Daily menu charge of entrees and appetizer, banquet's up to 500 ppl.
Prep and serve all lunch and dinner items.
butchering, soups, stocks and sauces.
150 to 300 covers per day.
Led shifts while personally preparing food items and executing requests based on required specifications.
Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
Executive Chef01/2006 to 01/2010 Bing Crosby's Restaurant and Piano Lounge – Rancho Mirage,
High volume fine dining restaurant, team leader, training of kitchen and wait staff for all new menu items and daily specials.
In charge of Menu development, budgeting, invoice tracking, ordering, food and labor cost, scheduling, banquets.
6.5 Million in yearly sales.
Verified proper portion sizes and consistently attained high food quality standards.
Achieved and exceeded performance, budget and team goals.
Chef/Owner01/2005 to 01/2006 Job Title Café Scandia – Palm Springs,
European and Mediterranean Cuisine).
Owner of a 45-seat restaurant, responsibilities included: Front of House Management, all beverage ordering, banking, menu development, set up all accounts, set up all license's that where needed to run the business, Budgeting, Accounting, hiring and training of all staff.
Executive Chef01/2002 to 01/2005 Kaiser Restaurant Group – Palm Springs,
Kaiser Grill and the Chop House Steak House.
Worked at 2 locations Kaiser Grill in Palm Springs and The Chop House in Palm Desert.
Was in charge of 2 very busy restaurants.
Butchering of all protein items.
Inventory, ordering, food and labor cost, scheduling and Daily Specials 4 million in yearly sales.
Executive Chef01/1997 to 01/2002 Gordon Biersch Brewing Restaurants – Las Vegas, NV and Burbank,
American and Asian Cuisine.
Maintaining a food coast of 29.5 %, Weekly Inventory, ordering, labor cost, Daily Specials and Banquets.
4.5 million in store revenue.
Assisted in the opening of three restaurants as a training chef, was the Chef of 2 busy stores.
4 million in food sales.
Promptly reported any maintenance and repair issues to Corporate Executive Chef.
Sous Chef01/1993 to 01/1997 IL Fornaio – Pasadena, CA and Las Vegas,
Italian Cuisine) www.ifornaio.com.
Managed a large open Kitchen's in fine dining in Italian cuisine.
Scheduling, food cost, inventory and labor cost.
Was part of opening team for the Las Vegas restaurant in New York New York Hotel and Casino, Successfully open two properties for Il Fornaio 1993 Pasadena, CA and 1996 in Las Vegas, NV 14 million in sales.
Associate of Arts: Culinary Arts, Chef Training and Restaurant Management 1 1983Los Angeles Trade Technical College
- Los Angeles,
Chef Discovers Contemporary Flavors - Culinary Institute of America
Accounting, banking, Budgeting, com, CA, hiring, Inventory, Italian, team leader, sales, Scheduling, website
AWARDS USA Honor Society 2009/2010 Biltmore Who's Who Award 2008/09/10 Achievement Profession Certificate of Merit
Chefs de Cuisine Assn. of California Best European Restaurant 2005/2006 Award