Albertho Appolon Email & Phone Number

Nashville, Tennessee, United States

Marfa, Texas, United States

Currently managing 2 kitchens with a 24% food cost.Creating lunch, brunch, and dinner menus. Preparing daily private menus and specials for catering and events. Calculating menu costs, and ensuring price efficiency. Building and implementing SOP (Standard Operating Procedures). Making weekly schedules, tracking food temperatures, and tracking daily.

Los Angeles, Silver Lake

Responsible for crafting a menu with multiple menu items which were featured in the Los Angeles Times. Creating lunch, brunch, and dinner menus with individual items below 22% in food costs, and total monthly food costs below 26%. Managing a fully staffed kitchen of 11 team members. Preparing weekly staffing and food preparation schedules. Tracking daily.

Wynwood Miami

Working with Chef Norman Van Aken. Preparing and controlling saute and frying stations. Cooking for parties and special events.

Downtown Miam

Working with Chef Victor SantosPreparing kitchen utensils for service. Creating new recipes for daily special, combo, and soups of the day.Making daily inventory of items needed and items to be used. Tracking daily food temperatures. Handling food preparation and training new cooks. Participated as a food service volunteer in the Annual Miami Book Fair.

Sunny Isles Beach

Working with Chef Tim. Preparing and controlling pasta and sauté stations. Preparing all pasta sauces. Pre-cooking rice for the risotto. Making daily stocks, sauces, and demi glazes for service.

Brickell Miami

Working with Chef Berry Walling. Preparing and setting up grill and fry stations for service. Preparing food for parties and special events as needed. Assisting Sous Chef with takeout food item preparation. Making breakfast and brunch items for the buffet.

Miami Beach

Working the frying station. Preparing all ingredients for service. Pre-cooking potatoes for French fries. Cleaning all seafood to be cooked. Making daily stocks and mother sauces for service

Sunny Isles Beach

Preparing and working the fry station and garde manger. Arranging salads and desserts. Inspecting and stocking all ingredients for the next day’s service. Unloading food supplies from distributor trucks, and organizing items neatly. Ensuring all supplies are available and properly washed for the head Chef.

Sunny Isles Beach

Working with Chef Joajo EuzebioAssisting Chef daily. Participating in the weekly catering program with200+ guests. Washing and cleaning kitchen utensils. Creating and preparing dressings for salads. Creating and organizing desserts.