About
I am a dynamic culinary leader with a passion for creating exceptional dining experiences. My expertise lies in luxury cruise dining and fine dining establishments, where I specialize in French, Italian, and Modern Molecular cuisines. I thrive in fast-paced environments and am dedicated to maintaining the highest food safety standards while leading diverse teams.
Personal Details
Career Objective
To drive culinary excellence in a forward-thinking organization, leveraging my extensive experience in luxury dining and team leadership.
Experience
Chef de Cuisine
Directed daily operations for Italian steakhouse restaurant, serving up to 130 guests with seamless service efficiency. Trained and mentored a team of 7, including specialized pizza and pasta stations. Ensured 100% compliance with USPH standards through rigorous inspections 4x-weekly.
Chef de Cuisine
Directed daily operations of high-end Italian specialty restaurant, overseeing food preparation, presentation, and quality for up to 160 guests. Trained and mentored a team of 8 chefs, fostering a collaborative and innovative kitchen environment. Ensured 100% compliance with USPH standards through rigorous inspections and protocol enforcement.
Executive Sous Chef
Managed culinary operations across five specialty restaurants including Le Petit Chef Bistro, Fine Cut Steakhouse, Raw on 5 Sushi, Blu Aqua Class, and Luminae Premium Class. Managed VIP guests and private events, achieving a 95% guest satisfaction rate through tailored menus and flawless execution. Streamlined inventory processes, reducing food waste by 10% while maintaining quality standards.