Executive chef

F&B & culinary management
25 years’ success leading culinary operations for several high-growth organisations.

Accomplished and detail-oriented hospitality professional with solid experience in Food &Beverage. Leading culinary and food& beverage department activities and streamlining on site operations. Demonstrate continuous efforts to improve kitchen and restaurant operations, operational systems, and optimise work processes. Proven ability to recruit, train, and develop staff to perform service & culinary functions in an efficient and customer-driven manner. Excellent communication and interpersonal skills with an aptitude to work with diverse individuals to achieve common goals.
   
Highlights of Expertise
•	Development of F&B offer 
•	Customer Satisfaction
•	Food Production & Inspection
•	Policy and manuals Design/Implementation 
•	Recruiting & Staffing Initiatives 
•	Leadership & Mentoring and training	•	Budget & Cost Control Strategies
•	HACCP Regulations Knowledge & Implementation
•	Culinary & restaurant Management 
•	Kitchen and restaurant Maintenance
•	Purchasing & Procurement

Career Experience

FOGO restaurant, east Nanjing road, Shanghai, China 
      Executive chef (November 2017-January 2019) Pre-opening project.
       Awarded within the 50 best restaurants Shanghai
       Awarded best trendy restaurant of the year by 50 best restaurants Shanghai
Gastroconsulting, Malaga-Spain

CULINARY DIRECTOR (August 2014 to October 2017)

During this period, I have been doing consulting, training and private jobs for several companies from F&B sector. Find below some of the most relevant.

Services offered to following companies:| Kaloum 5-star hotel, Guinea Conakry – Pre-opening F&B consultant project | Golden Sand Hotel & Resort 5 star. F&B Director Consultant, Training project Hoi An- Vietnam I Super luxury yacht Radiant 110m, Owners private chef, (this yacht belongs to Al- Futtaim family from Dubai) | Toro tapas restaurant, Chef Consultant Accra. Ghana, Africa | Pazzo Restaurant, F&B Consultant, Asunción, Paraguay. | Gusto Luxury Villas Catering, management consultant Project, Marbella, Spain | Catalunya Restaurant Executive Chef consultant, The Fullerton Pavilion, 82 Collyer Quay, Singapore. | Super Luxury Yacht Drizzle 70m, Private Chef, (this yacht belongs to the richest man in the world by Forbes magazine 2015 Amancio Ortega).

Kerzner International Resorts, Morocco, Mazagan Beach resort, Luxury 5-star hotel 
CHEF DE CUISINE (Seasonal) (March 2014 to July 2014)
Delivered excellent services to clients by greeting and spending time and gathered important information about tastes and priorities to improve food quality. 
Streamlined food processes by developing a detailed menu book as per new trends and the type of clientele in order to improve results. Improved productivity of the company by training staff and establishing a friendly and professional environment. Implemented food practices by spending quality time in the kitchen floor.   

Jade Gallery Boutique Hotel 5-star- Small Luxury Hotel of the World, Chengdu, China 
EXECUTIVE CHEF- PRE-OPENING (March 2013 to June 2013) 
Delivered training to kitchen staff in order to be ready for the opening and improve productivity and achieve the quality expected during the operation.
Collaborated with HR department in process of hiring new kitchen and restaurant staff to minimise rotations and premature leaks. Designed and implemented operations manual procedures of the kitchen, bar and restaurant department to facilitate new worker. Worked with team of architects on kitchen and restaurant design to assist fluidity in the operation during the service and maximise the available space. Prepared HACCP hygienic-sanitary control manual as per facilities and the company's standards. Headed purchasing department activities to get top quality products at best possible price. Actively monitored kitchen and restaurant operations on daily basis to ensure quality and guest satisfaction.

Hotel Riu Palace Costa Rica, 5-star, Guanacaste, Costa Rica 
EXECUTIVE CHEF consultant in PRE-OPENING (Sep 2012 to January 2013)
Train properly the kitchen staff in order to be ready for the hotel opening and act in an efficient and productive way.
Conducted inspection of the facilities delivered by the team of engineers and constructors to detect possible defects or unfinished tasks. Achieved economic objectives and guest satisfaction by developing daily tasks. Increased guest satisfaction at hotel outlets by developing culinary offer of the hotel as per company and quality standards, food budget, and products available in the season. Devised hygienic-sanitary plan and ensured compliance with legal regulations in force.

Additional Experience
Chef Lecturer (2011)    Hospitality & Culinary school Hispano Arabe de la dieta mediterranea. Benahavis, Marbella, Spain.
Executive Chef (2009 - 2011)   Iberocruceros; on-board cruise ship: Grand Mistral, Gran Holyday and Gran Voyager. Worldwide
Food & Beverage Director Pre-Opening Project (2008)   Aguas de Ibiza Lifestyle & Spa resort 5* Small Luxury Hotels of the World. Ibiza, Spain.
Executive Chef- Pre-Opening Project (2007 - 2008)Barceló SanctiPetri Hotel 5-star Grand Luxury, Cadiz, Spain 
Executive Chef in charge F&B, Re-opening project (2006 - 2007)    Ceiba del Mar Spa Resort 5-star Boutique hotel, Quintana Roo, México 
Executive Sous Chef (2004 to 2006)    Casino Mantra Hotel Resort 5-star, SLHW, Punta del Este, Uruguay
Chef de Cuisine (2002 - 2004)    Atticum Restaurant, Malaga, Spain
Sous Chef de cuisine (2000 - 2002)    Filoquet catering-Malaga, Spain 
(During this period I also worked as a seasonal chef the parti for Ritz Carlton Hotel Villa Padierna Marbella 5* GL and for Hotel Westin La Quinta Marbella 5 star GL)
Chef lecturer (1999 - 2000)   Culinary school Jabalcuza, Town hall Alahurin de la Torre-Malaga, Spain.
Cooking Stage (1999)    La Broche restaurant 2 Michelin stars. Hotel Miguel Angel Madrid.
       Cooking Stage (1998)    Hotel Savoy 5-star Gran luxury, London England
Kitchen Assistant (1996 to 1997)    Puente Romano Hotel 5-star GL, Leading Hotels of the World, Málaga, Spain
Cooking Stage (1995)Don Carlos Hotel 5-star Gran Luxury (Marriott `s), Marbella (Malaga) 
Cooking Stage (1994)    Los Montero Hotel 5-star Gran luxury, Leading Hotels of the World, Marbella (Malaga)
Kitchen Apprentice (1993)    Beefeater Restaurant, London, England

Education 
Enology, Gastronomy, and Nutrition 
Granada University, Granada, Spain
Hospitality/ Culinary
Hotelier and Cooking School "La Cónsula", Malaga, Spain

Language Skills
Spanish 100% | English 75% | Portuguese 25%

Professional Developments
Seminar in Enology and wine sensory analysis. School of Hospitality
Seminar on new technologies for the hotel
Seminar in marketing and sales for the Restoration
Course: Rioja wines of Marques de Arienzo classroom
Course of trainers, 400 hours, Andalucía government 
Assistant II-The Best of Gastronomy, San Sebastian. (Gastronomy congress)
Assistant BCNV Vanguard Barcelona Gastronomy Congress 2003
Assistant to Gastronomic Congress, Andalucía sabor, September 2007
Semi-finalist-National Competition, Chef of the Year 2012 (President by Martin Berasategui 3* Michelin and Jordy Cruz 3*Michelin) 
Assistant to World Gastronomy Congress, Madrid Fusion 2017.


Links of interest:

http://pancho-lopez-quinones.blogspot.com/

https://cocineroporelmundo.blogspot.com/