Chef in Spring, Texas

I seek a position in a well-managed kitchen environment with opportunities for growth and development that will strengthen my skills and appreciation for the culinary arts. I hope to find a work place that provides a challenging and fast paced setting that will foster my creativity and passion. INDUSTRY EXPERIENCE Wicked Whisk Catering/Facility Concessions & Special Events (2015- 2...) Catering Chef: Production of food items meeting previously set quality standards, transportation, safe handling of product while maintaining overall quality. Met contractual obligations and provided excellent costumer service. Chef de Partie: Overseeing kitchen procedures as well as ensuring the success of the crew on the day to day basis, as well as meeting company’s set goals, managing food costs, nod aiding in the overall success of the company. Souls Chef:Assist executive chef in all the aspects of running a successful kitchen, provide support with orders, scheduling, inventory, creating and writing menus as well as being a key element in the logistics and planing of the company operated venues. Kona Grill (2013-20...) Sauté Chef: prepared food entrees following company’s standards of quality. Worked with the chef in order to ensure service was not delayed and stations were clean, efficient and organized. Sushi chef: Learned and perfected the art of Sashimi and Nigiri sushi, as well as other sushi rolls, studied and practiced proper knife etiquette and prepping techniques. Saucier: created sauces, desserts, and fabricated various cuts of meat, poultry and fish from scratch. Maintained and organized the prep kitchen and led the team with focus and enthusiasm towards achieving daily, monthly and quarterly goals. EDUCATION The Woodlands High School 2005 High school Diploma The Art Institute of Houston (unfinished) SPECIAL PROJECTS ▪ Houston shell open (2016 & ...): Provided a full catering experience to pro golfers and caddies by running a catering tent and food truck for the duration of the tournament. ▪ Dean & Delucca Invitational (2016 & ...: Assisted executive chef in running the Pro Am Draw Parties for one week prior to the tournament opening. -2017: As a Sous Chef, aided by a team of chefs ran the aforementioned events successfully by providing a lavish food display buffet experience. ▪ Cirque Du Soleil: Assisted the chefs in charge of feeding the staff and artists for a week. ▪ Disaster Relief: Provide breakfast and lunch to first responders after a natural disaster as well as during the restoration process. Interests: Reading, philosophy, martial arts, learning and mastering new skills in both life and culinary arts, Personal growth through the pursuit of knowledge. References: Kevin Bell, Executive chef, Wicked Whisk Catering (281) 61... Graham Smyth, Director of operations, The Brooklyn Café, (281) 79... Tommy Quan, Owner/Head chef, Ace Chinese Restaurant (832) 86...