14 years experience in high end restaurants with a background in French, Japanese and Peruvian Cuisine. Expertise in all facets of kitchen management, including Food cost Percentage, labor cost budgeting, scheduling, menu developing and strategic planning.
Nobu Miami Beachmiami beach, flSushi ChefIn charge of daily operation in the sushi bar, quality control, monthly inventory, menu developing, scheduling for 10 employees.
Juvia Miami Beach miami beach, flExecutive Sous ChefIn charge of daily operations, menu developing, Monthly inventory, scheduling for 50 people,
Juvia, Sushi Garage, Sunny PokeMiami Beach, FLCorporate ChefIn Charge of daily operations of all restaurants, Menu developing, Scheduling for 90 people, Food Cost Percentage, Labor Cost control, Hiring, Monthly Inventory.
Le Cordon Bleu Miramar, fl, usaAssociate of Arts: culinary arts