TOMAS ESPINO

• In charge of supervise and coordinate the planning, training, and leadership necessary to achieve stated objectives in sales, costs, guest service and satisfaction, food quality, cleanliness and sanitation at T-BONES CHOPHOUSE AND LOUNGE. Working with corporate chefs and HR to develop internship program that embraces diversity, education, and discipline and lead execution of service at high standards
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes
• Planned promotional menu additions based on seasonal pricing and product availability
• Developed kitchen staff through training, disciplinary action, and performance reviews
• Interacted with guests to obtain feedback on product quality and service levels
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen
• Worked closely with front-of-house staff to facilitate excellent customer service
• Developed close relationships with suppliers to source best ingredients

assisting the Executive Chef in running Charlie Palmer STEAK as well as all Catering events. To ensure that operating costs are minimized. The execution of all company policies/procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls. In conjunction with the Stewarding department, ensure a high standard of cleanliness and hygienic practice throughout the kitchen. To create a safe and sanitary kitchen environment that surpasses all expectations of OSHA, the Health Department and HAACP procedures.

In charge of provide the Essential Functions:

• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
• Ensured excellent food quality and maximized customer satisfaction while preparing meals according to customer requests.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Maintained well-organized mise en place to keep work efficient and consistent.
• Handled scheduling, inventory management and supply ordering to ensure fully stocked kitchen.
• Trained and managed kitchen personnel and supervised all related culinary activity.
• Kept food cost at or below 30% to support business profit targets.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Monitored line processes to ensure consistency in quality, quantity and presentation.
• Prepared meals in strict compliance with the menu plan and recipes
• Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
• Increased profits and efficiency by building an optimal inventory control model.
• Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.

• Follow methods of food preparation, cooking, portion size, mixing of sauces and garnishing of foods to ensure food is prepared in an approved manner as prescribed by the Chef, Executive Sous Chef and Sous Chef
• Set-up workstation based on pars established by Chef, Executive Sous Chef and Sous Chef, follow station set-up sheet, and operate a specific station
• Evaluate cooked food before serving for quality flavors and appearance by taste and smell
• Drive the Customer Relations Management system by ensuring orders are handled correctly
• Comply with occupational, health and safety standards, ensure food is stored and kept at proper holding temperatures through the use of thermometers
• Complete closing requirements directed by Chef, Executive Sous Chef and/or Sous Chef
• Delegate tasks to other job classifications as instructed by chefs
• Perform other job-related duties as requested
• Knowledgeable of restaurant operations, such as opening/closing procedures, food cost awareness, and ordering food products
• Knowledge of food and beverage products, including preparation methods/times, major ingredients, quality standards, taste, appearance, texture, serving temperature, garnish, and method presentation
• Knowledgeable of how to safely use all kitchen equipment
• Excellent organizational skills to function effectively under time constraints and within established deadlines, with particular attention to detail
• Able to lead and mentor a team
• Knowledge of health, safety and sanitation regulations
• Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts

• Follow methods of food preparation, cooking, portion size, mixing of sauces and garnishing of foods to ensure food is prepared in an approved manner as prescribed by the Chef, Executive Sous Chef and Sous Chef
• Set-up workstation based on pars established by Chef, Executive Sous Chef and Sous Chef, follow station set-up sheet, and operate a specific station
• Evaluate cooked food before serving for quality flavors and appearance by taste and smell
• Drive the Customer Relations Management system by ensuring orders are handled correctly
• Comply with occupational, health and safety standards, ensure food is stored and kept at proper holding temperatures through the use of thermometers
• Complete closing requirements directed by Chef, Executive Sous Chef and/or Sous Chef
• Delegate tasks to other job classifications as instructed by chefs
• Perform other job-related duties as requested
• Knowledgeable of restaurant operations, such as opening/closing procedures, food cost awareness, and ordering food products
• Knowledge of food and beverage products, including preparation methods/times, major ingredients, quality standards, taste, appearance, texture, serving temperature, garnish, and method presentation
• Knowledgeable of how to safely use all kitchen equipment
• Excellent organizational skills to function effectively under time constraints and within established deadlines, with particular attention to detail
• Able to lead and mentor a team
• Knowledge of health, safety and sanitation regulations
• Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts

• *Managing and working all aspects of kitchen and cooking areas.
• Determining work schedules and delegating duties.
• Maintaining labor budgets and hours.
• Mentoring staff and Training new hires. Conducted hiring process.
• Menu changes
• Assisting in food preparations. Creating dishes and pastries.
• Purchase supplies and inventory.
• Costing of recipes.
• Making sure staff understands culinary standards.
• Planned and directed high-volume food preparation in fast-paced environment
• Planned promotional menu additions based on seasonal pricing and product availability
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas

Managing and working all aspects of kitchen and cooking areas. Determining work schedules and delegating duties. Maintaining labor budgets and hours. Conducted hiring process. Assisting in food preparations. Creating dishes and pastries. Purchasing supplies and inventory. Costing of recipes. Can quickly adapt in different working environments and conditions.

In charge making sure all stations are ready for service. Supporting chefs with any needs of the establishment. Assisting stations when in need of help.

• Cultivated positive relationships with vendor
• Maintain restaurant standards and reassure service goes as should. Ensure that all food preparation is within health, safety and sanitation guidelines. Ability to read, translate and execute recipes with cooking techniques. Knowledge of weights, measurements, volume and cooking procedures. Strong attention to detail.
• In charge making sure all stations are ready for service. Supporting chefs with any needs of the establishment. Assisting stations when in need of help. To reassure staff is following standards and following guide lines.
• Cultivated positive relationships with vendors to source the best ingredients at the best prices.
• Maintained well-organized mise en place to keep work efficient and consistent.
• Mentored kitchen staff to prepare each for demanding roles
• Planned and directed high-volume food preparation in fast-paced environment
• Acted as head chef when required to maintain continuity of service and quality
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
• Maintained up-to-date knowledge of current culinary trends and techniques
• Led daily staff meetings to communicate expectations and review safety procedures
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques
• Monitored food production to verify quality and consistency
• Trained kitchen staff to perform various preparation tasks under pressure