Sous Chef, Lead Cook and Supervisor with 4 years experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.
Inventory management familiarity
Focus on portion and cost control
Sous vide technique
Strong butchery skills
Food handlers card
Focused and disciplined
High volume production capability
Successfully managed a kitchen staff.
CHEF DE PARTIE
Trump National DoralMiami, FlChef de Partie 01/2016 to Current
Reduced food costs by expertly estimating purchasing needs and buying through approved suppliers.
Consistently produced exceptional menu items that regularly garnered diners' praise.
La Feria del Mercado de San MiguelMiami, FlSous Chef05/2015 to 01/2016
Provided courteous and informative customer service in an open kitchen format.
Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.
Four Seasons Hotel MiamiMiami, FlChef de Partie04/2014 to 05/2015Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.
Mandarin OrientalMiami , FLLead Cook 07/2013 to 04/2014
Followed proper food handling methods and maintained correct temperature of all food products.
Established and maintained open, collaborative relationships with the kitchen team.
GED:Culinary Arts2012Culinary Arts California, Santa Cruz, CA, USACulinary Arts