Experience

Rock & Brews Restaurants

• Restaurants
• 100 - 200 Employee

• Kitchen Manager

  • Apr 2018 - Present

  - Responsible for all BOH operations. - Control labor under 12% and food cost at 25% - Sysco and supply orders three time per week. - Training and development of all staff. - Daily health department check list, line checks, and production schedules. - Maintained a clean and organized kitchen by implementing daily cleaning schedules. - Execution of large parties, special events, and fundraising. - Ensure food quality and consistently. - Inventories and declining budget to insure food cost.



Gate Gourmet

• Switzerland
• Airlines and Aviation
• 700 & Above Employee

• Sous Chef

  • Nov 2015 - Apr 2018

  - Responsible for daily production of 27,000 meals. - In charge of the set up and execution of all presentations for all airlines. - Preformed chef tables and spec checks daily to insure food quality. - Built spec books and daily production sheets. - Attended menu readings and worked with purchasing. - Supervised up to 40 cooks per shift. - Worked closely with customers and design chefs on new products and spec changes. - Responsible for daily production of 27,000 meals. - In charge of the set up and execution of all presentations for all airlines. - Preformed chef tables and spec checks daily to insure food quality. - Built spec books and daily production sheets. - Attended menu readings and worked with purchasing. - Supervised up to 40 cooks per shift. - Worked closely with customers and design chefs on new products and spec changes.



Saddle Ranch Chop House

• United States
• Computers and Electronics Manufacturing
• 1 - 100 Employee

• Area Sous Chef

  • Feb 2013 - Oct 2015

  - Responsible for daily operations of both Orange and Costa Mesa locations. - Trained new chefs and all BOH staff. - Maintained a food cost of 27% and labor at 10% - Maintained food quality. - Temperature logs, line checks, prep lists, and inventory sheets. - Preformed dinner parties and nuggets up to 200 people. - On site catering - Responsible for daily operations of both Orange and Costa Mesa locations. - Trained new chefs and all BOH staff. - Maintained a food cost of 27% and labor at 10% - Maintained food quality. - Temperature logs, line checks, prep lists, and inventory sheets. - Preformed dinner parties and nuggets up to 200 people. - On site catering



Yard House Restaurants

• Restaurants
• 700 & Above Employee

• Jr Sous Chef

  • Dec 2010 - Jan 2013

  - Responsible for line checks and prep lists. - Trained and managed staff. - Insured that proper execution of standardized recipes were followed. - Made sure that all opening and closing procedures were met. - Lead line during service. - Worked closely with a chefs on daily operations - Responsible for line checks and prep lists. - Trained and managed staff. - Insured that proper execution of standardized recipes were followed. - Made sure that all opening and closing procedures were met. - Lead line during service. - Worked closely with a chefs on daily operations