Oversee all culinary operations of Cafe and Theory restaurant
Chef/Manager
Brigaid
07.2022 - 06.2023
Oversee all culinary operations of Cafe and Theory restaurant inside the Omsi. Used culinary expertise to help hire, train and mentor prep cooks and cooks to execute food for both locations. Assist executive chef in menu planning for both locations and catering. Assist in administrative duties such as invoice coding, invoice uploading, inventory, scheduling, approving hours. Oversee the sanitation of both locations by implementing daily cleaning and shut down logs. Assist prep cooks, cooks and dishwashers in daily tasks to ensure smooth and effective work flow and to all company standards.
Executive Chef / Manager
Epicurean Group
08.2020 - 07.2022
Oversee the execution of Breakfast, lunch and dinner food items prepared to the highest standard for a private High school. Hire, train and mentor team members to perform to the best of their ability. Create weekly menus for every meal offered. Oversee the cleanliness of the entire kitchen by conducting log checks daily. Perform weekly inventory, food ordering and schedules. Assist cooks, prep cook, dishwashers in production or in any way possible to ensure they perform their duties to the best of their abilities and company standard.
Executive Chef
Rise+Roam Bakery & Pizzeria
02.2019 - 06.2020
(Under the same Company as Folktale Winery, just different locations)
Managed pizzeria and bakery culinary team, train and guide cooks to execute food items to VP of Culinary standard, assist cooks as needed in daily duties, inventory, food ordering, scheduling, create menu for daily specials for bakery and pizzeria. Cost out new menu items and seasonal bakery goods. Develop new menu items to keep up with new global trends.
Chef de Cuisine
Folktale Winery
10.2018 - 02.2019
Managed the culinary team, created menus for weekly specials and main menu, assisted cooks as needed, trained new hires to execute dishes to executive chef standard, inventory, food ordering, scheduling, wine tasting events and winemaker event menu creation. Collaborated with the executive chef in seasonal menu changes.
Sous Chef
UC Santa Cruz
01.2016 - 01.2017
Execute breakfast and lunch menu items in large quantities and Assist co-workers as needed.. Assist in training new hires in UC Dining standard of operation and sanitation protocols.
Pizza Maker
Il Fornaio
01.2012 - 01.2013
Handcrafted pizzas, create pizza sauces by recipe, & assist other co-workers.
Pasta Maker
Il Fornaio
01.2011 - 01.2012
Prepare pastas from scratch & assist the Grill Chef in any way needed.
Education
Hospitality management - undefined
San Jose State University
San Jose, CA
01.2017
Chefs Training - undefined
Art Institute of Silicon Valley
Sunnyvale, CA
01.2013
High School Diploma - undefined
Monterey High School
Monterey, CA
01.2009
Skills
Bilingual & biliterate (English/Spanish)
ServSafe Manager Certification
Team-work skills and team building skills
Responsible and Honest
Fine Dining Experience, Seasonal Menu Planning and Creating
Excellent communication skills, with regard to customers, colleagues and management
Excellent knife skills
Very fast learner, and always eager to learn new things