Experience

Léman Manhattan Preparatory School

• United States
• Primary and Secondary Education
• 100 - 200 Employee

• Boarding Chef

  • Mar 2015 - Present



Dinosaur Bar-B-Que

• Kitchen Manager

  • Feb 2012 - Present

  Overseeing the Daily production of the prep kitchenButchering of all proteins and sausage making for the Smoke HouseProduction Chef for the daily soups and in house sauce Overseeing the Daily production of the prep kitchenButchering of all proteins and sausage making for the Smoke HouseProduction Chef for the daily soups and in house sauce



Career Academy of New York

• Chef Instructor

  • Jun 2006 - May 2010

   Teaching the foundations of Culinary Arts to young adults, in six month program.  Educating students on Servsafe( temperature danger zone and cross contamination) Basic Stock making(white and dark stocks), and the five mother sauces Menu costing/Recipe costing and writing/Culinary Measurements Yeast Bread production( basic rolls, brioche, croissants and danishes)  Teaching the foundations of Culinary Arts to young adults, in six month program.  Educating students on Servsafe( temperature danger zone and cross contamination) Basic Stock making(white and dark stocks), and the five mother sauces Menu costing/Recipe costing and writing/Culinary Measurements Yeast Bread production( basic rolls, brioche, croissants and danishes)



Old Homestead Steak House

• Executive Sous Chef

  • Apr 2004 - Jun 2005

   Manage all aspects of day-to-day operations during the night serviceo 250 to 400 cover daily serviceo Expediter over Entrée Stations and Hot Appetizerso Requisitioning of the daily fish and shellfisho Managed a crew of eight during the night service  Manage all aspects of day-to-day operations during the night serviceo 250 to 400 cover daily serviceo Expediter over Entrée Stations and Hot Appetizerso Requisitioning of the daily fish and shellfisho Managed a crew of eight during the night service



Nikki Midtown

• Executive Chef

  • Jan 2004 - May 2005

   Managed the culinary operations for Nikki Midtowno Maintained a 28% monthly food cost and a 19% monthly labor cost. Develop and implement the Cuban Fusion Menuo Grilled Sangria Glazed Satay of Beef/ Mojo of Porko Daily ordering of all food and non food items. Managed the Banquet operationo Banquets vary form cocktail parties to music release partieso Over a million dollars in banquet saleso Maintained a safe and sanitary environment  Managed the culinary operations for Nikki Midtowno Maintained a 28% monthly food cost and a 19% monthly labor cost. Develop and implement the Cuban Fusion Menuo Grilled Sangria Glazed Satay of Beef/ Mojo of Porko Daily ordering of all food and non food items. Managed the Banquet operationo Banquets vary form cocktail parties to music release partieso Over a million dollars in banquet saleso Maintained a safe and sanitary environment