Open to opportunities

Mario Moya

@mariomoya

Message

I lead high-volume hotel kitchens, teams, and exceptional banquet dining experiences.

United States

Message

What I'm looking for

I'm looking to lead and develop culinary teams, create exceptional dining experiences, and manage high-quality kitchen operations, menus, events, food safety, and guest satisfaction.

I'm currently a Banquet Sous Chef at Hyatt Regency, where I support culinary leadership, develop menu items aligned with Hyatt standards, and coordinate special events and holiday functions.

I manage kitchen scheduling, payroll, training, coaching, hiring, food production, ordering, cost, quality, and consistency. I lead teams toward exceptional guest service while maintaining safety and sanitation across kitchen facilities and equipment.

Previously at Fontainebleau Miami Beach, I managed daily kitchen operations, inventory, food quality, equipment, employee productivity, and guest concerns while assisting the Executive Chef. At Klaw Miami, I oversaw meat inventory, stock organization, meat rotation, and training on fire control, temperatures, and specialty meat preparation.

I've also owned and operated Marino Latin Fusion, created an original menu, managed supplies and staff, and produced meals for 500+ guests as a freelance line cook. My background includes banquet, hotel, event, grill, line, and supervisory kitchen work.

Experience

Work history, roles, and key accomplishments

Current

Banquet Sous Chef

Current

Hyatt Regency

Jan 2025 - Present (1 year 7 months)

Support senior leadership by developing and assuming basic management responsibilities. Supervise the preparation and cooking of various food items, and develop creative menu items adhering to Hyatt brand standards.

Menu Development Staff Management Scheduling Payroll Training Coaching Event Planning Food Production Cost Control Quality Assurance Sanitation Leadership

Sous Chef

Fontainebleau Miami Beach

Oct 2023 - Jan 2025 (1 year 3 months)

Responsible for overall success of daily kitchen operations, assisting the Executive Chef with all kitchen operations and preparation. Managed inventory, ensured quality and sanitation standards, and led shifts while preparing food items.

Kitchen operations Inventory Management Quality Control Food Safety Sanitation Staff Supervision Training Guest Relations Equipment Maintenance

Grill Master

Klaw Miami

Jan 2022 - Oct 2023 (1 year 9 months)

Updated inventory of meat supplies, oversaw organization of cut stock, and managed display case and rotation of meats. Trained employees on fire control, meat temperature, and proper cutting/prepping techniques.

Inventory Management Food Safety Quality Control

Owner

Marino Latin Fusion

Jan 2021 - Jan 2022 (1 year)

Created original menu, ordered supplies, and cooked. Hired, trained, and managed additional team members, overseeing the entire operation.

Cooking Staff Management Operations Management

Freelance Line Cook

Tastebuds Food Service

Jan 2021 - Dec 2021 (11 months)

Managed travel to children's camps around the country, coordinating and producing meals for 500+ guests. Customized and organized meals to allergen preferences.

Volume Cooking Allergen Management Travel Coordination

Lead Cook

Hyatt Hotel

Jan 2018 - Dec 2020 (2 years 11 months)

Streamlined prep, cooking, and plating for business meetings. Mastered all four stations within the first two weeks of hire and supported morning or night crew with a flexible schedule.

Food Preparation Cooking Plating Flexibility