shAdow!

aka Alvin Gaines-Molina

**** ****** ***** **., *** Vegas NV 89145

818-***-****

adt4n8@r.postjobfree.com

Chef, Sous Chef, Kitchen Manager:

With specialty in South East Asian, Latin, Mediterranean, Californian, Seasonal, and Macrobiotic Cuisine with fine dining flair. Classical French and continentally trained with extensive wine knowledge.

Dynamic, result-oriented, and team-spirited

Overview Possess more than fifteen years of professional cooking, kitchen management

and service experiences. Exemplify leadership qualities and professionalism,

backed by consistent, verifiable record of customer satisfaction.

Area of Expertise • Menu planning with extensive food knowledge

• Executive Sous-Chef experience with million-dollar, upscale establishment

• Event coordinating

• Successful catering experiences

• Consulted and dealt with clients with dietary restrictions and nutritional necessities (diabetics, allergies, and macrobiotic cooking)

• Craft services for various films and television shows

• Culinary demonstrations and instructions

• Exceptional leadership skills

• Great in developing customer relations

Professional Culinary Experiences

CULINARY CONSULTANT- FOOD STYLIST 2015-Current

Recipe Hunters (TV Series) – Hoplite Entertainment

The EATS Community Snack Debate - The E.A.T.S. Community

The EATS Community Street Beat - The E.A.T.S. Community

What Sexy Eats - Behind the Burgers – The E.A.T.S. Community

What Sexy Eats (A Fresh Look at Messy Burger Commercial) – The E.A.T.S. Community

PRIVATE CHEF- CATERER 2005-Current

Film credits: Ethnically Ambiguous (short film)-2016

Various clientele both from California and the East Coast

Clients include and not limited to Alfonzo Ribeiro, Jane Seymour, Jess and Tia Ravich, Delece and Roderick James, Dion Sutton, Mercedes Antolin, several Red Bull private events, and many red carpet events.

CHAMEAU, Los Angeles, CA 2007-2008

Catering chef

Shift Supervisor

Provided craft services to several film and television shows

Catered several events from small intimate gatherings to large scale movie studio and red carpet events

Helped ran the restaurant’s front of the house operations

ADORO MEXICAN GRILLE, Los Angeles, CA 2007

Executive Sous-Chef for restaurant serving fine Mexican Cuisine

Hire, train, and oversaw ten cooks/chefs.

Plan menu and menu specials

Assure quality control and minimize waste

Help managed back of the house operations

Performed purchasing actions for the restaurant

PARAMOUNT STUDIOS, Los Angeles, CA 2005-2006

Worked with Chef Christian Thillet

Demonstration chef, banquet chef, line com, short order cook

WINDOWS RESTAURANT, Los Angeles, CA 2005

Worked with Chef Michele Cremonese

Garde Manger Chef / Line cook (grill and sauté stations)

MAPLE DRIVE, Beverly Hills, CA 2004-2005

Worked and trained with Chef Eric Klein

Staging and line cook

Service Experiences

MAITE, Brooklyn, NY Mar -Nov 2020

Server/ Bartender

S.A.L.T. (Pacifica Hotels). Marina del Rey Jan 2017-July 2019

•Server

HINOKI AND THE BIRD, Century City, CA Dec 2012-Ja2017

Head Server

Opening Team

HANJIP Korean BBQ, Culver City Nov 2015- Aug 2016

•Head Server

•Opening Team

TERRINE RESTAURANT, West Hollywood, CA Dec 2014- Feb 2016

•Server

•Wine Steward

•Opening Team

EL PASEO by Tyler Florence, Mill Valley, CA Summer 2012

Server

Wine Steward/ Bartender

COMME ÇA RESTAURANT, West Hollywood, CA Oct 2007-2012

Head Server – Opening Team

Shift Supervisor

THE EVELEIGH, West Hollywood, CA 2010

Service Captain - Opening Team

PALATE FOOD & WINE, Glendale, CA 2010

Head Server

Wine Steward/ Bartender

CHAMEAU RESTAURANT, Los Angeles, CA 2006-2008

Shift Supervisor/ Manager

Head Server /Bartender/ Wine Steward

Education INTERNATIONAL SOMMELIER GUILD, L.A., CA

Curriculum: Certified Jul 2009

Wine Fundamentals I & II

CALIFORNIA SCHOOL OF CULINARY ARTS, Pasadena, CA

Le Cordon Bleu Diploma Program Graduated Aug2005

Intro to Culinary Arts, Baking and Pastries, Garde Manger,

International Cuisine

Food History, Sanitation, Nutrition, Wine Basics, Culinary Math, Psychology of the Kitchen

Restaurant Practicum and over 360 hours of externship

Associations, Recognitions, and Special Skills

ServSafe Certified

CSCA President Honor Roll, Director’s List of Achievements, and Certificate of Attendance

Computer Proficient: Open Table, Micros, Aloha, Squirrel, Excel, etc.

Multi-lingual: English, Tagalog, and Spanish

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