Overview
Work History
Education
Skills
Languages
Timeline
Generic
ERIC RENE SINNIG

ERIC RENE SINNIG

Cancun

Overview

18
18
years of professional experience

Work History

DIRECTOR CORPORATIVO F&B

BLUEDIAMONDRESORTS
08.2022 - 01.2024
  • Increased company revenue by streamlining processes and implementing cost-saving measures.
  • Enhanced team collaboration through regular communication, goal setting, and performance evaluations.
  • Developed high-performing teams by providing mentorship, guidance, and opportunities for professional growth.
  • Improved project efficiency with strategic planning, resource allocation, and time management practices.

AMERICA CORPORATE CHEF

IBEROSTAR HOTELS&RESORTS
05.2018 - 05.2022
  • Increased guest satisfaction by developing innovative and diverse menu offerings tailored to corporate clientele.
  • Managed kitchen operations for efficient production, maintaining high quality standards and minimizing food waste.
  • Mentd junior chefs in the development of culinary skills, resulting in increased productivity and enhanced teamwork.
  • Collaborated with event planners to design customized menus, ensuring memorable dining experiences for clients.

CORPORATE CHEF

EXCELLENCE HOTELS &RESORTS
09.2013 - 10.2018
  • Educated employees in effective methods to avoid cross-contamination and ways to prepare dishes for patrons with food allergies.
  • Trained employees in various cooking techniques, food safety regulations and corporate policies.
  • Managed all food supply orders with manufacturers and vendors and kept track of inventory.

EXECUTIVE CHEF

SOLIDERE
02.2010 - 05.2013
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Streamlined kitchen operations with effective inventory management and cost controls.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.

EXECUTIVE CHEF

HUSA HOTELS
04.2006 - 10.2009
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Streamlined kitchen operations with effective inventory management and cost controls.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.

Education

High School Diploma -

UNIVERSITY SUZE LA ROUSSE
MONTELIMAR
06.1987

High School Diploma -

LEP METZ BORNY
METZ BORNY
09.1980

Skills

  • Operations Management
  • Business Administration
  • Project Coordination
  • Business Planning

Languages

English
Professional Working
French
Native or Bilingual
Portuguese
Professional Working

Timeline

DIRECTOR CORPORATIVO F&B

BLUEDIAMONDRESORTS
08.2022 - 01.2024

AMERICA CORPORATE CHEF

IBEROSTAR HOTELS&RESORTS
05.2018 - 05.2022

CORPORATE CHEF

EXCELLENCE HOTELS &RESORTS
09.2013 - 10.2018

EXECUTIVE CHEF

SOLIDERE
02.2010 - 05.2013

EXECUTIVE CHEF

HUSA HOTELS
04.2006 - 10.2009

High School Diploma -

UNIVERSITY SUZE LA ROUSSE

High School Diploma -

LEP METZ BORNY

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