Hard-working professional with experience in ingredient pairings, plating and food presentation, and nutrition. Frequently praised as adaptable by peers.
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Executive Chef
Flik/ Compass USA
01.2024 - Current
Developed kitchen staff through training, disciplinary action, and performance reviews.
Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
Oversaw business operations, inventory control, and Client/Parent feedback
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Director of Culinary Operations
John Paul II High School/ Diocese of Dallas
01.2023 - 01.2024
Oversaw hiring processes for new employees within the culinary department, selecting candidates based on skill level as well as cultural fit within the organization''s values.
Led a team of culinary professionals, providing mentorship, training, and development opportunities to advance their careers.
Coordinated cross-departmental efforts with Department Heads to ensure seamless service delivery from kitchen to table.
Implemented safety protocols and ensured compliance with all health department regulations, maintaining a clean and sanitary work environment.
Streamlined kitchen operations for increased efficiency by reorganizing staff roles and responsibilities.
Conducted regular staff meetings to discuss operational improvements, address challenges, and maintain open lines of communication between team members.
Increased customer satisfaction levels through attentiveness to dietary needs and preferences, including accommodating special requests when possible.
Sous Chef
SAGE Dining Services
09.2021 - 01.2023
Pull , prep, execute weekly meal plan with Executive Chef's direction
1400 mouths to feed for two meals per day
Maintain excellent food log, equipment, strict allergy control and food quality
Operated and maintained equipment and reported malfunctions
Guided kitchen personnel in line cooking, food preparation and dish plating
Prepared and cooked foods of all types for special guests or functions
Estimated production needs and communicated to kitchen personnel
Assisted executive chef with kitchen operations and preparation
Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Trained kitchen staff to perform various preparation tasks under pressure.
Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Sushi Chef
Uchi Restaurants
05.2021 - 10.2021
Run Maki 1 Station for Uchiba and assist Maki 2 at Uchi
Train Sushi Chefs for station
Inventory and reporting
Open, close, anticipate prep based upon record breaking reservations
Exhibit flawless execution while promoting “Hai hospitality.”
Developed seasonal and promotional menus to increase sales
Prepared ingredients and cooked meals according to established recipes
Enforced sanitation practices to safeguard employees and patrons
Demonstrated new cooking techniques and equipment to staff
Monitored inventory levels and enforced best practices, reducing waste
CIC / Lead
ClubCorp
07.2019 - 05.2021
Documented daily operational info detailing supplies used and labor hours worked
Worked with vendors to negotiate favorable supply pricing and coordinate delivery timelines
Coordinated kitchen workflows, fostering swift service and high-quality food preparation
Developed seasonal and promotional menus to increase sales
Assisted with staff recruitment and training for kitchen stations and supporting roles
Analyzed food, labor and overhead costs to assign menu pricing
Trained cooks and food preparation workers in cooking techniques and kitchen processes
Forecasted supply needs and calculated costs for approval
Training Table - Lead/Sous
Legends Hospitality
03.2018 - 07.2019
Frontline training table Chef
Plan meals and menu with Executive Sous Chef for review by Cowboy's Director of Program
Prepare and execute food for breakfast and lunch; sauté
Work events for high profile clientele
Cook for high profile VIP Cowboys client
Kitchen maintenance, deep clean
Training table health score 100 last health inspection
Lead Cook
Proof and Pantry
01.2016 - 03.2018
Sauté 1 Sauté 2 Grill, Garde Manger and Dessert
Open Kitchen for Brunch
Execute rotating menu with kitchen staff, along with research
Formulated standard recipes for food items to facilitate apt portion control and retain quality and taste
Sanitized all cutting boards, benches and surfaces when beginning new task to avoid cross-contamination
Enforced appropriate workflow and quality controls for food quality and temperature
Seasoned and cooked food according to recipes or personal judgment and experience
Identified new methods of cooking to enhance taste of dishes
Cook
Flora Street Cafe
07.2017 - 01.2018
Trained up from Dessert, to Ceviche, to Garde Manger, to Sauté 1
Prep duties, closing duties
Participated in guest Chef and Stephan Pyles food demos, BOEs and tasting menus
Used cutting edge techniques in food execution and presentation- gels, smoke, dry ice, liquid nitrogen
Prepped items for various cooking methods by seasoning or marinating
Monitored food items, maintaining minimum guidelines for temperature, taste and quality
Attended employee meetings, suggesting process improvements to management
Cook/Prep
Mitas Hill Vineyard
06.2015 - 12.2015
Worked and mastered multiple stations
Dessert, Garde Manger, Prep Cook for wedding/catering room
Wood-fire pizza oven for wine bar- maintained wood burning oven
Line cook, Gregory's Bistro
Prepared food items using quality predetermined method in quick and consistent manner
Used approved food recipes and production standards to verify proper quality, serving temperatures and standard portion control
Client/Vendor Relations MGR & Special Bids Sup
America's Infomart
06.2010 - 08.2014
Ordering/ inventory/ declining budgeting/ M.O.D
Supervisory and Training
Reviewed operational records and reports to project sales and determine profitability
High level negotiations between bank client and contractors
847,000 sales profit for final calendar year
Work in conjunction with Accounting, Publishing, Sales
Spreadsheets, reports, data analysis
Interview, higher, manage associates
Planned and directed staffing, training and performance evaluations to develop and control sales and service programs
Conferred with department heads to plan advertising services and secure information on equipment and customer specifications
Determined price schedules and discount rates
Education
Associate In Culinary Arts - Pastry Arts, Food And Hospitality
El Centro College
Dallas, TX
11.2017
Certificate Hospitality Management - Culinary Arts