Sous Chef

• Aug 2021 - Present

Executive Sous Chef

• Jun 2019 - Present

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibited culinary talents by personally performing tasks while leading the FOH and BOH staff, managing all food related functions. Coordinated menus, purchasing, staffing and food preparation for the property's restaurant. Worked with team and LC members to improve guest and employee satisfaction while maintaining the operating budget. Ensured sanitation and food standards are achieved. Developed and trained team to improve results. Show less

Sous Chef

• Apr 2017 - Jun 2019

Channel my culinary passion into all aspects of Resort/Hotel food operations, including outlets and banquet facilities. I focus on exceeding guest expectations while simultaneously driving revenue and maximizing profit. Recommend the budget, ensure food and labor costs fall within budget for optimized flow-through. Lead an energized, inspired kitchen. Create an atmosphere that fosters teamwork and elicits constructive feedback. Lead a diverse team by modeling the way, by empowering and coaching throughout the employment life cycle. Oversee the safety of the environment and food for my staff and guests. Create with a passion to delight. Demonstrate individuality in my menu conceptions and willing to implement new cooking techniques. Take pride in my dishes and maintain consistency in taste and quality. Show less

Sous Chef

• May 2009 - Mar 2017

Assist and support the Executive Chef in routine and additional tasks. Ensure that members are served well and effectively. Coordinate and support staff covering work stations. Perform full array of cooking skills as well as specialized skills required by certain dishes. Check daily event schedule to ensure that adequate support staffs are available; coordinate venue set up for special functions. Coordinate food preparation during services, check and maintain high food quality, presentation. Prepare all sauces, special items and foods for catering events. Provide coverage for all kitchen stations due to high demand and/or shortage of staff. Ensure all kitchen equipments are in proper working condition and that health and sanitation standards are met. Provide leadership to other staff to ensure that all foods are prepared to recipes and menu; train new cooks, kitchen staff, intern. Show less

Line Cook

• May 2008 - May 2009

Performing all work stations: Pantry, Saute, Grill and Pastry. Tracking inventory, portion control, catering of special events. Maintenance and rotation of dry and cold storage. Product ordering, expediting and menu development. Performing all work stations: Pantry, Saute, Grill and Pastry. Tracking inventory, portion control, catering of special events. Maintenance and rotation of dry and cold storage. Product ordering, expediting and menu development.

Pastry Cook

• Sep 2006 - Sep 2007

Assisted the Pastry Chef with all the preps including: sauces, cookies, pastries and breads. Responsible for plating all the items on the menu and Sunday brunch. Assisted the Pastry Chef with all the preps including: sauces, cookies, pastries and breads. Responsible for plating all the items on the menu and Sunday brunch.