Herbert Schulz

• With 326 guest rooms and 31 suites, Mandarin Oriental Miami is in Brickell Key and is a prime location for both business and leisure guests. It is an urban resort with Miami’s only private beach. 5-star hotel
• Focusing on high quality food service for a 5-start hotel, implementing sustainable practices on waste management, reducing 99% single plastic use, creating menus without any endangered species, proactive on filtered water program, finding vendors with sustainable certification and procedures.
• $29 million revenue on a multi outlet F&B operation, consolidated 23% Food cost, $8.5 million banqueting revenue with a 12% food cost and 8% beverage cost, pool, mini bar, IRD, MoBar specialty restaurant 25% food cost average.
• Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.

• Responsible for redesign restaurant menus, implement new moderns’ techniques, in all the outlets across Cancun, Los Cabos, Jamaica, Playa del Carmen.
• Implemented regular menu rotations based on seasonality, ingredient availability, and current culinary trends.
• Maintained a safe, sanitary work environment by enforcing strict adherence to health codes and regulations.
• Reduced food waste by implementing proper inventory management techniques and utilizing ingredients in creative ways. keeping a 24% food cost as a all inclusive resort.
• Developed strong vendor relationships to ensure consistent availability of quality ingredients at competitive prices.
• Mentored junior chefs, fostering a positive work environment that encouraged skill development and career advancement.
• Played a key role in the establishment of new restaurant locations, providing expert guidance on menu development, kitchen design, and staff training.

Restaurant Openings & Concept Development | Mérida, Mexico
2023 – 2024

Led the successful pre-opening and launch of three distinct restaurant concepts from the ground up:

• Luxury Lebanese-Mediterranean Restaurant – Oversaw the creation of a high-end dining experience featuring open-flame cooking and a traditional stone oven. Developed the full menu, kitchen design, team hiring, and SOPs.
• All-Day Brunch Concept – Built a scratch-made brunch brand with a strong identity, focusing on comfort food with creative flair. Responsible for recipe development, operational workflows, and training programs.
• Coffee Shop & Patisserie – Directed the launch of a specialty café offering fresh viennoiserie and patisserie made daily. Created pastry production systems and led hiring and onboarding for FOH/BOH teams.

Key contributions included full operational setup, kitchen and service design, hiring and training staff, sourcing equipment, establishing supplier relationships, and executing soft and grand openings.

• With 326 guest rooms and 31 suites, Mandarin Oriental Miami is in Brickell Key and is a prime location for both business and leisure guests. It is an urban resort with Miami’s only private beach. 5-star hotel
• Focusing on high quality food service for a 5-start hotel, implementing sustainable practices on waste management, reducing 99% single plastic use, creating menus without any endangered species, proactive on filtered water program, finding vendors with sustainable certification and procedures.
• Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
• Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
• Evaluated employee performance regularly providing guidance towards improvement as necessary.
• Managed inventory control, reducing food waste and optimizing budget allocation.
• Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.

Corporate Chef – Bachour Restaurants
Miami, FL | 2020 – 2021

Led culinary operations, concept execution, and team development across the brand’s expansion, including the preopening and successful launch of Bachour Downtown Doral, the group’s second full-service location.

Key Contributions:

• Preopening Operations: Directed all BOH planning and execution for the new location, including kitchen layout adjustments, equipment sourcing, vendor setup, and staffing strategy.
• Menu Development: Oversaw the adaptation and expansion of the core Bachour menu to suit the Downtown Doral clientele, balancing consistency with local market opportunities. Led R&D, recipe scaling, costing, and plating execution.
• Team Building & Training: Recruited, trained, and mentored the opening culinary team, establishing systems for prep, line service, and quality control in line with brand standards.
• Cross-Functional Leadership: Collaborated with ownership, pastry team, and FOH leaders to ensure smooth integration of savory and pastry programs.
• Operational Systems: Implemented inventory management tools, prep and production systems, food cost controls, and sanitation protocols tailored to a high-volume, dual-daypart service model.

This role was instrumental in shaping scalable systems and culinary consistency as the brand expanded into multi-unit operations.

Chef de Cuisine – Bachour Restaurant
Miami, FL | Preopening & Launch Phase – 2019 to 2021

Key leadership role in the preopening and operational launch of Bachour Miami, overseeing kitchen operations and contributing directly to the creative and technical development of the menu.

Key Contributions:

• Menu Development: Collaborated with Chef Owner Antonio Bachour to create, develop and execute a modern, globally inspired savory menu to complement the brand’s acclaimed pastry program. Led recipe testing, plating design, costing, and supplier alignment.
• Operational Setup: Built all BOH systems from the ground up including kitchen layout input, production schedules, prep and line structure, inventory systems, and health & safety protocols.
• Team Recruitment & Training: Selected and trained the opening team, ensuring high performance, consistency, and adherence to the brand’s quality standards.
• Cross-Department Integration: Worked closely with FOH leadership, architects, and ownership during the final stages of construction to ensure the kitchen and service model were fully integrated and guest-ready.

This experience was foundational in shaping my ability to lead multi-unit operations and develop culinary programs at scale in my current Corporate Chef role.

• Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.

• 274 room hotel, 22 suits, one 1 meal restaurant, one 2 meal restaurant, one bar, one pool bar, room service 24 hours, one deli illy coffee style outlet, 20 meeting rooms, 25,648 sq ft of total meeting space, 25 total team members in the kitchen.
• Responsible for purchasing food and supplies from vendors approved by the company and monitor inventory.
• Identify new culinary techniques and presentations.
• Develop menus and item pricing.
• Assist kitchen staff with food prep and recipe creation.
• Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations.
• Hire, train and supervise kitchen personnel.
• Stay current on restaurant industry trends and new techniques.
• Assist kitchen staff with food prep and recipe creation.

• Able to work at any station in the kitchen and assume command and managing all aspects of the kitchen in the absence of the Executive Chef. Having accurate knife skills, the ability to read and follow recipes and standards, train employees, and maintain health department, food quality, and restaurant standards.
• Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
• Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
• Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
• Organized special events and catering services, showcasing culinary expertise to a wider audience.
• Managed inventory control, reducing food waste and optimizing budget allocation.

• Working at a burger station and entremetier.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Prepared and cooked full course meals based on restaurant recipes and specifications.

• Responsible for supervising the production of food at all stations, assisting the cooks when needed, as well as supporting the Chef (Executive) in all aspects of cost control.
• Able to work at any station in the kitchen and assume command and managing all aspects in the kitchen in the absence of the Executive Chef. Having accurate knife skills, the ability to read and follow recipes and standards, train employees, and maintain health department, food quality, and restaurant standards.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.

• Responsible for working all the stations in the kitchen.
• In charge of supervising cooks and preps.
• Able to read and follow recipes and standards, train employees, and maintain health department, food quality, and restaurant standards.
• Trained, supervised and relieved chefs at variety of food preparation stations.
• Maintained consistent high-quality standards by conducting regular quality checks of all ingredients, preparation methods, and finished dishes.

• Responsible for check all misen place essential to conduct service of the restaurant, ensuring consistent, quality products and following all menu specifications and use records.
• In charge to supervising the production of the famous db Burger following the recipe, standard and safety producer.
• Prepare of different type of pasta using a variety of procedures and equipment.
• Responsible for the receiving, inspection, and storage of seafood and fish upon delivery, and must ensure the quality of the seafood and fish also keeping record quantity of seafood and fish received and issued to cooks.

• Supervise and coordinate activities of cooks and workers.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Determine how food should be presented and create decorative food displays.
• Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of specials and out-of-stock menu items. Prepare special meals or substitute items.
• Assist cooks and kitchen staff with various tasks. Provide cooks with needed items.
• Works to continually improve guests and associate satisfaction while maintaining the operating budget.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety programs and food products. Train associate’s in safety procedures.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Trained new team members on kitchen procedures, safety protocols, and company standards.