Experience

Power Design, Inc.

• United States
• Construction
• 700 & Above Employee

• Sous Chef

  • Mar 2021 - Present



feathersound country club

• United States

• Execuitave sous chef

  • Jul 2020 - Mar 2021

  • Creating, preparing and maintaining a menu for 500+ members • Taking accurate inventory and maintaining a 30% food cost • Coordination of large banquets including holidays, weddings, golf tournaments, etc. • Interviewing, hiring, and training employees, and maintaining education in food safety • Skillfully creating daily specials to maintain food cost • Preparing and expediting food accurately, while maintaining low ticket times, with minimal to no send backs • Managing a crew of 5 along side of Executive Chef Show less



Power Design, Inc.

• United States
• Construction
• 700 & Above Employee

• Foodtruck managment

  • Sep 2019 - Jul 2020

  • Weekly preparations for on-campus employee only service • Catering/event preparation and service ranging between high end and business casual • Maintaining equipment and product to high standards in multiple locations for service on campus • Assisting in designing menu items and recipes with success • Maintaining communication with front-of-house staff to execute in-service personal modifications to menu items • Maintaining daily temperature logs and food waste logs • Weekly preparations for on-campus employee only service • Catering/event preparation and service ranging between high end and business casual • Maintaining equipment and product to high standards in multiple locations for service on campus • Assisting in designing menu items and recipes with success • Maintaining communication with front-of-house staff to execute in-service personal modifications to menu items • Maintaining daily temperature logs and food waste logs



NuMex

• United States

• Sous Chef

  • Jul 2018 - Sep 2019

  • Trained and lead a team of 10 for all hours of operation. • Created daily specials at appropriate price points while highlighting New Mexican cuisine. • Responsible for recording and organizing food inventory, including products from local business. • Set up menus for local events ranging from luncheons, sporting events, and traveling markets. • Trained and lead a team of 10 for all hours of operation. • Created daily specials at appropriate price points while highlighting New Mexican cuisine. • Responsible for recording and organizing food inventory, including products from local business. • Set up menus for local events ranging from luncheons, sporting events, and traveling markets.



Aqua Prime

• United States
• Restaurants

• Kitchen Prep/Line Cook/kitchen Manager

  • Aug 2015 - Jul 2018

  • Peroration of meat, local seafood, and other menu items in a Mediterranean style cuisine. • Accurately maintained low ticket-times during high volume and peak season. • Maintained accurate records of all food, inventory, and food waste • Successfully worked events such as “king of the beach" and “IRB Food festival” • Peroration of meat, local seafood, and other menu items in a Mediterranean style cuisine. • Accurately maintained low ticket-times during high volume and peak season. • Maintained accurate records of all food, inventory, and food waste • Successfully worked events such as “king of the beach" and “IRB Food festival”



Shipwatch Pantry

• United States
• Restaurants

• linecook/Banquet chef

  • Jun 2010 - Aug 2015

  • Prepared all food items for restaurant in gated private neighborhood housing 500+ residents. • Daily service ranging between breakfast, lunch, and dinner • Maintained quality food, and communication with owners • Served local banquets with a hundred guests monthly, expressing a range of European cuisines • Prepared all food items for restaurant in gated private neighborhood housing 500+ residents. • Daily service ranging between breakfast, lunch, and dinner • Maintained quality food, and communication with owners • Served local banquets with a hundred guests monthly, expressing a range of European cuisines