Culinary Director
Boutique Lounges, NorAm Mar 2020 - Present
- Manage multi-unit client relations
- Oversee culinary directions, standards, and quality
- Provides menu innovation, brand consistency, and the overall culinary vision of the segment
- Works directly with the VP of culinary
- Ensure consistency and quality across multiple locations across the US
- Design training programs, mentor unit chefs and kitchen staff, and create pathways for career advancement within the company
- Create a culture of excellence within the culinary team for each individual growth
Executive Sous Chef
Baleen Kitchen at Portofino Hotel, Redondo Beach, CA July 2019 - Feb 2020
- Plan and develop menus and specials according to budget
- Recruit train and oversee high-performance team
- Inspect outgoing dishes for cleanliness and accuracy
- Controlled food waste and implemented improved processes to minimize losses
- Supervise kitchen cleaning procedures before, during and after shifts
- Adhere to all regulations and guidelines for safe food handling
Kitchen Manager The Gables Santa Monica CA Sept 2017 - June 2019
- Involved in the initial planning and start-up of a trendy neighborhood breakfast and
- Lunch counter-service dining with a full wait service dinner
- Coordinated with management and staff to ensure consistent quality of food and service
- Assisted in developing seasonal menus, budget management, inventory, hiring, scheduling, and catering for corporate events
- Implemented systems and sanitation
- Meticulously managed the presentation of dishes
- Trained and motivated new kitchen staff
Executive Chef
QANTAS FIRST LOUNGE LAX, CA Mar 2015 – June 2017
Executing a la carte menu designed by Neil Perry-Rockpool. Named top lounge in North
America in 2016.
- Supervised and monitored sous chefs and stations
- Coordinated and collaborated with management and staff to ensure the highest quality of service Assisted in menu setting while effectively managing cost
- Implemented systems from kitchen sanitation to corporate policies/procedures
- Help maintain a safe and sanitary kitchen cleaning up spills and other potential hazards immediately
- Make sure adequate numbers of kitchen staff are scheduled to properly handle each banquet
- Participates in employee evaluations
- Oversaw quality assurance for all dishes
- Established consistent procedures to maximize guest enjoyment
- Trained and motivated new kitchen staff
- Controlled food waste and implemented improved processes to minimize losses
- Meticulously managed the presentation of dishes
Executive Chef
TORTILLA REPUBLIC, West Hollywood, CA Feb 2012 – Mar 2015
- Supervised a trendy Mexican restaurant in the heart of West Hollywood
- Supervised and monitored high volume production in a full-service environment
- Responsible for creating daily specials
- Effectively managed food cost and labor cost
- Educated chefs and kitchen staff regarding standard hygiene and quality policies and ensure proper implementation
Chef Tournant
CHATEAU MARMONT, Hollywood, CA May 2010 - Mar 2012
- Ensures all food is prepared fresh and is of the highest quality
- Strictly adheres to all recipes, methods and instructions from supervisor
- Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus
- Recognizes team members for successful achievements and contributions
- Coaches team members immediately and professionally to minimize deficiencies and provide encouragement
