Experience

Corner Table Restaurants
• United States
• Restaurants
• 1 - 100 Employee
• Corporate Chef

  • Dec 2016 - Present


The Fireman Hospitality Group

• United States
• Restaurants
• 1 - 100 Employee

• Executive Chef

  • Mar 2014 - Nov 2016

  Actively participate in the management of financials, cost control and execution of corporate policies and procedures as well as daily production Work directly with sous chefs through directing, coaching and supporting. Create and execute daily specials. Actively participate in the management of financials, cost control and execution of corporate policies and procedures as well as daily production Work directly with sous chefs through directing, coaching and supporting. Create and execute daily specials.



The Palm

• Wholesale
• 1 - 100 Employee

• Executive Chef

  • Jun 2008 - Mar 2014

  Actively participate in the management of financials, cost control and execution of corporate policies and procedures. Work directly with sous chefs through directing, coaching and supporting. Create and execute daily specials. Actively participate in the management of financials, cost control and execution of corporate policies and procedures. Work directly with sous chefs through directing, coaching and supporting. Create and execute daily specials.



BR Guest

• United States
• Financial Services

• Corporate Chef

  • Jun 2005 - Feb 2008

  Core Responsibilities: Oversight of multiple locations, including day-to-day reporting up and peer-to-peer reporting for quality control Actively participate in the management of financials, budget preparation and cost control Actively participate in the development and execution of corporate policies and procedures Over-see the professional and personal development of executive and sous chefs through directing, coaching and supporting Interviewing and effectively selecting… Show more Core Responsibilities: Oversight of multiple locations, including day-to-day reporting up and peer-to-peer reporting for quality control Actively participate in the management of financials, budget preparation and cost control Actively participate in the development and execution of corporate policies and procedures Over-see the professional and personal development of executive and sous chefs through directing, coaching and supporting Interviewing and effectively selecting qualified internal and external candidates for all kitchen positions Menu development for a variety of concepts Constantly reviewing and creating menus based on the freshest and most seasonal ingredients appropriate to concept and industry trend initiatives Show less Core Responsibilities: Oversight of multiple locations, including day-to-day reporting up and peer-to-peer reporting for quality control Actively participate in the management of financials, budget preparation and cost control Actively participate in the development and execution of corporate policies and procedures Over-see the professional and personal development of executive and sous chefs through directing, coaching and supporting Interviewing and effectively selecting… Show more Core Responsibilities: Oversight of multiple locations, including day-to-day reporting up and peer-to-peer reporting for quality control Actively participate in the management of financials, budget preparation and cost control Actively participate in the development and execution of corporate policies and procedures Over-see the professional and personal development of executive and sous chefs through directing, coaching and supporting Interviewing and effectively selecting qualified internal and external candidates for all kitchen positions Menu development for a variety of concepts Constantly reviewing and creating menus based on the freshest and most seasonal ingredients appropriate to concept and industry trend initiatives Show less



Blue Water Grill

• United States
• Restaurants
• 1 - 100 Employee

• Executive Chef

  • Jan 2000 - Jun 2005

  Key Accomplishments & Tasks Lead the team receiving recognition of top #5 most popular restaurant in Zagat Survey, New York in 2005 Managed all aspects of a 17 million yearly operation, including hiring and scheduling of 60 employees Planned, coordinated and implemented menus for all meal periods based on seasonality and profitability Expedited both lunch and dinner services Maintained high standards of food safety, HACCP plans and operated at or below 29.9 % food cost… Show more Key Accomplishments & Tasks Lead the team receiving recognition of top #5 most popular restaurant in Zagat Survey, New York in 2005 Managed all aspects of a 17 million yearly operation, including hiring and scheduling of 60 employees Planned, coordinated and implemented menus for all meal periods based on seasonality and profitability Expedited both lunch and dinner services Maintained high standards of food safety, HACCP plans and operated at or below 29.9 % food cost Supported all corporate policies and procedures

• Sous Chef

  • Jun 1996 - Dec 1999

  Worked directly with executive chef on day-to-day operation Responsible for opening kitchen, preparing all sauces, maintaining accurate daily inventories of savory and pastries Encouraged staff members at all levels to strive for high results to further themselves and the company Successfully worked at all cooking stations



La Reserve

• Dominican Republic
• Real Estate
• 1 - 100 Employee

• Chef the Partie

  • Jan 1994 - Jun 1996

  Directly responsible for the creation and execution of all fish dishes and sauces, for a three star French restaurant, under the guidance of Chef Dominique Payredeau Directly responsible for the creation and execution of all fish dishes and sauces, for a three star French restaurant, under the guidance of Chef Dominique Payredeau



M/N Achile Lauro

• Cook

  • Jan 1993 - Jan 1994

  Part of the crew of the famous Achile Lauro, responsibilities included the preparation of 1200 daily meals, Breakfast, Lunch, Dinner and Midnight Buffet, all classic Italian preparations Directly involved on the preparation and execution of grilled meats and daily accompaniments Part of the crew of the famous Achile Lauro, responsibilities included the preparation of 1200 daily meals, Breakfast, Lunch, Dinner and Midnight Buffet, all classic Italian preparations Directly involved on the preparation and execution of grilled meats and daily accompaniments