Executive Chef - MICHAELS RESTAURANT & ANCHO CHILI BAR - Fort Worth, Texas
(2005-01 - 2007-12)
- Preparation of soups, stocks, and sauces
- Butchering of meat, fish and game
- Wine and food pairing
- Scheduling am and pm shifts
- Coordinating catering events
- Budgeting, food cost, labor cost and scheduling
- Product rotation, inventory and purchasing
- Maintain proper sanitation and public health procedures for handling food
- Front and Back house management
- Creating menu and seasonal specials
- Over-seeing whole operation with Chef/owner
Executive Chef - MICHAELS RESTAURANT & ANCHO CHILI BAR - Fort Worth, Texas
(2009-01)
- Preparation of soups, stocks, and sauces
- Butchering of meat, fish and game
- Wine and food pairing
- Scheduling am and pm shifts
- Coordinating catering events
- Budgeting, food cost, labor cost and scheduling
- Product rotation, inventory and purchasing
- Maintain proper sanitation and public health procedures for handling food
- Front and Back house management
- Creating menu and seasonal specials
- Over-seeing whole operation with Chef/owner
Brand Chef - DISH HOSPITALITY, INC - Bombay, India
(2008-05 - 2008-09)
- Coordinated to develop and open two high-end restaurants. One in Bombay and one in New Delhi with a Texas flare.
- Designing menus, recipes and researching products.
- Responsible for all purchasing, quality control of all items (food and non-food), as well as the training of all the staff (front and back house)
- Assisted waiters/staff to understand the product and type of cuisine for ease of the patrons
Chef Cuisine - BONNELL'S FINE TEXAS CUISINE - Fort Worth, Texas
(2007-01 - 2008-12)
- Preparation of soups, stocks, and sauces
- Butchering of meat, fish and game
- Scheduling am and pm shifts
- Maintain proper sanitation and public health procedures for handling food
- Front and Back house management
- Creating menu and seasonal specials
- Over-seeing whole operation with Chef/owner
Executive Chef - BLADES PRIME CHOPHOUSE - Fort Worth, Texas
(2003-01 - 2005-12)
- Preparation of soups, stocks, and sauces
- Butchering of meat, fish and game
- Wine & Food Pairing
- Budgeting food & labor costs
- Scheduling am and pm shifts
- Product rotation, inventory & purchasing
- Keeping Proper Inventory of expensive products (example wet & dry aged steaks)
- Maintain proper sanitation and public health procedures for handling food
- Front and Back house management
- Creating menu and seasonal specials
Sous Chef & Banquet Chef - LINCOLNSHIRE COUNTRY CLUB - Crete, Illinois
(1998-01 - 2003-12)
- Prepare a wide selection of dishes for banquets and lunch menu
- Prepare salad dishes for up to 200 people
- Responsible for morning shifts as Sous Chef of Cuisine
- Maintain proper sanitation and public health procedures for handling food
- Responsible for all food rotation
Banquet Chef - VILLA DE BRUNO - Lynnwood, Illinois
(2002-01 - 2002-12)
- Responsible for Banquets up to 600 people
- In Charge of Sauces and Soups
- Preparing for Next Day's Banquets
- In charge of all foods – internal temperatures
- In charge of Carving Stations
- Responsible for morning shifts as Sous Chef of Cuisine
- Maintain proper sanitation and public health procedures for handling food
- Responsible for all food rotation
Utility Cook - GLENWOOD OAKS GOLF CLUB - Glenwood, Illinois
(1998-01 - 2002-12)
- In charge of the broiler station for up to 450 people
- Cooking a wide selection of steaks and fish dishes
- Responsible for a good quality food delivered in time and at the right temperature
- Sauté station responsibilities
