Member since: November 27, 2016
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My resume

  • Chef 718)718-288-1661 2013- till Sous Chef Lafayette Restaurant, NYC Made daily specials, Soup Dejour Train new team members on all stations Coordinated hourly team members schedule, ordered produce, dry goods, and proteins, etc. 2011-2013 Sous Chef , Stone Street Restaurant, (Double Tree by Hilton) New York City • Took care of all ordering needs,as well as employee scheduling. • Dealt with payroll , as most of the hiring was done by me,inventory every Sunday, •Cooked daily specials , working mostly opening shift , sometimes closed Come in at 5am until 3p, trained many new members because it’s very busy and stressful which causes a lot of turn around 2009-2011 St. Bart’s Café New York City • Worked grill station for lunch service. • Prepared all foods and was ready by service time, and cooked as a team to get foods out. • I did not get no re-fires (re-cooks) 2007-2009 Vong’s Restaurant New York City • Prepared sauces, soups, and other mis & plas. • Cooked on the busiest station which was fish. • Work lunch service, putting foods out following exec. Chef pere recipes. 2005-2007 Cite Grill New York City • Cooked on the broiler station, putting meats out temp. Desiredby guest. • High volume rest. , did not receive many re-cooks. • Trained many new team members on fish, and hot apps... 2004-2005 Bouley’s Restaurant New York City • Started on fish, and cooked my way around the line. • Gained exp. In 4 star dining. • Cooked 10 to 12 hour shifts. 2002-2004 Django’s Restaurant New York City • Cooked on the meat station. • Put foods out fast and well presented. • Gained exp. In French Cuisine. • Stocked station for relief. Education 1990-1991 attended New York Restaurant School/ Culinary Arts Certificate://