claudio moreal

sous chef

About

Dear Madam,Sir I take this opportunity to express my interest in employment within your organization. My life and work experience made me the versatile person that I am today. I am bringing with 20 years of International experience in the Italian, French and Mediterranean Gourmet cuisine in four and five star Hotels, Congress, Events and Banqueting as well as Michelin star Restaurants. I am looking for new work challenge that will give me an opportunity to grow professionally and personally and I am hoping to find it with your company. The combination of my independent and proactive working style, financial awareness, managerial skills and the ability effectively to communicate within a multicultural environment makes me sincerely believe that I can add value to your company locally and at a later stage benefit it globally. Please don`t hesitate to contact me if any additional information is needed. I am available as of 18th of October 2018. I look forward to hearing from you. Kind Regards, Claudio Moreal

Country

spain

City

balearic islands

Industry

hospitality

Skill

alta cucina, sviluppo menu, microsoft office, alimenti e bevande, controllo inventario, controllo dei costi, controllo statistico dei processi, waste control, creazione menu settimanali mensili stagionali, catering, ordine del giorno, ordine di vendita, haccp

Experience

sous chef

hotel astoria

2014-1 - 2015-7 · 1 yr 7 mos

* Sous Chef, Hotel Astoria, Luzern (Switzerland) * ∗ Taking care full time of the Saucier in the LaCucina restaurant * ∗ Participating in the organization of the work plan for all staff * ∗ Creating the daily and the gourmet a la carte menu with seasonal products * ∗ Organization of banquet and orders and deliveries of goods * Collaboration with other restaurants of different ethnicity, and fusion food preparations

sous chef

pure salt luxury hotels

2019-5 - Present · 7 yrs 5 mos

sous chef

kongress + kursaal bern ag

2016-9 - 2018-9 · 2 yrs 1 mo

* ∗ Excellent Time Management * ∗ Goal-oriented Approach * ∗ Responsible for the smooth workflow * ∗ Creating the employees working plan * ∗ Monitor and control the employees performance as well as the hygiene and food preparation at all * times * ∗ Staff and apprentice training * ∗ Preparing the daily, weekly, monthly and seasonal menus * ∗ Price control, recipe creation and calculation of food cost. Monitoring portion and waste control to * maintain profit margins * ∗ Quality control and placing food orders * ∗ Maintaining high quality standards * ∗ Schedule regular staff Briefings and trainings * ∗ Participation in daily F & B Meetings * ∗ Collaborating with the Banqueting and Event Section * ∗ Evaluation of the guests feedback