Education:
Le Cordon Bleu Culinary Academy
Graduated 1997-1999
Seeking a sous chef position or higher. Looking to further my education and growth in the culinary field.
The Meating Place
2009-Present
Head Chef / Partial Owner
Operating a fully functional restaurant / butcher shop. Inventory and purhasing as well as handling financial aspects of the buisness Involved in all marketing decisions and advertising plans. In charge of all P & L reports as well as in charge of operating all food related issues including banquets and all private parties. Restaurant is strictly kosher and followed closely by all kosher standards. Restaurant has seperate kitchen which includes non kosher production as well, in which I am responsible for.
Sunset Tower Hotel
2008 - 2009
Position: sous chef
Supervising of staff of 10. In charge of all banquets with regard to menu developing, and executing all aspects of the department. Involved with ordering and purchasing, inventory and food and labor cost. Some knowledge of P & L reports as well as all quality control in the hotel.
Custom Hotel
2007 – 2008
Position: executive sous chef
In charge of all banquets, private parties as well as, inventory, purchasing of goods (ranging from, paper goods, food and all chemicals and supplies for the hotel). Responsible for two different kitchens one inside and one outside. In charge of maintaining and improving all menus, food cost control, P& L reports, coding all invoices, labor control, and apply with all hotel rules and regulations.
Harbor Drive Restaurant and Lounge
2005 – 2007
Position: head chef
In charge of all aspects of the kitchen, as well as all aspects of the Banquet Department.
Supervisor of a staff of fifteen people. Responsible for dropping food cost from mid forty's to a solid thirty percent in less than three months. Designed as well as created dinner menu, banquet menus, and all lounge menus.
Hyatt Hotel Irvine
2004 – 2005
Position: Assistant Sous Chef - Banquets
In charge of a staff of fifteen, worked morning until close. Helped redefined the banquet department, as well as was a assistant to the restaurant chef. Prepped for as well as cooked for anyone from Kosher parties to Hindu parties each featuring primarily authentic dishes. Assisted in hiring and firing as well as ordering and food cost analysis with the executive sous chef.
Home Depot Center Carson California
2002 – 2004
Position: Banquet Chef
Catered and designed regular as well as dietary menu for the San Diego Chargers as well as the Los Angeles Galaxy and Womens World Cup. Cooked for all ATV Volleyball and Tennis circuit. In charge of quality control in food cost and taste as well as maintaining high standard for the restaurant as well. Held chef tables for every home game. In charge of a staff of ten people.
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