Manager Food & Nutritional Department

• Apr 2021 - Present

Chef De Cuisine

• Apr 2013 - Present

Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies. Practiced safe food handling procedures at all times. Recommended menu items to the Executive Chef for new dish development, holidays, extraordinary events and promotions. Assisted customers in placing special orders for large-scale events such as weddings and birthday parties. Expertly managed 15 staff and maintained appropriate staffing levels throughout shifts. Comprehensive knowledge of food and catering trends Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.

Chef De Cuisine

• Mar 2019 - Jan 2020

Chef at OneUp Restaurant & Lounge, Banquets and Bar. Developing a new menu concept for the restaurant and banquets. Large Hotel 672 Rooms, 60,000 sq ft banquet space, $30 million F&B sales, Lead over 50 employees and 3 Sous Chefs. Increased sales 11% and -30% in food cost. Chef at OneUp Restaurant & Lounge, Banquets and Bar. Developing a new menu concept for the restaurant and banquets. Large Hotel 672 Rooms, 60,000 sq ft banquet space, $30 million F&B sales, Lead over 50 employees and 3 Sous Chefs. Increased sales 11% and -30% in food cost.

Executive Sous Chef

• Jun 2018 - Mar 2019

Directed improvements in safety, product quality, service and cost efficiency. Drove daily production activities with effective communication and leadership. Addressed all personnel issues promptly and professionally. Recommended and executed quality improvements for production and product quality. Managed documentation of and training on production procedures and work instructions. Developed and Implemented Food Defense Safety Programs and SOP's. Ensure to place Company in compliance with all FDA requirements. Ensure all Best Practices are promoted and measured in all catering locations. Accountable for monitoring and maintaining compliance with state and federal OSHA requirements.

Chef De Cuisine

• Apr 2017 - Sep 2017

Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Reduced food costs by 6 % percent by using seasonal ingredients, setting standards for portion size and minimizing waste. Verified proper portion sizes and consistently attained high food quality standards. 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. Led shifts while personally preparing food items and executing requests based on required specifications. Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information. Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering. Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies. Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.

Food Safety Specialist

• Nov 2016 - Jan 2017

Developed and Implemented Food Defense Safety Programs and SOP's. Ensure to place Company in compliance with all FDA requirements. Ensure all Best Practices are promoted and measured in all catering locations. Accountable for monitoring and maintaining compliance with state and federal OSHA requirements. Develop strategies for improvement of safety program. Work with Health Departments regarding communicable Foodborne Illness diseases and local/state protocols. Developed and Implemented Food Defense Safety Programs and SOP's. Ensure to place Company in compliance with all FDA requirements. Ensure all Best Practices are promoted and measured in all catering locations. Accountable for monitoring and maintaining compliance with state and federal OSHA requirements. Develop strategies for improvement of safety program. Work with Health Departments regarding communicable Foodborne Illness diseases and local/state protocols.

Menu Development Chef/Kitchen Production Manager

• Mar 2013 - Nov 2016

Escalated safety and quality issues and initiated remedial actions promptly. Implemented performance, quality and efficiency measures to achieve aggressive production goals. Completed required safety training programs for Safety , OSHA, training] . Managed product quality to guarantee compliance with quality policies, procedures and systems. Determined suitable crewing requirements, scheduled employees and worked with Human Resources to meet changing production schedules. Directed improvements in safety, product quality, service and cost efficiency. Drove daily production activities with effective communication and leadership. Addressed all personnel issues promptly and professionally. Recommended and executed quality improvements for production and product quality. Managed documentation of and training on production procedures and work instructions.

ServSafe Food Protection Instructor and Examination Proctor / Owner

• Oct 2011 - Jan 2013

In sight of a lack of safety awareness throughout the city, I started a certification business following ServSafe standards and classes. I have successfully certified some of the most important and exclusive restaurants, from their kitchen staff to service staff and even some managers and owners. I also provided accurate and detailed inspections of kitchen and service areas, ensuring proper safety procedures to be followed. In addition to restaurants, I have also certified a couple of major franchise production factories. By thoroughly inspecting their operations and methods, I could identify their main issues and single them out to be corrected. For most of the businesses that I certified, I provided them with a precise H.A.C.C.P. plan according to their needs. Besides restaurants, I instructed and certified microbiologists and doctors from chemical companies, managers and directors in the mining industry, etc.

Restaurant Manager/ Executive Chef

• Aug 2007 - Nov 2011

Interacted positively with customers while promoting hotel facilities and services.Organized extraordinary events in the restaurant, and corporate luncheons. Developed over 100 new recepies for US Armed ForcesCorrectly calculated inventory and ordered appropriate supplies.Strategically developed effective marketing plans to increase sales and profits while managing costs.Recognized and formally acknowledged outstanding staff performance to boost company morale andproductivity.Promoted a positive atmosphere and went above and beyond to guarantee each customer receivedexceptional food and service.Prepared for and executed new menu implementations.Conducted timely performance evaluations for all BOH and FOH staff.Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involvedparties.Received over 35 letters of Commendation from US Armed and Coalition Forces for exceptional Service.

Dinning Facility Manager

• Sep 2009 - Oct 2011

While providing leadership, establishing clear expectations, setting high work standards, and demonstrating safety practice awareness, I supervised the activities of 150 contractor's employees from diverse countries to perform warehouse, kitchen, menus, and ordering activities as well as other assigned duties. Continuously monitored the performance and activities of the Dining Facilities using Key Performance Indicator (K.P.I.'s), with a primary focus on Food Service infrastructures. I was responsible for planning and maintaining production and service for over 4,000 customers per day with limited resources and harsh working conditions. I was also in charge of liaising with military and civilian customers to identify their needs and current feeding trends. Having vast experience working within Organizational Operational Procedures (S.O.P.'s) and ensuring that proper personnel and assets be in place to support specific Statement of Work (S.O.W.), I worked directly with all branches of the Military and Coalition Forces to ensure accurate receipt and storage of fluids, flexible distribution of Army property, equipment, and supplies. Used the best practice methodologies at federal and agency level, including Army Medical publications for Food Service Sanitation, TB MED 530 to validate compliance with health regulations regarding food. I provided audits and analysis of invoices, work orders, consumption records, and demand forecasts to estimate peak delivery periods allowing for balance work assignments to staff. Also, I performed vendor management oversight and procured to replenish supply and ingredient stocks, which fed more than 4,000 military and civilian personnel.

Food Operations Supervisor

• Jan 2009 - Aug 2009

Managed an $11,000,000.00 administrative budget, supporting General-site operations, 4 dining facilities, Food Service departments, and laborers. I also managed and trained 300 food service employees. I oversaw the supply verification process, guaranteeing the accuracy of supply documentation, including researching deliquent requisitions, tracking statuses of receiving reports and shipping logs to other F.O.B.'s. Directed staff to use verification practices, confirming the customer's Material Release Orders (M.R.O.). Provided ongoing assessments and review of revenue and expenditure practices for the 4 Dining Facilities. Performed as vendor-management oversight, procured to replenish supply and ingredient stock, which fed over 9,000 military and civilian personnel. Used best practice methodologies at federal and agency level, including Army Medical publications for Food Sanitation and TB MED 530 to validate compliance with health regulation regarding food. Utilized health, safety, and sanitation practices, procedures, rules, and regulations to maintain a safe and clean work environment.