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
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
Similar Profiles
Moises Antonio Espinosa FajardoMoises Antonio Espinosa Fajardo
Director or Rooms at Breathless Cancun SoulDirector or Rooms at Breathless Cancun Soul
Jesús RosalesJesús Rosales
Resident Hotel Director at Blue Diamond Resorts / Planet Hollywood Costa Rica and Planet Hollywood CancúnResident Hotel Director at Blue Diamond Resorts / Planet Hollywood Costa Rica and Planet Hollywood Cancún
Izabella Stephania Arceo VázquezIzabella Stephania Arceo Vázquez
Concierge Receptionist at Excellence CollectionConcierge Receptionist at Excellence Collection