Experience

AFICI
• United States
• Restaurants
• 1 - 100 Employee
• Executive Chef

  • Sep 2022 - Present

Alexander's Steakhouse
• United States
• Restaurants
• 1 - 100 Employee
• Executive Chef

  • Sep 2018 - Present

Italienne
• France
• Real Estate
• Chef De Cuisine

  • Apr 2016 - Apr 2018


Joël Robuchon

• Restaurants
• 1 - 100 Employee

• Sous Chef

  • Feb 2013 - Mar 2016

  ordering, menu implementation, receiving, vendor relations, managing HACAAP plans and logs, scheduling, payroll, managing labor costs, oversight of daily mise en place, writing of recipes, quality control ordering, menu implementation, receiving, vendor relations, managing HACAAP plans and logs, scheduling, payroll, managing labor costs, oversight of daily mise en place, writing of recipes, quality control



Aureole New York

• Junior Sous Chef

  • Jan 2012 - Feb 2013

  Fabrication of all proteins, productions of all sauces, managing HACAAP, oversight of mise en place, development of menu items, enforcement of brand standards Fabrication of all proteins, productions of all sauces, managing HACAAP, oversight of mise en place, development of menu items, enforcement of brand standards



Rockresorts

• United States

• Sous Chef

  • Sep 2010 - Jan 2012

  Quality control, ordering, receiving, HACAPP procedure, menu creation and implementation, staffing payroll, oversight of mise en place and service Quality control, ordering, receiving, HACAPP procedure, menu creation and implementation, staffing payroll, oversight of mise en place and service


Morimotto
• United States
• Cook

  • Jan 2010 - Aug 2010


Vintage Restaurant & Wine Bar

• United States
• Education Management
• 1 - 100 Employee

• General Manager

  • Oct 2006 - Sep 2008

  Ordering, receiving, customer relations, vendor relations, staffing, payroll, product education, pairings, promotions, menu creation and design Ordering, receiving, customer relations, vendor relations, staffing, payroll, product education, pairings, promotions, menu creation and design