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Click here or scroll down to respond to this candidateCandidate's Name
Street Address / Ph: PHONE NUMBER AVAILABLE/ E: EMAIL AVAILABLEEMPLOYMENT HISTORYLA MARTOLA- DESING STREET, FL (French-Mediterranean)Executive Chef, 2024 to presentManage all activities in the kitchen, including food preparation and productionCreate an all-new menu in collaboration with the ownerAssist and direct kitchen staff in meal preparation, creation, plating and deliveryHire, train and supervise kitchen staffMaintain the kitchen and surrounding areas in conditions that meet the company standards and health code regulationsManage food and supply ordering, maintaining a well-stocked kitchen while reducing supply costsKnowledge of different programs including, toast, 7 shifts, restaurant 365, cogs well, plate iqEnsure efficient, cost-effective operation and profitability of food productionSupervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating orderKeep time and payroll recordsMonitor daily manpower planning and schedule employeesCreate a professional and motivating working environmentESOTICO- WYNGOOD, FL (Nikkei)Executive Chef, 2023 To 2024Manage all activities in the kitchen, including food preparation and production, and management and training of sushi staffCreate full menu including sushiKeep time and payroll recordsInventory control, food cost and restaurant salesManagement of different programs, restaurant 365, cogs well, plate iq, etcTrain staffEnsure efficient, cost-effective operation and profitability of food productionEnsure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely mannerPlace purchase orders, manage suppliers and supply base to maximize performance in quality, delivery and costMonitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are metSupervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating orderMonitor daily manpower planning and schedule employeesRecruit and assure sushi staff are trained to meet restaurant and kitchen standardsTHE GRAMERCY- CORAL GABLES, FL (American food)Executive Chef, 2022 2023Manage all activities in the kitchen, including food preparation and production, and management and training of sushi staffCreate full menu including sushiKeep time and payroll recordsInventory control, food cost and restaurant salesManagement of different programs, restaurant 365, cogs well, plate iq, etcTrain staffEnsure efficient, cost-effective operation and profitability of food productionEnsure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely mannerPlace purchase orders, manage suppliers and supply base to maximize performance in quality, delivery and costMonitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are metSupervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating orderMonitor daily manpower planning and schedule employeesRecruit and assure sushi staff are trained to meet restaurant and kitchen standardsNEGRONI- Midtown, FL (bistro and sushi)HEAD Chef, 2021 2022Manage all activities in the kitchen, including food preparation and production, and management and training of sushi staffEnsure efficient, cost-effective operation and profitability of food productionEnsure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely mannerPlace purchase orders, manage suppliers and supply base to maximize performance in quality, delivery and costMonitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are metSupervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating orderMonitor daily manpower planning and schedule employeesRecruit and assure sushi and kitchen staff are trained to meet restaurant and kitchen standardsSALVAJE- Midtown, FL (Asian food)Sous Chef, 2020 2021Oversee and supervise kitchen and sushi staff of 25Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen/sushi staffEnsure efficient, cost-effective operation and profitability of food productionEnsure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely mannerPlace purchase orders, manage suppliers and supply base to maximize performance in quality, delivery and costMonitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are metSupervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating orderMonitor daily manpower planning and schedule employeesRecruit and assure kitchen/sushi staff are trained to meet restaurant and kitchen standardsAssume the role as Executive Chef in his absenceKao Sushi and Grill- Coral Gables, FL (grill and pasta, sushi)Executive Chef, 2017 2021Develop new menu options based on seasonal changes and customer demandEstimate food requirements and food/labor costsPlan and direct food preparation and culinary activitiesSupervise kitchen staffs activitiesArrange for equipment purchases and repairsRecruit and manage kitchen staffRectify arising problems or complaintsGive prepared plates the final touchOrganize events, meetings and sushi classesPerform administrative dutiesComply with nutrition and sanitation regulations and safety standardsKeep time and payroll recordsSUSHI CLUB Buenos Aires, Argentina SRLRegional Manager, June 2016 August 2017Manage more than 10 restaurants in the chainPlan, evaluate, and optimize operations to be efficient and cost-effectiveEnsure products and services comply with regulatory and quality standardsEnsure restaurant brand standards and procedures are followedRegularly review product quality and research new vendorsPrepare and present monthly, quarterly, and annual statements, analyses, and reports of operations and financesDeal with escalated customer issues, incident reports, and legal actionsCollaborate with marketing team for the planning of large eventsSUSHI CLUB Head ChefBuenos Aires, Argentina (Caballito, Cap. Fed), June 2014 June 2016Buenos Aires, Argentina (Acassuso, San Isidro), August 2012 June 2014Buenos Aires, Argentina (Las Caitas, Cap. Fed), July 2011 August 2012Manage a staff of 12Control and direct the food preparation processConstruct menus with new or existing culinary creations ensuring the variety and quality of the servingsEstimate food requirements and food/labor costsApprove dishes before they reach the customerPlan orders of equipment and ingredients according to identified shortagesArrange for repairs when necessaryRemedy any problems or defectsHire, manage and train kitchen staffEstimate staffs workload and compensationsMaintain records of payroll and attendanceComply with nutrition and sanitation regulations and safety standardsFoster a climate of cooperation and respect between co-workersSUSHI CLUB , Buenos Aires, Argentina ( las Caitas, Cap. Fed )Morning Shift Chef, September 2010 July 2011Cook food in a timely mannerDelegate tasks to kitchen staffEnsure appealing plate presentationSupervise Cooks and assist as neededMonitor food stock. Receive and place ordersEnsure compliance with all health and safety regulations within the kitchen areaSUSHI CLUB Buenos Aires, Argentina ( Recoleta, Cap. Fed )Prep Cook, November 2009 September 2010Sushi apprentice- clean salmon and make rollsReceive and stock all products so they can be organized and easily accessibleMeasure ingredients and seasonings to be used in cookingEnsure all food and other items are stored properlyComply with nutrition and sanitation guidelinesANGELAS, Buenos Aires, Argentina Cap. FedPrep Cook, January 2009 November 2009Set up work stations and ingredientsPrepare empanadas and pizzasCERTIFICATECertified Food Safety ManagerSKILLSLeadership and management skillsAbility to work under pressureTimely, organized and detailedTeam-orientedKnowledge of large variety of fishNikkei CuisineFast learnerI adapt to any kitchen, I have experience in pasta, grill, sushi, pastry, and I love my profession |
