Executive Chef Sales
Resume:
Emmanuel Moreno
Culinary Chef
Palm Springs, CA *2264
ac1pap@r.postjobfree.com
EXPERIENCE
Watercress Vietnamese Bistro
Palm Springs, Ca
Executive Sous/Assistant GM
Apr ‘17 / Present
●Manage and Operate daily functions of the restaurant
●Scheduling, Hiring, Coaching, and Development of Staff members
●Renewing and Creating New Seasonal Menu and Menu Items
●Operated as General Manager & Executive Chef on a daily basis
●Pastries (Cheesecakes, Creme Brulee, etc.)
●Expediter
●Assist Staff during service
●Human Resource
●Create Employee Handbook and Business Policies for Owner
●Vendor Relations(Order placement, Settling/Payoff, etc.)
●Assigning Daily Task to Staff, Managed Development of each Staff Member
●Operating and managing FOH Staff on a Daily basis
*UMAMI Sushi Bar
Koreatown, L.A., Ca
Sous Chef
Aug ‘16 / Apr ‘17
●Daily order placement
●Update daily prep sheet
●Fabricate proteins
●Opening & Closing kitchen
●Pastries(Mochi, Green Tea Mochi Cake, Ice Creams, etc.)
●Work & Execute old & new recipes w/ Executive Chef
●Assisting in Training & the teaching of new crew members
●Chuck Oysters
●Roll Station
●Hot Entree/Expo
●Creating Special Entrees for Weekend Specials
*Maia
West Hollywood, Ca
Sous Chef / Lead Aug '15 /Aug ‘16
●Daily order placement
●Update daily prep sheet
●Fabricate proteins
●Opening & Closing kitchen
●Work & Execute old & new recipes w/ Executive Chef
●Assisting in Training & the teaching of new crew members
*Green Street Tavern
Pasadena, Ca
Chef de Cuisine Nov '14 / Aug '15
●Scratch Kitchen
●Inventory placement for produce & protein
●Updated daily prep & task list
●Took part of daily menu add-on(specials, & soup of the day)
●Daily opening/closing kitchen tasks
●Responsible for BOH: Interviews, hiring, training, managing staff.
●Helped manage FOH & BOH crew members
●On a daily basis kept & controlled Labor, food, sales, & waste cost
*Nick's & Stef's Steakhouse
Downtown L.A., Ca
Saute/Prep Feb '14 / Dec '14
●Fabricated proteins
●Prep Sauces, station set-up
●Managed or took part in the baking, prep, grill, saute
●Fabricated, aged, & rotated steaks on a daily basis
●Helped with opening & closing kitchen
●Input in training & teaching new crew members
*Bottega Louie
Downtown L.A., Ca
Lead Prep / Pizza Maker Mar '14 / Nov '14
●Took part in teaching & training new crew members
●Daily communication & follow ups with Chef on duty
●Manage staff in prep area
●Pizza Prep ex. Dough, sauces, cheeses, & proteins etc.
●Took part in making all sauces from scratch
●Fabricated all proteins, cooked all pastas & produce
●Every week managed entire Brunch prep
●Took part in training new employees
*USC Hospital/Sodexo
Los Angeles, Ca
Production / Line Cook Jan '14 / March '14
(Contract. Job)
●Brunch Prep/Line Cook
●Dinner Line Cook
●Open & Close Line
●Trained Line Cooks
●Production for Cafeteria
●Catering (Special Events, Meetings, Dr.'s Lounge)
●Porter
*Gatten Sushi
Los Angeles. Ca
Sushi Chef Feb ’13 / Dec '13
●Daily order placement
●Update daily prep sheet
●Fabricate proteins
●Opening & Closing kitchen
●Work & Execute old & new recipes w/ Executive Chef
●Assisting in Training & the teaching of new crew members
*Wild Carvery
Burbank, Ca
Sous Chef Feb ’11 / Oct ’12
●Inventory placement for produce & protein
●Updated daily prep & task list
●Took part of daily menu add-ons(specials, & soup of the day)
●Daily opening/closing kitchen tasks
●Responsible for BOH: Interviews, hiring, training, managing staff.
●Helped manage FOH & BOH crew members
●On a daily basis kept & controlled Labor, food, sales, & waste cost
*Prestige Medical
Northridge, Ca
CSR/International Accounts Mar ’09 / Feb ’11
●Sold Medical Supplies (Stethoscopes, Scrubs, Surgical Utensils, etc.)
●Opened New Accounts
●Placed Orders
●Bill Payments
●Requested & Renewed Government Files & Documents
●60 WPM
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