Carlos Antonio Carrión García
Síntesis profesional
I am a highly motivated individual with a strong focus on achieving excellence and resolving challenges through strategic solutions. My professional enthusiasm drives me to consistently seek opportunities for ongoing development. Furthermore, I actively engage in collaborative settings, sharing my expertise and learning from varied perspectives to enhance overall team performance.
Información general
22
22
años de experiencia profesional
Experiencia laboral
Executive Chef
Palmaïa “The House of Aïa”
Playacar, Q.Roo
2019.01 - 2026.05
- Responsible for supervising the operation and execution of six food venues within the hotel.
- Ensured all activities were planned, controlled, and executed in alignment with company standards.
- Oversaw coordination and execution of all banquets and catering events, development of standard operating procedures (SOPs) and key performance indicators (KPIs) for the department, as well as menu engineering and research and development.
- Managed the daily food and beverage budget, operational expenditures (OPEX), capital expenditures (CAPEX), and all relevant information management.
- Plant-Based Hotel | Total staff members: 84 | 400+ guests per day | Website: https://thehouseofaia.com/
Executive Chef / Owner
Charly’s Vegan Tacos
Tulum, Q.Roo
2016.01 - 2019.01
- Supervised restaurant operations, including budget oversight, procurement, standardization, inventory management, and general management.
- Vegan Mexican Cuisine | Total staff members: 32 | 200 guests per day | Website: https://www.instagram.com/charlysvegantacos/
Executive Chef
Sandos Finisterra Hotel
Cabo San Lucas, Mexico
2014.01 - 2016.01
- Supervised restaurant operations, budget management, weddings, staffing, menu rotation, and special festivities.
- (174-room All Inclusive Hotel) | Total staff members: 110 | 580 guests in house per day | Website: Not provided
Executive Chef
Harry’s Restaurant by ANDERSON GROUP
Polanco, Mexico City
2013.01 - 2014.01
- Oversaw restaurant operations, budget and purchasing, standardization, and inventory management.
- (Steak House and Raw Bar) | Total staff members: 42 | 450 guests per day | Website: https://harrys.com.mx/restaurante-cancun/
Banquet Chef
Melia Hotels and Resorts
Cancun, Quintana Roo
2012.01 - 2013.01
- Planned and supervised every banquet event, including requisitions, supplies, storage, coordination, and execution.
- Managed banquet events with up to 1,900 guests.
- (formerly Grand Melia Cancun) | 750 rooms | 1,600 guests per day | Website: Not provided
- Coordinación de equipos de trabajo, fomentando la colaboración y el logro de objetivos en conjunto.
- Gestión del tiempo y recursos para optimizar procesos.
- Coordinación con diversas áreas de la empresa.
- Coordinación de tareas para asegurar el cumplimiento de plazos establecidos.
Executive Sous-chef
Hôtel Azul Sensatory
2011.01 - 2012.01
- Supervised operations of seven food venues within the hotel, planned and executed all banquet and catering events, created menus and standards for each restaurant, managed the daily food and beverage budget, storage, procurement, requisitions, and supervised all kitchen staff.
- (Executive Chef: Miguel Cortázar, chef of the “Paraíso de la Bonita” and “Grand Coral Beach,” both 5 Diamonds hotels) | 448 rooms | 1,100 guests per day | Website: Not provided
Head Chef
Restaurant “TAPAZ”, Hôtel Azul Sensatory
Puerto Morelos, Quintana Roo
2010.01 - 2011.01
- Supervised, managed orders, cooked during busy periods, and organized the kitchen brigade.
- Responsible for inventories, supplies, storage, purchasing, dish design, menu creation, and maintaining standards for monthly sanitation inspections.
- Oversaw special events, presidential dining services, and the creation of the hotel’s spa menu.
- (Executive Chef: Miguel Cortázar) | 120 guests per day | Website: Not provided
- The kitchen was awarded “Most Hygienic Kitchen” in the hotel for four consecutive months.
Executive Sous Chef
Restaurant “JOHN GRAY’S DOWNTOWN”
2007.01 - 2010.01
- Supervised and organized the kitchen brigade, managed orders and cooked during busy times, handled administrative duties, created new recipes, sourced quality products at the best prices, maintained inventories, and was responsible for hiring kitchen staff and managing catering as needed.
- (Chef and Owner: John Gray, formerly at Ritz Carlton California and Cancun; opened two five diamonds restaurants; Executive Chef of Habana Room Hotel in New York; Best Chef in the Mayan Riviera, 2008–2010) | 110 guests per day | Website: Not provided
Executive Sous Chef
Restaurant “L’ECOLE DES CHEFS”
2006.01 - 2007.01
- Collaborated in menu creation for each season (every three months), managed par stock, procurement, daily inventories, and research and development.
- (Mexican contemporary, macrobiotic, and spa cuisine. Chefs: Mathew Kenney – New York, Christian Morales – Argentina) | 160 guests per day | Website: Not provided
Kitchen Manager
Restaurant “LA PALAPA BELGA”
2004.01 - 2006.01
- Coordinated and prepared mise en place and daily menus, managed inventories, procurement, and storage.
- Ranked #3 in Cancún according to TripAdvisor. Owner and Chef: Olivier Ernotte, winner of “Le toque Blanc” contest in Mexico, 2004. Traditional Belgian cuisine. | 120 guests per day | Website: Not provided
Estudios
Licensed - Culinary Art
Gastronomic Institute École des chefs
01.2009
Diploma - Human Resources Management Technology
Iberoamerican University of Mexico
01.2009
Competencias
- Office
- Soft Restaurant
- Advance
- SAP
- Total Control
- Dynamics
- Toast
- Oracle
- Fusion
- IOPOS
- Foursquare
- ADP
- Oracle
- Opera
- Cost control
- Recipe creation
- Leadership
- Effective communication
- Problem solving
- Operations management
- Creativity
- Communication skills
- Leadership and staff management
- Focus on quality
- Team building
- Organizational skills
- Tolerance to pressure
- Organizational abilities
- Adaptability
- Efficient time management
- Task coordination
- Proactivity
Logros
- 2 Michelin Keys
- LQA Standart of Excelence
- LHW certification
- #1 All inclusive resort in Mayan Riviera (Trip Advisor)
Cronología
Executive Chef
Palmaïa “The House of Aïa”
2019.01 - 2026.05
Executive Chef / Owner
Charly’s Vegan Tacos
2016.01 - 2019.01
Executive Chef
Sandos Finisterra Hotel
2014.01 - 2016.01
Executive Chef
Harry’s Restaurant by ANDERSON GROUP
2013.01 - 2014.01
Banquet Chef
Melia Hotels and Resorts
2012.01 - 2013.01
Executive Sous-chef
Hôtel Azul Sensatory
2011.01 - 2012.01
Head Chef
Restaurant “TAPAZ”, Hôtel Azul Sensatory
2010.01 - 2011.01
Executive Sous Chef
Restaurant “JOHN GRAY’S DOWNTOWN”
2007.01 - 2010.01
Executive Sous Chef
Restaurant “L’ECOLE DES CHEFS”
2006.01 - 2007.01
Kitchen Manager
Restaurant “LA PALAPA BELGA”
2004.01 - 2006.01
Licensed - Culinary Art
Gastronomic Institute École des chefs
Diploma - Human Resources Management Technology
Iberoamerican University of Mexico
Personal Information
Age: 41
Sports
- Jiu Jitsu
- Muai Thai
- Boxing
Personalizado
I consider myself a capable and competitive person who is committed to delivering excellent results and solutions to challenges. I am passionate about my profession and strive to improve every day. I am eager to learn from all available sources and share my knowledge, techniques, and experience with my co-workers.
Personal Information
Age: 41
Sports
- Jiu Jitsu
- Muai Thai
- Boxing