* ** *

Objective :

To be able to work and grow with a team to develop a profitable, functional, progressive food program that is creative, natural and approachable.

To be part of a focused, inspired and energetic team. Experience:

Soho House West Hollywood - Exec sous chef may 2022 - present Second Chef in charge of kitchen for property. As well overseeing special events, Sunday feast buffets, daily garden table buffet, R and D chef assisting is execution of weekly specials, overseeing pastry department, hiring new talent, scheduling, ordering and receiving, and over all communication liaison between the corporate executive chef, and all other departments within the facility to the kitchen. Servsafe certified, first aid and CPR certified. Familiar with ordering systems for a multi unit facility, as well contributed to reducing food cost through efficiency practices from 27% to 23%.

MM Cuisine - Executive chef/ co-owner - March 2016 - Present Owner/exec chef of the MM cuisine. Individualized meal prep and catering company servicing the LA area. Specializing in home delivered, fully prepped meals, snacks all personalized to specific dietary needs, preferences and choices. We work closely with clients and dietary professionals to ensure all dietary needs and preferences are met.. Catered events available up to 100 people as well as food education through virtual classes or one on one instructions upon request.

Neue House - Executive Sous Chef - September 2019 - December 2019 Interim / transitional chef in charge of full kitchen service for entire complex. Including banquet catering events up to 1000 members and guests, stations as well as sit down plated events. In charge of members food in cafeteria, dine in restaurant, out door movie events, cafe and employee meals. Managing a culinary team of 30 employees and Food and safety operations within the kitchen. Handled health department to make sure we were up to code and helped the redesign of new kitchen to make it more functional. in charge of scheduling, all ordering, labor all while managing and overseeing new sales in the amounts of 10 million. Conservatory - CDC - October 2018 -May 2019.

Second chef in charge of operations when chef is away. In charge of scheduling, ordering, inventory, time punch adjustments, food cost, labor cost, prep coordination, service execution as well as communication amongst departments for special events and more. I joined the team to help opening and stated on to help keep operations running.

H Club LA - Executive chef - March 2018 - October 2018 Executive chef of start up social club. In charge of all opening responsibilities including hiring, developing and creating menus for 8 food outlets, hiring staff, kitchen design and functionality, Stocking schedule, training, promotional events, tastings, inventory, cost control, prep list creation and development, financial directly associated with the kitchen. All other kitchen development and creative needs. Soho House West Hollywood - Exec sous chef -January 2013-March 2016 Michael J. Mahony

323-***-****

ad1cmt@r.postjobfree.com.

1850 N Whitley ave #801

Los Angeles CA, 90028

2 of 2

Sous chef in charge of daily operations. Running two kitchens in charge of a staff of 50. Schedule costing and financial responsibility of two kitchens. Assist in menu planning, recipe development, as well as service and maintaining quality of all food production. Dealing with private events and service including 500+ covers a day. Animal/ Son Of a Gun - Sous chef - October 2011-October 2012 Sous chef in charge of every day operations. Inventory, ordering, processing of farmers market products as well as leading a team from production through service. Assists in menu planning and recipe development. Controls labor as well as maintaining food cost.

The Hungry Cat - Chef de cuisine - February 2008- October 2011 In charge of operations of the restaurant in Hollywood and Santa Barbra under the owner. In charge daytime and nighttime service, prep, ordering, inventory, menu sales tracking, and over all production of staff. Assist in menu planning, costing and daily growth of the restaurant. Works with farmers at farmers market to acquire fresh produce for the restaurant.

Education:

Dietary and food nutritional coach - Udimy online university. June 2019. 1 year culinary studies - Le Cordon Bleu Pasadena - May 2005-May 2006. Experience in french and international savory cooking techniques, french pastries, fine dinning desserts as well as curing and preserving techniques.

BA Philosophy and The Arts (Oxford University / St. Olaf College). References:

Jack Hotchkins (Soho House) : 323-***-****

Perla Pandy (h Club) : 213-***-****

Marc Montemerlo (MM Cuisine) : 2-323-***-****