         EXECUTIVE CHEF       Professional Summary     Executive Chef  with  20  years of experience cooking in American, Mexican, Asian, French and Seafood environments. Prior work as prep cook, line chef, and sous chef.  Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings.  Bilingual Chef with  20  years in cooking, hiring and training staff, creating schedules and managing labor costs.   Executive Chef possessing an innate skill in creating exceptional menu items. Leads productive working environments that attract top-notch talent.        Skills           American/French classic  cooking technique  Beautiful presentation of food   Mexican/American  cuisine expert  Effective planner  Extensive catering background  Food presentation talent      Employed at  CAMPEON , featured in  Village Voice "Critics' Picks" column.  Employed at  LOLITA/REDLULU , featured in  The New York Times  Critics' Picks" column. Two Stars            Work History      Executive Chef     12/2013  
                                to   08/2014      Company Name   –   City  ,
                              State      Assisted the owner to create a new sports bar/restaurant concept.  Developed recipes and plate presentations.  Responsible for the ordering and choosing Chinaware, small wares, silverware and glassware.  Created Menus, prep lists for each station and delegated duties to each member of the HOH.  Coordinated activities concerning food preparation, kitchen, and storage areas.  Monitored food production areas for safety and sanitation practices and procedures.  Set up production cycles, ensures proper inventory levels were available.  Hands on execution of the line; directing kitchen employees with food production.  Conducted proper pre-meals and other educational seminars with front of the house employees.  Purchased food items and various products for the operation of the restaurant.  Reduced food costs by  28  percent by using seasonal ingredients, setting standards for portion size and minimizing waste.  Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.  Maintained updated knowledge of local competition and restaurant industry trends.  Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.  Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.  Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.  Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.  Achieved and exceeded performance, budget and team goals.  Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.  Created and managed budgets for operations and capital equipment.  Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends.  Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.  Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.         Executive Sous Chef     10/2012  
                                to   11/2013      Company Name   –   City  ,
                              State         Responsible for receiving purchases, checked schedules and opening of the kitchen restaurant.  Catered large corporate events, fashion/restaurant weeks and the holiday season.  Responsible for maintaining cleanliness and order in the absence of the executive chef.  Conducted proper pre-meals and other educational seminars with front of the house employees.  Responsible for running the restaurant when the Executive chef went on vacation.  Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.  Promptly reported any maintenance and repair issues throughout our service log.  Expertly managed 40 staff and maintained appropriate staffing levels throughout shifts.         Executive Chef     05/2009  
                                to   08/2012      Company Name   –   City  ,
                              State      Created charts for cleaning efficiency, food and labor controls.  Created detail recipes and standards for menus and specials.  Managed BOH operations at both restaurants in Connecticut.  Reduced food costs by  28  percent by using seasonal ingredients, setting standards for portion size and minimizing waste.  Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.  Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.  Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.  Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.  Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.  Practiced safe food handling procedures at all times.  Successfully reduced the restaurant's annual food and labor costs by  [number]  % through proper budgeting, scheduling and management of inventory.         Working Chef     01/2007  
                                to   01/2009      Company Name   –   City  ,
                              State      An exclusive 100-seat nightclub serving a French/American modern global Tapas menu.  Developed new menu design, recipes and plate presentations.  Overhauled food and labor controls for better efficiency.  Responsible for food and beverage inventory, purchases and controls.  Verified proper portion sizes and consistently attained high food quality standards.  Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.  Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.         Lead Line Cook/Sous Chef     01/1992  
                                to   01/2007      Company Name   –   City  ,
                              State         Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.  Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.  Verified proper portion sizes and consistently attained high food quality standards.  Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.  Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.  Led shifts while personally preparing food items and executing requests based on required specifications.  Achieved and exceeded performance, budget and team goals.  Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.  Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.  Practiced safe food handling procedures at all times.         Education      Bachelor of Arts  :   Philosophy     2001     City College of New York    -
                          City  ,
                          State        Philosophy Member of Philosophy Club  Received half Scholarship for a Master Degree.         Certifications    NYC Qualifying Certificate in Food Protection # 07-06676
Serv-Safe Certification # 6561937      Skills    Budgeting, charts, concept, Cooking, directing, English, Special Events, fashion, French, Inventory, Optimization, Organizing, policies, presentations, speaker, Purchasing, quality, Receiving, Safety, Scheduling, seminars, Spanish      Additional Information      PRESS 
http://blogs.villagevoice.com/forkintheroad/2014/06/campeon_a_championship_caliber_sports_bar_arrives_in_flatiron.php
http://www.nytimes.com/2012/01/08/nyregion/red-lulu-cocina-in-south-norwalk-review.html?_r=2&partner=rssnyt&emc=rss&
http://www.nytimes.com/2010/08/15/nyregion/15dinect.html     