Dedication, perseverance and the ability to learn best characterizes my work ethics. Organization and communication and leadership are all the skills I have acquired during my education and previous positions. These capabilities distinguish me as a long-term asset to your company, given the opportunity.
CIS Catering International Services (Madagascar)
In charge of the HK and Commissary Department.
For the Ambatovy Project at the DMSA CC with capacity for 5800 pax and 4 bars,1 supermarket 1480 rooms.
POB update 1080
CIS Catering International Services (Russia)
Catering Site Manager
Operational manager for this Full Catering contract for 550 POB Eaststroy Company & SEIC.
The Explorer Hotel Yellowknife
Food & Beverage Manager 2006 to 2007
In charge of the F & B department, Bar, Restaurant Steak House 150 clients of capacity, and a Catering and Convention Services up to 350 clients capacity.
Main duties were Hiring, training, scheduling and supervising the staff for all F & B Department, attend all internal meetings with GM, Front Desk Manager Housekeeping Manager Sales Manager and the Executive Chef daily.
Solve all problems arising on a daily bases, client or staff wise must of the time related with lack of staff to do the work and fill up if necessarily any position .Banquette set up Rooms and Conference Services.
Evaluations of the staff on a monthly bases, and prepare menus in collaboration with the Executive Chef. Sales and client contact for reservations special about Banquet Rooms availability.
Be present at all times during the functions and Lunch and Dinner time at the Restaurant.
Full staff under my supervision around 45 in all departments.
Restaurant Solmar (Canada)
Restaurant Responsible – Maitre D’hotel 2001 to 2006
Solmar and Sauvagine are 2 Restaurants belonging to a Portuguese Family I was in charge of the Portuguese Restaurant the Solmar with a show and “Fado” music and singers during the week ends the capacity around 110 clients The Solmar is situated in a Touristic are of the Vieux Montreal with a Portuguese Menu and table side cooking and seafood specialties.
My job as a Maitre d’hôtel ,was received the guests bring them to the table designated and suggest any special dishes take the drinks order and pass to the staff working in the section, do some table side cooking if necessarily, suggest the right wine for the meal and supervise the service
As a responsible for the Restaurant I was in charge of preparing the different Table d’hote menus, client contact ,reservations, end of the month inventories, daily set up before service
Staff working under my supervision around 10 depending the business and reservations.
Executive Chief 2000
Responsible for the Catermar Catering Center in Baku as an Executive Chief and in charge of the out-side catering and Special Services, for the French Embassy Italian Embassy and all the major Oil Companies elaborating the Menus, cost study, client contact etc.
Camp Manager and Supervisor 1998 to 1999
Mertvi Kultuk Base Camp, OST#1,Salkanskaya Field, and Arman JV With ORIX Kazakhstan Energy Company.
Camp Manager 1997
Monument Oil Resources Petroleum
at the Base Camp organizing Special Services in the Camp and in the city of Nebi-Dag and in charge of the opening of Monument Burun Camp, organizing Staff Training, hygiene Training ,transport coordination , and logistic .
Maitre D’Hotel and Outside Catering 1996
Arriving in Baku at the Catermar Restaurant as a Maitre D’ Hotel and responsible for the AIOC Operation. During this time I have been transferred to Ashgabad at the Berzingui Hotel as a Maitre D’ Hotel for a short period, back to Baku to the Catering Center responsible for the Out Side Catering and Special Services as the Baku Oil & Gas Exhibitions 96/97 Infrastructure Exhibition, Dubai Exhibition, Agriculture Exhibition, etc.
Catermar (Angola and Gabon)
Chief Cook/Camp Boss 1993 - 1995
Working in Gabon and Angola in several operations with position mentioned.
Governor INN Hotel (USA)
Ass. Banquet and Conv. Services Manager,
I started in the company as Maitre d’hôtel at the Main Hotel Dining Room; there I gave training to all the staff on first class service and table side cooking and buffet services during the weekends.
Later, I have been promoted to the position of Assistant banquet and Conventions Manager. In my new position I was in charge of all set up for Banquets and Conventions basically doing all the decorations and set ups for different services.
Capacity of the Green House Restaurant was 250 clients the Hotel as 3 floors for Banquets and conventions full at all times
Statement of Escola Salesiana do Estoril 12 Year of High School
Statement of Escola Hoteleira do Estoril in Bar and Restaurant Management