Sous Chef Los Angeles

EDUCATION:

Le Cordon Bleu College of Culinary Arts Chicago August 2010 – December 2012 Chicago, IL

Associate of Applied Science Degree in Le Cordon Bleu Culinary Arts

EXPERIENCE:

Marriot International 2015-2020 (covid) 2021 - 2024

Banquets Ritz Carlton/JW Marriott Los Angeles, CA Banquet Sous Chef December 2021- Present

Organized and executed both plated courses, buffets, and heavy receptions with action stations for up to 2000 guests.

Created and produced tasting menus for potential banquet functions.

Oversaw all functions for Marriott International ALIS 2022, 2023, and 2024 (1400 Ppl).

Adhered to Ritz Carlton and JW Marriott Brand Standards.

Responsible for all aspects of running the Hot Kitchen (ordering, organizing, planning, menu writing, recipe writing.)

Prepared Breakfast, Lunch and Dinner for High Volume Sports Teams for Rose Bowl, College Football playoffs, and NFL Superbowl for up 1000 People.

In Charge of ordering and inventory as well as delegating tasks to other employees.

Assisted with Schedule, Payroll, and C-7’s weekly.

Assisted with running the main Hotel Restaurant Savoca while Chefs were relieved from duties for vacation purposes.

WP24 by Wolfgang Puck Ritz Carlton Los Angeles, CA Kitchen Supervisor February 2015- March 2020

Responsible for daily & weekly ordering of all products to stay with in weekly budgets to forecasted revenue.

Adhered to Ritz Carlton and Wolfgang Puck Fine Dining Brand Standards

Responsible for creating new menu items for the restaurant.

Responsible for managing and overseeing all line cooks in the kitchen.

Led, organized and executed parties of 10 to 500 people.

Lead trainer for Butchery, Sushi, Dumpling, Fry, Wok, and Grill Stations.

Oversaw all daily production and protein fabrication.

Sant O’Lina Beverly Hilton, Beverly Hills, CA Sous Chef April 2021- December 2021

Oversaw Daily Production and nightly service.

Responsible for managing and training a team of 10 prep cook and line cooks for daily production.

Responsible for expediting the line for Brunch and Dinner service for up 300 guests.

Responsible for creating and executing new menu items for the restaurant.

Led, Organized and executed parties from 20 to 150 people.

Responsible for daily & weekly ordering of products.

Skechers Corporate Headquarters Manhattan Beach, CA Sous Chef August 2013- February 2015

In charge of overseeing and managing both prep and line cooks.

Adhered and maintained quality by following standardized recipes.

Responsible for creating new menu items and creative ways to serve guests and employees on a weekly basis.

Oversaw all cooks to ensure quality to 500 employees and guests per meal period.

Responsible for overseeing the preparation for offsite catering for photoshoots.

Proficient in making and decoration cakes.

Responsible for the planning and preparation of meals for the CEOs of the company.

Flemings Prime Steak House and Wine Bar Chicago, IL PANTRY AND PREP TEAM LEAD April 2011-July 2013

Responsible for completion of assigned mise en place prep of dishes, sauces and equipment.

Rotated through Rotisserie, Barbeque and Smoker station for both production and service.

In charge of daily charcuterie and sausage production

CERTIFICATIONS:

Servsafe Manager, Cost Control, Alcohol & Food Handlers Certification

ADDITIONAL EXPERIENCE:

Stage The Girl and The Goat in Chicago; responsible for Steam table line cook position. Responsible for the cooking and assembly of sandwiches and sides. Offered position as lead after one day on the job. Commended by head chefs for excellence in performance of all tasks.

Catered private parties in Beverly Hills for high profile individuals with exacting standards who requested original and varied menus. Example of a recent menu: Cilantro Crab Cakes with a Mango Jalapeno Salsa and Chipotle Aioli, Grilled New York Strip with Mushroom Gorgonzola Croquettes and Cabernet Butter Sauce, and a Scallop, Pancetta, and Spinach Artisan Pizza with a Garlic White Sauce. Clients and guests stated they were very impressed with the results, evidenced by the fact that I have received additional catering jobs from both clients and guests.

References:

John Lechleidner Executive Chef WP24 by Wolfgang Puck, Los Angeles 702-***-****

Alonzo Torres Banquet Chef Ritz Carlton/JW Marriott, Los Angeles 323-***-****

Luis Cuadra Executive Chef The Peninsula Hotel Beverly Hills 305-***-****

Mackenzie Hendrix Sous Chef Sant olina Beverly Hilton, Beverly Hills 323-***-****

Alondra Santoyo Sous Chef Ritz Carlton/JW Marriott, Los Angeles 559-***-****

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