Isaias Sanchez-Aguirre

619-***-****

adx70t@r.postjobfree.com

*** * *** ***** ***, apt 218 Pasadena, CA 91101

Education

-Bonita Vista High School, Diploma, 2008

-Chef Celebration Scholarship, Recipient, 2014

Work Experience

The Huntington library/Art Museum, San Marino, Executive Catering Chef, December 2022- Present

Head of culinary catering department, creating menus for weddings, business meetings, events,

Leading catering team for every event, weekly meetings for BEO’s, planning site set ups, ordering according to guest counts and dietary restrictions, creating list for staff on daily basis and assisting culinary program at other sites within property.

Born and Raised Steak, San Diego, Chef de Cuisine, January 2022- December 2022

Ran day to day service for busiest restaurant for Consortium Holdings company in San Diego, daily orders, worked main expo to ensure all food was sent to the guest up to company standards, daily service summary for HR records, would input daily declining food cost based on previous sales, labor and food spending, menu item creations, hiring for staff.

Cucina Sorella Kensington, Executive Sous Chef, August 2021 -January 2022

Head Chef for Kensington location of the Urban Kitchen group, schedules, food ordering, hiring all boh staff, daily pre-shift with foh staff, maintaining kitchen standards and cleanliness, daily manager logs, monthly inventory, plate costing, recipe sheets, guest interactions, seasonal menu creations for location and some for sister restaurants, expedite all services, lead culinary team to improve skills and knowledge.

Working Class Catering Open Gym, Executive Sous Chef, February 2020- July 2021

Created diet specific menus, prep sheets, orders, scheduling, search and compare purveyors, cleaning and linen companies for different company concepts, training all boh staff, whole fish breakdown, training, costing and yield logging for Fish to families program to feed those in need during the Pandemic, worked with different non-profit organizations to distribute food, worked with San Diego Chapter of World Central Kitchen and Great Plates program.

Counselor Libre Rehabilitation Clinic, January 2019- February 2020

Council patients through the beginning stages of recovery, worked with clinics, Physicians, Psychiatrists and Psychologists to help those in need.

El Roy’s Coronado, Sous Chef, June 2018- December 2018

Quality control for the boh, ordering for restaurant, menu creations, expedite brunch, lunch and dinner services, assign prep list for line and prep cooks, daily line checks.

Biga Cucinato a Legno, Chef de Cuisine August 2016- March 2017

In charge of daily Kitchen operations, schedules, food orders, dry good orders, supply orders, back of house hiring, menu changes and descriptions, some food running and expediting all services.

Puesto downtown, Chef de cuisine, February 2016- August 2016

Tasked with day to day kitchen operations, schedule making for all back of house employees,

monthly inventory, food orders, hiring of back of house staff, creating daily prep lists and checkout sheets for the kitchen staff, house specialty dishes were made by myself and the executive chef.

Dukes La Jolla, Sous chef, August 2015-february 2016

Trained on all line stations, mid station, assisted other stations for service execution, make sauces, expedite from hot line, plate, garnish and finish dishes, cover other cooks stations on days off.

Mister A's, Chef De Cuisine, April 2015-September 2015

Assigned to create daily amuse bouche, appetizer and entree specials, food ordering, product butchering, sauce making, menu changes and description adjustments, daily pre-shift staff meeting and communication with front of house, daily service planning with Maitre D, expedite brunch, lunch and dinner service.

Leroy's Kitchen and Lounge, Sous Chef, May 2014- April 2015

Responsible for food orders, expediting brunch, lunch and dinner service, daily butchering, sauce making, scratch making pasta, menu changes, ensuring kitchen is run well in absence of chef.

A.R Valentine Lodge Torrey Pines, Lead Cook, April 2011-May 2014

Made sauces, butchered proteins, worked all stations and covered cooks during breaks both a.m and p.m., assisted chef for wine dinners, expedited dinner services and helped chef in off site events. Worked banquets, downstairs restaurant and banquets for sister hotels, when needed.

J6 Solamar Hotel, Lead Cook, June 2010- April 2011

Made Chefs new daily creations, expedited dinner service, made food and supply orders, expedited dinner service, and worked all stations for lunch and dinner. Prepared and worked in banquet events was responsible for weekly Tuesday tapas menu and for pastries for dinner.

Cucina Urbana, Saute/Grill Cook, August 2009-June 2010

Worked during very demanding dinner services, prepared for both saute and grill stations, expedited dinner services on occasion, made sauces daily for service.

Roy's Downtown, Lead Cook, April 2008- August 2009

Worked all a.m and p.m stations, butchered protein, made sauces and stocks, expedited dinner services, helped with the pasty department.

Contact this candidate