Jose Amando Sanchez
Macungie,PA
Summary
I am a passionate about Culinary and respect the ingredients, flavors, and traditions. A Team builder and motivator, always open to learn and share my experience. Focus on Staff Satisfaction and Guests Satisfaction. Worldwide experience (Mexico, Middle East, Spanish Caribbean, British and USnVirgin Islands, USA). Worked with Chefs like Richard Sandoval (Modern Mexican Cuisine), Guy Mitchell (The White House Chef), Eddie Thomas (Culinary Director, Disney World).
Experienced culinary professional with a strong background in overseeing culinary operations and managing team performance. Responsibilities included menu costing, inventory management, and maintaining hygiene standards while training new staff to ensure alignment with operational goals. Successfully contributed to the reopening of multiple restaurant locations, focusing on guest satisfaction and departmental efficiency. Proficient in various software systems for inventory tracking and reporting, demonstrating a commitment to cost control and menu engineering.
Overview
18
18
years of professional experience
Work History
Chef de Cuisine
Saucon Valley Country Club
Pennsylvania
05.2023 - Current
- Overseeing the operation of the Culinary Team.
- Report to the Executive Chef about Performance of the Staff, Menu costing, Par stock, Inventory Report, Preparation list for Event menus, food item rotation, Hygiene & Grooming standards.
- Train new Staff and incorporate them to the right outlet according to the skills.
- Create schedule, responsibilities list, Performance reports, and Menu engineering.
- Saucon Valley Country Club is a private, 850-acre club in Pennsylvania known for its three championship golf courses (Old, Grace, and Weyhill) and hosting major USGA tournaments, including multiple U.S. Senior Opens and a U.S. Women's Open.
Corporate Chef
NAVY BEACH GROUP
Montauk, NY
10.2021 - 04.2023
- Responsible of the Reopening for Navy Bach restaurants (Montauk, NY., St. Thomas, USVI & St. Marteen, Dutch Caribbean.)
- In charge of Departmental FTE’s, inventories, NPI, Performance reports, Standards, Guest satisfaction, P&L, monthly cost.
- Menu engineering, COGS, Team builder, Focus on Goals, encourage the Staff creativity.
Exec. Chef
Royalton Antigua an Autograph Collection by Marriott
Antigua, BVI
03.2021 - 10.2021
- Lead a Team of 85 Culinary Staff, 52 Stewarding and 2 Kitchen Porters.
- Responsible of the daily cost, P&L, NPI, par stocks, BEO’s and COGS.
- Menu Engineering, Action Plans, Hygiene protocols, and Staff development plan.
- Improved the Hygiene score from 57% to 83% in two months by creating action plans.
- Improved the Guest Satisfaction 25% in two months of operation.
Exec. Chef
Royalton St. Lucia an Autograph Collection by Marriott
St. Lucia, BVI
10.2019 - 03.2021
- In charge of the Culinary Team: 153 Chefs, 74 Stewards & 3 Kitchen Porters.
- Supervised the daily cost, Company GOP, Standards in place, Staffing, NPI, encourage the Guest Satisfaction.
- Service culture training to the Culinary Team and Stewarding Team, Train the trainer program.
- Increased the Guest Satisfaction score by 34.3% vs the last year.
- Best department 3 months in a row (Dec, Jan, Feb 2020-21).
- Responsible of the proper operation of 6 theme Outlets (Italian, Steakhouse, West Indies, Japanese, Tex-Mex, Seafood Grill), coffee lounge, In-room Dining and Pop-up Food truck.
Exec. Chef
TRS YUCATAN by Palladium Group
Riviera Maya, Mexico
02.2019 - 10.2019
- Lead the Culinary Team: 87 Chefs, 4 theme Outlets (Italian cuisine, Argentinian Steakhouse, French cuisine & Mexican cuisine).
- Conference Room (700 pax), In-room service & CHIC Cabaret Dinner Show.
- Oversee the Fully operation of both Buffets, presentation & standards.
- Launched the Theme Restaurants new Menu, Menu engineering, created a Photo panel for In-room dining & Set Standards for butchery.
- Launched the new menu for the Show & dinner Theme Outlet.
Traveler Sous Chef
BLUE DIAMOND RESORTS
Jamaica, BVI
10.2016 - 12.2018
- Part of the Traveler Team based on Jamaica.
- In charge of the Pre-openings for the Properties around the British, Spanish & Mexican Caribbean.
- Supervised the Contractors follows the Company layouts.
- Sent the report of the updates to the Corporate Chef to see the Kitchen structure progress and Action plan.
- Trained the Exec. Chefs according to the Company standards, Motto, and procedures.
- Created budget for each Outlet and based on the location.
- Support the openings and train the Staff about the standard recipes, presentation, plates per outlet, create 'cheat sheets' for every outlet.
- Once the Properties were open, check and audit the Culinary Department procedures to ensure the success of the opening.
- Assist the Exec. Chef during the first three months of operation to ensure the good practice on the outlets.
- Work together with the Exec. Sous Chef for a smooth transition during the operation.
- Report to the Corporate Chef about the progress.
Exec. Chef
EXCELLENCE OYSTER BAY
Jamaica, BVI
03.2016 - 10.2016
- Lead the Pre-opening Team for the Culinary Department.
- Inventory of Shipped Containers, par stock, equipment & Utensils according to Outlet.
- Monitor, Supervised, Couched and Mentor the staff for the six theme Outlets (Steakhouse, Italian cuisine, Mediterranean cuisine, French cuisine, Lobster Grill & seafood).
- Set the Staffing per outlet, cost of labor, budget, salary.
- Staff recruitment, interviews, Recipe Standards, ordering & vendors one-to-one communication.
- Action Plan for the following 6 months according to the occupancy projected.
- Lead the operation once open.
- Abide the Company and Department Standards.
Exec. Sous Chef
ROYAL HIDEAWAY RESORTS
Playa del Carmen, Mexico
03.2016 - 10.2016
- In charge of the Culinary Department in absence of the Exec. Chef.
- Lead the Kitchen Team to adjust the Guest Satisfaction score.
- Responsible for the Chef Table and menu design.
- Help the new Grill Restaurant project.
- Maintained the Kitchen monthly cost, Hygiene protocols, and Forbes standards for Audit.
Chef de Cuisine/Sous Chef
ROYALTON RIVIERA CANCUN
Riviera Maya, Mexico
10.2014 - 03.2016
- Chef de Cuisine for the Steakhouse (Hunter STK) 420 cover per night.
- In charge of internal ordering, daily specials & flavor audits, Staff schedules and Chef Table, touched table to get feedback from the Guests and present the report at the end of the day.
- Responsible for the Restaurant yield test, waste control, presentation of plates, utensils, and food inventory.
- As a Sous, assist to the Exec. Chef in the Operation of 10 theme outlets, par stocks, requisitions, BEO’s, NPI and focus of Company KPI.
Jr. Sous Chef
AJMAN SARAY LUXURY COLLECTION
Ajman, UAE
12.2013 - 09.2014
- Part of the Culinary Pre-opening Team.
- Responsible for Bab al Bahr Steakhouse & Beach Restaurant.
- Menu engineering, Recruitment, P&L’s, par stocks.
- Daily Specials design, Ramadan Menu (suhoor & iftar).
- Part of the banquet team of HH Shehik Humaid bin Al Rashid Al Nuaimi III.
- Set NPI’s, Monitor FTE’s and ordering according to the daily and monthly budget.
Chef de Cuisine
SECRETS VALLARTA BAY RESORT
Puerto Vallarta, Mexico
01.2013 - 12.2013
- Pre-opening Team for the new Resort.
- Lead and train the Culinary Team for the French Cuisine Restaurant.
- Inventory, par Stock, recipes according to Company Standards.
- Monitor and following up on daily cost per outlet and Department.
- In charge of the Dinner at the Cellar (pairing dinner experience).
Exec Sous
Barza Blanca Preserve Resort & Spa
Puerto Vallarta, Mexico
03.2012 - 01.2013
- Creative Chef at BocaDos (Steakhouse).
- Menu Engineering and plate presentation for Blanca Blue Restaurant (Signature Restaurant).
- Private Chef at Penthouse for Jennie Garth & family (Beverly Hills 90210 & Dancing with the Stars).
- Cost control.
- Catch of the Day (Guest interaction Show).
- Condé Nast Traveller Award-Winning.
Chef de Partie
Four Seasons Resort
Punta Mita, Mexico
06.2008 - 03.2012
- Team member of the Menu renovation of Ketsi (Modern Mexican Cuisine) by Richard Sandoval.
- Culinary Team at Four Seasons Villas & Residences and Four Seasons Yatch
- Member of the Culinary Team in charge of Private dinner for celebrities (Rhianna, J. Travolta, Kardashian family).
- Culinary Team member for the Shehik Alwaleed bin tálal’s Wedding.
- Part of the Culinary team of Chef Richard Sandoval for the Menu renovation at Bahia (Coastal Grill) and Aramara (Latin-Asian Cuisine).
Education
Diploma - USDA Meat Export Federation MenuTrends
Culinary Institute of America
02.2016 - 02.2016
Professional in Culinary Arts -
Culinary Institute of Xalapa
Veracruz, MexicoSkills
- FoodTrack Abhril Soft
- AVERo
- Excel
- FoodTrack
- Microsoft Outlook
- PowerPoint
- SAP system
- Menu engineering
- Cost control
- Inventory management
- Staff training
Timeline
Chef de Cuisine
Saucon Valley Country Club
05.2023 - Current
Corporate Chef
NAVY BEACH GROUP
10.2021 - 04.2023
Exec. Chef
Royalton Antigua an Autograph Collection by Marriott
03.2021 - 10.2021
Exec. Chef
Royalton St. Lucia an Autograph Collection by Marriott
10.2019 - 03.2021
Exec. Chef
TRS YUCATAN by Palladium Group
02.2019 - 10.2019
Traveler Sous Chef
BLUE DIAMOND RESORTS
10.2016 - 12.2018
Exec. Chef
EXCELLENCE OYSTER BAY
03.2016 - 10.2016
Exec. Sous Chef
ROYAL HIDEAWAY RESORTS
03.2016 - 10.2016
Diploma - USDA Meat Export Federation MenuTrends
Culinary Institute of America
02.2016 - 02.2016
Chef de Cuisine/Sous Chef
ROYALTON RIVIERA CANCUN
10.2014 - 03.2016
Jr. Sous Chef
AJMAN SARAY LUXURY COLLECTION
12.2013 - 09.2014
Chef de Cuisine
SECRETS VALLARTA BAY RESORT
01.2013 - 12.2013
Exec Sous
Barza Blanca Preserve Resort & Spa
03.2012 - 01.2013
Chef de Partie
Four Seasons Resort
06.2008 - 03.2012
Professional in Culinary Arts -
Culinary Institute of Xalapa