Juan Pablo Marquez Canevari

Juan Pablo Marquez Canevari

Executive sous chef at Samabe Bali Suites
Lives in Denpasar, Indonesia

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About me

Experienced Chef with a demonstrated history of working in the hospitality industry. Skilled in Banquets, Restaurant, Hotel Management, Hazard Analysis and Critical Control Points (HACCP), and Hospitality Industry. Strong operations professional with a Diploma from EAG Buenos Aires, Argentina.

Experience

3 years and 9 months

  • Executive sous chef

    Samabe Bali Suites - Bali, Indonesia

    F&B kitchen
    November 2018 - Now · 1 year and 3 months

  • Line chef

    Mandarin Oriental London - London, United Kingdom

    F&B kitchen
    March 2018 - July 2018 · 6 months

    Commis Chef in “Dinner By Heston” Mandarin Oriental Hyde Park, London 2 Michelin stars Restaurant Cold Larder section. • Proper Set up and breakdown of the station • Work meeting high standards of hygiene • High standard of plating • Control stock production.

  • Senior Chef De Partie

    Hotel W Barcelona - Barcelona, Spain

    F&B kitchen
    March 2017 - March 2018 · 1 year and 2 months

    • • • • • • • • Manage large volume of diners (600 pax) Daily BEO check Make orders for production. Food reception and storage Ensure the kitchen staff was prepared and ready for service and that all food meets the highest standards of quality and consistency Stock control, food cost optimization Set up and supervise buffets, coffee breaks, banquets, dinners Organize all production Delegate tasks and functions to cooks • Manage and maintain food inventory at an appropriate level • Supervise mise en place • Comply with hygiene standards Standardization of recipes • Help the Chef in the development of the menu • Teach, mentor and motivate the kitchen staff

  • Chef de Partie

    Grand Hôtel Park Gstaad - Saanen, Switzerland

    F&B kitchen
    December 2016 - March 2017 · 4 months

    • I worked in the central kitchen but exclusively for the fine dinning restaurant “Chubut” • Menu development, planning and pricing, food and labor cost control • High techniques of food presentation • Establishing food quality and menu standards • Ensuring that all kitchen equipment works and is maintained properly • Ensuring the kitchen is always safe and sanitary • I accompanied the growth of this project from its opening in December 2015

  • Stage en cuisine

    the ledbury - London, United Kingdom

    F&B kitchen
    October 2016 - November 2016 · 2 months

    2 Michelin stars restaurant, World’s 50 Best Restaurants 2016. have been working 6 intensive weeks with shifts of 16 hours, going through all sections of the restaurant, during this experience I have improved and applied to my work new techniques and methods of work.

  • Demi chef de partie

    Grand Hôtel Park Gstaad - Saanen, Switzerland

    F&B kitchen
    June 2016 - October 2016 · 5 months

    Check and complete mise en place and pars and set-up the station Coherent management of ingredients and waste reduction. Work meeting high standards of hygiene Responsible for starters and garnish. Bakery production Development menu and adaptations of dishes throughout the season, jointly with the rest of the team. Food Cost Optimization • Standardization of recipes and procedures • Maintenance of high standards of plating and timing

  • Commis Chef

    Grand Hôtel Park Gstaad - Saanen, Switzerland

    F&B kitchen
    December 2015 - March 2016 · 4 months

    Participation in the opening of the restaurant. • Responsible of the entire menu Mise en place responding to Sous Chef. • Responsible of starters and side garnish in the service. • Helped the Chef on the pass. • Control stock production. • Maintenance of high hygiene standards

Education

  • Profesional Chef

    EAG - Buenos Aires, Argentina

    April 2007 - April 2009

  • Business administration

    UBA - Buenos Aires, Argentina

    March 2006 - March 2009

Languages

3 languages

  • Spanish

    Native or fluent

  • Italian

    Professional working

  • English

    Professional working

Personal information

Nationalities

  • Spanish

  • Argentinian

Connections
Surya Ambara
Cook at Carnival Cruise Lines
Anil Chandra
Cluster Indian chef de Cuisine at Nilamani Hotels
Roger Ubach Bolde
Freelance Headhunter - Hospitality Recruiter at Barcelona Chef Recruitment
View 9 connections
Following
Jumeirah Group
Dubai, United Arab Emirates
Hosco
Geneva, Switzerland
Other members
Vittorio Negri
Denpasar, Indonesia
Ketut Yadnya
Denpasar, Indonesia
I Putu Gede Suwastika
South Kuta, Indonesia
Budi Hariyanto
Bali, Indonesia
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