Head Chef

• Jul 2021 - Present

CEO

• Mar 2019 - Present

https://the-21-divisions-restaurant.business.site •Restaurant Consulting •Restaurant Development Strategy •Food Cost Budget •Restaurant Opening & Operation Strategy •Menu engineering •Analytics •Digital Marketing Strategy •Food Photography & Editing •Business Model Strategy •Mentory for Chefs, Sous Chef, Cooks •Recruiting Expert https://the-21-divisions-restaurant.business.site •Restaurant Consulting •Restaurant Development Strategy •Food Cost Budget •Restaurant Opening & Operation Strategy •Menu engineering •Analytics •Digital Marketing Strategy •Food Photography & Editing •Business Model Strategy •Mentory for Chefs, Sous Chef, Cooks •Recruiting Expert

Chef and Consultant

• Feb 2019 - Jan 2023

https://www.lamanonyc.com https://the-21-divisions-restaurant.business.site •Modern Spanish Tapas Development •Accountability from BOH https://www.lamanonyc.com https://the-21-divisions-restaurant.business.site •Modern Spanish Tapas Development •Accountability from BOH

Executive Sous Chef

• Jul 2018 - Feb 2019

•Make Purchase Inventory 5 Day On Week •Teach To All New Members Of The Team And Personal Of Kitchen The Way Restaurant Works •Appropriate Way Of Cooking And Cleaning •Proper Use Of The Equipment •Cost Of Food Monthly •Work Schedule For All Boh •Work In The Line For Service When Is Necessary •Check All Points Of Dohmh And Cleaning Of The Restaurant •Creator Of Dishes For New Seasonal Changes Menu •Working 5 Days A Week, Doing As Expo 4 Days A Week •Personal In Boh 25 •Personal In Foh 45 •Salary Year $70,000.00 •Seats In Il Buco Alimentari 140 •Chef Garrison Price •Modern Italian Cuisine •Learning The Traditions And Techniques Of Salumeria And How To Manage The Process

Sous Chef

• May 2017 - Jul 2018

•Bring The Food Cost Down From 40 Percent To 32 Percent In 2 Months And From 32 To 28 •Make Purchase Inventory 5 Day On Week •Controlling Of The Product •Teach To All New Members Of The Team And Personal Of Kitchen The Way Restaurant Works •Appropriate Way Of Cooking And Cleaning •Proper Use Of The Equipment •Cost Of Food Monthly •Work Schedule For All Boh •Work In The Line For Service When Is Necessary •Check All Points Of Dohmh And Cleaning Of The Restaurant •Creator Of Dishes For New Seasonal Changes Menu •Bringing Ideas To Obtain A System With The Maximum Performance •Working 5 Days A Week And 3 Day On My Own, Doing As Expo 4 Days A Week Personal In Boh 12 Personal In Foh 15 Salary Year $65,000.00 Seats In Atrium Dumbo 85 Chef Owner Second Mentor: Laurent Kalkotour •Master Sommelier Owner: Alexander Lapratt •French American Cuisine •Learning French Techniques Of Cooking, Management And Refining Techniques Of Plating •L'académie Culinaire De France •Michelin Guide Recommended •Best Wine Award

Executive Sous Chef

• Jun 2016 - May 2017

Make Purchase Inventory And Controlling Of The Product Teach To All New Members Of The Team And Personal Of Kitchen The Way Restaurant Works Appropriate Way Of Cooking And Cleaning The Proper Use Of The Equipment Making The Cost Of Food Monthly Work Schedule For All BOH Do Count As Produced On The Day By Preparers And Cooks Check All Points Of DOHMH And Cleaning Of The Restaurant Creator Of Dishes For The Opening Menu Catering For Special Events And Private Inside Of The Restaurant Ideas To Obtain A System With The Maximum Performance Working 5 Days A Week And 1 Day On My Own, Doing As Expo 4 Days A Week Personal In BOH 20 Personal In FOH 25 Salary Year $55,000.00 Seats In City Vineyard 90-175 Executive Chef/Partner Andres Barrera Modern American Cuisine Learning The Concept Of American Cuisine First Time Of Developing Full Menu First Time Working In A Corporate Level,

Sous Chef

• Aug 2015 - Jun 2016

Make Purchase Inventory Controlling Of The Product To Use With The Chefmod System Teach To Them New Cooks And To The Personal Of Kitchen The Way Restaurant Works Appropriate Way Of Cooking And Cleaning Cost Of Food Weekly And Monthly Work Schedule For All Boh Do Count As Produced On The Day By Preps And Cooks Check All Points Of Dohmh And Cleaning Of The Restaurant Occasionally Jumping On The Line Or Cover Cooks Creating New Dishes Season Working 5 Days A Week And 1 Day On My Own, Doing As Expo 4 Days A Week Personal In Boh 17 Personal In Foh 17 Salary Per Year $52,000.00 Seats In Alta Restaurant 150 Executive Chef Larry Baldwin Sous Chef: Elliot Welburn Mediterranean Cuisine Refining The Concept Of Tapas And Flavors Of Mediterranean Michelin Guide Recommended

Sous Chef

• Oct 2012 - Aug 2015

Full Line Cook Saute, Plancha, Grill Garde Manger, Pastry Teach To Them New Cooks And To The Personal Of Kitchen The Way Of Work Of The Restaurant The Technical Appropriate Of Cooking Review Daily Production From Preparers And Cooks Prepare The Chef Station Take Inventory And Orders With The System Chefmod Cost Of Food Weeks And Every Month Check The Cleaning Of The Restaurant And All Dohmh Requirements Prepare Special Of Pintxo In The Week And New Special Dishes Season Working 5 Days A Week, On My Own 2 And 4 As Expo Promoted To Sous Chef By Chef Larry In January 2015 Salary Per Year $48,000.00 Seats In Cata Restaurant 115 Executive Chef First Mentor Larry Baldwin Modern Spanish Tapas Bar This Is The Place Where I Open My Eyes In Another World For Food And Where I Was Filling At Home, Tasting Flavors That I Never Try, See Techniques That I Never Knew And Been Mentored For Someone Who Really Cares About Food With Passion Michelin Guide Recommended

Line Cook

• Mar 2012 - Oct 2012

Line Cook Saute, Pizza Salad Executive Chef Chester Gerls American Cuisine Learning Skills On All The Stations Michelin Guide Recommended Line Cook Saute, Pizza Salad Executive Chef Chester Gerls American Cuisine Learning Skills On All The Stations Michelin Guide Recommended

Line Cook

• Feb 2011 - Sep 2012

Full Line Cook Saute, Grill Salad, Fry Chef Owner Marc Meyer American Cuisine Learning Skills On All The Stations Michelin Guide Recommended Full Line Cook Saute, Grill Salad, Fry Chef Owner Marc Meyer American Cuisine Learning Skills On All The Stations Michelin Guide Recommended

Bartender

• Nov 2009 - Feb 2011