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Mauricio Maldonado

Cofresi #1, Puerto Plata, Dominican Republic

Summary

Executive Chef Lifestyle Cofresi Palm Beach, Dominican Republic On charge of the kitchens of a 600 rooms resorts; 7 consumption centers(1 buffet 6 specialty restaurants), directing over 100 employees (Stewards and cooks), orders, cost control, hygiene control (serve safe certificate), private events, payroll, pc skills. Food and Beverage Trainer VDP Consulting México, D.F. On charge of the training of the F&B employees, for the opening of Luxury Eco-touristic Hotels; menu design, service, food cost, hygiene control, first aids, cooking techniques, purchase procedures and control, common kitche and restaurant problems, buffet set up, events set up. Executive Sous Chef Royal Caribbean International Orlando, Florida; Ship: Freedom of the Seas Cost Control, hygiene procedures, quality of dishes, control an organization of the personnel, orders, invoices, banquets and report all to the Executive Chef. On charge of the officer mess, crew mess, café promenade and deck four (dining room) serving 700 pax a la carte style; Total serving 4000 pax. Sous Chef Gansevoort Turks and Caicos (Preferred Resorts) Providenciales, Turks and Caicos Control of the hygiene procedures, Check quality of the dishes, Control of the personnel, Orders, Invoices, Payroll, Banquets and report all to the Executive Chef. On charge of 25 cooks and stewards. Serving 150 pax. A la Carte Style. www.gansevoortturksandcaicos.com Head Chef. Facebook: El Bife Toreado El Bife Toreado, Steak House Argentinian Style. Hired for the opening and menu standardization. Club Med Club Med Cancún-Yucatán; Cancún, Quintana Roo. Executive Sous Chef. Control of the hygiene procedures, Check quality of the dishes, Control of the personnel, Orders, Invoices, Payroll, Banquets and report all to the Executive Chef. On charge of 85 cooks and stewards. Hotel Capability 900 Pax. Buffet and A la Carte Style. Club Med Trancoso; Bahia, Brazil. Executive Sous Chef. Control of the hygiene procedures, Check quality of the dishes, Control of the personnel, Orders, Invoices, Payroll, Banquets and report all to the Executive Chef. On charge of 85 cooks and stewards. Hotel Capability 900 Pax. Buffet and A la Carte Style. Club Med Rio das Pedras; Río de Janeiro, Brazil. Sous Chef. Control of the hygiene procedures, Check quality of the dishes, Control of the personnel, Orders, Invoices, Payroll, Banquets and report all to the Executive Chef. On charge of 65 cooks and stewards. Serving 1000 Pax. Buffet and A la Carte Style. Club Med Ixtapa Pacific, Ixtapa, Guerrero. Sous Chef. Control of the hygiene procedures, Check quality of the dishes, Control of the personnel, Orders, Invoices, Payroll, Banquets and report all to the Executive Chef. On charge of 70 cooks and stewards. Serving 850 pax. Buffet and A la Carte Style Club Med Cancún-Yucatán, Cancún, Quintana Roo. Chef de Partie of Restaurant “las Cazuelas” Mexican Modern Cuisine, Chef de Partie Tournant, Chef de Partie Cold Buffet, Chef de Partie Hot Buffet and Pastry. Control of the hygiene procedures in hot and Cold line, Check quality of the dishes, Control of the personnel, Banquets and report all to the Executive Chef or Sous Chef. On charge of 10 to 15 cooks and stewards. Serving for120 A la carte Service and Buffet 700 pax. Chef Instructor (teacher) L’Ecole des Chefs S.C. Cold Kitchen, Basic Pastry, Advanced Pastry and Butchery (Theory/Practice). Elaborating tests (Theory and Practice), Schedules, Menu, Hygiene control and reporting to the Director all the results. www.ulq.edu.mx

Location

Cofresi #1, Puerto Plata, Dominican Republic