ERIC RENE SINNIG
Cancun
Overview
18
18
years of professional experience
Work History
DIRECTOR CORPORATIVO F&B
BLUEDIAMONDRESORTS
CANCUN
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
CANCUN
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
CANCUN
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
BEIRUT LEBANON
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
BARCELONA
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
MONTELIMAR06.1987
High School Diploma -
LEP METZ BORNY
METZ BORNY09.1980
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