LUIS ANTONIO VAZ
Mapusa
Summary
Directed culinary operations as Chef de Cuisine at The Loren Hotel Bermuda, ensuring exceptional food quality and safety standards.
Overview
25
25
years of professional experience
1
1
Certification
Work History
Chef De Cuisine
Sardis Development Ltd. – The Loren Hotel
08.2022 - Current
- Lead lunch, dinner, and banquet operations
- Expertise in high quality Indian Cuisine, specializing in authentic flavour profile, traditional Spice blending, and modern Presentation suitable for a private Club environment.
- Demonstrated mastery of international culinary trends, with a core focus on seasonal menu development.
- Proven ability to design and execute complex Indian menus for both Fine dining and large-scale banquet Catering.
- Act as Expediter on the pass and oversee service execution
- Attend BEO meetings, F&B briefings, and management meetings
- Manage ordering for à la carte, banquets, dish-wash & port wash
- Meticulously manage kitchen payroll and labour costs, ensuring all staffing levels remained align seasonal demand and budgetary constraints.
- Implemented and maintain labour control procedures, reducing unnecessary overtime, while ensuring optimal service levels across the dining outlets.
- Proficient in work force scheduling and payroll administration, utilizing data to forecast the labour needs and improve operational efficiency.
- Strategic menu engineering across multiple outlets, balancing creative culinary concepts with seasonal availability and cost control.
- Expertise in designing and launching diverse menu ranging from casual club house fare to sophisticated fine dining and high-volume banquet offerings.
- Seasonal menu development, utilizing market trends and members feedback to drive engagement and maximize revenue.
- Proficient in Special events and Banquet Catering and Experience product purchase and costing on monthly/year-end inventory Control, cost control to maximize revenue.
- Maintain rigorous health and safety standards ensuring 100 percent compliance with local Food Hygiene regulations and internal safety standards.
- Lead a culture of safety by conducting regular staff training on HACCP (Hazardous Analysis Critical Control Point) and Sanitation procedures.
- Expertly manage kitchen environment to exceed public health inspection.
- A professional trained Chef with a Diploma in Culinary Apprenticeship, offering a solid foundation in classical techniques and modern kitchen.
Sous Chef / Chef De Partie
The Loren Hotel
11.2017 - 07.2022
- Started as Grill Chef responsible for proteins and sauces
- Handled protein fabrication (fish, chicken, beef, pork) as per USPH & HACCP
- Promoted to Sous Chef (August 2019)
- Managed daily operations, ordering, events, and banquet execution
- Attended BEO meetings and supervised lunch & dinner services
- Developed specialty Indian cuisine menus that increased guest satisfaction here in Loren.
Chef De Partie / Dietary Chef
Holland America Line
04.2013 - 01.2017
- Worked in Specialty Restaurants (2 contracts)
- Managed marinades, soups, sauces, and daily ordering
- Supervised assistant cooks and ensured USPH compliance
- Served 3 contracts as Dietary Chef
- Specialized in Gluten-Free, Dairy-Free, Lactose-Free & special diets
- Maintained excellent performance record; shortlisted for Sous Chef promotion
Sous Chef / Chef De Partie
Royal Caribbean Cruise Line
04.2003 - 02.2013
- Progressed from Cook Trainee to Sous Chef
- Worked across Hot Galley: Sauce, Roast, Fish, Entremetier, Tournant
- Managed teams of 4-5 cooks
- Conducted daily briefings and production planning
- Ensured USPH standards, quality control, and smooth service
- Delivered food safety, menu, and hygiene training
- Oversaw private island buffet operations
Commits Chef/Culinary associate
Taj Holiday Village
12.2000 - 01.2003
- Elevated Dining Operations: Contributed to the seamless execution of high-volume Coffee Shop operations and premium buffet services, ensuring Taj’s signature standards of Hospitality and Culinary excellence.
- Diverse Culinary Execution: Gained extensive experience in preparing sophisticated ala- carts menus and managing large scale banquet catering for high profile special events and weddings.
- Operational Excellence: Maintained Meticulous misa-en-place and adhered to the highest international hygiene and food safety standards, ensuring a clean and efficient workplace in a fast-paced resort environment.
- Team Collaboration: Worked closely with the senior culinary team to deliver consistent, high-quality dishes, contributing to the resort’s reputation for superior guest dining experience.
Education
Diploma - Culinary Arts
Central Board of India
India01.2000
Higher Secondary School Certificate - undefined
St. Francis Xavier
India01.1997
High School Certificate - undefined
Holy Cross High School
India01.1995
Skills
- Assisted in daily kitchen operations to maintain efficiency and cleanliness Supported team members in food preparation and service tasks Contributed to a positive dining experience for customers
- Assisted in managing fine dining and banquet operations to enhance guest experiences Supported team members in executing events smoothly and efficiently Contributed to maintaining high standards of service and presentation
- Assisted in maintaining compliance with HACCP and USPH standards Supported team efforts in implementing food safety protocols Contributed to training sessions on compliance procedures
- Assisted in developing menus that align with budgetary constraints Supported cost control measures to optimize resource allocation Collaborated with kitchen staff to ensure efficient meal preparation
- Assisted in organizing and conducting team training sessions Supported development of training materials to enhance team skills Facilitated team workshops to improve collaboration and communication
- Assisted in preparing dietary and special needs meals for clients Supported kitchen staff in maintaining food safety standards Collaborated with nutritionists to create meal plans that meet specific dietary requirements
- Assisted in monitoring food safety protocols to maintain compliance with industry standards Supported quality control processes to ensure product integrity Collaborated with team members to address safety concerns promptly
- Supported staff through effective scheduling and mentorship practices Oversaw daily operations to maintain team productivity Assisted in training new employees to enhance culinary skills
- Managed inventory control processes to support operational efficiency Assisted in payroll management to ensure timely and accurate compensation Contributed to revenue maximization efforts through effective resource allocation
- Assisted in designing seasonal menus to enhance customer experience Supported banquet planning efforts to ensure smooth event execution Aided in food costing to maintain budget compliance
- Assisted in managing Microsoft Office Suite for documentation and reporting tasks Supported inventory tracking and recipe management using Margin Edge software Aided in maintaining health and safety compliance standards
Certification
- USPH Seminar – Miami
- Safe Serve Certification – ACF (April 2023)
- Supervisor Excellence Program – Holland America Line University
- Marlins English Test – 90%
Languages
English
Accomplishments
- 100% USPH & Canadian Public Health scores (Holland America –for 2 contracts)
Timeline
Chef De Cuisine
Sardis Development Ltd. – The Loren Hotel
08.2022 - Current
Sous Chef / Chef De Partie
The Loren Hotel
11.2017 - 07.2022
Chef De Partie / Dietary Chef
Holland America Line
04.2013 - 01.2017
Sous Chef / Chef De Partie
Royal Caribbean Cruise Line
04.2003 - 02.2013
Commits Chef/Culinary associate
Taj Holiday Village
12.2000 - 01.2003
Diploma - Culinary Arts
Central Board of India
Higher Secondary School Certificate - undefined
St. Francis Xavier
High School Certificate - undefined
Holy Cross High School