NELSON CUEVA ph: 732-***-****

Executive Chef ad2af6@r.postjobfree.com

PERSONAL SUMMARY

• Professional Chef with 13 years of experience in Banqueting, Menu Development, and Back of House Management.

• Extensive background in designing & implementing American, French, Asian, Italian and Spanish gastronomy into menu items. Thrives in fast-paced, high-pressured environments (Venues serving up to 300 tables/1,000 covers). Exceptional performance working under pressure without compromising quality of food. CAREER HISTORY

El Quijote/Hotel Chelsea, New York, NY, September 2023 – Present: Executive Sous Chef

• Full Oversight of Back of House Operations; Management of Inventory, Food Costs and Labor P&L

• Responsible for Menu Development and Creation of Weekly Specials; Menu Engineering

• Successful Coordination & Expediting of Food, while maintaining impeccable quality control

• Conducted New Employee Training

Wagamama, New York, NY, April 2020 – August 2023:

Executive Chef (Opening Staff)

• Full Oversight of Back of House Operations; Management of Inventory, Food Costs and Labor P&L

• Responsible for Menu Development (local) as well as multiple Wagamama locations around the nation Project Brunch, Manalapan, NJ, June 2019 – March 2020 (Covid): Executive Chef

• Full Oversight of Back of House Operations; Management of Inventory and Food Costs

• Responsible for Menu Development and Creation of Weekly Specials; Successful Coordination & Expediting of 600+ guests daily

Anemos Greek Cuisine, Manalapan, NJ, September 2018 – October 2019 (Concurrent w/Project B): Chef de Cuisine

• Supervision of Kitchen Management; Responsible for the Creation of Weekly Specials; Management of Food Inventory & Ordering

• Conducted New Employee Training; Successful Coordination & Expediting of Food, while maintaining impeccable quality control

Yuzu Kitchen, Manalapan, NJ, December 2017 – December 2018: Chef de Cuisine (Opening Staff)

• Managed well-treatment of Fish/Seafood

• Responsible for Food Ordering, Creation of Weekly Specials & New Menu Ideas; Coordination of food preparation and kitchen cleanliness

Gato / Bar Americain – Bobby Flay Restaurants, New York, NY, February 2015 – December 2017: Sous Chef

• Assisted Chef with leading and organizing Kitchen Operations & Weekly Specials Development

• Provided Emergency Staff Coverage for Cooks/Chef shifts (as needed); Provided Guidance & Training to Cooks Team Mile End Delicatessen, New York, NY, 2013 – 2016:

Chef de Cuisine

EDUCATION

Culinary Arts Degree, Basque Culinary Center, Barcelona, Spain

South American Gastronomy Semester Certificate/Diploma, IAG Culinary Arts, Buenos Aires, Argentina

Certificate/Diploma, Gakkojapo Japanese Cuisine, IAG Culinary Arts, Buenos Aires, Argentina LANGUAGES/FLUENCY

English, Castellano, Italian

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