My goal is to consistently maintain the quality and standards of my establishment. I seek to add insight and perspective to ensure guests positive experience. I constantly search out new techniques and methods of cooking to stay fresh and creative.
Overview
8
8
years of professional experience
Work History
Chef De Cuisine
Fife and Farro
02.2023 - Current
Responsible for all menu development
Undertook community outreach opportunities and events
Maintained a food cost of 24% or lower
Work to ensure the training and development of all staff
Executed 4.5 million dollars in sales per year with a 15% increase by year
Pasta Maker
Corto
04.2022 - 12.2022
Make fresh pasta daily using handmade and extruded methods
Assist in daily prep tasks including stocks, braises, sauces, and pasta fillings
Assist in menu creation and development on a seasonal rotating menu
Expedite service daily and assist line during service
Receive orders and maintain cleanliness of food storage areas
Sous Chef
Don Angie
11.2020 - 03.2022
Mastery of all stations
Maintained a Michelin star
Experience ordering 5 days a week from multiple vendors
Responsible for maintaining a crew of at least 13 employees
Contribute to the creation of menu items
Prepared all food that restaurant uses including bar inventory and liqueur
Line Cook
Toro NYC
07.2019 - 03.2020
Operating Saute, Paella, and Fry stations
Keeping my station in a clean and orderly manner
Experience working high volume in a fast paced environment
Maintaining prompt and accurate ticket times
Trained employees on all stations
Received multiple promotions
Line Cook
South and Pine
01.2018 - 07.2019
Experience working all stations in kitchen including garde manger, hot apps, grill, saute
Regularly serving 200-300 guests per night
Pastry making such as Ice cream, tarts, cakes, etc