Professional Summary
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 adapting managing budgets and ensuring that financial goals are mate without compromising on quality or taste. Designed and supervised the renovation of two kitchens at the north jersey country club also the creation and the purchasing of equipment for sixty kitchens at Citifield stadium. Whether working in a fast-paced restaurant, banquet evens 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
• 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
• Recruiting & Training
• Sugar Art Work
• Chocolate Art Work
• Ice Carving
• Sushi knowledge / Asian
Professional Experience
Dec 2024 - June 2025
Executive Chef
Mojo Restaurant - Teaneck, NJ
• In charge of all aspect of day-to-day operation.
• Seasonal menu development, daily specials and custom banquet menu to private parties.
• Food cost analyst to each plate and price variation to control inflation.
• Created a dry aged meats program in a thirty-day aging cycle for Prime ribs steaks.
• Manage and implement menu and food standard, cooking instruction and culinary development and safety procedure to a team of 8 cooks and sous chef.
Oct 2022 - Feb 2024
Executive Chef
Sable D'Olonne
France
• Managed and directed new seasonal menus development and execution for two restaurants (Le Quai des Saveurs and Le Comptoir) both restaurants belong to a same owner.
• Changed all aspect of production, execution and standard to increase the speed of service, organization and customer satisfaction.
• Created inventory check list, shopping list and mandatory safety procedures.
Mar 2020 - sept 2022
Executive Chef
Edgewood County Club –
Edgewood, NJ
• 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.
• Provided new members with kitchen tours and catering packages, discussed food to inspire future events at club, and boosted customer engagement.
• Collaborated with Chef Tony Villanueva, promoted to Food Director, develop and implement menus that catered to diverse needs of two restaurants, holiday buffets, and private parties.
• Streamlined day-to-day functions of 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.
• 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
• Customized and executed menus for the dining room and private parties, tailoring them to suit different preferences and requirements.
• Monitored all facets of restaurant management, from accounting to food cost optimization, inventory management, quality control, hygiene, and regulatory compliance.
• Controlled staffing levels and cultivated strong customer relationships.
• Successfully established own place, developing new and unique dishes leading to sense of accomplishment as customers visit establishment to enjoy the carefully curated food.
• 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
• 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.
• 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 guest) scheduling, and training staff members to maintain optimal performance.
• 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.
• Set high standards for food quality and presentation as culinary expert, ensuring every dish served exceeded members' expectations.
Executive Chef
Citifield Stadium "Aramark" - New York, NY
• Closed Shea stadium and open Citifield
Chef de Partie
La Tour D'Argent
Paris France
• Company Overview: (3 stars Michelin)
Private Personal Chef
France’s Prime Minister
Paris France
• Military service
Education
Diploma Prochef level 2
Culinary Institution of America | Hyde Park, NY
CAP Diploma
Culinary School of Magenta | Troyes, France
Licenses & Certifications
SERV Safe Certified
Prochef level 2 from Culinary Institute of America
Principals only. Recruiters, please don't contact this poster.