Enrique Lluberes
Summary
High-performing Chef offering 7 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Executive Chef
The Hampton's Club/ KW Property Management
10.2022 - Current
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Banquet Chef
Lowe Royal Consulting
01.2022 - 10.2022
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
- Wrote, maintained and updated banquet menu specifications, recipes and production forecasts.
Chef De Partie
Ocean Club Key Biscayne
02.2020 - 12.2020
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
Line Cook/Demi Chef De Partie
The Setai Hotel
01.2019 - 01.2020
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
Line Cook
Ritz Carlton Hotel
02.2017 - 10.2017
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Education
Degree in Gastronomy - Culinary Arts
Anahuac University/ Le Cordon Bleu
Cancun, Mx08.2018
Skills
- Forecasting and Planning
- Inventory Management
- Cost Control
- Vendor Relationship Management
- Kitchen Staff Management
- Recipes and Menu Planning
Certification
Servsafe Certification
Languages
English
Native or Bilingual
Spanish
Native or Bilingual
Timeline
Executive Chef
The Hampton's Club/ KW Property Management
10.2022 - Current
Banquet Chef
Lowe Royal Consulting
01.2022 - 10.2022
Chef De Partie
Ocean Club Key Biscayne
02.2020 - 12.2020
Line Cook/Demi Chef De Partie
The Setai Hotel
01.2019 - 01.2020
Line Cook
Ritz Carlton Hotel
02.2017 - 10.2017
Degree in Gastronomy - Culinary Arts
Anahuac University/ Le Cordon Bleu
Servsafe Certification
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