Line Cook turned Sous Chef with 8+ years of experience in both Boutique Hotel and restaurant culinary environments. Skilled in preparing large volumes of food with both grace and efficiency. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.
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As a experience Chef over 15 yrs experience. Working from fine dinning to casual dinning . Communication is goal to succeed. Talented Chef with a strong background. Creative professional with extensive project experience from concept to development.
⦁ Implement new menu with cost and recipe cards.
⦁ Ordering and scheduling as business demands.
⦁ Following guidelines of PNL food and labor cost month to month. Training team according to Health department and HR policies and stander.
⦁ Communicating with vendors, Exc. team of any changes that was implemented that have savings and impact Venue and PNL.
⦁ Following all recipes from dietitian and Exec team.
⦁ Communicate with Director of ideas for saving cost, organizing areas for make more space and efficient and motivate team to keep all areas clean and sanitized as Health regulation and hospital regulations.
⦁ Following menu recipes that are done by owner/chef.
⦁ Managing food and labor cost as business demands. Making specials with cost and recipe cards, preparing for special events. communicating with vendors of any saving in product or changes.
⦁ End report to Owner and GM of sales and specials sales.
Mike Esber F&Bmp;B Director 702-716-2371
Roger Mora Gen,Manager 702-769-4630
Luis Quezada Exec. Chef Mobile: 815-793-8069
Luis Celis GM Chef Caesar Palace -1-702-731-7110
Frank Boerdner Corp.Exc. Chef 931-502-1000