Lance Felix

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
• Prepared items for roasting, sautéing, frying, and baking.
• Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
• Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.

• 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 customer service for restaurant.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.

• Three Michelin Starred restaurant. The stations i worked and maintained were pastry, canapes, cold, fish, & roast stations.
• Plated meals paying special attention to garnishes and overall presentation.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Participated in food tastings and taste tests.
• Prepared items for roasting, sautéing, frying, and baking.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.

• Fine Dining steak house in downtown San Diego.

I started on garde manger and worked my way up to sous. I helped in begin awarded 4 diamonds by Triple A

• 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.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Created most menu items with attention to what was in season at the time.

• One michelin starred restaurant in Dranouter belgium. We were voted Besr Restaurant in Europe from OAD 2013
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Assisted the savory and pastry chefs. Fulfilling prep duties as well as offering insight on new recipes.
• Maintained well-organized mise en place to keep work consistent.
• all chefs ran food and cleared tables during dinner service in between dishes.