Professional Chef with over 20 years of extensive experience in Hotels, Fine Dining Restaurants and Food Service Companies. Capable of managing varies dining services including banquets, catering and a la carte menus while managing and motivating staff to perform to best of abilities across every service. Consistently create new recipes and menus, implementing seasonal ingredients and modern techniques.
Skills
Self-motivated
Customer-oriented
Hard-worker
Fast learner
Managing inventory and cost
Staff training
Quality improvement
Time and resource optimization
Experience
Chef Owner Quito, EcuadorSmoqe/Nov 2010 to Nov 2017
Responsible for design and menu development over the last seven years. Staff training and marketing of the company. Manage processes of ordering, inventory, food cost, quality control and scheduling. Committed to use sustainable and local ingredients.
Achievements during these past seven years, expanding the company across three brands and five restaurants ( Smoqe Southern American cousine, The Red Rooster Fine Dinning Steakhouse and The Flying Pig Casual Restaurant and Bar).
Executive Chef Daytona Beach, FL Embry Riddle Aeronautical University Sodexo/Nov 2009 to Dec 2010Executive Chef of the property. Responsable of day to day operations, menu planning, quality control of franchises, creating menu cycle program for board dining and developing new concepts for food court and food service outlets from menu planning to total design and layout.
Executive Catering Chef Orlando , FLUniversity of Central Florida Aramark /Jun 2006 to Oct 2009Responsible for campus food services of 70000 students, catering facility, stadium,arena concession and high end catering for sky boxes. Control operations of managers and supervisors in different locations.
Executive Chef Nashville, TNSheraton Music City/Oct 2001 to May 2006
Responsible for menu development of F&B program from restaurant, room service, lounge bar and baquets.Customize menus for weddings, bar mitzvahs and corporate events. With banquet revenue of 44 million in sales annually. Responsible of corporate training of Beyond Baquets concept.
Education and Training
Bachelor Degree: BusinessArkansas State University1998Jonesboro, AR, US
Bachelor Degree : Culinary ArtsFlorida Culinary2000West Palm Beach, FL, US
Bachelor Degree: Food and Beverage ManagmentFlorida Culinary2001West Palm Beach, FL, US
Activities and Honors
Quality Q in Ecuador, (2013) Best Authentic American Cuisine
Quality Q in Ecuador, (2014) Best American Restaurant
