EMANUEL FUENTES DEL VALLE158 16th Ave San Mateo, CA 94402 | (775)470-3744| emanuelfuentesdv@gmail.com593814054000OBJECTIVETo obtain Chef de Cuisine position with Montage Los Cabos. Bringing 5-plus-year proven track record of overseeing and leading the activities of fast-paced kitchens. Eager to provide benefit of experience in developing recipes and menus, and handling food inventory and rotation activities spanning over 10 years. 0-190500PROFESSIONAL EXPERIENCECAFÉ BON APPETIT – THE CHASE CENTER- GOLDEN STATE WARRIORS, San Francisco, CA JUNE 2019 – Decmeber 2019Executive Sous ChefOpening team of the Chase Center, new basketball arena, home to the Golden State Warriors in San Francisco, $30 billion initial investment.Started my role during the pre-opening phase, being involved on the design and development of the culinary project.Oversee 4 kitchens, 4 clubs, 74 suites, banquet operation and owners club. Developed and standardized menus and recipes. Sourced produce and vendors. Recruited, staffed and trained over 100 employees, created schedules, SOP, and are also in charge of disciplining. Manage a team that includes 4 Sous Chefs, 5 Supervisors and over 75 cooks.THE RITZ-CARLTON, HALF MOON BAY Half Moon Bay, CA MAY 2018 – JUNE 2019Banquet ChefOversees Banquet Operations including: Employee Dining Room, Banquet Kitchen, and Garde Mange Kitchen.Creates specialized banquet menus, recipes, plate up standards and guidelines. Schedules ADACO orders and prep lists.Creates relationships with Meeting Planners and VIPs to ensure their experience exceeds expectations by conducting specialized tastings, meet and greets, and pre-conference meetings. Manages 25 cooks on average by facilitating trainings, creating schedules, culinary development and conducting performance evaluations.Hosts International Michelin Star Chefs in the Banquet Kitchen at monthly Global Cuisine Series Culinary Class Garde Manger ChefAUGUST 2017-MAY 2017Oversees Club Level by ensuring food quality and presentation is exceeded. Supporting Front of House club staff is set up for success and resources are available. Manages 10 cooks on average by creating schedules, culinary development and conducting performance evaluations for all cooks and interns. Support of the Banquet Operation by prepping for events, plate ups, and daily event orders. Schedules ADACO orders, prep lists, and organizing the kitchen. Recorded transactions in MICROS system at time of order, and processing various forms of paymentsTHE RITZ-CARLTON, LAKE TAHOE – Truckee, CA NOVEMBER 2016-JULY 2017Kitchen SupervisorOversaw Living Room Kitchen to support executive and executive sous chef by ensuring the systems brought by the chefs are being executed efficiently.Writing and executing seasonal menus and supervised the team to assist on the prep items in menu are being done to recipe, plating guidelines, cleanliness, and organization are kept.Lead the team during service as well as prepping and working the line when needed Lead line-ups to keep the team informed about relevant information about the property and culinary Cook I-Manzanita MAY 2016 – NOVEMBER 2016Cook and prep items according to menu, setting up and breaking down stations, supervising the prep, cleanliness and stations of the other cooksProduce rotation and stocking. Creating and cooking dishes for restaurant tastings. Producing ADACO Orders. Knowing recipes, prep and execution of all station. Assist chef in the training of cooks, and creating and executing new dishes.THE RITZ-CARLTON RESERVE, DORADO– Dorado, PRCook II SEPTEMBER 2014-MAY 2016Support of the restaurant culinary operation by:Prepping and cooking items according to recipe, setting-up and breaking down stations, maintaining cleanliness and proper rotation of items in the coolers. Butchering of grill proteins, mostly meats and fish. Worked all stations, Pantry, Sautee and Grill in both lunch and dinner shifts.Served as lead cook when required by chef.Cook III BanquetsMARCH 2013-SEPTEMBER 2014Support of the Banquet Culinary Operation By:Cooking and prepping items according to recipe. Set up and break down live stations during banquets.Assemble, plate and display food for buffet during banquet events. Receive, stock and rotate produce. Work with a numerous of different menus depending on guests requirements. I’LL JAZZ CLUB – SAN JUAN, PR – San Juan, PR MARCH 2011-JANUARY 2013Lead Line CookSupport the culinary operation by:Cooking and prepping items following recipe. Setup and break down stations. Receive, stock and rotate produce.Maintain kitchen and coolers cleanliness. Worked Pantry, Sautee and Grill Stations.011474500EDUCATIONCulinary Arts SpecialistEscuela Hotelera de San Juan – San Juan, PR 2010 – 2012Mechanical EngineeringPolytechnic University of Puerto Rico – Hato Rey, PR 2005 – 2010__________________________________________RELEVANT SKILLS- Butchering, Cooking and Knife Skills-Menu Writing-Microsoft Office-ADACO SoftwareLANGUAGES English-FluentSpanish-FluentCERTIFICATIONS- Managers Serve Safe Certification-California Food Handlers CardReferencesXavier SalomonExecutive Chef Montage Los Cabos650-759-3493Beryl AdlerCulinary DirectorW BaliAurelien Revil SignoratPastry Chef Ritz Carlton Half Moon Bay
