JOSE RAFAEL OCHOACell Phone: +1(849) 353-5573 Home Phone: +58(212) 257-6013Personal emails: chef.joseochoa@gmail.comochok@hotmail.com

PERSONAL PROFILE:Date of birth: 18/08/1974Nationality: VenezuelanCurrent Address: Punta Cana, Dominican RepublicMarital Status: married, one child

STUDIES: -High School * Place: Colegio Macaracuay, Caracas Venezuela1987-1993

COURSE AND CROSS-TRAINING:-Restaurant L’esperance, Saint Pere-sous-Vezelay, FranceRelais & Châteaux 3 Star Michelin, Chef Marc MeneauPantry, Entremetier and SaucierCross-training 2000

-Restaurant La Cote Saint Jacques, Joigny, FranceRelais & Châteaux 3 Star Michelin, Chef Jean Michel LorainPantry, Butchery, Entremetier and PastryCross-training 2001

-Ecole Bellouet Conseil, Paris, FranceJean-Michel Perruchon M.O.FCourse Plated Desserts 2002

-Ecole Bellouet Conseil, Paris, FranceJean-Michel Perruchon M.O.FBoutique Desserts 2008

-HACCP by Emirates Health Department, Dubai-UAEFirst regional seminar UAE 2005

-Barry Callebaut, Dubai, UAEChocolate and Pastry Seminar Series 2006Chocolate Academy of FrancePhilippe Bertrand M.O.FPhilippe Marand M.O.F

*Several management and hygiene trainings within Jumeirah Hotels Group, IHG and Marriott.

LABOR EXPERIENCE:

-Restaurant Le Petit Bistrot de Jacques, Caracas VenezuelaSous-Chef 1996-2002 Chef and Owner Marc Provost, Member of The Culinary Academy of FranceFrench Regional Cuisine Restaurant, Classic French Bistrot, 75 seats with 50 covers lunch and 130 covers diner average. Kitchen staff under my supervision: 15. Responsible of all kitchen operation, hiring staff, food requisition, quality control, hygiene and training.

-Malabar Fine Dinning Restaurant, Caracas VenezuelaSous-Chef 2003- 2004 Executive Chef James Baron, M.O.FFine Dining French Modern Restaurant, Best City Venue and Brunch at the moment, 30 sets indoor and 50 alfresco, Lounge and Bar. Kitchen staff under my supervision: 20. Responsible of all kitchen operation, hiring staff, food requisition, quality control, hygiene and training. -Raffles Resort Canouan Five Star, Saint Vincent and the Grenadines, West IndiesChef de Cuisine at Godhal Nuevo Latino Restaurant (pre opening) January 2004 - September 2004Preopening teamExecutive Chef Jean Paul CapitaineGodhal Restaurant is a Latino American fusion Restaurant located near Amritas Spa at the beach side of the resort. Creating special menus and beverage for the Spa, 30 covers lunch and 40 covers diner including BBQ buffets. Kitchen staff under my supervision: 8. Responsible of all kitchen operation, food requisition, hygiene, cost control, main island chiller store organizer, and training.

-Jumeirah Beach Hotel and Resort Five Star, Dubai, UAEChef de Cuisine at La Parrilla Argentinean Restaurant December 2004-September 2007 Best Latin-American Restaurant by Time Out Dubai 2006-2009 La Parrilla, located at the 25th floor, is one of the best venues in the hotel offering an impressive selection of Argentinean meat cuts, live flambé carving gaucho style and theme breakfast. Kitchen staff under my supervision: 10. Responsible of all kitchen operation, food requisition, hygiene, cost control, Main kitchen breakfast requisition and operation, special banquets request and Resort Villas, meat quality control, daily staff briefing and training.

Executive Resort Chef Leslie Stronach-Madinat Jumeirah Hotel and Resort Five Star, Dubai, UAE

Chef de Cuisine at Mj’s Steakhouse October 2007-June 2009http://www.youtube.com/watch?v=JhVoegMYwEUBest City Brunch by Time Out Dubai 2005-2009Mj’s Steakhouse is an American Classic steakhouse, open kitchen and part of the best city brunch offering Australian and American prime meat cuts, oyster bar and local grilled seafood at request. 50 sets indoor and 60 seat alfresco. 140 cover average per diner and 500 covers average per brunch. Kitchen staff under my supervision: 15. Responsible of all kitchen operation, food requisition, hygiene, cost control, Al-Qsar Main kitchen brunch requisition and operation, special resort live stations, meat quality control, daily staff briefing and training.Chef de Cuisine at Pierchic Fine Dining Restaurant July 2009 - February 2010http://www.youtube.com/watch?v=65oyNe460zYBest Seafood Restaurant by Time Out Dubai 2008-2009Pierchic is one of the most popular fine dining venues in town, European and Contemporary cuisine offering local and imported fish and seafood in general, the best selection of fresh oyster and special VIP functions like corporate lunch, exclusive theme dinners and royal family. 40 seats indoor and 60 terraces with 170 covers average per diner service. Kitchen staff under my supervision: 22. Responsible of all kitchen operation, food requisition, hygiene, cost control, special VIP functions menu selection, seafood and vegetables quality control, daily staff briefing and training. Al-Qsar Executive Chef Reto BorerExecutive Resort Chef Leslie Stronach

-Renaissance Doha City Center Hotel, Doha-QatarExecutive Sous ChefRenaissance, MEA and Courtyard by Marriott all in one HotelPreopening team November 2010 - October 2011As part of preopening and opening process my duty consist in create along with restaurant chefs all menus a la carte, costing, suppliers research and marketing, receiving and checking all hotel materials in general, conducting interviews, organizing taste panels of general food products to be used. Conduct daily meetings with all Chefs, as well as participate in Excom, F&B, and Finance department meeting.F&B production team: 150 kitchen and steward staff, 12 outlets including Room Service and Banquet: Cucina Italian, NY Steakhouse, French Brasserie, Sport Bar, Brazilian Churrasqueria, Crossroads International Buffet, Pool Restaurant, Glo Sushi Bar, Executive Lounge, Coffee Shop and retail products.

Executive Chef Christian Jean

-InterContinental Resort Hua Hin, ThailandExecutive Chef / October 2011- September 2012

Luxury resort with 119 rooms, 21 suites and 7 villas. 4 main outlets and meeting rooms. Best brunch offered in town and Club InterContinental services added to the operation at that time.A team of 76 chefs and 36 stewards.Personalized service using the best of local and imported products. The hotel offers Thai Contemporary Cuisine, Italian fine dining, Seafood Market, in room dining, special events cocktails and banquets.Hosting annually Hua Hin Centennial Park International Tennis Tournament, Film Festival Hua Hin and Princess Beach Polo.http://www.ichotelsgroup.com/intercontinental/en/gb/locations/overview/huahin

-Fontainebleau Miami Beach, Florida - USAHead Chef / May 2013 – October 2014

As Head Chef of the busiest Fontainebleau Hotel operation I’m in charge of the all day dining restaurant and In Room Dining operation supervising a kitchen crew of 52 cooks and 20 stewards. Breakfast buffet and a la carte, a la carte lunch and dinner, Sunday brunch and the Japanese restaurant.Cost control, menu planning, food inventory, hygiene supervision, food quality controlExecutive Chef Thomas Connell

-Jumeirah Beach Hotel and Resort Five Star. Dubai, UAEHead Chef at Villa Beach Restaurant, Burj Al Arab Beach Club and JBH Luxury Villas Beit Al Bahar, Jumeirah GroupNovember 2014 – May 2016

An exquisite setting with equally magnificent Mediterranean cuisine.With aquamarine waters lapping at the shore just meters away and the closest view of the fabulous Burj Al Arab you could hope for, literally located on Burj beach, the restaurant offers the very best of fine dining Mediterranean cuisine, appropriate for a romantic dinner setting or an indulgent family treat. Villa Beach Restaurant oversees Beit Al Bahar 19 Deluxe Villa’s room service, Burj Al Arab Beach Club with capacity of 400 guest beach seats, Villa Beach Restaurant with an average daily cover of 320 and the famous Beach Lounge Jumeirah Beach Hotel. Oversees as well several VIP banquet functions and weddingsCulinary team is compose of 5 supervisory positions, 22 cooks and 5 stewardshttp://instagram.com/villabeachdubaihttp://instagram.com/beachloungedxb

-Majestic Five Star Resorts Punta Cana, Dominican RepublicExecutive Chef at Elegance ResortMay 2016 – present

This spectacular 5 star deluxe hotel located on the paradisiacal Bavaro Beach and with all-inclusive service, offers a unique experience to travellers looking for a sophisticated holiday in the Caribbean. Majestic Elegance Punta Cana has 7 restaurants, including the Late Night Snack Bar, and all of them offer a unique ambiance, exquisite gastronomy and excellent service. The wide gastronomic offer of Majestic Elegance is designed so that guests can enjoy everyday of their stay a different and worldwide culinary experience.The culinary operates 7 restaurants, main restaurant buffet with 760 seat capacity. 8 Bars, banquets as weddings majorly and 24hrs room service.Culinary team is compose of 8 supervisory positions, 125 cooks and 38 stewardsCost control, menu planning, food inventory, food hygiene supervision, food quality controlhttp://en.majestic-resorts.com

Personal Web presentation & portfoliohttp://chefjoseochoa.wordpress.com/

LANGUAGES:Spanish, English, French and Portuguese