Experience

The Den on Sunset
• United States
• Restaurants
• 1 - 100 Employee
• Executive Chef

  • Sep 2022 - Present


Fairmont Miramar Hotel & Bungalows

• Hospitality
• 1 - 100 Employee

• Sous Chef

  • May 2021 - Sep 2022

  Outlets Sous Chef – Hotel Sous Chef – FIG Restaurant Sous Chef >> Leads kitchen team in Executive Chef’s absence >> Overall, in charge of all the outlets including but not limited to FIG Restaurant, In-room Dining Kitchen, Lobby Lounge and Pool >> Supports Banquet Chef and Banquets team during catering and events >> Oversees stewarding department. Managing schedules and payroll >> Oversees production list and in-charge of Morning and Dinner service >> Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns >> Assists with recruitment of new talents. Provides guidance and training to newly hired staff. >> In-charge of scheduling in accordance with product and labor cost and budget >> Optimizing and collaborating with Chefs in coming up with new menu items and specials to keep up with the current trend Show less


The Maybourne Beverly Hills
• United States
• Hospitality
• 1 - 100 Employee
• Sous Chef

  • Nov 2020 - May 2021


Montage International

• Hospitality
• 700 & Above Employee

• Sous Chef

  • Feb 2017 - May 2021

   Leads kitchen team in chef's absence  Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating  Oversees and organizes kitchen stock and ingredients.  Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance  Keeps cooking stations stocked, especially before and during prime operation hours  Hires and trains new kitchen employees to restaurant and kitchen standards  Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns  Supervises all food preparation and presentation to ensure quality and restaurant standards  Works with head chef to maintain kitchen organization, staff ability, and training opportunities  Verifies that food storage units all meet standards and are consistently well-managed  Assists head chef with menu creation  Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing Show less


Nordstrom
• United States
• Retail
• 700 & Above Employee
• Sous Chef

  • Sep 2015 - Feb 2017