Aggressively promoted hotel in a unique and uncharted market. Installed implemented and maintained Marriott Kitchen standards and procedure inexistent. Introduced an aggressive American style kitchen technique while maintaining Brazilian nature and preserving Bahian image.