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Chef position needed (Manhattan)
education completed:
associates
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With a passion and deep understanding of flavor profiles and culinary techniques, I excel at creating
innovative and delectable dishes that leave a lasting impression on guests. Additionally, I am highly skilled
in kitchen management, including menu planning, recipe development, and cost control management.
As a leader, I prioritize effective communication and collaboration with my team, fostering a positive and
supportive work environment that promotes creativity and growth. I am also adapted to manage
budgets and ensuring that financial goals are met without compromising on quality or taste. Designed
and supervised the renovation of two kitchens at the north jersey country club and the creation and the
purchasing of equipment for sixty kitchens at Citifield stadium. Whether working in a fast-paced
restaurant, banquet events or catering parties for a high-profile event, I am confident in my ability to
deliver exceptional food and service that exceeds expectations. My love for cooking, combined with my
business acumen and leadership skills make me an asset to a business.
Areas of Expertise
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Culinary Operations •
Inventory Management •
Menu Development •
Clients and Members Experience •
Front & Back of House manager •
Daily Operations •
Microsoft Excel, Words and Power Point •
Yearly Expense Budget
Sanitation Standards
Michelin Stars Experience
Recruiting & Training
Sugar Art Work
Chocolate Art Work and Ice Carving
Sushi knowledge / Asian Food
Professional Experience
Nov 2024 - June 2025
Executive Chef
Mojo Restaurant - Teaneck, NJ
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In charge of all aspects of day-to-day operation.
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Seasonal menu development, daily specials and custom banquet menu to private parties.
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Food cost analyst to each plate and price variation to control inflation.
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Created a dry aged meats program in a thirty-day aging cycle for Prime ribs steaks.
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Manage and implement menu and food standard, cooking instruction and culinary
development and safety procedure to a team of 8 cooks and sous chef.
Nov 2022 - sept 2024
Executive Chef
Sable D'Olonne
France
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Managed and directed new seasonal menus development and execution for two restaurants
(Le Quai des Saveurs and Le Comptoir) both restaurants belong to the same owner.
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Changed all aspects of production, execution and standard to increase the speed of service,
organization and customer satisfaction.
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Created inventory check list, shopping list and mandatory safety procedures.
Mar 2020 - sept 2022
Executive Chef
Edgewood County Club
Edgewood, NJ
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Directed all operational processes for successful food production and daily specials of
restaurants, including conducting profit and loss analyses to optimize financial performance, determining
recipe-based food cost to ensure profitability, and facilitating management of inventory processes to avoid
stockouts and waste.
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Provided new members with kitchen tours and catering packages, discussed food to inspire
future events at the club, and boosted customer engagement.
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Collaborated with Chef Tony Villanueva, promoted to Food Director, developed and
implemented menus that catered to diverse needs of two restaurants, holiday buffets, and private parties.
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Streamlined day-to-day functions of the restaurant by effectively managing and scheduling
staff of 30 members, administering payroll, conducting recruitment drives, onboarding and training of new
employees as well as liaising between the front and back of house.
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Ensured top-notch quality control to deliver exceptional food quality while enforcing strict food
handling procedures and sanitation standards, to guarantee food safety and hygiene.
Jan 2015 – Jan 2020
Executive Chef/ owner
The Chef’s table
Franklin lake NJ
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Customized and executed menus for the dining room and private parties, tailoring them to suit
different preferences and requirements.
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Monitored all facets of restaurant management, from accounting to food cost optimization,
inventory management, quality control, hygiene, and regulatory compliance.
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Controlled staffing levels and cultivated strong customer relationships.
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Successfully established the restaurant by developing new and unique dishes leading to sense
customers visit the establishment to enjoy the carefully curated food.
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Oversaw off-premises catering services, handled daily payroll tasks, recruited, and trained new
employees, and seamlessly coordinated all activities between front-of-house and back-of-house teams.
Jan 2009 - Dec 2014
Executive Chef
North Jersey Country Club
Wayne, NJ
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Managed all financial aspects, such as food and labor cost analysis, budgeting, as well as
policy compliance set by the board, to ensure efficient and effective operations.
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Supervised a team of culinary professionals, coordinating daily operations of two restaurant
(one fine dining restaurant, one pub restaurant and banquet parties up to 200 guests) scheduling, and training
staff members to maintain optimal performance.
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Advanced leadership for all aspects of food and beverage management across two
restaurants, banquets, and outings as executive chef of an elite private club with discerning membership
expectations.
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Set high standards for food quality and presentation as a culinary expert, ensuring every dish
served exceeded members' expectations.
Executive Chef
Citifield Stadium "Aramark" -
New York, NY
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Closed Shea stadium and open Citifield
Chef de Partie
La Tour D'Argent •
Paris France
Company Overview: (3 stars Michelin)
Private Personal Chef •
Military service
France’s Prime Minister
Paris France
Education
Diploma Prochef level 2
Culinary Institution of America | Hyde Park, NY
- Principals only. Recruiters, please don't contact this poster.