Experience

Mastro's Steakhouse
• Restaurants
• 1 - 100 Employee
• Sous Chef

  • Mar 2023 - Present


Agua Caliente Casinos

• United States
• Gambling Facilities and Casinos
• 400 - 500 Employee

• Sous Chef

  • Jun 2022 - Apr 2023

  Under the direction of the Executive Chef team, oversee the operation of The Steakhouse, including but not limited to, receiving, supplies, recipes, and quality preparation of all food items. Assist with maintaining budgeted food costs and labor costs. Participate in taste testing and menu development on all new recipes and products.

• Chef De Partie

  • Mar 2020 - Jun 2022

  Integral member of culinary team achieving Forbes Four Star accreditation. Responsible for the administration of the entire kitchen area in the absence of the Executive Chef and/or Executive Sous Chef. Assist and support kitchen staff as needed. Prepare all fish and meats for daily service. Oversee preparation of food in all areas during assigned shift. Communicate any and all challenges to Executive Chef team. Assist in providing safe working environment for entire kitchen staff. Assist in overseeing cleanliness and sanitation of kitchen and prep areas before, during and after dinner shifts. Visually ensure food quality on a daily basis. Prepare staff schedules with guidance of Executive Chef team. Maintain Riverside County Department of Environmental Health Food Handlers Certificate. Show less

• Culinary III

  • Oct 2018 - Mar 2020

  Followed recipe specifications and maintained high quality and consistency according to standards set forth by Executive Chef team. Cooked in a high volume and quality environment on a nightly basis. Followed directives from nightly production sheet. Maintained working knowledge of all in house recipes. Assisted all culinary team members in daily food preparation. Provided excellent guest service to both guest and internal clients.



The Oak Glen Steakhouse & Saloon

• United States
• Restaurants
• 1 - 100 Employee

• Lead Line Chef

  • Apr 2016 - Dec 2017

  Assisted Head Chef with daily food preparation and kitchen practices for a nightly dinner service of up to 150 guests as well oversaw catering events for up to 300 guests. Assisted Head Chef with daily food preparation and kitchen practices for a nightly dinner service of up to 150 guests as well oversaw catering events for up to 300 guests.



Morongo Casino Resort & Spa

• United States
• Gambling Facilities and Casinos
• 400 - 500 Employee

• Lead Line Chef

  • Dec 2011 - Apr 2016

  Member of opening staff for Tacos & Tequila concept inside Casino Morongo. Assisted Head Chef in nightly dinner service and oversaw kitchen in absence of Head Chef. Member of opening staff for Tacos & Tequila concept inside Casino Morongo. Assisted Head Chef in nightly dinner service and oversaw kitchen in absence of Head Chef.



Warner Springs Ranch

• Hospitality
• 1 - 100 Employee

• Kitchen Manager

  • Jun 2010 - Apr 2011

  Ensured all recipes and ingredients maintained high standards for resort executives and guests. Reviewed menus and productions sheets on a nightly basis to determine types and quantities needed for daily service. Maintained proper cleanliness and health standards in all working stations. Lead team during high volume business by expediting proper courses.

• Line Cook

  • Feb 2006 - Jun 2010

  Prepared food items by cutting, chopping, mixing, and preparing sauces.Cooked food items by grilling, frying, and sautéing to resort recipes and standards.

• Prep Cook

  • Dec 2005 - Feb 2006

  Performed routine kitchen tasks according to resort guidelines. Followed the prep list created to plan duties. Labelled and stocked all ingredients on shelves so they can be organized and easily accessible.