Eleazar Fuerte
Hackettstown,NJ
Summary
An experienced chef with a solid background in kitchen operations and a portfolio adorned with prestigious roles within award-winning hotels and renowned restaurateurs. Spanning culinary journeys across Miami, Chicago, New Jersey, New York, and Singapore, this individual brings a wealth of expertise in managing multicultural cuisines and techniques. Furthermore, delving into the realm of food innovation and research has been a recent endeavor, involving close collaboration with food scientists on pioneering cutting-edge food products. This dynamic venture has sharpened skills in blending culinary artistry with scientific precision, amplifying the capacity to deliver exceptional dining experiences and innovative culinary creations.
Overview
19
19
years of professional experience
Work History
Senior R&D Chef North America
Unilever
11.2018 - Current
- Customer development
- Responsible Product performance testing across all categories
- Successfully provided all knowledge-based sales materials, contributing to achieving our target goal of $1.7 million in NSV
- Testing of innovations
- Support all function in innovation and renovation for UFS Portfolio
- Conduct customer meeting to display product line
Executive Sous Chef
JW Marriott Essex House
05.2018 - 11.2018
- Responsible for day to day operations of JW Marriott NYC
- Managing staff of 35 including 4 junior managers
- Implemented new VIP amenities menu that was used across other JW properties
- Instrumental in launching Savor by JW, In-room dining menu re-imagined with Health-focused offerings
Chef De Cuisine
Marriott Marquis (The View Restaurant)
12.2015 - 05.2018
- Responsable for the day to day operations of The View Restaurant and Lounge at the Marriott Marquis in Time Square, generating 20 Million in revenue per year
- Responsible for creating and executing special event menus as well as the dinner menus
- Managing a staff of 25 including multiple Sous Chefs, Culinary and Stewards
- Implemented a new small bites menu in the View lounge which has increased revenue by 16%
- Instrumental in Launching the corporate initiative 'Fresh Bites' for In Room Dining.
Executive Chef
SON CUBANO RESTAURANT
05.2014 - 12.2015
- Originally hired is the opening Chef of brand new 300 seat restaurant, renowned by its original restaurant in New York City
- Responsible for all aspects of the restaurant operation
- High volume restaurant generates 6 million per year.
Corporate Executive Chef (multi location)
Bru's Room Sports Grill
04.2013 - 05.2014
- Directly responsible for implementing and following the culinary standards and overseeing the culinary operations of the 8 locations
- Supervised all kitchen functions including food purchasing, preparation and maintenance of quality standards
- Also, responsible for managing Labor and food budgets as well as managing P&L's with a revenue exceeding 48 million for all locations.
Sous Chef of R&D/ Equinox Complex
FAIRMONT RAFFLES HOTELS INTERNATIONAL
04.2011 - 04.2013
- Responsible for overseeing and developing SOP procedures for over 16 different outlets, in-room dining, plus banquets simultaneously for Fairmont Singapore and Swissôtel The Stamford
- F&B revenue ~$240 million a year
- Managed a staff of 30 at Equinox Complex
- Day to day activities include, cost control, food & kitchen safety tracking, photoshoots, special events for VIPs, and working side by side with all operational teams to ensure that the highest quality standards are being met.
Opening Chef
SON CUBANO RESTAURANT
11.2010 - 04.2011
- Hired as the opening Chef of a brand new 300 seat restaurant
- Developed all recipes, consulted on kitchen equipment, worked directly with vendors to manage inventory and cost control
- Catered to special media press events for the restaurant
- Managed a staff of 25.
Senior Sous Chef
MONTAMMY COUNTRY CLUB
09.2009 - 12.2010
- Managed a staff of 12
- Catered for special entrees, specialty dishes, and desserts for the clubs 2,000 members on a weekly basis
- This club is a high-end golf club in Bergen County.
Chef de Cuisine
GRAND CRU WINE BAR
05.2008 - 08.2009
- Managed all recipe and concept development
- Hiring of staff, cost control, vendor relationships and recipe costing
- Catered to special events and wine dinners
- Managed a staff of 8.
Sous Chef
HOLIDAY INN
06.2007 - 05.2008
- Responsibilities included banquet operations for over 1,000+ events
- Ensured quality standards, and managed purchasing
- Scheduled for banquet managers and cooks
- Tasting for proposed sales leads, and liaised with head chef for all executions.
Sous Chef
HOTEL VICTOR (HYATT HOTELS & RESORTS)
10.2005 - 06.2007
- This boutique hotel has 91 suites and was one of Hyatt's Hotel's newest properties at the time
- Award-winning team for the hotel's restaurants voted top table side restaurant in Miami
- One of the hottest restaurants in the world by Food & Wine magazine.
Education
Bachelor of Science, Food Service Management Degree -
JOHNSON & WALES UNIVERSITY
11.2006
Associates in Applied Science, Culinary Arts Degree -
JOHNSON & WALES UNIVERSITY
02.2004
Skills
- Creative Menu & Concept Development
- Purchasing and Inventory Control
- Customer Development Planning
- Fluent in English, Spanish (bilingual)
- Food science knowledge
- Team Management
- Sensory evaluation
- Product Testing
- Flavor Profiling
- Food Trend Analysis
- Culinary expertise
- New Product Development
Timeline
Senior R&D Chef North America
Unilever
11.2018 - Current
Executive Sous Chef
JW Marriott Essex House
05.2018 - 11.2018
Chef De Cuisine
Marriott Marquis (The View Restaurant)
12.2015 - 05.2018
Executive Chef
SON CUBANO RESTAURANT
05.2014 - 12.2015
Corporate Executive Chef (multi location)
Bru's Room Sports Grill
04.2013 - 05.2014
Sous Chef of R&D/ Equinox Complex
FAIRMONT RAFFLES HOTELS INTERNATIONAL
04.2011 - 04.2013
Opening Chef
SON CUBANO RESTAURANT
11.2010 - 04.2011
Senior Sous Chef
MONTAMMY COUNTRY CLUB
09.2009 - 12.2010
Chef de Cuisine
GRAND CRU WINE BAR
05.2008 - 08.2009
Sous Chef
HOLIDAY INN
06.2007 - 05.2008
Sous Chef
HOTEL VICTOR (HYATT HOTELS & RESORTS)
10.2005 - 06.2007
Bachelor of Science, Food Service Management Degree -
JOHNSON & WALES UNIVERSITY
Associates in Applied Science, Culinary Arts Degree -
JOHNSON & WALES UNIVERSITY
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