Muniz Jessus
Houston,TX
Summary
Highly skilled Executive Sous Chef with experience in managing culinary teams, developing innovative menus, and ensuring top-quality dining experiences. Strengths include strong leadership skills, creativity in menu development, and proficiency in diverse cooking techniques. Noteworthy impact includes elevating restaurant reputation through culinary excellence and consistently meeting high standard of food safety and quality.
Overview
6
6
years of professional experience
Work History
Executive Sous Chef
Le Bernardin
New York, NY
02.2010 - 02.2011
- Evaluated employee performance through monthly reviews and established corrective action plans when necessary.
- Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
- Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
- Oversaw the daily cleaning of all cooking surfaces, utensils, and equipment according to health codes.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Maintained accurate records of invoices related to food purchases for accounting purposes.
- Identified areas for improvement within the kitchen team such as training requirements or workflow adjustments.
- Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
- Performed quality assurance checks on all finished products before they left the kitchen area.
- Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
- Monitored quality, presentation and quantities of plated food across line.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
Chef De Cuisine
L'Atelier D'Emile
Las Vegas , NV
01.2005 - 01.2010
- Developed and implemented new menu items to meet customer needs.
- Maintained a clean and organized kitchen environment.
- Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
- Managed staff of cooks, dishwashers, and other kitchen personnel.
- Ensured compliance with food safety regulations.
- Trained new hires in proper kitchen procedures.
- Created recipes that kept customers coming back for more.
- Planned menus based on seasonal availability of ingredients.
- Monitored inventory levels and placed orders as needed.
- Analyzed financial statements to identify cost-saving opportunities.
- Scheduled shifts for kitchen staff according to restaurant needs.
- Reviewed customer feedback and identified areas for improvement.
Education
Associate of Arts - Restaurant And Culinary Management
Arizona Culinary Institute
Scottsdale, AZ08-2002
Skills
- Menu development
- Kitchen Management
- Food presentation
- Culinary techniques
- Sanitation Standards
- Recipe creation
- Cost Control
- Waste Reduction
- Menu Planning
- Team Leadership
- Food Prep Planning
- Food preparation techniques
- Restaurant Operations
Languages
Spanish
Full Professional
French
Elementary
Italian
Elementary
References
References available upon request.
Timeline
Executive Sous Chef
Le Bernardin
02.2010 - 02.2011
Chef De Cuisine
L'Atelier D'Emile
01.2005 - 01.2010
Associate of Arts - Restaurant And Culinary Management
Arizona Culinary Institute
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