Experience

Naples Bay Resort

• United States
• Hospitality
• 1 - 100 Employee

• Lead Line Cook

  • May 2016 - Present



GameTime - Arcades/Bowling Center/Sports Bars/ Restaurants

• United States
• Entertainment
• 1 - 100 Employee

• Kitchen Manager

  • May 2015 - Jun 2016

  Kitchen Manager at this family inspired entertainment center. Responsible for all kitchen, Restaurant and janitorial operations.Ordering of all products which include all food, supplies,staples, beverage, bar supplies, mix and garnishes. Conduct weekly accurate and precise P&L And inventory to project a perfect food cost percentage. Manage a team of 12 cooks and janitorial employees and have sucessfully trained them in proper sanitation and food service handling techniques. Kitchen Manager at this family inspired entertainment center. Responsible for all kitchen, Restaurant and janitorial operations.Ordering of all products which include all food, supplies,staples, beverage, bar supplies, mix and garnishes. Conduct weekly accurate and precise P&L And inventory to project a perfect food cost percentage. Manage a team of 12 cooks and janitorial employees and have sucessfully trained them in proper sanitation and food service handling techniques.



Trump National Doral, Miami

• United States
• Hospitality
• 100 - 200 Employee

• Lead Line Cook

  • Feb 2015 - Apr 2015



Carmines la Trattoria

• Miami, Florida

• Executive Sous Chef

  • Jun 2014 - Feb 2015



RockFish Grill

• Miami, Florida

• Kitchen Manager

  • Jan 2013 - Dec 2014

  As a kitchen manager at this Italian/American inspired establishment, was responsible to order and inventory all back of house products for the restaurant. Supervise a staff of 6 including; scheduling work hours, assigning duties and sucessfully training and managing all employees in food safety and sanitation. Specialized in all areas of the restaurant from all front of house areas to all back of house areas and all management positions. Sucessfully organized and planned 8 catering and marketing events. Point of contact for team members and customer concerns in the absence of the owner of the restaurant chef Lou Romano. Show less



Fountaine Bleau hotel Miami

• Miami Beach, Florida

• Line Chef

  • Dec 2011 - Jan 2013

  As a chef, I specialized in all areas of the scarpetta Italian restaurant, from pastry, to hot apps, pantry, cold apps and line. Led by top Chef Nina Compton we broke a one night record in scarpetta history of 70,000 dollars. Thus was one of my greatest accomplishments working with chef Nina Compton and the best culinary team at the resort. As a chef, I specialized in all areas of the scarpetta Italian restaurant, from pastry, to hot apps, pantry, cold apps and line. Led by top Chef Nina Compton we broke a one night record in scarpetta history of 70,000 dollars. Thus was one of my greatest accomplishments working with chef Nina Compton and the best culinary team at the resort.



Portofinos Coal Fired pizza

• Miami, Florida

• Kitchen Manager

  • Jan 2010 - Jan 2012

  As a kitchen manager and line cook at this Italian /American inspired establishment, I was responsible for the ordering of all BOH products and restaurant supplies, Acted as a leader on duty for the operations of a full scale restaurant and successfully trained and a managed 26 employees in food safety and sanitation.performed additional duties which include pizza line cook. Sautée, prep cook ,server, bartender, and host. Point of contact for team members and customer concerns in the absence of the general manager . Show less



LongHorn Steakhouse

• Restaurants
• 700 & Above Employee

• Chef

  • Jan 2009 - Jan 2010

  Specialized in all areas of the kitchen which included working as a lead grill cook,expo,fry/salad and prep cook stations. Also specialized in front of house, as a host and food runner which gave me my first knowledge of fast paced service technique in casual dinning. Specialized in all areas of the kitchen which included working as a lead grill cook,expo,fry/salad and prep cook stations. Also specialized in front of house, as a host and food runner which gave me my first knowledge of fast paced service technique in casual dinning.