San Jose, California, United States
Executive Head Chef with a wide range of culinary experiences ranging from: Exquisite fine-dining restaurants and five-star hotels in France, to chic London French Bistros Wood-fired goat cheese pizza or award-winning hamburgers, to Kobe beef with a red wine reduction ,stuffed tomato with rice & lentils North African flavor or inspired amuse-bouche. October fest brew-master menus and chocolate tasting menus, to wine flight menus for new release reds Lunch boxes-to-go, to catering to the high-protein diet requirements of an entire athletic club From Multi-cultural weddings for 200, to invitation-only Silicon Valley dinner parties in the hills
variety of healthy, tasty cuisines in a buffet setting that encompassed all major regions of the world. The menus changed daily and we also showcased our talents at various interruption tables in the cafe .menu development ,purchasing and team builder.
volunteer in culinary and FOH.
Organizing, buying food and equipment and leading the F&B Dept.in charge of all food sections of hotel. Created a pantry in the hotel and Created menus for the restaurant and the catering at corporate business hotel in Silicon Valley. Manager of the 4th Quarter Award 2010, Operations Manager and M.O.D. participant.
Chef tasting panel for consumer end goods. Chefs Best is an independent, chef-based organization dedicated to identifying and honoring America's Best Tasting grocery products.
Executive Chef. Responsible for The duck club& lounge, Banquet and Catering Functions at 4-star luxury hotel, as well as Room Service. Maintain budgeted food cost and labor cost, inventory, hiring and training kitchen and stewarding staff, establishing and maintaining standards of production.