Jorge Rivero

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Co-Founder

The Chimi Dubai

Jan 2025 - Current (1 year 6 months)

As the proud Co-owner of The Chimi, I’m passionate about bringing the authentic flavors of Argentina to your gatherings, events, and businesses. Our catering services are designed to elevate any occasion, from intimate office gatherings to grand celebrations, pop-ups, and food truck experiences. We specialize in crafting mouthwatering empanadas and unique Argentinian pizzas, with over 12 flavors to choose from. Our offerings provide an exceptional trip of flavors in every bite, combining tradition with innovation. Whether you're enjoying our delicate, handcrafted empanadas or savoring a one-of-a-kind pizza that can’t be found anywhere else, we promise to deliver an unforgettable culinary experience. We also provide a unique business opportu

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Executive Chef

Peachbrown DMCC

Nov 2023 - Current (2 years 8 months)

Head Chef

Hilton Hotels Resorts

Dec 2021 - Oct 2023 (1 year 11 months)

Executive Chef

La Casa del Tango

Aug 2020 - Nov 2021 (1 year 4 months)

Developing the restaurant concept together with the CEO Creating and maintaining restaurant’s menu and identity Member of the Planning Committee Team Interview, select, train, supervise and counsel all employees in the department Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect techniques, equipment and terminology

Chef De Cuisine

Mövenpick Hotels Resorts

Aug 2018 - Aug 2020 (2 years 1 month)

Identificando las necesidades del personal de cocina para su desarrollo, siendo mentor y ayudandolos a desarrollar sus habilidades y conocimientos en cocina.

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Executive Chef

The Gramercy Restaurant and Bar

Oct 2016 - Aug 2017 (11 months)

Modifying menus or create new ones that meet quality standards. Estimate food requirements and food/labor costs Arrange for equipment purchases and repairs Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives

Chef De Cuisine

Le Royal Meridien Beach Resort Spa

Sep 2017 - Jul 2018 (11 months)

Managing daily operation of 1500 covers average with a staff of 24 people Operating 5 live stations on daily basis and 8 for BBQ Night and Friday Brunch Christmas and New Year Party total of covers Interacts with guests to obtain feedback on product quality and service levels. Planning and directing food preparation and culinary activities. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.

Chef de Cuisine

Hilton Hotels Resorts

Jun 2013 - Oct 2016 (3 years 5 months)

Pachanga South American Steakhouse. Develops, designs, creates new applications, ideas or products, including artistic contributions for restaurant including a signature menu. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Sets and supports achievement of kitchen including performance goals, budget goals, and team goals Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Training restaurant staff on menu items including ingredients, preparation methods and unique tastes Analyzes information and evaluatin

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Chef De Cuisine

Antares Cordoba

Jul 2012 - May 2013 (11 months)

In charge of the design, buying cookware, tableware, kitchen equipment and accessories. Selection of suppliers, kitchen staff (6 people). Design and presentation of the menu, recipes, cost, quality and hygiene standards, and menu for the opening of this branch. Also the menu for the daily staff food. Responsible for some main courses, but mainly I'm focused on the management of the kitchen, time and quality of delivery, because we handle many covered, by the end of 2012 to an average of 400 covered per day, and in the weekends coming to 600 covered.

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Head Chef

Antares Brewpub Buenos Aires Argentina

Aug 2008 - May 2009 (10 months)

Lead the kitchen team. In charge of organizing the schedules and motivating the team. Ensure quality preparation of all menu items and dispatching of food for 300 on average nightly covers. Assist during the service when was necessary. Stock control and food vendor orders. Ensure proper food handling techniques were followed by all staff. Responsible for daily menu and the Chef’s suggestions.

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Sous Chef

Dubai Polo and Equestrian Club by Emaar

Jul 2009 - Sep 2011 (2 years 3 months)

Working with the Chef organizing and coaching the kitchen team, (11 peoples). Helping to elaborate new menus, making a contribution for Argentinian dishes in the menu, stock control, orders for suppliers and establishing food costs. Overseeing all kitchen operations and delegating assignments to the all CDP, DCDP and commis chefs. Checking that the kitchen staff are maintaining the sanitation and food preparation standards. I take care of some partys and the Friday Brunch from all the preparation to the service. Helping the other stations, Cold kitchen, Pastry and Butcher production when is necessary.

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Chef de Partie

La Bodega del Bacalao Cordoba Argentina

Feb 2004 - Dec 2005 (1 year 11 months)

Responsible for Mise en place. In charge of stock control and requisition of raw materials. Specialized in Seafood, Classic Spanish Cuisine, Tapas and Pintxos. Decoration of appetizers, Main Courses and Desserts.

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Sous Chef

Antares Brewpub

Mar 2008 - Aug 2008 (6 months)

An opportunity to learn closely how to run a kitchen. I was in charge of assisting the Chef on his daily duties and lead the kitchen team when needed. Ensure quality preparation of all menu items, in charge of food service station. Within 2 months, promoted to Head Chef for opening of new branch in Puerto Madero including responsibilities: Hiring of Staff and planning Schedules. Kitchen Launch Programming- Designing the Menu, and Structure of kitchen. Followed proper food storage and handling procedures. Devising new everyday Menu Options. Stock control and responsible for making vendor orders.

Chef de Partie

Hyatt Regency OIA Florida USA

Feb 2006 - Nov 2007 (1 year 10 months)

International culinary training. Worked at Hemisphere Steak & Seafood Restaurant (Fine Dinning), and Mc Coy’s Bar & Grill. Rotating all stations (Pantry, Grill, Sautee and Pizza). Responsible for Mise en place, production and Set Up. In every station in charge of stock control and requisition of materials.

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Culinary Trainee

Carmina Restaurant

Aug 2003 - Dec 2003 (5 months)

My first kitchen experience as a trainee where I was responsible for the production and assisting the Chef. In charge of preparing soups, salads and appetizers. Responsible for Mise en Place. Specialized in Mediterranean Italian and French Cuisine. Preparation of pastas and different sauces. Assisted the chef in preparation of main courses and decoration.

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