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Click here or scroll down to respond to this candidateCandidate's Name
Street Address PHONE NUMBER AVAILABLEEMAIL AVAILABLEEXPERIENCEMARCH 2023 PRESENTPRIVATE CHEF, PRIVATE CLIENTwASHINGTON, dcPRIVATE CHEF for family providing meal for entire weekExecuting Private Dinners and Events from intimate dinners for two or dinners for sixty or moreMARCH 2021 MARCH 2023EXECUTIVE CHEF, BACA PIER & WINE BARAlexandria, VirginiaDeveloped Menu ItemsIn Charge of Overall Kitchens Performance (ordering, staffing, etc.)Lead on Research & Development for companyOpening ChefMulti-unitIntegral in establishment/creation of opening SOPS$8+ Million Annual SalesStaff of 45+Daily Guest Count Ranging from 600 - 1200Open Tables Top 100 places to dine al fresco North AmericaJULY 2020 MARCH 2021CHEF DE CUISINE, WaypointCambridge, MassachusettsDeveloped Menu ItemsIn Charge of Overall Kitchens Performance (ordering, staffing, etc.)Lead on Research & Development for H & K Restaurant GroupHead of Fermentation & PreservationOversaw multi-unit (Alden & Harlow & Longfellow)Integral in establishment/creation of companywide SOPS$7+ Million Annual Saleshttps://www.waypointharvard.com/Food & Wine Restaurant of the Year 2017AUGUST 2019 JULY 2020 (LEFT DUE TO COVID)SOUS CHEF, Head of Research & Development, GravitasWASHINGTON, D.C.In charge of overall kitchen's performance when Executive Chef Owner was not presentOversee daily production of Conservatory, Tasting Menu & Chefs CounterMenu ProductionExpedite Dinner ServiceMulti-unit conceptIntegral in the Oversight of events, buyouts and other formal/ specialty eventsDaily guest count ranging from 30-120 guestsLead on Research & Development of Dishes/ ConceptsHead of Fermentation & PreservationIntegral in Establishment/ Creation of SOPS1 Michelin StarNo. 17 of Top 100 Restaurants in DC 2020HTTPS://WWW.Gravitasdc.comMARCH 2015 AUGUST 2019EXECUTIVE CHEF, Amuzae LLCNew Hampton, New YorkIn charge of Overall Kitchens Performance (Ordering, Staffing, Production)Integral in the revamping of Culinary Department in terms of menu designDeveloped, costed and staffed functions for Angry Orchard, Revolve, IBM & Brotherhood WineryPromoted to Executive Chef after 1 year of employmentKey in the installation of S.O.P.s$10 million in annual salesMutli-unit (2 full-service cafes & full catering service)Oversaw staff of 45 at any given timeAverage monthly food cost 22%Average monthly labor cost of 18%Events ranging from 20-4500 peoplehttp://www.amuzae.com/EDUCATIONAPRIL 2014 APRIL 2017BACHELORS IN CULINARY SCIENCE, The Culinary Institute of AmericaMarketing Director of Eta Sigma Delta (Honor Society)Senior Resident Assistant |
