         CHEF DE CUISINE       Executive Profile    My culinary background started with a simple cooking class in high school that grew into a love for all things food.  I went to Le Cordon Bleu culinary school where I developed a solid foundation in french cuisine, techniques and flavours. After graduating I spent the winter in southern Italy training under Michelin star Chef Richard Titi. This cultivated my passion for pasta, which has continued ever since. Most recently I have been running the kitchen for Chef Scott Howard at Citizen in Beverly Hills.        Skill Highlights          Focused and disciplined   ServSafe certified    Focus on portion and cost control   Excellent multi-tasker        High volume production capability  Well-tuned palette  hand made pastas  Staff management            Professional Experience     04/2016   to   Current     Chef De Cuisine    Company Name          Developed seasonal menu   Maintained quality of food while constantly keeping a low food cost   In charge of inventory/ordering   Responsible for hiring and firing of employees   Trained all new employees to uphold our standards         09/2014   to   04/2016     Chef de Cuisine     Company Name          Assisted in seasonal menu development.  In charge of inventory/ordering.  Fabricating proteins.  Handmade pastas daily.         01/2014   to   09/2014     Sous Chef    Company Name          Ran lunch service and Worked all stations for dinner in busy 300-400-person restaurant.  In charge of inventory and ordering.  Responsible for fabricating all proteins          Education     2/2010     Associate of Occupational Studies Degree  :   Le Cordon Bleu Culinary Arts    Le Cordon Bleu College of Culinary Arts Pasadena CA.          Le Cordon Bleu Culinary Arts        References     Mateo Rogers - Executive Chef The Hatch Rotisserie (559) 836-0455  Scott Howard - Executive Chef Citizen Beverly hills (415) 246-8542  Laurie Sisneros - Owner of Spaghettini restaurant group (562) 307-3111  ​      