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CDC Mediterranean Cuisine Hot Spot
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Competencies
Demonstrated experience with Recipe Development.
Demonstrated experience with Food Safety.
Demonstrated experience with Menu Planning.
Demonstrated experience with Cost Management.
Demonstrated experience with Food Preparation.
Education
Summary
CDC Mediterranean Cuisine Hot Spot open to new opportunities
Experience
development sous chef
Worked with small chef teams to formulate dishes while taking into consideration large scale production techniques, new proprietary equipment and expedited output for nationally recognized chef partners.. Worked with the food science department to consider opportunities for extended shelf life, predominantly with non-Invasive methods like Reduced Oxygen packaging, Modified atmosphere packaging and PH as a preservative.. Worked across departments to help facilitate the best consumer facing packaging and photography, along with an accurate nutritional analysis and food safety/quality assurance reviews.
Sous Chef
Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.. Coordinated and executed menu planning, recipe development and daily restaurant operations.. Planned and prepared food product orders to maintain appropriate stock levels.. Created recipes, incorporating various techniques, to build flavor and unique visual appeal.. Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.. Assessed inventory levels and placed orders to replenish goods before supplies depleted.. Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.. Performed financial analysis and recommended effective methods to cut costs.. Responsible for All Back of the house Staff scheduling.
Chef de Partie
Prepped foods for dishes, including roasted, sautéed, fried and baked items.. Execution of seasonal pasta dishes, I was also in charge of making ricotta gnudi for business demands.. This position also required visits to the market every day to source seasonal vegetables for a multitude of preparations.
Lead Line Cook
Coached kitchen team members and motivated performance in order to achieve demanding objectives in high-volume kitchen settings.. Worked the Meat-Roast station cooking a variety of seafood from Scallops, Half and whole lobster, 6oz portions of seasonal fish, and multiple cuts of meat from Lamb chops, Bone in 20oz Tomahawk ribeyes to 10oz Picanha steak and a 8oz Burger all to variable temperatures requested by guest.. Have experience cooking Paellas, and Multiple classic and upscale Spanish tapas.
Line Cook
Working with a rotation of nationally known chefs from Food and wine magazine as the menu rotated and changed seasonally.. Learned a variety and iteration of each chef's signature dishes for the menu.. Working as the Garde manger and pizza station.. The stations required constant interactions with guests as this was an open kitchen.. Shucking and serving multiple oyster variations, Slicing to Order Multiple Continental hams from Prosciutto, Bentons American ham, Spanish serrano ham and Cinco Jotas Jamon iberico.. Also multiple preparations of seasonal salads and cold appetizers.
Line Cook
Fry Station anything that required flash frying deep frying, Sauté Station Responsible for cooking Fish, Pasta Dishes, Restaurant Sides some appetizers and entrées.