JOSE LUIS ROMERO AVILA
San José Del Cabo,BCS
Summary
Obtain a position within the hotel, restaurant or yacht industry at full time, that allows me to develop as professional in the Food preparation area and service as well.
Knowledgeable chef with robust background in diverse culinary environments. Proven history of creating innovative dishes that align with modern dining trends and enhance customer satisfaction. Demonstrated expertise in menu planning and kitchen management.
Culinary professional with deep commitment to delivering high-quality dining experiences. Expertise in crafting unique recipes and leading kitchen teams to consistent excellence. Known for adaptability and collaborative approach, ensuring smooth operations and customer satisfaction.
Overview
20
20
years of professional experience
5
5
Certification
Work History
Freelance Chef
Any
01.2010 - 12.2025
- Freelance Chef for yachts, private villas and mansions.
- Lonestar M/Y 110 feet contact captain Jaime +34(646)448292
- Spirit of 2010 M/S, 120 feet contact Captain, Chris Deehan (1818) 2068787
- Paseana M/Y 100 feet contact Captain, Sean Holden (949)4335217 Email: holdents@msn.com
- Centinela IV M/S 123 feet contact Captain, Daniel Anderson (612)1271006
- Polly M/S 110 feet contact Captain, Mariano Mariscal (624) 1623430 Email: captain.mariano@hotmail.com
- Crystal II M/S 127 feet yacht contact Captain Ross Lyon (561)1273763 Email: skipperross@yahoo.com
- Empire Spa M/S 127 feet yacht contact Captain Ross Lyon (561)1273763 Email: skipperross@yahoo.com
- Venture more M/S 110 feet yacht contact captain David (619) 9543189
- Mama Molly M/S 110 feet yacht contact captain Andy Papworth (541) 6212347
- Bad company M/S 97 feet yacht contact David Traylor (624) 1000215
- Dulcinea M/Y 106 feet yacht contact Captain Brett Walker +1(949)4635068
- Fuel And around 110 M/Y feet yacht contact Captain Mike Morris +1 (619)9618240
- I have a rotation of 4/6 months ON duty and 2 Months OFF duty, during this period off is when I keep working as a freelance chef in villas and yacht.
- Still working as a freelance in yachts and private villas and mansions, also other private chef jobs and catering service for local business such as: Ocean Blue Magazine, Snell Real State, Villas del Mar Development and among others.
Executive sous chef/ chef de cuisine
Virgin voyages
06.2021 - 12.2024
- In Charge of a different outlets on board designated by the executive chef, cost control, USPH standards, portion control, crew management, crew training, recipe and standardization of recipes.
Executive Sous Chef
Royal Caribbean, Brilliance of the Seas GTV
07.2014 - 03.2020
- In charge of all the fine dining restaurants on board there are five, duties cost control, USPH and Time Control Plans compliance, follows recipes and procedures, and crew management. Selection of dishes for the buffet, live station design and follow up on the Main dining room logistic and execution.
- Windjammer café buffet 1800 pax.
- Samba restaurant, 65 pax, Brazilian rotisserie.
- Chops restaurant, 95 pax, steak house.
- Izumi restaurant, 55 pax, Japanese Asian fusion cuisine.
- Giovanni's restaurant, 120 pax, Italian cuisine.
- Chef's table, Exclusive table for 16 guest with a French fusion cuisine.
- Dining Room, 1200 pax Daily menu.
Head Chef
Oaciti Restaurant
01.2014 - 06.2014
- Mexican cuisine Head Chef Planning and design new menu cost control, develop recipes, designing strategy sales Capacity 400 pax.
Head Chef
Restaurant Trailer Park Vagabundos Del Mar
12.2009 - 12.2013
- Mexican cuisine Head Chef Quality food control, Cost control, Menus, catering planning Capacity 75 pax Contact Peter Cashmore (624) 1250171
Chef de Cuisine
Westin Hotel Regina Resort & Spa
03.2006 - 04.2009
- French modern cuisine Los Cabos B.C.S. 243 Rooms. Hotel European Plan, Chef de Cuisine of the Fine Dining Restaurant “Arrecifes” capacity for 91 pax. Distinguished with FOUR DIAMONDS AWARD 2008 by triple A.
Education
Profesional Studies - Culinary
Instituto Culinario
07-1998
Skills
- Knowledge of the operation of kitchens and galleys, preparation and elaboration of menus as well as cost control, personnel and Food Management For Yacht my duties includes provisioning and organizations of charters food & beverage wise As well I Can assist with the deck hand duties in general, such as: lines, fenders, washing decks, water toys, etc
- Food safety and sanitation
- Cooking techniques
- Food quality
- Kitchen management
- Food presentation
- Meal preparation
- Attention to detail
Certification
- ENG 1 equivalent 2024
- Food hygiene level 2
- STCW 95 basic safety training 2024-2028
- Culinary tendencies Culinary Art School Distributed by Chef Antonio Santos. 2006
- FOUR DIAMONDS AWARD by triple AAA. 2008
- Certificate CONOCER Labor Competitions NTCL 2005
- Association D Maitres Cuisiniers de France
- Certificate of Professional Aptitude C.A.P. 2001
- Secretary of Public health and Distinguishing Tourism Certification (H) 2000
- Gastronomical institute Maria Reina. Certificate
- Professional Technician in Culinary Management 1998
- High School Enrique Cabrera Certificate 1995
Languages
Mother language: Spanish
English: 90%
Timeline
Executive sous chef/ chef de cuisine
Virgin voyages
06.2021 - 12.2024
Executive Sous Chef
Royal Caribbean, Brilliance of the Seas GTV
07.2014 - 03.2020
Head Chef
Oaciti Restaurant
01.2014 - 06.2014
Freelance Chef
Any
01.2010 - 12.2025
Head Chef
Restaurant Trailer Park Vagabundos Del Mar
12.2009 - 12.2013
Chef de Cuisine
Westin Hotel Regina Resort & Spa
03.2006 - 04.2009
Profesional Studies - Culinary
Instituto Culinario
HOBBIES AND INTEREST
I am a very active person who enjoys staying fit and working out on a regular basis. I like to lift weights cross training and water sports. I like to meet new people and learn from their culture. I am sociable person easy going and drama free.