Executive Chef Food Manager

In order for fish to taste right it must swim three times. Once in water, Once in wine, and Once in butter."

CHRISTOPHER L. MORENO 8915 Sebec Circle SAN ANTONIO, TX 78250

210-***-**** (Cell) text or email ***.********@*****.***

Work experience

Bistro9 03/08/19-present 6106 Broadway st sous chef-hire/fire, train, menu planning with chef, catering's with chef, food cost, labor cost, any requests made by chef

Francis Bogside 09/12/18-03/03/19 803 s saint marys sous chef- to redesign menu and recipes, hire new staff, train staff, labor cost, food cost, any and all as needed

4th Quarter food truck 02/19/17-09/12/18 8779 Wurzbach rd satx 78240 owner of food business 4th Qtr food truck, rented food truck for a bar style menu, hot/cold sandwiches, wings, dogs, pizza, crawfish boils in season, all aspects in running a successful business

Eden Garden 06/19/16-02/18/17 1403 angelo st castroville tx 78009 Executive Chef- to create a Indian themed menu with global influences and dishes, create recipes for said menu along with brunch and catering menus, as well as but not limited to all managerial duties and responsibilities

Cypress Grille 06/02/15-06/18/16 170 s.Main st Boerne TX 78006 830-***-**** Pm grill/sauté-to prep and carve any and all proteins for the evening (meat, fish, poultry, etc…) as well as any accompanying sides, sauces etc…, proper rotating of stock, inventory awareness, labor awareness, and proper closing procedures Chef/owner Chef Paul and/or Chef Tom

Brantly’s Bistro 05/18/15- 08/18/15 259 Main st Boerne TX 78006 830-***-**** AM prep-to assist with lunch set up, to prep any and all items required by Chef from baking to butchering, sauces and dressings to simple salad prep, and anything else Chef may require Chef/Owner Joseph Brantly

Mike's In the Village 08/10/14-06/02/15 Bulverde,TX 78160 830-***-**** Sous Chef- to help create weekly specials, maintain a clean and healthy work environment, assist with the catering side of MIV, to take charge of kitchen when Chef is required of site. Chef/Owner Mike Romano

Hana's Reef 02/04/13-10/18/14 Anahuac,TX 77514 409-***-**** Head Chef- To create a Cajun Seafood menu with an East TX flare,specials, conception in design of name, logo, and redesign of the interior both foh & boh. Owner Cheryl Sanders

FireWater Grille 11/18/2010-10/28/12-San Antonio, TX 78260 210-***-**** Head Chef-contracted to help reestablish a strong kitchen atmosphere, recreate existing menu items as well as create new menu items, created a lunch, brunch, and off site catering menu’s, managing staff(hiring/firing), training of experience/non-experience staff, scheduling, daily produce orders, 2 weekly bulk ordering(proteins, can food stuff, etc…),monthly inventory, daily, weekly, and monthly cleaning, as well as weekly dinner specials, and physically work any and all stations as needed: GM Rocky Valdez

Grey Moss Inn 02/2010-02/2011- Helotes TX- lead prep- to prep, cook, all items for the evening, prep from sauces to potatoes, to prepping of live lobsters, etc create cheese, veggie, and meat trays for private parties. : Chef Butch Blanche

Yardhouse 07/2009-01/2010- San Antonio TX-lead saucier- to prep, cook, reduce all sauces offered, as well as other duties requested by Chef.

Café Milano 08/2008-07/2009- San Antonio TX- lead- prep any and all food’s according to owner’s preference, from sauce’s to meats to baking of bread, and help line cooks thru busy period’s such as salads and desserts. Owner Mr.Moe

The Dominion Country Club 08/2008-01/2009- San Antonio TX- to help chef with any and all prep items for the day and evening, to help with cooking of parties or weddings, to assist line cooks when needed: Tony Nash

Bohanan’s Prime Steak and Seafood11/2007-06/2008 Steak and Seafood San Antonio TX- to prep any and all foods desired by chef, to account for all truck orders coming into restaurant and properly storing them away: Mark Bohanan

Le Peep Café 06/2006-07/2008- San Antonio, TX- LEAD-to prep any and all foods for the days shift, work egg station, work pantry station, and grill station consisting of pancakes and all cooked meats: Chef Jeff Glozzer

Water Street Oyster Bar 03/2001-06/2003-San Antonio TX- LEAD-to prep shrimp(80lbs) daily, help with making of desserts from scratch, as well as all sauces and dressings, learned to accurately carve fish into desired portions, as well as how to properly operate a wood burning grill, and work salads, desserts, and fry station when under staffed: Chef Russ Kelly

Planet Hollywood 01/1997-03/2003-San Antonio TX- Sous Chef-started as dishwasher for 2days, took over grill on third day, mastered everything on line within a week, moved to prep area where products were made from scratch, jumped into carving for large parties, a bit of ice sculpting, plate presentation, desert appearance and coming up with daily specials off menu: Chef Russ Kelly

P.S. I know how to run/operate kitchens of any concept and I am a certified food manager as well. Please email me if you would like to set a meeting. Thank You very much

References:

Damien Watel Chef/owner Bistro9 210-***-****

Don Ramirez Chef Frances Bogside 210-***-****

Wally Muliwakil former owner 4th Qtr food truck 210-***-****

Nadine Chavera Banquet manager Contigo Catering 210-***-****

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