Experience

• 

  Four seasons hotels and resorts

  Nov 2000 - Oct 2005

  Sous chef

  Responsible for daily kitchen operations, preparation of menu items and presentation, daily specials, special menu, provide quality in food production in accordance with guided specifications, while maintaining organization. Managed purchasing, training and development of kitchen staff. Maintain kitchen productivity and staff performance, training and developing of kitchen staff. Maintain cleanliness and sanitation of work area and equipment. Award Winning Restaurant 2001-2005

• 

  Tommy bahama

  Oct 2005 - May 2006

  Sous chef

  Managed purchasing inventory control, shipping/receiving, and ordering produce, meats, seafood and restaurant supplies, line checks, prep list done on a daily basis, expo and ensured that all food prepared to recipe standards, balances and sells foods in a timely manner, personal functions included hiring, training and scheduling staff for a five million tropical cafe restaurant. Innovated recipes and directed menu planning, food preparation and event manage. Developed/ prepared specials for lunch and dinner, directed 35 back of house staff in an aspects of the kitchen. Inspect all storage areas to ensure the best sanitation possible is maintained and all equipment is functioning properly Show less

• 

  Westin bonaventure

  Jun 2006 - Jun 2008

  Chef de cuisine

  Supervised and Managed two high volume restaurants with annual food and beverage sales $15 million with a staff of fifty employees, oversaw the fine dining award winning Steakhouse and Casual Lounge. Responsibilities included, developing and preparing special menus, daily specials. Ensured that all menu items were prepared and presented according to established recipes and standards. Inventory of food, china and cost control, temperature logs, labeling and sanitation, developed and trained all cooks and kitchen personnel. Lead by example by being hands on and calling all the orders out. Inspect cleanliness of kitchen, prep kitchen and pastry kitchen to comply with high standards of Health Department, great assistance to high volume/high quality banquet kitchen Show less

• 

  Morton's the steakhouse

  Jun 2008 - Aug 2012

  Executive chef

  Supervised and Managed a high Volume Restaurant with annual sales of six million in food and beverage. My responsibility were to hire, train and develop. I also supervised the work of food and pastry production. Scheduled and coordinated the work of chefs, cooks and other kitchen employees along with daily line checks, temperature logs to ensure that food preparation were technically correct. Ensured that high standards of sanitation and cleanliness were maintained throughout the kitchen area at all times. Established controls to minimize food and supply waste and theft, prepared necessary data for the budget in area of responsibility; monitored food and labor costs; took corrective action where necessary to help ensure that financial goals were met. Cooked and directly supervised the cooking of items that required skillful preparation. Evaluated food products to ensure quality standards were consistently attained. Best Down Town Los Angeles Steakhouse 2009-2012 Show less

• 

  American golf corporation

  Aug 2012 - Sept 2015

  Executive chef

  Managed a Country Club with annual sales $7.5 Million in Food and Beverage. Areas of Responsibility were, hiring training and supervised the work of food and Pastry production staff. Scheduled, coordinated the work of Sous Chef, cooks and other kitchen employees along with daily specials, special menus, menu changes for the restaurant and banquets. I also directed and executed production and food preparation to be technically correct. Executed both the Rose Bowl and BCS championship games feeding for twenty thousand people in 2013. Ensured that high standards of sanitation and cleanliness were maintained throughout the kitchen, established controls to minimize food supply waste and theft, cooked and directly supervised the cooking of items that required skillful preparation. Evaluated food production to ensure that quality standards were consistently attained, food cost and labor cost under company budget consistently month to month, met and exceeded revenue plan 2012- 2015. Show less

• 

  33 taps

  Sept 2015 - Jun 2017

  Executive chef

  Managed Two Restaurants with annual sales of $15 Million. Create and implemented Menus for both locations with daily specials. Opened up Silver lake August 2015, hired, trained and supervised the work of food and production staff. Scheduled, coordinated the work of cooks and dishwashers to make sure food preparation is technically correct. Ensure daily temperature logs and line checks and high standards of sanitation and cleanliness were maintained throughout the kitchen and front of the house. Establish and monitor food and labor cost. Cook and directly supervised and properly train cooking items that require skillful preparation. Evaluate food products to ensure that quality standards are consistently attained. Ensure policies and procedures such as order guides, recipes and overall team work are all being attained. Show less

• 

  Yaamava' resort & casino at san manuel

  Jun 2017 - Sept 2018

  Chef de cuisine

  Manage the “Award Winning “ fine dining Steakhouse with annual sales of six Million in food and beverage. Monitor back of the house on a daily basis operating while running expo and working on the line. Ensure daily Temperature logs, line checks and walk-through for sanitation and cleanliness are maintained throughout the kitchen and front of the house. Train and supervise the work of food and production staff. Schedule, coordinate the work of cooks to make sure food preparation is technically correct. Cook and directly supervise and properly train cooking items that require skillful preparation. Evaluate food products to ensure that quality standards are consistently attained. Ensure policies and procedures such as order guides, recipes and overall team work and positive attitudes are being attained. Develop New and innovated Amuse Bouche on a daily basis. Create special menus for Wine, Rum, tequila and Absinthe Dinners. Implement daily Specials and Menus for Special days and Occasions. Show less

• 

  University club of pasadena

  Sept 2018 - Dec 2020

  Executive chef

  Manage and Monitor daily operations for the “Exclusive Private Club” of Al a Carte, Catering, special Events, Banquet facility with over two hundred members. Prepare and execute banquet from fifty to one thousand people. Implement lunch and dinner specials on a daily basis. Ensure weekly scheduling is consistent with projected sales, facilitate a morning and evening pre-shift meeting to inform staff of daily features reservations, and reinforce team-building skills. Manage ordering and inventory, food and labor cost. Development Menus for tournaments, theme nights, Create and execute quarterly high end specialty wine dinners for eighty to one hundred members, responsible for hiring, training and scheduling kitchen staff of thirty plus employees. Administer employee performance reviews and raises reflecting their evaluation. Ensure proper equipment operation and maintenance to ensure proper safety and sanitation in kitchen. Show less

• 

  Oakmont senior living

  Dec 2020 - Jun 2021

  Executive chef

  Manage Both Back of the House and Front of house, in a luxury community offering a variety of amenities including on site fine dining and full service bar. Implement Breakfast, Lunch, Dinner and dessert specials on a daily basis. Ensure weekly scheduling is consistent with projected budget. Maintaining a highly organize kitchen, installing a focus on attention to detail with staff, responsible for improving food quality and consistency by creating recipes. Creating cleaning lists, order guides, pull list, and food safety charts, responsible for all aspects of food and beverage control for a busy senior living community. Facilitate a morning, lunch and Dinner pre-shift meeting to inform staff of daily specials and upcoming events. Manage ordering and inventory, food and labor cost on a daily basis. Constantly develop, communicate with, and manage staff in accordance with department/ company policies and procedures. Establish and maintain a successful and positive working environment kitchen culture of excellence through proper training, discipline and support respect of all culinary staff. Show less

• 

  The one group

  Jun 2021 - Jul 2022

  Executive chef

  Responsible for hiring, training, developing and motivating culinary staff and Sous chefs to meet food preparation and serving standards. Experienced with purchasing, inventory, scheduling and costing. Responsible for mentoring Sous chefs the ins and outs of following defined recipes and how to add their own twist to traditional dishes. Create a positive working environment and lead by example to motivate, counsel and inspire staff to strive towards professional excellence at all times. Direct the day to day operations in the kitchen and dining areas. Allocate tasks and duties to a team of fourty staff members with specific guidance regarding preparation time frames of food items as well as sanitation and restocking activities. Responsible for organizing replacement of employees during staff absence and also peak times such as weekends and holidays. Provide guidance and direction to restaurant workers, including setting performance standards and monitoring performance. Accountable for developing and testing menu items as well as the pricing of all menu items. Annual food and beverage venue 13.7 million for “W”Hotel along with a high Volume Steakhouse Show less

• 

  Steak 48

  Aug 2022 - now

  Executive chef

  Responsible for hiring, training, developing and motivating the Culinary staff and Sous Chefs to meet food preparation and service standards. Responsible for line checks, temperature logs, Dishwasher logs, and the overall cleanliness of the restaurant on a daily basis. Experienced with purchasing, inventory, scheduling and costing. Responsible for mentoring Sous Chefs the ins and outs of the defined traditional dishes. Create a positive working environment and lead by example to motivate, counsel and inspire staff to strive towards professional excellence at all times. Direct and manage the day to day operation in the kitchen and dining areas. Allocate tasks and duties to a team of 70 plus staff members and One executive sous chef and three Sous chefs with specific guidance regarding preparation time frames of food items as well as sanitation and restocking activities. Provide guidance and direction to restaurant workers, including setting performance standards and monitoring performance on a daily basis. Annual food and Beverage venue twenty seven million, food Cost at 28.6 percent, Labor Cost 6.6 percent for a Fine dining high Volume Steakhouse. Received the Golden A from the health department due to three consecutive inspections of above 98 percent. Show less