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PHONE NUMBER AVAILABLEEMAIL AVAILABLEChefA profoundly creative, innovative and self-motivated Chef with thorough familiarity with a wide variety of international cuisines. Who also has a strong combination of culinary experience and management skills, coupled with cost-effective implementation, and creative menu preparation. Extensive experience in inventory, menu planning, procurement, and management skills. Monitored employee performances, preparing schedules and food preparation to insure excellent customer service.SKILLSBringing 27+ years of Professional Experience in Culinary Arts   Quality Control and Assurance   Inventory Control   Personnel Oversight / Management   Staff Training / Development   Business/ Revenue Growth   Purchasing & Receiving   Cost Containment   Special Events, Catering & Planning   Off-the-Menu Culinary CreationsEXPERIENCEKings Dining and Entertainment
Doral 2023-PresentExecutive Chef
  Inventory Analytics
 Corporate Mgt. Quality Control.
 Team Development
 Cost/Labor Control LogisticsThe Gramercy
Coral Gables 2022-2023.Executive Chef
      Profit & Loss.      Menu Redesign.      Quality Control.      Cost/Labor Control.      Team Development.
      Logistics.      Strategic Management Implementation.The Wagyu BarCoral Gables 2021- July.Executive Chef      Profit & Loss.      Cost Control.      Leadership/Peer Mentoring.
      Logistics.      R+D.        Reallocation.      Menu Design.Pubbelly Sushi DadelandDowntown Dadeland 2020- 2021 Executive Sous Chef      One on one relationship with key vendors.      Receiving.      Ordering.      P and L.
      Inventory.      Administration.
 Vessel - Miami            Miami, FL 2018 - 2020.   Ghost Kitchen Box Executive Chef      Opened the company nationwide.
      Multiple menu designs
      Proof of concept & execution
      P & L      Scheduling.
      Purchasing.      Receiving.      Inventory.      Training.Harry's Pizzeria - Downtown DadelandMiami, FL 2016   2018PM Sous Chef      Opened Downtown    Dadeland location.      Maintaining labor/cost & quality control.      Inventory.
      Ordering, recei ving, scheduling, closing restaurant.
Liberty Entertainment   2011   2015    *  Coral Gables County Club
Coral Gables, FL 2014   2015Sous Chef - Worked under the guidance of Chef Richard Hutton.      Instrumental in preparation, design, and presentation at key venues.      Work extreme high volume fine dining, VIP and celebrity venues and events.      Executed tastings to secure customers for upcoming event
*Cibo Wine BarCoral Gables, FL, 2011   2014Sous Chef - Worked under the guidance of Chef Massimo Gianatassio.      Key player in the development of creative menu selections.      Responsible for inventory control, ordering and receiving.      Specialized in saut , grill, fryer, pantry, pizza and pasta stations
Il CursoMiami, FL, 2011Chef de Cuisine: Worked with the guidance of Chef LeRoy Bautista.          Specialized in saut , grill, fryer, and pantry stations.          Demonstrated continuous commitment to reducing food costs.Marriage By GloriaCoral Gables, FL, 2005   2010Chef/Supervisor          Instrumental in preparation, design, and presentation for all tastings.          Supervised cooks, wait staff, and bartenders.          Specialized in personalized menus for small, medium, and large events.          Instrumental in preparation, design, and presentation for all tastings.Se ora Mart nezMiami, FL, 2008   2010Sous Chef: Worked under the guidance of Chef Michelle Bernstein, a James Beard Award Recipient.          Specialized in all stations.          Perfected presentations of dishes.City Cellar Wine Bar & GrillCoral Gables, FL, 2005   2007Sous Chef: Worked under the guidance of Chef Jeff Haskel.          Specialized in expediting saut , grill, sides, and dessert, pastry and pizza stations.          Responsible for daily dinner specials.OLA Steak RestaurantCoral Gables, FL, 2004 --- 2005Sous Chef: Worked under the guidance of Chef Douglas Rodriguez, a James Beard Award Recipient,
          Specialized in saut  and preparation of all sauces.          Monitored inventory and receiving products.          Preformed closing duties.          Sanitation implementationBahama BreezeKendall, FL, 2003   2004 and 1999   2001Butcher/ Baker          Specialized in line, line backup, fryer, butcher, baker, pastry, and pizza stations.          Opened the restaurant in 1999.Italianni sKendall, FL, 2002 --- 2003Commis          Specialized in expo, grill, pasta, pastry and pizza hearth oven stations.          Worked opening and closing shift.Chart HouseCoconut Grove, FL, 2001 -- 2002Commis          Duties included saut , dessert and pastry stations.          Worked opening and closing shift.Miami Crab CorporationKendall, FL, 1997 -- 2000Culinary Consultant/Outside Sales Executive.
          Coordinated presentations at food expositions.          Contributed to an increase of 14% of overall distributors.          Consulted major national companies with costing out & creating specs for products.
EDUCATIONJohnson & Wales University, Miami, FLA.S. Degree in Culinary Arts, 1997   2000Miami Dade College, Miami, FLA.A. Degree in Dietetics, 2003   2004
 RECENT STAGES
Zest - Downtown Miami, FLWorked under Chef Cindy HutsonEating House - Coral Gables, FLWorked under Chef Giorgio RapicavoliBill Hansen Luxury Catering - Coconut Grove, FL
*References available upon request