Pablo Hernández de Alva Current residence – Barcelona, Spain+34 619910136 phernandez3@eada.netBirth date: September, 11, 1982Nationality – Mexican and Spanish

Summary

Hardworking dedicated Chef and Manager with an extensive background in culinary arts and event planning. Adaptable and service–driven. Passionate for creativity and development of new projects, by creating them from scratch, display development, recipes, dishes, venues setting, choosing ingredients. Design the project and customized for the needs required.

Experience

Catering ARCASA S.L., Outlet Manager Sep. 2015 – Current JobDeveloped the project for the opening of a new venue located in “Teatre Lliure Montjuic”, market research, recipe costing, pricing, introduce the new staff to the company philosophy, creation of the daily menus, ensure daily service with in the two shifts, morning and afternoon. Afternoon shifts with an affluence of 600 to 900 persons per show. With in a year started developing the project of the leading cafeteria of the company in the new location of headquarters, designing the menu of the self-service, breakfasts, managing kitchen and floor staff. Currently working as Outlet Manager, conducting weekly meeting for the creation of a continuous improvement plan.

Centenario 107, General Manager and Executive Chef, Mexico D.F. May. 2010 – Dec. 2014Managed a team of 80 professionals (kitchen, bar and floor). Conducted daily pre-shift and weekly meetings to ensure organizational efficiency. Developed the Operational Manual for each restaurant area and position. Developed the training program for the restaurant. Achieved the launched two new venues at the restaurant in 1 year and 3 months. Created the food and beverage menus and the new dishes for the three venues.

JW Marriott Dubai, Senior Chef de Partie, UAE Sep. 2009 – Apr. 2010Provided courteous and informative costumers service in an open kitchen format. Followed proper food handling methods and maintain correct temperature of all food products. Establish and maintain open, collaborative relationship with the kitchen team. Learned how to work in a multicultural teamwork ambient. Achieved the responsibility of the follow up of all the kitchen members.

Catering ARCASA S.L., Chef de Partie, Barcelona, Spain. Sep. 2007 – Sep. 2009Effectively manage and assisted kitchen staff in producing food for banquets, catered events and member dinning area. Consistently kept a clean and safe environment by adhering to all local sanitation and safety requirements. Followed proper food handling methods and maintain correct temperature of all food products.

La Bombilla, Sous Chef, Mexico D.F. Sep. 2002 – Sep. 2007Collaborated closely with the Food and Beverage Manager and Executive Chef to conduct staff meetings and resolve product, service and personnel issues. Ensured smooth kitchen operation by daily product inventory, purchasing and receiving. Investigated, the cooking methods and recopies for the thematic events. Achieved the Sous Chef position with in the first two years.

Education

International Master in Tourism and Hospitality Management,

EADA Business School Barcelona, FT 24. 2015 - 2016EADA’s International Master in Tourism and Hospitality Management has been ranked number 1 in Spain and 10th in the world by EDUNIVERSAL.

M.B.A., Universidad Anáhuac México Sur. 2012 - 2014

Food Event Design, IED, Barcelona, Spain. 2008Oriented to the customization of food and beverage in an event, studding and understanding the essence of the client to deliver a unique experience.

Diploma Intensive Kitchen Curse, Hofmann, Barcelona, Spain. 2007Focused in kitchen bases.

Bachelor’s Degree in Gastronomy, Universidad Anáhuac México Sur 2002 - 2006Professional Identity No. 4945724, Annotated Studies from the Spanish Embassy in Mexico.

Spanish

Skills

- Creative

- Hard working

- Leadership

- Team Player

- Communication Skills

- Problem Resolution

- Project Manager

- Training And Development

- Fast learner

Languages

Spanish - NativeEnglish - Advanced (Spoken and written – Advanced)Catalan – Medium (Spoken and written – Medium)

Additional Information

October 17, 2010, World Record Guinness, “The Biggest Enchilada in the World”, Iztapalapa, Mexico D.F.

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