As a performance driven culinary professional with 19 years of hands on and classical training, I strive to provide a solid and effective skill set while achieving goals. Well rounded, determined, and highly motivated who consistently performs at an outstanding level.
Hired to provide culinary insight for a new restaurant concept that attaches to the Alameda Theater Complex.
Developed, tested, and executed a new menu and provided recipes, MOP's, and costs.
Interviewed, hired, and trained a full kitchen staff to execute the menu.
Provided the ownership and restaurant with working knowledge of a kitchen managers duties.
Hand on operation of a full scratch kitchen including hand made pasta.
Introduced 2 seasonal menus.
Interviewed, hired, and maintained a solid kitchen staff.
Food cost at 26-28% for Farm to Table concept.
Managed ordering for 10 local purveyors.
Part of Eschalon restaurant group that provided Cameron Village with a local, down to earth eatery with a scratch kitchen.
Hands on Sous Chef that managed two junior Sous Chefs, daily work loads, and other staff members.
Provided hands on management of the Upper Deck restaurant as well as weekend brunches in the lower restaurant.
600 covers daily and 350 per brunch service
Ordering and Inventory
Catering company dedicated to pharmaceutical representative events in hospitals and doctors offices.
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