Executive chef - Cloud Naan - Calgary, AB
(2023-08)
- Collaborate with management to design menus that align with the restaurant's concept, target audience, and culinary vision. Create innovative and appealing dishes that incorporate seasonal ingredients, cultural influences, and culinary trends.
- Oversee all aspects of food preparation, including ingredient selection, recipe development, cooking techniques, portion control, and plating presentation. Ensure that all dishes are prepared to the highest quality standards and adhere to food safety regulations.
- Lead and supervise kitchen staff, including sous chefs, line cooks, and prep cooks. Assign duties, provide training, and maintain a positive work environment conducive to productivity and teamwork. Manage kitchen operations efficiently to optimize workflow and minimize waste.
- Conduct regular inspections of food items, equipment, and workstations to uphold cleanliness, hygiene, and sanitation standards. Monitor the consistency and taste of dishes throughout the cooking process and make adjustments as needed to achieve desired results.
- Manage inventory levels of food and supplies, including ordering, receiving, storage, and rotation. Implement inventory control measures to prevent shortages, overstocking, and product spoilage. Work closely with vendors and suppliers to source high-quality ingredients at competitive prices.
- Monitor food costs, labor costs, and operating expenses to ensure profitability and cost-effectiveness. Implement strategies to control food waste, optimize portion sizes, and maximize resource utilization without compromising quality or customer satisfaction.
- Interact with customers to understand their preferences, dietary restrictions, and feedback. Address customer inquiries, complaints, and special requests in a professional and courteous manner. Strive to exceed customer expectations and foster loyalty through exceptional culinary experiences.
- Stay informed about industry trends, culinary techniques, and emerging ingredients to remain innovative and competitive. Seek opportunities for professional development, such as attending culinary workshops, networking events, and obtaining certifications.
line cook - Añejo Restaurant - Toronto, ON
(2022-08 - 2023-07)
- Prepare ingredients, such as chopping vegetables, marinating meats, and portioning ingredients, according to recipes and menu requirements. Follow established cooking methods, techniques, and procedures to ensure consistency and quality in food preparation.
- Cook and assemble food items on the line, including appetizers, entrees, and side dishes, in a timely manner to meet order deadlines. Monitor cooking times and temperatures to ensure that food is cooked to the appropriate doneness and safety standards.
- Manage a specific station on the line, such as the grill, sauté, fry, or salad station, depending on the kitchen setup. Organize and prioritize tasks to maintain efficiency and minimize downtime during peak service periods.
- Inspect food items for freshness, appearance, and taste before serving to ensure that they meet quality standards and customer expectations. Communicate any concerns or discrepancies to the chef or kitchen manager promptly.
- Maintain cleanliness and sanitation of workstations, equipment, and utensils in accordance with food safety regulations and kitchen hygiene standards. Adhere to proper food handling procedures to prevent cross-contamination and foodborne illnesses.
- Work collaboratively with other kitchen staff, including sous chefs, expeditors, and dishwashers, to coordinate food preparation and ensure smooth service flow. Communicate effectively with team members to anticipate needs and resolve any issues that arise during service.
- Adapt quickly to changing kitchen dynamics, menu variations, and customer preferences. Remain flexible and responsive to last-minute requests, special orders, and menu changes while maintaining composure and professionalism under pressure.
Co-owner - Restaurante Urbano Green Grill - Guasave, Mexico
(2020-12 - 2023-03)
- Oversaw cafeteria creation, standardized recipes, and managed kitchen equipment procurement.
General Manager - Prana Organic - Guadalajara, Jal.
(2021-10 - 2022-02)
- Advised on restaurant operations, menu costing, and staff management, leading to increased sales.
Restaurant Advisor - Parrilla Argentina - Mexico City, Mexico
(2021-07 - 2021-10)
- Conducted staff training, managed operations, and controlled food costs.
CEO of Taqueria Taconorte - La Martina - Mexico City, Mexico
(2019-03 - 2020-11)
- Developed recipes and concept for a taqueria specializing in roast beef and smoked marlin.
CEO of Green Grill del Valle (branch) - Self-Employed - Mexico City, Mexico
(2018-06 - 2020-03)
- Established a steakhouse with Mexican cuisine fusion, focusing on quality and flavor.
Executive Chef/Owner - Chrs Green Grill - Mexico
(2012 - 2020)
- Founded and managed upscale steakhouse with a fusion of Mexican cuisine.
Advisor - La Cafeteria - Lonchata Light - Mexico City, Mexico
(2018-12 - 2018-12)
- Provided consultancy, menu development, and cost standardization.
Barbecue & Bar Helper - Embers Steakhouse - Mexico City, Mexico
(2011-08 - 2011-11)
- Assisted in kitchen and bar operations, including garnish preparation and cocktail crafting.
BBQ and Bar Helper - La Vaca Argentina - Guadalajara, Mexico
(2010-02 - 2010-11)
- Managed restaurant setup, menu development, and kitchen operations.
