Realtor

• Sep 2022 - Present

Private Chef

• Jul 2020 - Present

Executive Chef

• Jul 2019 - Jul 2020

Head Chef

• Oct 2017 - Jun 2019

Creation and costing of menus/ menu development in an environment where menus change seasonally. Placement of food orders, cost controls and employee scheduling, recipe creation, training and leading the kitchen brigade while ensuring high standard of food quality, professional development of the Sous Chef and Chef de Parties, ensuring that all special events, off-site events and caterings are executed to the highest standards, as established by the Executive Chef and I. Creation and costing of menus/ menu development in an environment where menus change seasonally. Placement of food orders, cost controls and employee scheduling, recipe creation, training and leading the kitchen brigade while ensuring high standard of food quality, professional development of the Sous Chef and Chef de Parties, ensuring that all special events, off-site events and caterings are executed to the highest standards, as established by the Executive Chef and I.

Sous Chef

• May 2017 - Oct 2017

Work in collaboration with the other Sous Chefs and Executive Chef to ensure full functionality of the kitchen. Supervising and teaching Chef de Parties and Junior Chef de Parties how to execute recipes to ensure the finished product is consistent and meets the standards as established by the Executive Chef. Working as the Expediter, Saucier, Entremetier, Patissier and Garde Manger as needed. Assisting with butchery and vegetable preparation as required in the kitchen. Responsible for day to day equipment maintenance and overall kitchen cleanliness. Show less

Chef/Proprietor

• May 2011 - Oct 2017

Responsible for creation, costing and execution of all menus according to needs of each client. Ordering of all products while controlling the cost of goods in such a way that fits the prescribed budget of each event. Also responsible for organization of each and every detail of all events in collaboration with the client Responsible for creation, costing and execution of all menus according to needs of each client. Ordering of all products while controlling the cost of goods in such a way that fits the prescribed budget of each event. Also responsible for organization of each and every detail of all events in collaboration with the client

Head Chef

• May 2011 - Jan 2015

Creation of menus/ menu development in an environment where menus changed weekly, collaboration with the executive chef and sommelier to pair wines with 5-7-9 course tasting menus, placement of all product orders(both food and beverage), cost controls and employee scheduling, training and leading the kitchen brigade while ensuring high standard of food quality, professional development of the Sous and Junior Sous Chefs, ensuring that all special events, off-site events and caterings were executed to the highest standards, as established by the Executive Chef and I Show less

Kitchen Manager

• Jun 2006 - Sep 2010

Training and development of all kitchen staff, expediting, placement of all product orders(both food and beverage), employee scheduling and cost control, conducting food inventory, spearheaded a restaurant-wide initiative for employee ownership of equipment cleaning Training and development of all kitchen staff, expediting, placement of all product orders(both food and beverage), employee scheduling and cost control, conducting food inventory, spearheaded a restaurant-wide initiative for employee ownership of equipment cleaning