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Alex A

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I’m a chef offering part time or full time work, either in a private home or restaurant.
Mamaroneck, New York
Active over a week ago

Chef in Mamaroneck, New York

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I’m a Chef looking for part-time work either in a restaurant or private home. I’ve worked in high end and casual restaurants. I have experience in vegetarian and vegan cuisine. Resume; Alex Aparicio 823 Harmon Dr. Mamaroneck, NY 10543. (... [email protected] Experience Chef de Cuisine, The Loyal, 289 Bleecker St. New York, NY April 2018- Present. Running daily operations of the restaurant. Menu developing, Labor cost, food cost, ordering Executive Chef, PubStreet, 20 Wheeler Ave, Pleasantville, NY August 2017- April 2018 Took control after a week of being open running the daily operations. Staffing, ordering, menu developing, training of staff, expediting. Followed core recipes given by Corporate Chef Mogan Anthony. Maintained food cost and labor cost given by management. Executive Chef Village Social Rye, 67 Purchase St. Rye, NY September 2016- August 2017 Part of opening team helped with design of the kitchen, ordering of small ware, menu development, hiring, implementing systems, organization of the kitchen. Followed core recipes given by Corporate Chef Mogan Anthony Executive Chef, Avant Garden, 130 E 7th St. New York, NY 10009. November 2015- July 2016 Well regarded Vegan restaurant on the lower east side, created the plant based menu. Restaurant has 28 seats. Managed a kitchen crew of 5 cooks, with minimal space and equipment. Food cost was at 18-20% Executive Sous chef, Mesa Grill, Atlantis Bahamas Resort August 2014- April 2015 Responsibilities, execute menu to Bobby Flays standard, maintain DOH to highest level, Scheduling a staff of 30 cooks, expediting night service averaging 300 covers a night, Controlled food cost at 30%. Restaurant did 8 million annually in total sales. Sous Chef, Gato , 324 Lafayette St , New York, NY 10012 February 2014- August-2014 Part of opening team, 2 Stars New York Times Responsible for training cooks, ordering, and overseeing morning production Chef de Cuisine, The Standard East Village Hotel, New York, NY - 2012-201... Part of opening team, hiring of all kitchen staff for room service, cafe and main restaurant. Maintaining labor cost and food cost to corporates requirements. Menu developing input on room service, Banquets, Cafe and main restaurant. Worked extensively on a rotisserie with different cuts of protein and vegetables. In house butchering of whole beast and wide variety of game birds, beef, and sea food. Expediting of lunch and dinner service. Working UnderExecutive Chef John Fraser (Contemporary American Cuisine with a high emphasis on seasonal vegetables and a modern vegetarian menu) Chef de Cuisine, Dovetail, New York, NY - 2007-201... Part of opening team, 3 Stars New York Times, 1 Michelin Star, Hiring of all back of the house staff, ran kitchen brigade of 12 cooks and 2 Sous chefs. Helped with menu developing of all menus, ranging from tasting menus, vegetarian tasting menu, and al a carte. kept food cost at mid to low 30%. Maintained labor cost at required percentage. Expedited night service in 100 seat restaurant in the absence of the Chef. All in house butchering from whole beast, to a wide variety of sea food. Worked under Executive Chef/Proprietor John Fraser Sous Chef, Compass, New York, NY - 2002-200... Stars New York Times, In control of all protein, vegetables, dairy, and dry good ordering. In house butchering of all fish and meats, menu developing input, worked all stations when needed. Expedited lunch and dinner service in a 150 seat restaurant in the absence of the Chef., Worked under Executive Chef John Fraser, Chef Neil Anis, Chef Katy Sparks in the four year span. Part of opening team and worked my way up from Hot Appetizer to Sous Chef. Metropolitan, San Antonio, TX- 2000-200... Pastry Assistant, Daily inventory and ordering. Expedited service. Worked morning production and got the show case widow ready with various pastries, breads, and cakes. Ran a crew of 6 cooks. Line Cook, An American Place, New York, NY, 1999-200... Stars New York Times, worked Garde Manger, and A.M Grill, responsible for prepping, and maintain an organized cleaned station. Worked under Chef Larry Forgione learned about the Classic American Cuisine Line Cook, The Coach House, New York, NY 1999 Work Garde Manger lunch and dinner service. Daily prep of all garde manger and some pastry items. First job after culinary school.Worked under Chef Larry Forgione Education NYRS, Culinary Degree 1998-199... Achievements Part of team to achieve 2 New York Times Star under Chef Neil Anis Part of team to achieve 3 New York Times Star and 1 Michelin Star under Chef John Fraser James Beard Dinner award under John Fraser

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