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Click here or scroll down to respond to this candidateCandidate's Name
Street Address LIBERTY RDBOCA RATON, FL Street Address
PHONE NUMBER AVAILABLE EMAIL AVAILABLEProfessional SummaryCreative, disciplined and passionate professional Chef possessing 15 years of extensive experience in a variety of cuisines Gastronomy. Hands on leadership, exceptional multitasking skills, communication and motivational skills that allows my team to reach the higher standards in culinary excellence. inventory management, food cost, labor. Inspirational in the creation of recipes and menus, implementing seasonal ingredients and modern techniques..Providing overall leadership & responsibility for cost effective management of the kitchen team to maximiz profitability.Work HistoryExecutive chef- 2023-PresentBstro38 - American bistro -58w 38th NYCExecutive chef, 10/2021- 04/2023Rock Spring Country Club West Orange, NJManaged kitchen operations for a prestigious golf & country club serving upscale dining experience for members and guests.Excellent time management, organizational and communicationOversaw food cost control, portion control, waste control, inventory management to ensure efficient and profitable operations without sacrificing food quality and standards .Created various menus and developed recipes and standardized production recipes for consistent quality and presentation.Collaborated with the events team to customized menus for special events & weddings (Directed,organized, costed events).Executive chef, 03/2019 - 08/2021Town Bar & kitchen Morristown, NJhttps://www.townbarandkitchen.com/Managed kitchen operations, developed seasonal and weekly special menus from a scratch kitchen, introducing some vanguardist cooking techniques.Working collaboratively with local farms and vendors to satisfy and assure the maximum culinary guest experience.Managed inventory, food cost control and labor management to ensure efficient and profitable kitchen operationsMaintained high standards of food quality, presentation & safety, ensuring a consistently dining experience for guests.Highly recognized Leading the executive chef role by example of work ethic and perseverance.Executive Chef, 04/2017 - 01/2019The Ashford Jersey City, NJhttps://theashfordjc.comSpearhead the culinary program for The Ashford & Six/26 opening.Designed menu concept for multiple outlets including the restaurant,eight bars, two roof top and a craft menu for Six/26 club.Oversaw kitchen design, equipment installation, hiring, training process and BOH systems implementation to ensuring a smooth opening and ongoing operations .Seating up to 700 guest10+million plus F&L salesMaintaining an ideal food cost with a proper inventory and labor without sacrificing quality and standards.Cost and portion control including counting proteins, waste sheet, accurate ordering and use of product to reduce any waste and increase productivity & profitability.Multi Unit Chef, 3/2016- 02/2017OTG Management Newark, NJhttps://www.otgexp.com/Oversaw culinary operations for multiple outlets including 2 full service restaurant. Riviera French brasserie(concept by Chef Alain Ducasse) and Novella Latin concept (Peruvian), 2 large full seating bars (bar left & bar right)Managed inventory, food cost control & labor management across multiple units, ensuring efficient & profitable kitchen operations.Led a large team of executive sous chefs, supervisors, cooks and kitchen staff providing guidance, training and mentoring to ensure exceptional cuisine and service.Ensured compliance with food safety & sanitation standards maintaining a clean and safe kitchen environment across all units.Executive Chef / Partner, 04/2013 - 12/2015Piccolo Bistro Ridgewood, NJ www.piccolobistro.net. (Classical/ contemporary Italian)Created a contemporary Italian menu & recipes from different Italian regions.Hired, managed, and trained kitchen staff.Inspected kitchens to observe our scratch fresh pasta program preparation quality and service, food appearance, and cleanliness of production and service areas.Worked collaboratively with local vendors to get the freshest ingredients to maximize guest experience .Arranged for kitchen equipment maintenance and repair when needed.Sous Chef, 01/2011 - 02/2013Alison Eighteen / French Brasserie15W -18st New York, NY 10011Managed kitchen staff (upwards to 20 people.) Worked collaboratively with Executive Chef and local vendors on new seasonal menu options and weekly specialsManaging purchasing and organizing inventory as well as product orderingCreate menus and recipes, organized staffing for large holiday or special event parties.SkillsParticipated in events side to side with chefs renowned including Michelin star chefs.Microsoft Excel and Word, inventory & FC&L softwares.Staff SchedulingProficient in Italian, New American, French, Peruvian, Nikkei cuisines.Monitoring Food PreparationMenu Pricing and WritingFull Service DiningCost ControlCoaching and MentoringMultilingual (English, Spanish, Italian)EducationCulinary Arts, 2000Cenfotur (centro de formacion hospitalaria) - Lima PeruAccomplishmentsNYC Food and Wine Festival Meatball Madness Event.James Beard foundation chef participant."Sabor y Fusion" TV Peruvian Cooking show (Canal Sur)Invited to work in multiple events for the prestigious Westchester Country club,NYCertificationsServedsafe |
