Experience

Arizona Biltmore, A Waldorf Astoria Resort

• United States
• Hospitality
• 200 - 300 Employee

• Sous Chef

  • May 2021 - Present



Fry's Food and Drug #474

• Phoenix, Arizona, United States

• Murray's Cheese Master

  • May 2020 - May 2021

  Task operations for the in store Murray’s Cheese Shop including, scheduling employees, stock ordering for cheese shop, cleanliness and organizations of cheese shop area in store, daily operation of cheese shop and employees daily priorities in sales and production Ensure cost control in proper ordering and care and rotation of cheese shop stock and controlled loss in expiration and customer sampling. Customer contact for sales of product including knowledge of all cheese products sold (personal knowledge of over 80+ cheeses including milk type, flavor profiles, pairing information, origin of all cheeses) Show less



Hilton Scottsdale Resort & Villas

• Scottsdale, Arizona, United States

• Executive Chef

  • May 2015 - Mar 2020

  •Maintain a positive and professional attitude while overseeing Kitchen Operations with a staff of 17+ cooks and stewards for all restaurants and 60,000+ in Banquet Catering Space. •Ensure proper execution of all banquets functions restaurant operations including pools and in room dining •Creations of special menus and recipes & participation of all client tastings, menus, and special events •Participation in the hiring and training of all culinary & stewarding staff •Ensure that the departments commitment to quality is maintained at its highest level while controlling food and labor costs in accordance with company standards •Maintain all sanitation & safety guidelines according to Maricopa County Regulations and Ecosure standards •Developing Teamwork and positive work environment through cross training staff, daily pre-shifts, support to all other departments on property, and positive reinforcement in daily achievements, empowerment to all culinary & stewarding associates with the proper tools and knowledge to the next level in their careers. Show less



Arizona Biltmore, A Waldorf Astoria Resort

• United States
• Hospitality
• 200 - 300 Employee

• Executive Steward / Purchasing Manager

  • Feb 2014 - Apr 2015

  •Oversee staff of 39 stewards and receiving agents. Responsible for directing the efforts of all stewarding and receiving personnel in maintaining a productive, profitable, organized and sanitary Food and Beverage areas including kitchens, back of house areas, receiving dock and receiving area, all stewarding storage areas. •Manage and control labor thru Web Based Scheduler based on weekly business demand, and evaluate all variances between posted schedules to forecasted labor figures. Controlling overtime as well as overseeing all leased labor needs of both departments.•Maintain all areas in accordance with Maricopa heath department regulations, OSHA regulations, and Ecosure. Perform weekly internal Ecosure inspections with Chef and Engineering department.•Maintain all items in inventory including, China Glass, Sliver, buffet dishware and chafers, heat lamps…etc. maintain and evaluate any breakage analysis looking for way to reduce cost.•Maintain chemical inventory and usage with emphasis on waste, loss, and theft. Work with contract services, Ecolab, in maintaining dish machines and chemical dispensers in order to control waste and quality of machine output.•Maintain and oversee all waste management programs including waste disposal, including recycling and grease storage and removal Show less

• Chef de Cuisine

  • Apr 2013 - Mar 2014

  •Oversee Kitchen staff of 22 cooks & Sous Chefs•Responsible for Staff training and execution of all menus for Franks and Alberts, Franks and Alberts Bar , Wrights Bar, all Restaurant Special events, large parties, beer dinners•Oversea and control all food quality and portioning•Responsible for all purchases both food and non-food supplies•Control all food cost and labor•Meet all health code standards and Ecosure inspections, write policy and implement for time control for public health•Work with other departments to maintain and repair all equipment and facility of the restaurant•Responsible for coaching and counseling and corrective actions given to staff as well as positively motivating staff to improve moral and operation of kitchen Show less



Rock Bottom Restaurant & Brewery

• United States
• Restaurants
• 100 - 200 Employee

• Head Chef

  • Jul 2012 - Feb 2013

  • Responsible For all hiring of kitchen staff •Oversea and control all food quality and portioning •Responsible for all purchases both food and non-food supplies •Responsible for all kitchen equipment service and repair •Control all food cost and labor •Meet all health code standards, Osha Regulations, and Ecosure inspections • Responsible For all hiring of kitchen staff •Oversea and control all food quality and portioning •Responsible for all purchases both food and non-food supplies •Responsible for all kitchen equipment service and repair •Control all food cost and labor •Meet all health code standards, Osha Regulations, and Ecosure inspections



Arizona Biltmore, A Waldorf Astoria Resort

• United States
• Hospitality
• 200 - 300 Employee

• Executive Sous Chef - Banquet operations

  • Apr 1996 - Apr 2012

  Positions Held-Cook 2, Spr. Cook 1, Sous Chef, Banquet Chef •Maintain a positive and professional attitude while overseeing banquet operations with a staff of 40+ cooks and 7 Chefs & Sous Chefs. •Ensure proper execution of all banquets functions in main banquet kitchen, saucier, butcher, garde manger, pasty, and bake shop •Creations of special menus and recipes & participation of all client tastings, menus, and special events •Participation in the hiring and training of all banquet culinary staff •Ensure that the departments commitment to quality is maintained at its highest level while controlling food and labor costs in accordance with company standards •Maintain all sanitation & safety guidelines according to Maricopa County Regulations and Ecosure standards •Developing Teamwork and positive work environment through cross training staff, daily pre-shifts, support to all other kitchens on property, and positive reinforcement in daily achievements, empowerment to all culinary associates with the proper tools and knowledge to the next level in their careers. Show less