HEAD CHEF - Stone Tavern - West Chester, PA
(2018-03)
- Work on different stations on the line.
- Oversee daily operations and service of kitchen staff.
- Create daily specials.
- Ordering of product for the restaurant.
- Scheduling of employees.
- Hiring and training of kitchen staff.
- Manage food and labor cost.
- Make adjustments to the menu.
SOUS CHEF - 29 Restaurant - Malvern, PA
(2012-07 - 2018-03)
- Set up and work grill and salute stations on the line.
- Do daily line checks before service.
- Help with prep and service of in house parties.
- Oversee daily preparation and service of kitchen staff.
- Control food and labor cost.
- Ordering of product for the restaurant.
- Maintain monthly inventory.
SOUS CHEF - Iron Abbey Restaurant - Horsham, PA
(2010-12 - 2012-07)
- Work saute, grill, and pantry line positions.
- Oversee kitchen employees on daily basis.
- Scheduling of employees.
- Create daily specials.
- Maintain food and labor cost.
- Assist with menu development.
- Maintain monthly inventory.
SOUS CHEF - Elmira Country Club - Elmira, NY
(2010-01 - 2010-12)
- Work different positions on the line as well as assist in the banquet kitchen.
- Manage and supervise kitchen staff.
- Create daily specials.
- Maintain food and labor cost.
- Assist with menu development.
- Assist with monthly inventory.
ROUNDSMAN - Whitemarsh Country Club - Lafayette Hill, PA
(2009-03 - 2009-12)
- Worked on grill and saute stations on the line.
- Worked in banquet kitchen helping with parties and private functions.
- Responsible for daily specials.
SOUS CHEF - Moshulu Restaurant - Philadelphia, PA
(2007-05 - 2009-02)
- Manage and supervise kitchen employees.
- Work different stations on the line.
- Control food and labor cost.
- In charge of purchasing and maintaining inventory par levels for the restaurant.
- Assist with seasonal menu changes.
- Maintain monthly inventory.
- Maintain kitchen payroll on weekly basis.
- Scheduling of employees.
SOUS CHEF - America Bar & Grill - Glenn Mills, PA
(2004-06 - 2007-05)
- Manage and oversaw daily operations of the kitchen.
- Worked different positions on the line.
- Control food and labor cost.
- In charge of purchasing for the restaurant.
- Scheduling of employees.
- Maintain monthly inventory.
SOUS CHEF - California Cafe - King of Prussia, PA
(1999-06 - 2004-06)
- Manage employees and oversaw daily operations of the kitchen.
- Worked different stations on the hot line.
- In charge of purchasing and maintaining quality and pricing of product.
- Assist with seasonal menu development.
- Scheduling of employees.
- Maintain food and labor cost.
- Maintain monthly inventory.
ASSISTANT KITCHEN MANAGER - Caffe Bellissimo - Springfield, PA
(1994-01 - 1999-06)
- Manage kitchen employees on daily basis.
- Worked hot line as well as oversaw production kitchen.
- In charge of purchasing.
- Maintain monthly inventory.
