Candidate Information Title Sous, de Partie, line, prep, saucier butcher, filleting soups et Target Location US-TX-Austin Email Available with paid plan Phone Available with paid plan	20,000+ Fresh Resumes Monthly     View Phone Numbers     Receive Resume E-mail Alerts     Post Jobs Free     Link your Free Jobs Page     ... and much more Register on Jobvertise Free
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Joses ResumeTo whom it may concern:Please accept this letter as my application for the Chef or Sous Chef position. I am confident my years of experience as Chef, Sous Chef and Kitchen Manager would enable me to make a significant contribution. The enclosed resume for your review summarizes my experience and education. Working for a well managed corporation focused on customer service is exactly the opportunity I am seeking. I appreciate your consideration and hope to have an opportunity to discuss further how I might contribute to your company. I look forward to further discussing my qualifications. If you need to contact me for any reason I may be reach at anytime on my cell phone (512) 497-4822Contact informationJose Antonio Alem EMAIL AVAILABLE or EMAIL AVAILABLE 4411 Spicewood Spring Rd. 1706 Austin, Texas. 78759 Phone PHONE NUMBER AVAILABLEObjectiveTo contribute extensive experience, educational background and culinary expertise to the position of Executive Chef/ Sous Chef and Kitchen Manager within a restaurant environment. Work experienceJob title & Companies5/23/ 24  currently starting hereThe Village @ the Triangle AustinCookI recently started to work here under Chef Malcom doing the same job of other retirement institutions prep. Vegetable soups,butchering, for the line etc Maravillas at Domain Austin TXCook3/22- 5/19/2024I was approached by chef Seth Tucker to work her with him and perform my duties like Atria's to elevate for better quality of food for this company: proteins, soups, sauces etc with his better budget for food products and top on the line qualities I jumped at the opportunity Atria at Arboretum Austin TXCook4/20-3/22Prep all proteins, soups, sides,butchering, filleting all mise en place and worked the line The Frog & the Bull on N. Quinal Rd Austin Tx Sous 2/18-4/20Under chef Poc Reyes, needed help for the birth of this Iberian Tapas Bar Grill Restaurant until the COVID pandemic for my reason of livingwestminster4/14-12/17.Westminster Manor Austin Tx.SousWorked under the guidance of Chef Gabe Johnson as a Sous was in charge of the Dogwood Cafe 10/11-1/14. Buenos Aires SteakhouseAustin.Texas. ChefManaged with passion for good food, motivator & teacher to my team 3/10-9/11 Chef Partner Mihali's Restaurant Stlouis Mo. Returned to Austin to be close to my family needs 11/07- 3/10 Sous Chef Daily Grill, AustinTexasCorporate restaurant out of Santa Monica California shot down under economy downsizing 10/04-10/07 Chef Ruggles Restaurant group.AustinTexasManaging all aspect of kitchen operation. Labor cost, schedule food cost, Lunch and dinner specials and training all Cooks stations weekly inventory. Daily purchasing, maintaining the freshness and quality of food.7/01-7/04 Executive Chef Trulucks Crab, Seafood and Chops Austin.TexasManage B.O.H. operation. Change menu items every week. Planned Wine Dinners. Daily specials. BanquetFunctions. Food and labor cost. Responsibility, with a kitchen staff of 15 people Maintaining high food quality7/00-7/01 Executive Chef Mezzaluna Italian Restaurants.San Gabriel Group. Austin.TexasSupervised and managed culinary staffing B.O.H. for two locations 310 Colorado in downtown with a crew of 16 people and the Gateway Operation, North of Austin With a staff of 14 people. Changed menu twice a year And pricing coordinated with F.O.H. Managers and planned specials events. Gourmet menus and daily specials. Purchased and managed the inventory. Responsible for ensur ing and Providing the highest quality and presentation. Managed the budget, labor and food cost.7/96-7/2000 Executive Chef River Oaks Bar and Grill Houston.TexasResponsible for the transformation of this food establishment Managed and trained a culinaryStaff of 12 people Planned seasonal menus and daily specials, Supervised all prep Work and executions. Coordinated Catering events Consistently utilized creativity to develop attractive and original presentations.2/94-1/96 Executive Chef Raykos Restaurant.Houston.TexasSupervising the 7 days operation of the restaurant overseeing a staff of 16. Planned menus and coordinated Catering events. Managed production Inventory and food cost 7/90-1/94 Owner and Chef Gabriellas Trattoria Romana. Houston.TexasResponsible for overseeing the entire operation of the restaurant including the hiring, training and management of staff, menu planning,catering, Supervising and directing work flow in an accurate, efficient and timely Manner, monitoring food cost, labor and inventory as well3/86-5/90 Executive Chef Damian's Cuccina Italiana. Houston.TexasResponsibilities include maintaining consistent product presentation Improving the quality and consistencies of Food, lowering average food Costs. Other responsibilities included scheduling and supervising a staff of 18 People. Menu planning including daily specials, budgeting and Supervising the monthly inventory.Education, Qualifications, Skills and Highlights / Universidad de Cuyo. Mendoza. Argentina Bilingual -Spanish, Italian. PC. ProficiencyDedicated professional, solid culinary skills, training employees, appraising performance, oversee product ordering and executions, ensure compliance with all safety, sanitation and food freshness regulations, ability to delegate, organize and plan effectively. While at Damians Cuccina Italiana. Assisted in the opening stage of two original new concept restaurants in Houston: Carrabbas on Kirby and Carrabbas on Voss. Contributed to the menus of the restaurants.Also the opening of my own establishment, Gabriellas Trattoria Romana.