Executive Sous Chef - Bulevar Mexican Kitchen - Austin, TX
(2024-10)
Upscale eatery featuring Prime steaks & Premium seafood over live coals, Austin sunset views. $50–100. Annual Sales Volume: $8.39 MM (Weekend Sales $60K-$80K). Hired in as Executive Sous Chef.
- Food Cost 35% by implementing strict inventory control and vendor negotiations.
- Labor Cost 29% by optimizing staff scheduling and productivity measures.
- BWL Cost $17K - $18K on daily basis by monitoring expenses and streamlining operations.
- Supervise daily kitchen operations, ensuring consistent food quality and adherence to standards.
- Coordinate menu planning and adapt recipes to highlight seasonal ingredients.
- Train/mentor BOH staff on cooking techniques, safety protocols, best practices, to next level skills.
- Assists Executive Chef in developing new recipes while preserving traditional favorites.
Executive Chef - Z Tejas - Austin, TX
(2023-02 - 2024-07)
Annual Sales Volume: $16.00 MM. Hired in as Executive Chef.
- Food Cost 35% by implementing strict inventory control and negotiating with vendors.
- Labor Cost 30% by optimizing staff scheduling and improving productivity measures.
- BWL Cost 15% by monitoring expenses and streamlining operational processes.
- Developed seasonal menus showcasing fresh ingredients and regional flavors.
- Trained staff on cooking techniques, proper use of kitchen equipment, food production.
Executive Chef - 188 South - New Braunfels, TX
(2018-03 - 2022-12)
Annual Sales Volume: $4.38 MM. Hired in as Executive Chef.
- Food Cost 22% by implementing strict inventory control and negotiating with vendors.
- Labor Cost 30% by optimizing staff scheduling and improving productivity measures.
- BWL Cost 28% by monitoring expenses and streamlining operational processes.
- Monitored BOH to maintain safety standards, enforce proper food handling techniques, raise skills.
- Focused on Customer Satisfaction, delivering flavorful, visually appealing, order accurate cuisine.
Assistant Head Chef - The Edgewater Hotel - Seattle, WA
(2016-01 - 2017-12)
Hired in as Line Cook, promoted to Sous Chef in 2016. Promoted to Assistant Head Chef in 2017.
