jesus miranda tobon Executive Chef








Name:                               Jesús Miranda Tobón
Date of Birth:                      December 20th 1975
Birthplace:                        Puebla, Puebla. México
Nationality:                        Mexican
Address:                            Sm 26, Mz 16, L26.Andador Ha Canul
Province:                          Cancún, Quintana Roo
Zip code:                           77500

Marital status:                   Married (2 sons)
E Mail:                              [email protected]


OBJECTIVES: A professional Chef that maintains a high standard in whatever challenges expected.
academic studies

1989 – 1992 High School Federal N° 27. Acapulco, Gro.
1993 – 1994 Computing School CETEC. Acapulco, Gro.


Windows, power point, excel word and cuisine technique system as well as related operational Management Systems such as COASS INSISST (internal hotel management for Purchasing, staffing, ect.).


2001- 2002 American Express Leadership and Service course for 4 and 5 Diamond Hotels. (Le Meridien associations Hotels.).

ISO 9000 certified (hotel Cesar Park Cancun)

Green Glove. H Distinctive. CRISTAL (Hotel Mayan Palace Riviera Cancun).

Course of Micro cuisine combined with molecular gastronomy.

Management Training – Grand Bahia Principe Hotel

Team Jamaica Training Course – Grand Bahia Principe Hotel






Spanish-Mother language.

English-High level spoken and written.


Hotel Gran Bahia Príncipe & Don Pablo Collection Luxury Runaway Bay.

Executive Chef (complex)

December 2010- present

5 Stars category, 840 rooms & 300 rooms.

All inclusive (3 buffet & 7 restaurant)

Additional functions and Events at the (Mexican Embassy, Spanish Embassy and Tui Germany).


Hotel Trip Peninsula Sol Melia. Varadero Cuba.

Executive Chef

Report to Francisco Villa Corta (Corporative Executive Chef)

January 10 to November 20/2010.

5 Stars category 750 rooms.

All inclusive (2 buffet & 2 restaurant).


Hotel Westin Regina Resort & Spa Cancun.

Executive Sous Chef.

March 5 – August 20/2009.

5 Stars category 400 rooms.

E.P.(2 buffet & 3 restaurant)


Hotel Gran Bahia Principe Dominican Republic.

Executive Sous Chef Complex

Report to Oscar Palacios (Corporative Executive Chef)

January 13 to December 12/ 2008

In charge of 2 buffets and 6 restaurants,

Creating gourmet menus, and special plates gourmet


—           Internal transfer and promotion    —


Hotel Gran Bahia Príncipe. Jamaica (Opening)

Executive Sous Chef

December 3/2006 to January 10/2008.

5 Stars category 850 rooms

Operational chef in charge of 1 buffet, 4 restaurants and 1 snack


Hotel Mayan Palace Complex Riviera  Maya Mexico.

Operations Sous Chef. In charge of menu and dish presentation. Leader of Cristal’s programmed as quality control chef.

December 7 / 2002 – October 28 / 2006

Report to Alexis Bostellman (Executive Chef)

Indian and French food festival, working with Chef Pier Listenahua.




Ø  Health and Hygiene training in the kitchen, Menu creation and Implementation, Cost control.  Strong experience in Hot and Cold kitchens, buffet preparation and creation, Banquet and a la Carte service restaurants with a focus on International cuisine

Ø  Creating a unique buffet by designing special dishes for a la carte menus. Prior to this work I was with J W Marriott, Le Meridien, Real canimo.
European system with cash

Ø   Last course taken
direct leadership quality and customer service.
Every course has been certified by hotel and Mexican and Spanish instructors. My specialty is international cuisine, working with high quality standards and customer service.


Relocation available without any problem.

References Available upon Request.



9093 8.5 at University

Service and tourism