OBJECTIVE
An executive chef position where my training, creativity’, capabilities and extensive experience in food, menu developing and management will be of optimum value.
EXPERIENCE
10/14 - Present LA VISTA, Whittier, CA
Counsel restaurant owners on all matters relating to turnkey operation of their facilities. Includes food costs, portions, forecasting, staffing, and profit and loss. Train both front of the house and back of the house employees. Travel to Mexico to research popular dishes. Select most unique, appealing Mexican fare, make videos of preparation, and bring back recipes and samples to market to chefs of Mexican restaurants throughout Southern California. Demonstrate to chefs how select ingredients and prepare each dish.
- Increased products from 2 to 12, servicing three casinos and two restaurant chains.
3/14 - 10/14 THE BERRY HILLS RESORT, South Boston, VA
A renowned resort, 125 suites; one of nation’s 10 most prestigious wedding sites. Gourmet restaurant with seating for 85 and large banquet facilities for 300-500 guests. Banquets draw wealthy clientele from throughout the nation.
Completed a six-month contract to train Sous Chef to become Executive Chef, create menus and manuals, and train cooks and front-of-the-house staff. Taught budgeting, catering, banquet operations, food costs, inventory control, safety, and sanitation. Created manuals and pictures for each position in the kitchen.
7/10 - 11/13 LUNA RESTAURANT, Pomona, CA
High-end gourmet restaurant seating 125.
Developed a new concept for this prestigious restaurant/lounge featuring elegant Mexican cuisine with a French flair. Created 400-page manual for back and front of the house. Upgraded not only the menu, but the ambience, uniforms, and décor.
- Generated a 25% increase in sales every year, to $425,000 per month by 7/13.
2/09 - 2/10 HACIENDA SAN ISIDRO, Whittier, CA
Seating for 110; staff of 46.
Turnkey concept for healthy Mexican cuisine. Developed menus, recipes, and budgets.
- Grew sales from $75,000 to $225,000.
- Named by Zagat as the best concept in fast healthy cuisine.
2/03 - 2/09 LA HUASTECA RESTAURANT, Lynwood, CA
Opened the restaurant, designed décor, developed menus and recipes, and established the budget. Responsible for cost containment, profit and loss, staffing, and training.
- Built the business from zero to $330,000 per month.
- In 2005, received Elmer Dills and Zagat awards as Best Mexican Restaurant.
3/01 - 1/03 BISHOP LODGE, Santa Fe, New Mexico
Developed a new concept for new restaurant and in new exclusive Spa Hotel. Designed the dining room menu, as well as Spa Menu/Nuevo Latino cuisine
- Received recognition for the Best Brunch in Santa Fe for two years.
6/98 - 1/00 WATERGATE HOTEL, Washington, DC
Participated with Jean Louis Palladin to launch his new concept, Bistro French Cuisine, located inside the hotel. Worked directly with Chef Palladin developing his book, Cooking with The Season.