Sergi 's Resume

Sergi

Western Chef

Male

34 y/o

Western chef/Chef

Live in Shenzhen

Nationality Spain

Summary

I am a Dynamic Spanish Chef with over 10 years of international experience and a higher degree in kitchen management. Specializes in Spanish, French, Italian, and German cuisines, proficient in creative menu development, team leadership, and efficient high-volume kitchen operations with strong emphasis on innovation, cost control, and food safety standards. Passionate about fine dining, now based in Shenzhen, prepared to lead high-end Western restaurants through strategic oversight and culinary excellence.

Work experience

Executive Head Chef
Dunas de Formentera
2025.04-2025.11
(8 months)
5 stars boutique hotel, Mediterranean cuisine with Nikkei fusion influences for up to 60 covers per night. Led kitchen team of 7, from prep to plating in boutique high-end setting. Designed innovative menus blending Mediterranean and Nikkei flavors, driving 25% revenue growth through premium pairings and seasonal specials. Managed full operations for 60 covers/night with 7-person team, achieving customer satisfaction. Coordinated precise supply orders and vendor schedules, optimizing inventory to cut costs by 15% during peak season. Organized team shifts and station rotations for seamless service, reducing overtime by 20% while maintaining high standards.
Sous Chef
Steigenberger Icon Grandhotel
2024.11-2025.04
(6 months)
Steigenberger Icon Grandhotel is a 5-star hotel with 4 restaurants. Managed daily mise en place and station rotations for 4 restaurants, ensuring seamless service for 250+ covers during peak events. Designed innovative new menus and dishes, managed supply ordering, and enforced strict food safety and HACCP standards. Organized efficient stations covering during World Economic Forum with all extra chefs. Led high-pressure operations for 3000+ VIP guests daily during WEF, achieving 98% service efficiency and zero complaints.
Sous Chef
Hotel Saratz
2023.05-2024.11
(2 years)
4 stars hotel in the Swiss Alps, half board , a la carte, room service and a vegan Restaurant. Led half-board and à la carte operations in high-altitude kitchen, implementing cost controls that cut food waste. Oversaw vegan menu execution and room service for 200 guests/night, optimizing workflows to reduce prep time. Optimized room service and vegan offerinngs, reducing order errors and elevating guest satisfaction.
Executive Head Chef
La Madrina
2021.05-2023.02
(2 years)
Spanish fine dinning restaurant. Led the grand opening of the restaurant, crafted innovative menus from scratch, and streamlined operational systems for optimal efficiency and compliance. Directed team of 5 in a la carte service for 120 covers/night; developed menus and schedules. Ordering supplies, creating the new menus HACCP; negotiated suppliers to reduce costs.
Sous Chef
Parador d'Aiguablava
2020.06-2020.10
(5 months)
4 stars superior Hotel with Spanish and Mediterranean-focused cuisine. Maintained HACCP food safety standards, ordered supplies for the beach restaurant. Handled daily orders for 150+ covers. Managed a team of 6 chefs at the beach restaurant during peak summer season, ensuring smooth operations and covering colleagues' days off, ensuring service without disruptions.
Chef de partie
Gallery hotel
2016.06-2020.04
(4 years)
Assisted head chef in creating new innovative menus and optimizing order lists for efficiency. Led different stations: meat, fish, sauces, paellas,... Managed team of 2-4 cooks; led mise en place for 120 covers. Maintained quality standards, ensured food safety and HACCP.
Cook
Saüc Restaurant
2013.09-2016.01
(2 years)
Supported Michelin kitchen operations under supervision, preparing precise dishes for 80 covers nightly while learning advanced techniques. Assisted in executing seasonal specials with fresh Catalan-Mediterranean ingredients under head chef guidance, maintaining 1* Michelin quality standards. Conducted daily inventory counts and supported supplier deliveries for premium ingredients as directed, contributing to kitchen efficiency. Rotated through cold/hot stations in high-pressure environment under oversight, achieving full HACCP compliance and smooth team handovers.

Educational experience

Escola superior d'Hostaleria de Barcelona
Higher Technical Degree in Culinary Management and Restaurant Services
2010.09-2013.07
(3 years)
Official 3-year dual qualification specializing in advanced kitchen operations, menu engineering, cost control, HACCP food safety systems, team leadership, and full restaurant F&B management. Includes practical training in high-volume gastronomic restaurants, preparing for Executive Chef and culinary consultancy roles in international hospitality.