Chosen to Handle Extraordanary Flavors

1. Ernesto
Dosman Allen
Email chefdosman@yahoo.com
Address Str. Mesteacanului Nr. 9, Poduolt
,Brasov
Phone +40 726081051
Objective
Chef with over 22 years of experience preparing delicious healthy dishes in ve star hotels and leading restaurants worldwide on
board cruise ships.
Worldly ambitious and highly skilled in world cuisine with a strong understanding of avor pro les.
Quality-focused and e cient Chef with experience in preparing and plating food in high energy, fast-paced
international kitchens.
I am seeking for a position as Executive Chef at a well-known restaurant or Company, im Specialized in preparing menus that attract
and retain customers, looking forward to a challenging role in your culinary management team.
Experience
EXECUTIVE CHEF
BRASSERIA LUTHER
BRASOV, Piata Sfatului nr 10
March-2018 - Present
I am responsible for the entire kitchen by managing , training and motivating my
sta . I am responsible for proper preparation of the daily meals in accordance
with the menu , company standards and HACCP guidelines. In cooperation with
the Restaurant Manager, I place orders and ensure that items are delivered
accordingly. Periodically, based on guests requests, in cooperation with the
Location Manager we review and implement new menus. I am hands on
involved in training my sta and implementing new recipes. I manage a a
restaurant with capacity of 105 guest and 14 crewmembers. I am overall in
charge of all aspects of the food operation: training, purchasing, guest
satisfaction, cooking demos, front and back of the house, sanitation standards
and more.
EXECUTIVE CHEF
SCENIC TOURS- G&P CRUISE MANAGEMENT
LUCERN, SWITZERLAND
July-2015 - December-2017
I was responsible for the entire kitchen operation, management, training and
motivation of my sta . I was responsible for proper preparation of the daily
meals in accordance with the menu cycle, maintain company standards and
HACCP guidelines. In cooperation with the Hotel Manager, I place orders and
insure that items are delivered accordingly. Periodically, based on guests
requests, in cooperation with the Corporate Chef we revise and implement new
menus. I am hands on involved in training my sta and implementing new
recipes. I manage a passenger cruise ship with capacity of 171 guest and 50
crewmembers. I was overall in charge of all aspects of the food operation:
training, purchasing, guest satisfaction, cooking demos, front and back of the
house, sanitation standards and more.
EXECUTIVE CHEF
HOTEL PIATRA MARE CONFERENCE AND
RESORT
POIANA, BRASOV
November-2013 - July-2015
I was responsible for all food production for the main restaurants, banquet
functions and other outlets. I have developed menus for various conventions at
the hotel and successfully have raised the food standard of the galley. I have
trained the purchasing department on food speci cations and quality control. I
developed and monitored food execution and trained sta on food presentation.
I have set new standards and procedures in order to maintain highest

2. professional food quality and sanitation standards.Able to develop standard
recipes and techniques for food preparation and presentation, which help to
assure high quality and to minimize food costs; exercise portion control for all
items served and assisted in establishing menu-selling prices.I work closely with
the hotel manager and the Food & Beverage Director to ensure that all food
production aspects of special events are planned.
CHEF DE CUISINE
DISNEY CRUISE LINES MIAMI, FLORIDA
September-2011 - November-2013
Successfully managed the activities of 50 team members in multiple galleys
onboard ,monitored and evaluated sta performance to achieve desired delivery
targets of performance.i have monitored outlets and restaurants onboard focus
on maximizing customer satisfaction . In was in charge of estimating costs for
required supplies needed to prepare food items for announced guests
functions, i.e. weddings, parties, etc. I was overall in charge of planning and
overseeing production of food items in multiple kitchens, with di erent cuisine
trends: Mediterranean, Italian, French, Asian and Contemporary.Hold constant
trainings for all sta for the preparation, cooking, garnishing, and presentation of
food. Conduct inspections of equipment and work areas to ensure
conformance to established public health standards. Demonstrate new cooking
techniques and equipment to sta .
EXECUTIVE SOUS CHEF-
EXECUTIVE CHEF
NORWEGIAN CRUISE LINE MIAMI , FLORIDA
May-2001 - June-2011
As a Executive Sous Chef i was in charge of 40 employees, making my daily
meetings and menu tastings in order to mantain company standards.
I also did severall vacation releifs for EXECUTIVE CHEFS, this is when i was
introduce in the position.
I was also responsible for the scheduled of working hours for sta of 40
employees.Ensured sta was equipped with all necessary supplies and
collateral for successfully accomplish their daily duties,I have facilitated the
transition of new employees by scheduling, training, answering questions and
processing paperwork.In addition, I have successfully trained sta in all of the
company's menus, policies and procedures while focusing on minimizing errors
and generating superior results.
over the years i have work in all 4 main areas of the ships outlets:
Production Areas that include Stores,Butcher Shops,Crew Galley,Equipment
locker.
Main Galley where i was overall in charge of the main restaurants.
Speciality Restaurants witch include a variety of restaurants with di erent
cuisine trends: Mediterranean, Italian, French, Asian and Contemporary, South
American, Sushi,Steak House.
Bu et Outlets the most busy area of the ship witch overall served over 20000
meals a day.
SOUS CHEF
NORWEGIAN CRUISE LINES MIAMI ,FLORIDA
June-1994 - January-2001
The Sous Chef position was the transition from a job that required mostly
cooking skills to a more managerial position. This is when I was rst introduced
to additional responsibilities. I actively participated in the promotion of kitchen
personnel, trained, cross-trained and retrained all kitchen personnel. I was
responsible of making and implementing the working schedule for my team as
well as supervising workloads during shifts. I was regularly evaluating the job
performance of each crewmember under my command. As a Sous Chef I was
trained to manage the ordering, the inventory process for all food and non-food
items used in the galley. I ensured that the kitchen was always kept clean and
that all kitchen equipment is looked after and well maintained.

3. Education
BACHELOR IN CIENCIAS Y
LETRAS
LICEO NUEVO DE LIMON LIMON ,COSTA RICA
1993
COURSE
US PUBLIC HEALTH TRAINING MIAMI .FLORIDA
2003
ATTENDED THE COURSE
DIPLOMA
STCW ALL MODULES
BREMEHAVEN, GERMANY
2010
ALL MODULES AND ATTENDED
DIPLOMA
MANAGEMENT SAFETY TRAINING
MIAMI ,FLORIDA
2009
DIPLOMA
CROWD MANAGEMENT MIAMI
2009
DIPLOMA
MANAGEMENT TRAINING MIAMI , FLORIDA
2007
Skills
CATERING AND ORGANIZING INCLUDING FOOD COST
CONTROL
SPREAD SHEETS CREATIONS
INTERNATIONAL CUISINE
CUSTUMER SATISFACTION
Languages
SPANISH
ADVANCED
ENGLISH
ADVANCED
ROMANIAN
ADVANCE