Carlos De los mozos

Carlos De los mozos

Executive Chef at The Arts Club Dubai
Lives in Dubai, United Arab Emirates
over 6 months ago

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After considered my seventeen years of experience leading big teams the best restaurants of the world and in IHG five star hotels, and considering all skills acquired as leader, manager, and member of the Executive committee in one dynamic environment as Middle East is, I feel qualified and very capable to apply for the position.

As member of the management team, the skills I would like to offer at your disposal are:

-Results delivery, objective analysis, action plan developing (short and long term), periodic results analyst, action plan adjustment, final evaluations.
-Commitment and understanding with, from and to the team. In my actual and previous companies, I have been recognized as specialist forming and developing, people, employees and teams.
-Initiative and cooperation with any hotel objectives, even non-direct related to the F&B department.
-Acceptation of any company’s task or objective, maintaining the indicative and full cooperation with other head of department.
-Cost and quality control as big strength. There is not magic formula for this, only can be achieved with analysis, action plans, empowerment and lot of hard work
-Extensive culture, acquired with knowledge, study, and previous experiences. Which always helped me to inspire my teams and other colleagues.
-Big business volumes, multi-restaurant, banquets and events, meeting rooms managing with out to increase the number of staff or extra hours.
-Last but not least, AMBITION, no for money, only for keep learning and growing as a professional. And, PASSION for hospitality, which will help me to achieve the objective to end up leading the strategy of one company like yours in future.
Without anything else to add and grateful for the time you expend reading this letter, I put myself at your entire disposition to conduct an interview at best convenient time for you.

Thank you very much.
Best regards.
Carlos de los Mozos Alventosa.


  • Executive Chef

    The Arts Club Dubai - Dubai, United Arab Emirates

    F&B kitchen
    October 2017 - Now · 1 year and 2 months

    The Arts Club was founded in 1863 by men of vision in order to provide a haven for those people who had professional or amateur relationships with the Arts, Literature or Sciences. The Club has provided this hospitality and friendship ever since, having survived two world wars, as well as political and economic anomalies over the years. In London, The Club counts with two different restaurants, the iconic Brasserie and Kyubi, modern Japanese along with several member lounges and meeting rooms, exquisite hotel rooms, and a superclub. The Arts Club Dubai, located at the new (under construction) The Brookfield place in DIFC, will be 63,000 square feet divided on 4 floors and will feature the following restaurants: The Brasserie Kyubi TAC Steak house - Name to be defined TAC Wood fire oven restaurant – Name to be defined The Members Lounge The Terrace

  • Culinary director - Consultant

    Gastronomica ME - Dubai, United Arab Emirates

    Administration & General
    November 2017 - April 2018 · 6 months

    Gastronomica is a leading restaurant operator, dedicated to the development of original and upscale dining concepts on a global scale and is the leader of original dining concepts in the Middle East. The company currently has 9 unique popular dining concepts, created in-house from the ground up with operations currently in Kuwait, KSA, UAE, Oman, Qatar & Bahrain. I agreed to do 6 months of culinary consultancy for Gastronomica while waiting to The Arts Club Dubai project to kick off. During my time in the company we set up a 5 years growth plan, defined the company structure, analyzed and negotiated new openings in the US, open a new restaurant concept in Kuwait, did a review extended report of all the company restaurants with an action plan.

  • Executive Chef

    Zuma Dubai - Dubai, United Arab Emirates

    F&B kitchen
    October 2015 - October 2017 · 2 years and 1 month

    Best Japanese restaurant of Dubai, Ranking 86 in the San Pellegrino’s 50 the best restaurants in the world Zuma Dubai, servers an average of 800 to 900 covers a day, maintaining the quality and consistence which made it famous and recognized as best restaurant of Dubai and Middle East. Where my performance has been based is the following tasks and achievements -Managing one team composed by 85 staff members with an average below 1% turn over, focused in training and development where the staff are accountable for their acts -Changing menus, creating weekly specials. -Increasing the food sales (4% growth) and the restaurant GP (3% up) without compromise quality -Participating in budget creation and presentation

  • Executive Chef

    Crowne Plaza Dubai - Dubai, United Arab Emirates

    F&B kitchen
    July 2013 - October 2015 · 2 years and 4 months

    Five star hotel with 573 rooms, 13 outlets, 2 banquet halls and 12 meeting rooms Crowne Plaza Dubai is one of the first and most recognized hotels in Dubai located in a prime spot of Sheikh Zayed Road, only 5 minutes far from Dubai World Trade Centre. This property maintains very high occupancy levels over all year and a very strong F&B offer with intensive operations running 24/7. Crowne Plaza Dubai counts with the following outlets • Cappuccinos - lobby bar • Cafe Barbera • Al Dana - all day dining • Al Fresco - Italian restaurant • Al Tannour - Lebanese restaurant • Chamas - Brazilian churrascaria • Oscar’s Vine Society – French wine bar • Sakura - Japanese restaurant • Western Steak House • Wagamama - modern Japanese ramen bar • Harvesters - traditional pub • Trader Vic’s • Zinc - night club Where my performance have been based in this tasks and achievements: -Managing one team composed by 139 staff members and stopped the resignations, retaining the talent and leading a very strong team where all managers are engaged and capable to carry on with any hotel operation. -Creating a proper F&B marketing calendars where to base different promotions -Reducing the food cost 3% against budget improving quality, revenue and receiving only good feedback from hotel guests -Preparing the opening of two new outlets with new concepts. -Participated in the implementation of a new “Glitch” reporting system, in order to manage all guest request or complaints causing a “time of response” drastic reduction improving the guest satisfaction and engaging all hotel colleagues to report any issue. -Participating in budget creation and presentation to the IHG and own co. -Achieved records on employee engagement for kitchen staff.

  • Executive Chef - Task force

    Intercontinental Al Khobar - Al Khobar, Saudi Arabia

    Asset Management
    May 2013 - August 2013 · 4 months

    Worked for two months in this property as Task force on Executive Chef Position. During this period, I assisted F&B Manager for Ramadan's month preparation, changed main restaurant presentations, taken actions to reduce food cost, establish cleaning procedures and given consulting to one of the best gastronomic restaurants of the kingdom, AROME restaurant.


  • Hospitality degree with Culinary specialization

    Le Cordon Bleu Culinary School - Callao Region, Peru

    September 2004 - June 2006


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    Native or fluent
  • English
    Native or fluent
  • Italian
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