Sous, de Partie, line, prep, saucier butcher, filleting soups etc .

Jose’s Resume

To whom it may concern:

Please accept this letter as my application for the Chef or Sous Chef position. I am confident my years of experience as Chef, Sous Chef and Kitchen Manager would enable me to make a significant contribution. The enclosed resume for your review summarizes my experience and education. Working for a well managed corporation focused on customer service is exactly the opportunity I am seeking. I appreciate your consideration and hope to have an opportunity to discuss further how I might contribute to your company. I look forward to further discussing my qualifications. If you need to contact me for any reason I may be reach at anytime on my cell phone 512-***-****

Contact information

Jose Antonio Alem ***********@*****.*** or **********@*****.*** 4411 Spicewood Spring Rd. 1706 Austin, Texas. 78759 Phone (512) 497- 4822

Objective

To contribute extensive experience, educational background and culinary expertise to the position of Executive Chef/ Sous Chef and Kitchen Manager within a restaurant environment. Work experience

Job title & Companies

5/23/ 24 — currently starting here

The Village @ the Triangle Austin

Cook

I recently started to work here under Chef Malcom doing the same job of other retirement institutions prep. Vegetable soups,butchering, for the line etc Maravillas at Domain Austin TX

Cook

3/22- 5/19/2024

I was approached by chef Seth Tucker to work her with him and perform my duties like Atria's to elevate for better quality of food for this company: proteins, soups, sauces etc with his better budget for food products and top on the line qualities I jumped at the opportunity Atria at Arboretum Austin TX

Cook

4/20-3/22

Prep all proteins, soups, sides,

butchering, filleting all mise en place and worked the line The Frog & the Bull on N. Quinal Rd Austin Tx Sous 2/18-4/20

Under chef Poc Reyes, needed help for the birth of this Iberian Tapas Bar Grill Restaurant until the COVID pandemic for my reason of living

westminster

4/14-12/17.

Westminster Manor Austin Tx.

Sous

Worked under the guidance of Chef Gabe Johnson as a Sous was in charge of the Dogwood Cafe 10/11-1/14. Buenos Aires Steakhouse

Austin.Texas. Chef

Managed with passion for good food, motivator & teacher to my team 3/10-9/11 Chef Partner Mihali's Restaurant St

louis Mo. Returned to Austin to be close to my family needs 11/07- 3/10 Sous Chef Daily Grill, Austin

Texas

Corporate restaurant out of Santa Monica California shot down under economy downsizing 10/04-10/07 Chef Ruggle’s Restaurant group.Austin

Texas

Managing all aspect of kitchen operation. Labor cost, schedule food cost, Lunch and dinner specials and training all Cooks stations weekly inventory. Daily purchasing, maintaining the freshness and quality of food.

7/01-7/04 Executive Chef Truluck’s Crab, Seafood and Chops Austin.Texas

Manage B.O.H. operation. Change menu items every week. Planned Wine Dinners. Daily specials. BanquetFunctions. Food and labor cost. Responsibility, with a kitchen staff of 15 people Maintaining high food quality

7/00-7/01 Executive Chef Mezzaluna Italian Restaurants.San Gabriel Group. Austin.Texas

Supervised and managed culinary staffing B.O.H. for two locations 310 Colorado in downtown with a crew of 16 people and the Gateway Operation, North of Austin With a staff of 14 people. Changed menu twice a year And pricing coordinated with F.O.H. Managers and planned specials events. Gourmet menus and daily specials. Purchased and managed the inventory. Responsible for ensur ing and Providing the highest quality and presentation. Managed the budget, labor and food cost.

7/96-7/2000 Executive Chef River Oaks Bar and Grill Houston.Texas

Responsible for the transformation of this food establishment Managed and trained a culinaryStaff of 12 people Planned seasonal menus and daily specials, Supervised all prep Work and executions. Coordinated Catering events Consistently utilized creativity to develop attractive and original presentations.

2/94-1/96 Executive Chef Rayko’s Restaurant.

Houston.Texas

Supervising the 7 days operation of the restaurant overseeing a staff of 16. Planned menus and coordinated Catering events. Managed production Inventory and food cost 7/90-1/94 Owner and Chef Gabriella’s Trattoria Romana. Houston.Texas

Responsible for overseeing the entire operation of the restaurant including the hiring, training and management of staff, menu planning,

catering, Supervising and directing work flow in an accurate, efficient and timely Manner, monitoring food cost, labor and inventory as well

3/86-5/90 Executive Chef Damian's Cuccina Italiana. Houston.Texas

Responsibilities include maintaining consistent product presentation Improving the quality and consistencies of Food, lowering average food Costs. Other responsibilities included scheduling and supervising a staff of 18 People. Menu planning including daily specials, budgeting and Supervising the monthly inventory.

Education, Qualifications, Skills and Highlights / Universidad de Cuyo. Mendoza. Argentina Bilingual -Spanish, Italian. PC. Proficiency

Dedicated professional, solid culinary skills, training employees, appraising performance, oversee product ordering and executions, ensure compliance with all safety, sanitation and food freshness regulations, ability to delegate, organize and plan effectively. While at Damian’s Cuccina Italiana. Assisted in the opening stage of two original new concept restaurants in Houston: Carrabba’s on Kirby and Carrabba’s on Voss. Contributed to the menus of the restaurants.

Also the opening of my own establishment, Gabriella’s Trattoria Romana.

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