Sous Chef

• Jan 2023 - Present

I oversee backend restaurant operations at the gold resort’s Beach Club location. In addition, I provide ad hoc leadership. I collaborate on planing regular and seasonal event menus based on seasonal, high-quality ingredients. With a knack for business and a nose for quality, I make sure my guests have the best experiences.I am proud of building a collaborative, highly productive kitchen staff (9 staff at the Beach Club location). Through training, coaching, and supervision, I give all my team members the skills they need to excel. Show less

Chef

• Sep 2022 - Jan 2023

I conceptualized, developed, and plated unique and sophisticated menu items. Supporting guests at the restaurant, I kept operations running smoothly, ensuring strong satisfaction results. I also went above and beyond to educate my teams in culinary skills and kitchen management, such as cooking techniques, waste management, recipe portioning, and more I conceptualized, developed, and plated unique and sophisticated menu items. Supporting guests at the restaurant, I kept operations running smoothly, ensuring strong satisfaction results. I also went above and beyond to educate my teams in culinary skills and kitchen management, such as cooking techniques, waste management, recipe portioning, and more

Chef / Restaurant Consultant

• Nov 2013 - Aug 2022

I collaborated to open a chain of 8 successful restaurants in Chihuahua. My P&L responsibility consisted of overhead and production costs. I was involved in all stages of restaurant operations and business, from initial restaurant concept to full operationality and beyond. I sourced, recruited, and hired quality staff. I also led marketing, sales, and merchandising, negotiated contracts, trained teams, inspected kitchens, and more. I balanced a great deal with fine dining quality – resulting in consistent revenue growth across the portfolio. Show less

Sous Chef

• Aug 2009 - Oct 2010

Chef De Tournat

• Jan 2006 - Sep 2008