Executive Chef

I am seeking an executive management position in an organization that is focused on product development and includes instructional elements as it would permit me to exercise the expertise I’ve accumulated working within multi industry organizations over the past twenty years.

Bilingual in Spanish and English

Multi-Industry: Education, Hospitality, Healthcare, Manufacturing

Organizational Management

Standardization Techniques including Cost Control/Reduction

Product Development

Staff Training

Instructional Expertise

PROFESSIONAL EXPERIENCE

Big Papi’s Mexican Restaurant Milwaukee, WI Oct 2014 - Present

PROPRIETOR

A fusion of Mexican, Cuban and Puerto Rican specialties. Restaurants, catering and events. Staff of ten.

Created and executed concept and menu of restaurant

Sole operation

Palermo’s Pizza Milwaukee, WI Oct 2012 – Oct 2014

CHEF/PIZZERIA MANAGER

A privately held consumer packaged goods frozen pizza company. The third largest manufacturer of frozen pizza in the United States. Staff of nine.

Created and executed concept of a restaurant within a manufacturing facility

Increased sales in second year of 125%

Product Development

Accounting and Inventory management

Catering

Vendor relationships

Instructional Pizza making seminars and pairings

Reason for Move: Organizational Structure

Fajitas Grill Milwaukee, WI March 2010 – June 2013

OWNER

Authentic Mexican and Latin American fusion cuisine. Awarded “Top New Restaurant” in 2010 and sixth in top 20 in 2011 along with star ratings by restaurant critic Carol Deptolla in 2010 and 2011. Specialized in hand made tortillas, authentic appetizers and desserts.

Premises selection and reconstruction

Menu creation

Internal Marketing Efforts

Catering

Staff of thirteen turnover less than 3%

Reason for Move: Sold to New Ownership

United Community Center (UCC) Milwaukee, WI Sept. 2002-Oct. 2010

CHEF & GENERAL MANAGER

Non-Profit Organization that offers comprehensive social service programs that serve the families of Milwaukee's south side. Programs range from education to elder programs

Oversee all daily UCC meal programs and education (volume exceeds 1,200 people per day). Included:

oKindergarten, Elementary and Middle School Kitchen

oAlternative School Kitchen

oSenior and Geriatric Centers

oResidential Alcohol and Drug Clinics

Responsible for adhering dietary and nutritional guidelines issued by D.P.I., M.P.S and Dept. of Aging of WI.

Staff Recruitment, training, evaluation and retention; staff of 15 with turnover less than 1%

Partnership with UW-Milwaukee and Medical College of Wisconsin Nutrition and Obesity Study in Latino Populations 2004 – 2007

Instructor of Latino Food and Wine Courses through UW-Milwaukee

Awarded “Chef of the Year” in 2005, “Best Fish Fry” in 2008 by Milwaukee Magazine and “Outstanding Hispanic Owned Business” for internal restaurant, Café El Sol” in 2008 by The Hispanic Chamber of Commerce of Wisconsin.

Restaurant featured in documentary; Fish Fry Night Milwaukee, Ron Faiola in 2009

Reason for Move: Focus on Personal Restaurant

Cactus Night Club Puerto Vallarta, Mexico Dec. 1999 – June 2002

OWNER

Second largest night club in Puerto Vallarta, servicing 1200 guests nightly. It received the “Best New Club” award in 2000 by the Association of Hospitality of Puerto Vallarta. Staff of 29

General administration, marketing and management of club

Created the theme and design of club

Reason for Move: Move to United States

Club del Sol Hotel Puerto Vallarta & Acapulco, Mexico Mar 1996 - Oct. 1999

FOOD & BEVERAGE MANAGER

Major hotel in Mexico with state-of-the-art facilities including nearly 400 suites each. Included two full service restaurants, pool bar, lobby bar and a nightclub. Staff of 84.

Managed all food service/hospitality within hotel including room service

Menu creation and execution

Activities coordinator

Staff Recruitment, training, evaluation and retention

Reason for Move: Growth Opportunity

Freedom Restaurant Bar Guadalajara, Mexico June 1993-Feb. 1996

MANAGER

Tequila’s Grill Guadalajara, Mexico Dec. 1990-May 1993

MANAGER

EDUCATION

Vera Pizza Napoletana Certification (VPN) Washington DC

Le Cordon-Blue Cooking & Hospitality Institute of Chicago

BA Culinary Arts Chicago, IL

Quality & Standards of the Food & Beverage Industry Chicago, IL

National College of Professional Education [Conalep]:

Mechanical Engineering Guadalajara, Mexico

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