Cristhian Suarez Marquez

Responsible for ensuring high-quality standards in every dish across all kitchen stations. Conducted monthly inventory, managed restaurant operations including openings and closings, and handled large-volume reservations

• Set up work stations prior to opening to minimize prep time.
• Monitored inventory levels and placed orders for supplies as needed.

• Experience in large-scale banquet preparation for hotel events. Responsible for opening and closing two hotel restaurants, ensuring consistent quality and presentation standards. Maintained cleanliness at each station and coordinated daily tasks with the Executive Chef and Sous Chef for smooth execution of all events.
• Garnished and arranged dishes into creative presentations.
• Organized the storage area to ensure that all necessary items were readily accessible.
• Cooked multiple orders simultaneously during busy periods.

Experienced in the opening of new hotels, including the creation of menus for three distinct concept restaurants. Led the kitchen team in organizing each area for a successful launch, ensuring high standards in dish quality, presentation, and process management. Responsible for preparing large-scale banquets for hotel events, as well as overseeing the opening and closing of two hotel restaurants. Coordinated daily tasks with the Executive Chef and Sous Chef, ensuring smooth event execution. Managed ordering and inventory processes, maintained cleanliness at each station, and consistently demonstrated creativity, leadership, and organizational skills in all aspects of kitchen operations.

• Involved in the preparation and execution of banquets in collaboration with the hotel and Greek concept restaurant. Specialized in Mediterranean Greek cuisine, focusing on typical Greek dishes. Managed all kitchen stations, including inventory control, cleanliness, and event coordination for the Greek restaurant. Worked closely with the Chef and kitchen team to ensure seamless operations and high-quality standards for every event.
• Garnished and arranged dishes into creative presentations.
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Cooked multiple orders simultaneously during busy periods.