Experience

Summit House Restaurant

• United States
• Food and Beverage Services
• 1 - 100 Employee

• Sous Chef

  • Aug 2021 - Present



Montclair Hospitality Group

• United States
• Restaurants
• 1 - 100 Employee

• Executive Sous Chef

  • Nov 2020 - Apr 2021



BARBUTO, LLC

• United States
• 1 - 100 Employee

• Executive Sous Chef

  • Nov 2016 - May 2019

  Developing new menu items, manage both FOH and BOH, inventory/ordering for the restaurant, food cost, training new employees on both preparation and the kitchen, scheduling, keeping to DOH standards on a constant basis, employee new BOH. Developing new menu items, manage both FOH and BOH, inventory/ordering for the restaurant, food cost, training new employees on both preparation and the kitchen, scheduling, keeping to DOH standards on a constant basis, employee new BOH.



Mas (farmhouse)

• United States
• Restaurants
• 1 - 100 Employee

• Chef De Partie

  • Jun 2015 - Jul 2016

  Portion, produce, and distribute proteins throughout the kitchen. Managed both grill and entremetier stations, taught garde manger. Dealing with fine dining dishes at a well established restaurant. Portion, produce, and distribute proteins throughout the kitchen. Managed both grill and entremetier stations, taught garde manger. Dealing with fine dining dishes at a well established restaurant.



Il Buco Alimentari & Vineria

• Garde Manger

  • Mar 2014 - Mar 2015



Pardes

• Line Cook

  • Oct 2013 - Mar 2014



Le Philosophe

• Garde Manger

  • Nov 2012 - Oct 2013

  Appetizers, Desserts, Creating Foie´ Terrine (Cleaning, marinating, passing and rolling), House Pate´, Classic French dishes and techniques. Working alongside Chef Matthew Aita. Appetizers, Desserts, Creating Foie´ Terrine (Cleaning, marinating, passing and rolling), House Pate´, Classic French dishes and techniques. Working alongside Chef Matthew Aita.



Sushi Samba

• 20th and Park Ave., Manhattan, NY

• Line Cook

  • Jun 2012 - Nov 2012

  Fast paced restaurant environment, high pressure field working the line in all stations, prepping high quality food. Using food knowledge in all fields with an in-depth look onto Japanese, Peruvian, and Brazilian cuisine. Fast paced restaurant environment, high pressure field working the line in all stations, prepping high quality food. Using food knowledge in all fields with an in-depth look onto Japanese, Peruvian, and Brazilian cuisine.



Radisson

• Belgium
• Hospitality
• 700 & Above Employee

• Teachers Assistaint

  • Feb 2011 - Sep 2011

  Line and prep cook for the restaurant, Libations, whilst in helping supervisors and sous chefs in completing certain tasks. Also teaching interns about recipes, understanding goals, and pushing them forwards into the culinary career. Line and prep cook for the restaurant, Libations, whilst in helping supervisors and sous chefs in completing certain tasks. Also teaching interns about recipes, understanding goals, and pushing them forwards into the culinary career.



Disney Caribbean Beach Resort

• Kitchen Cook

  • Feb 2010 - Jun 2010

  Worked and ran various service stations and perfected skills such as speed, time management, ticket order volume and sanitation Trained with other chefs to improve one-on-one basis with peers and customers to understand communication and respect throughout the kitchen environment Worked and ran various service stations and perfected skills such as speed, time management, ticket order volume and sanitation Trained with other chefs to improve one-on-one basis with peers and customers to understand communication and respect throughout the kitchen environment



St. Pats Soup Kitchen

• Volunteer Kitchen Cook

  • Dec 2009 - Mar 2010

  Assisted head chef to prepare dishes for 100 - 200 people once a week Assisted head chef to prepare dishes for 100 - 200 people once a week



Pub 17

• Route 17, Ramsey NJ

• Chef

  • May 2009 - Jul 2009

  Working as line chef, prep cook, dishwasher, and managing inventory of product inside the restaurant. Working as line chef, prep cook, dishwasher, and managing inventory of product inside the restaurant.



Johnson & Wales University

• United States
• Higher Education
• 700 & Above Employee

• Kitchen Cook

  • Sep 2008 - Mar 2009

  Helped prep and serve food for students, faculty members, and fellow co-workers while learning the basis of the kitchen and understanding the work pace. Helped prep and serve food for students, faculty members, and fellow co-workers while learning the basis of the kitchen and understanding the work pace.