Cancun, Mexico. Email: palojen781@outlook.com Phone: +52 1 998 139 2669 Juan Gonzalez Fernandez

Objective: Responsible for all food production including all items produced for restaurants, banqueting and other outlets. Menu development, food purchase specifications and standardized recipes. Development and monitoring of food and labor budgets for the department also fall within this individuals purview, as does staff supervision. Responsible for maintaining the highest professional food quality and hygiene standards throughout the operation. Experience: September 2014 – to present. Cancun, Mexico EXECUTIVE CHEF RESORT Paradisus Cancun has been awarded Four Diamond honour since 2006 by AAA. We also offer unforgettable culinary experiences, with a Michelin rated Chef Martin Berasategui, Tempo restaurant. The resorts has 7 bar and 9 restaurants. The hotel has 775 rooms.

Schedules and coordinates the work of chefs (130 staffing guide), cooks and other kitchen (67 stewards) to ensure that food preparation is economical, technically correct and within budgeted labour cost goals.

Diverse culinary experience including Italian, Spanish, Indian, Mexican, Peruvian, French, Greek, Lebanese, Chinese, Turkish, morocco, healthy and vegetarian cuisine.

Ensures that high standards of hygiene, cleanliness and safety are maintained throughout all kitchen areas at all times.

Evaluates food products to ensure that company quality standards are consistently attained.

Plans menus for all food outlets in the business.

Prepares necessary data for applicable parts of the budget; the projects annual food, labour and other costs and monitors actual financial results and takes corrective action, as necessary, to ensure that financial targets are met.

Establishes, and maintains, controls to minimise food waste and theft.

Safeguards all food handlers’ work practices by implementing training programs to increase their knowledge about safety, hygiene and accident prevention techniques.

Approves the requisition and purchase of products and other necessary food supplies.

Develops standard recipes and techniques for food preparation and presentacion which help to assure consistently high quality.

Implements measures to minimise food costs; exercises portion control for all items served and works with the Food & Beverage manager in establishing menu selling prices.

Attending food & beverage staff and management meetings.

Ensures proper staffing, maximum productivity and exceptional quality standards; controsl food and wage costs to achieve maximum profitability.

Interacts with the food and beverage department to ensure that food production consistently meets, or exceeds, the expectations of guests.

Develops policies and procedures to enhance and measure quality, continually updating written policies and procedures to incorporate state of the art techniques, equipment and terminology.

Evaluates products to ensure that quality, price and related standards are consistently met.

Stablished and maintain a regular cleaning and maintenance schedule for all kitchen areas and all kitchen equipment.

Supports safe work habits and a safe working environment at all times

Provides training and professional development opportunities to all kitchen staff.

Ensure that representatives from the kitchen attend service meetings as required.

Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.

Coordinate all training activities for kitchen, bakery, butcher shop and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.

Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.

Assist operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas.

Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations.

Perform other related duties incidental to the work described herein.

January 2013 – August 2014 Jumeirah Beach Hotel, Dubai Head chef

Responsible and chef in charge overall management of 4 outlet “villa beach restaurant, Burj Beach club, Beit Al Bahar and Executive Pool” hiring, training kitchen staff, creation of menus, daily management of operations for the following hotel restaurants:

VILLA BEACH RESTAURANT. “Mediterranean Cuisine”, lunch and dinner. Capacity for 180 persons.

BURJ BEACH CLUB. “International Cuisine”, Breakfast and lunch. Capacity for 350 persons. This outlet is exclusive for Bur al Arab guest. The beach club is part to the best luxury and exclusive hotel on the world, 7 stars.

BEIT AL BAHAR. 19 VILLAS. Room service 24h, breakfast a la carte, buffet, snacks service, lunch menu in private pool, afternoon tea. Special meal for VIP guest.

EXECUTIVE POOL. Lunch menu 250 persons.

Brunch, buffet, weddings cocktail at VILLA BEACH.

Additional responsibilities included special and personalized attention to the VIP clients for breakfast, lunch, dinner, happy hour, and tea time. Capacity for 65 persons.

Organized and led monthly cooking and pastry classes for hotel clients and residents of Dubai.

Managed, audited, and enforced all hotel standards, including hygiene, expense controls, quality, etc.

GALVIN BROTHERS, Pop-up restaurant with Michelin stars. October 2013. One of the most famous chefs in UK, it was a success gastronomy experience.

January 2012 – to January 2013 Jumeirah Beach Hotel, Dubai Chef de cuisine

Participated in the pre-opening restaurant, new style, new menus, new presentation.

Responsible for overall management, hiring, training kitchen staff, creation of menus, daily management of operations for the following hotel restaurants:

VILLA BEACH RESTAURANT. “Mediterranean Cuisine”, lunch and dinner. Capacity for 100 persons.

BEIT AL BAHAR. 19 VILLAS. Room service 24h, breakfast a la carte, buffet, snacks service, lunch menu in private pool, afternoon tea. Special meal for Top Vip guest.

EXECUTIVE POOL. Lunch menu 250 persons.

Brunch, buffet, weddings cocktail etc. by request in VILLA BEACH RESTAURANT.

Additional responsibilities included special and personalized attention to the VIP clients for breakfast, lunch, dinner, happy hour, and tea time. Capacity for 65 persons.

Organized and led monthly cooking and pastry classes for hotel clients and residents of Dubai. Managed, audited, and enforced all hotel standards, including hygiene, expense controls, quality, etc.

October 2009 – January 2012 Gran Melia Shanghai, China Executive Sous Chef

Participated in the pre-opening group of the first Spanish Hotel in China.

Responsible for overall management, hiring, training kitchen staff, creation of menus, daily management of operations for the following hotel restaurants:

1. Albero Restaurant “Mediterranean and Spanish Cuisine”. Capacity for 80 persons. 2. Spanish Corner “River Café” coffee shop; serving breakfast, lunch, and dinner.

Sunday BRUNCH. Capacity for 300 persons.

“Red Level”, executive floor of the hotel. Additional responsibilities included special and personalized attention to the VIP clients for breakfast, lunch, dinner, happy hour, and tea time. Capacity for 65 persons.

All hotel banquets, catering, and cocktail events that included both European and International menus. Additional responsibilities included creation of menus, catering, cocktails, costing, pricing, recipes, etc. Capacity for 500 persons.

Organized and led monthly cooking and pastry classes for hotel clients and residents of Shanghai.

Managed, audited, and enforced all hotel standards, including hygiene, expense controls, quality, etc.

May 2010 – October 2010 New Gastronomy Fiesta of Spain in Shanghai program, Expo International 2010, Shanghai, China Executive Head Chef (Gastronomy Fiesta of Spain, Expo 2010) Included over 55 Michelin stars from all over the world.

Responsible for planning and logistics of personnel including kitchen staff and servers, and directing food and beverage preparation.

Supervised and directed the food preparation of staff for the following guest top chefs from each part of Spain for theme weeks:

PEPE SOLLA *, PEPE VIEIRA* Y AVIN LEUNG **, Galicia Theme Week, 17 - 23 May 2010.

RAMON FREIXA ** Y DA DONG, Barcelona Theme Week, 24 - 30 May 2010.

OSCAR CALLEJA Y TOSHIRO KONISHI, Cantabria Theme Week, 5 - 11 June 2010.

MARCOS MORAN * Y CARLOS CRACCO **, Asturias Theme Week 21 - 26 June 2010.

JOSECHU CORELLA * Y FRANK CAMORRA, Aragon Theme Week 27 June - 4 July 2010.

FRANCIS PANIEGO * Y PATRICK JEFFROY **, La Rioja Theme Week, 5 - 11 July 2010.

SUCURSAL * y VERTICAL * con MAURO COLAGRECO *, Valencia Theme Week, 12 - 18 July 2010.

PACO RONCERO ** Y MICHEL ROTH **, Madrid Gastronomic Theme Week, 19 - 25 July 2010.

DANI GARCIA ** Y MICHAEL HOFFMANN *, Andalusia Theme Week, 26 - 31 July 2010.

ELENA ARZAK*** Y FINA PUIGDEVAL**. Gala Dinner: Spain Day, presided by the president of the government, 30 August - 5 September 2010.

TOMEY CALDENTEY * Y GRABIEL KREUTHER *, Balearic Islands Theme Week, 6 - 12 September 2010.

ARMANDO SALDAHA, MARIO HERNANDEZ Y MOSHIK ROTH **, Canary Islands Theme Week, 13 - 17 September 2010.

PEDRO LARUMBRE Y LEA LINSTER *, Navarra Theme Week, 20 - 26 September 2010.

JUAN MARI ARZAK ***, PEDRO SUBIJANA***, ANDONI ADURIZ**, ENEKO*** Y MARTIN BERASATEGUI***, Basque Country Theme Week, 27 September - 3 October 2010.

GIL MARTINEZ SOTO Y BJORN FRANTZEN **, Castilla y Leon Theme Week 4 - 10 October 2010.

ANTONIO GRANERO Y PAUL CUNNINGHAM *, Extremadura Theme Week, 11 - 17 October 2010.

November 2008 – October 2009 Grand Palace Riga, Riga, Latvia Executive Chef March 2008 –Hotel Marbella Club, Marbella (Malaga), Spain

Executive Sous Chef February 2005 – October 2008 Hotel Puente Romano, Marbella (Malaga), Spain Executive Sous Chef Awards

Nominated by BBC Food Awards. “Best chef Dubai” and “Best European Restaurant” 2013.

Nominated by BBC Food Awards. “Best chef Dubai” and “Best European Restaurant” 2012

Winner of the 2005 Contest of Young Cooks of Spain (Organized by Ajecomar).

Best Spanish restaurant in CHINA 2010 (Lifestyle Magazine)

The Best creative TAPA in SHANGHAI 2011.

Education

High School Degree (Emphasis in Sciences)

I.E.S. Sierra Blanca, Marbella, Spain.

Education

Professional Training Certificate – Hotel and Tourism;

I.E.S. La Rosaleda, Málaga, Spain.

Specialty in Cooking

Languages

Spanish – (Native Language) Fluent written and oral.

English – intermediate written and oral.

Other Information Through my work at the aforementioned extremely prestigious hotels, a multitude of high profile politicians, famous cinema stars, and several royal families have had the opportunity to sample my cooking creations. I pride myself on dedication, highest quality standards and exemplary work ethic, which has allowed me to develop very close professional and personal relationships. Subsequently, I maintain the option to return to any of my previously held positions should I choose to do so.

Public References www.thenewgastronomyfiesta.blogspot.com/2010/04/programa-completo-de-la-new-gastronomy.html www.martinberasateguiblog.com/?p=1222 www.restaurantelasucursal.blogspot.com/2010/08/viaje-shanghai.html www.malagahoy.es/article/malaga/685928/quotcomo/vamos/quitar/los/palillosquot.html www.shanghai.globaltimes.cn/life/food-drink/2010-12/600874.html www.servicios2.laverdad.es/gastronomia/noticia130104a.html www.blogs.diariosur.es/GASTRONOMIA/2010/3/14/novedades-la-cocina-autor www.restauranteellago.com/wp-content/uploads/downloads/2010/06/JORNADAS-4.pdf www.thenewgastronomyfiesta.blogspot.com/2010/04/programa-completo-de-la-new-gastronomy.html www.thenewgastronomyfiesta.blogspot.com/2010/04/el-pabellon-de-espana-aterriza-en.html www.airnostrum.es/ficheros/459_1_ALADIERNO107web.pdf

References Professional references are available upon request. For further attached documentation as accreditation of the information stated herein.