1. MANUEL ENRIQUE ACIN
• 2913 Calabria Way, Delray, Fl 33445 • Email: meatorods@hotmail.com • Tel: 678-276-5258
WORK EXPERIENCE
Legacy Lodge & Conference Center at Lake Lanier Islands June 2014 – Present
Banquet Chef
• Oversee all wedding and banquet events for resort and conference center
• Resort Consists of 23,000 square feet of meeting space
• Supervise staff of 12 cooks, 2 supervisors and 1 sous chef
• Premier Culinary Lead for Wedding and Plated Tastings
• Amend and change for contracted clients and discuss options on how to exceed their
visions and expectations
Sonesta Gwinnett Place Atlanta – Duluth, GA September 2013 – June 2014
Executive Chef
• Promoted to be Executive Chef from Baltimore to Atlanta
• Oversee all food and beverage operations comprised of 2 restaurants, lounge and room service
• Supervise staff of 6 Banquet Cooks, 1 Garde Manger Cook, 3 Line Cooks, 1 Executive
Sous Chef and 2 Supervisors.
• Partner with Sales in tastings for client sites to assist in closing business
• Primary liaison for food ordering, and paper goods
• Calculate best practices in ordering based on forecasted business and keeping food cost
module and goal in measurement to budget (for all food and beverage outlets and
banquet operation)
• Schedule for Culinary team
• Forecast and schedule staff hours to maintain labor costs to budget
• In charge of maintaining organizational operations for execution of Banquet Services
from Culinary to Stewarding
• Consult and Create menus
• Special Gala Events including the 2014 Sonesta International Annual Leadership
Conference , Social Events and Corporate Group Business with the sales and catering
team to achieve clients budget and deliver the quality options for customer satisfaction
• Premier Culinary Lead for Wedding and Plated Tastings
• Amend and change for contracted clients and discuss options on how to exceed their
visions and expectations
• Implemented “Food is Art” program.
• Implemented new operational flow of kitchen, food and beverage outlets and room service
• In charge of interviewing, hiring and training new employees to meet company standards
Royal Sonesta Harbor Court Baltimore – Baltimore, MD May 2012 – September 2013
Banquet Chef
• Acting Senior Level Manager during Executive Chef absence from property
• Oversee all food and beverage operations comprised of 3 restaurants, lounge and room
service
• Supervise staff of 4 banquet cooks, 2 pastry cooks, 8 line cooks and 6 stewards
• Partner with Sales in tastings for client sites to assist in closing business
• Primary liaison for food ordering
• Calculate best practices in ordering based on forecasted business and keeping food cost
module and goal in measurement to budget (for all food and beverage outlets and
banquet operation)
• Schedule for Culinary and Stewarding
• Forecast and schedule staff hours to maintain labor costs to budget
• In charge of maintaining organizational operations for execution of Banquet Services
from Culinary to Stewarding
• Consult and Create menus

2. • Special Gala Events, Social Events and Group with the sales and catering team to
achieve clients budget and deliver the quality options for customer satisfaction
• Premier Culinary Lead for Wedding and Plated Tastings
• Amend and change for contracted clients and discuss options on how to exceed their
visions and expectations
• Assisted in flag conversion from InterContinental to Royal Sonesta Harbor Court Baltimore
• During conversion worked with Transition team who planned and implemented new operational
flow of kitchen, food and beverage outlets and room service flow in the main kitchen
• Recruited after property conversion by Sonesta Hotels and Resorts for Task Force to assist
Sonesta Philadelphia Flag Conversion
• Implement daily and embrace Sonesta Core Values to internal associate to deliver and implement
outstanding customer experience
InterContinental Harbor Court Hotel – Baltimore, MD 2011 – 2012
Sous Chef
• Promoted to be a part of the culinary team in Baltimore from Boston
• Winner of recipe contest for Northeast Broccoli Rabe
• Resulted in public relations media and the hotel receiving product as a result of the
winning recipe
• Acting Senior Level Manager during Executive Chef absence
• Primary liaison for food ordering
• Schedule for Culinary and Stewarding
• Supported Executive Chef in green initiatives for the property
• Lead between culinary staff and catering and group sales for operational excellence (BEO,
Execution of events)
InterContinental Boston – Boston, MA 2006 – 2011
Sous Chef
• Recruited to Boston Culinary Team from Puerto Rico property
• Promoted after one year from Chef de Partie to Restaurant Sous Chef
• Orchestrated all VIP Dinner Tastings
• Supported two food and beverage outlets and 24 hour room service
• Supervised a staff of 23 cooks including Patisserie
• Responsibilities included ordering, scheduling, creating, standardizing and costing recipes for
menus and holiday events
• Managed union property by working with union labor rules and regulations
• Taskforce for opening of hotel
• Taskforce for Presidential Inauguration at InterContinental Willard in Washington, DC
InterContinental – San Juan, PR 2005 – 2006
Chef de Partie
• Interned twice during college in 2003 and 2004
• Recruited to be on staff as the Chef de Partie for three restaurants upon graduation
EDUCATION
Universidad De Este 2003 – 2005
Carolina Puerto Rico
Associate Degree in Culinary Arts
SKILL SETS AND CERTIFICATIONS
• Fluent in Spanish and English
• Task Force Openings: Royal Sonesta Harbor Court 2012, Sonesta Philadelphia 2012
• Presidential Inauguration 2008
• SERV Safe Certified 2011, 2012
• International and French Provenscal Cuisine
• Bee Keeper in training (certification to be finalized)
• Participated in planning and execution of Herb Gardens 2011, 2012, 2013 and 2014