Jesus Leonel Cupul Romero
Hyattsville,MD
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Sous Chef
YOTEL Washington DC
Washington, DC
06.2023 - Current
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Prepared workstations with ingredients and tools to increase efficiency.
- Checked quality of food products to meet high standards.
- Supervised food preparation staff to deliver high-quality results.
- Supervised kitchen food preparation in demanding, high-volume environments.
CHEF DE PARTIE
Take a Chef
Tulum, Mexico
06.2020 - 05.2023
- Customer Service, communication, help with question & requirements with the food
- Follow menus for customer with dietary restrictions
- Food Production
- Inventory Control & Cost management
COMIMS COOK
Harmony of The Seas - Royal Caribbean Cruises LTD
Orlando, USA
02.2020 - 05.2020
- Works with the Pantry Chef for food preparation for the main dining room
- Works the food production and will be directly involved in the quality, consistency, and quantities of the product, following recipes and instructions from supervisors
- Assists with the transportation of food items from the main stores to the working area when assigned.
CHEF
TAGO Tulum Hotel
Tulum, Mexico
04.2019 - 02.2020
- Chef of the hotel opening, creation of menus and recipes, costs, the setting of quality standards, administration of supplies, and operational administration
- Manage daily cooking operations with 18 staff members
- Creation of menus for beach, breakfast, dinner, and lunch
- Standardization of portions, losses, and recipes
- Selection of suppliers for the better quality of inputs
- Maintain the correct level of fresh and dry food in the warehouse
- Training staff, maintaining the standards approved by General Management
- Creation of dishes for customers with special dietary or cultural needs
- Constantly evaluate preparations and food products to ensure that the highest quality standards are maintained.
PURCHASES MANAGER
TAGO Tulum Hotel
Tulum, Mexico
04.2019 - 02.2020
- Inventory Control, Cost management
- Ordering suppliers
Chef De Cuisine
Coral Tulum Hotel
Tulum, Mexico
08.2016 - 04.2019
- Responsible for the efficient running of the kitchen area and directly in charge of the overall preparation of all the food served in the dining hall
- Manage daily kitchen operations with 15 staff members
- Oversee food preparation and production, ensuring that food safety procedures are always 100% followed
- Deciding on the quantities of food to be cooked and portions sizes to be served
- Maintaining the correct level of fresh, frozen and dried foods in the store room
- Creating dishes for clients with special dietary or cultural needs
- Constantly evaluating meals and food products to ensure that the highest quality standards are maintained
- Involved in the recruiting and hiring of all kitchen and catering staff.
Education
Degree in Culinary Arts - Culinary Arts
Universidad De Oriente
01.2016
Bachelor´s Degree - Economic - Administrative
Preparatory La Salle Playa Del Carmen
01.2013
Skills
- Pastries & Baking
- Leadership
- Adaptability
- Collaboration
- Administrative tasks
- Cost control
- Multitasking
- Culinary expertise
- Service attitude
- Effective
- Team player
- Customer service
- Food Service Management
- Hygiene
- Menu planning
- Consumer Center Management
- Insist TCA Front Office
- Microsoft Office
- Food Preparation
- Customer Service
- Vendor Relationship Management
- Food Safety
- Portion Control
- Cost Control
- Ordering and Requisitions
- Foodservice
- Kitchen Management
- Kitchen Organization
- Line Inspections
- Wine Pairing
Accomplishments
Second in command at Wine & Food Festival with Dominique Crenn & Martha Ortiz, in Ana y José Hotel, Tulum Q. Roo MX May 2018
Continued Education
- Graduate in Evolutionary Yucatan Cuisine
- Graduate in management skills
Professional Overview
Chef with 6 years of experience in the culinary industry. Proven track record of creating mouthwatering dishes, managing kitchen operations, and leading teams. Passionate about gastronomy and committed to delivering high-quality food and service to customers. Seeking a suitable position with a company that will help me develop and increase my skills in the culinary world.
Languages
- English, B2
- Spanish, maternal language
Certification
- ABRA Manager´s Licens
Languages
Spanish
Native/ Bilingual
English
Professional
Timeline
Sous Chef
YOTEL Washington DC
06.2023 - Current
CHEF DE PARTIE
Take a Chef
06.2020 - 05.2023
COMIMS COOK
Harmony of The Seas - Royal Caribbean Cruises LTD
02.2020 - 05.2020
CHEF
TAGO Tulum Hotel
04.2019 - 02.2020
PURCHASES MANAGER
TAGO Tulum Hotel
04.2019 - 02.2020
Chef De Cuisine
Coral Tulum Hotel
08.2016 - 04.2019
Degree in Culinary Arts - Culinary Arts
Universidad De Oriente
Bachelor´s Degree - Economic - Administrative
Preparatory La Salle Playa Del Carmen