Marriott San Juan PR

Executive Chef

2008 – 2012
In Puerto Rico, I was responsible for the four restaurants at San Juan Marriott, designing and developing the new concept in the hotel culinary restaurant and BQT styles.
In charge of the Main Kitchen and BQT department (25.000 Sq. Ft in space), Pastry, Cafeteria, Purchasing, and Stewarding also responsible for Food Sanitation, Labor, and food cost control. Budgeting, a P&L analysis, Capital expenses, working together with HR in the Hiring process, and continuous training of the staff and ensuring to deliver good service and safety food, helping my department to upscale our sales in the hotel market.