Executive Chef - Brio Tuscan Grille - Las Vegas, NV
(2019-11)
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed close relationships with suppliers to source best ingredients.
Line Cook - Spago Restaurant - Las Vegas, NV
(2019-04 - 2019-08)
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
sous chef - BRAVO CUCINA ITALIANA - Henderson, NV
(2012-03 - 2014-07)
- Controlled culinary hire, orientation, and coached each cook to develop high performance
- Managed weekly inventory, labor, sanitation, food quality, and freshness.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
sous chef - BRIO TUSCAN GRILL - Las Vegas, NV
(2010-02 - 2012-03)
Starting in 2010 as a pizza cook, I learned all stations and had the opportunity to be a team leader. This opened a door for me to travel to different states and help open new restaurants for the company. I was promoted to sous chef in 2011.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
server assistant - Bull Shrimp Fine Dining - Henderson, NV
(2004-12 - 2012-01)
- Set and prepared tables for dining
- Assisted and suggested specific food and beverages to guests
- Worked closely with servers and kitchen staff to ensure accurate and timely meal delivery
- Assisted and pre-bussed tables between courses
- Cleared tables after guests and took tableware to the dish room.
- Bussed tables between courses and load and unloaded trays to expedite tasks.
- Refilled drinks and condiments and restocked serving areas to minimize delays.
- Kept close eye on customers to quickly spot leaving guests and clear tables for future patrons.
- Collaborated with other staff members to maintain high-level customer satisfaction.
- Communicated customer needs clearly to kitchen staff for fast, accurate orders.
