Seasoned Culinary Professional with an authentic passion for food and innovation. Through extensive culinary management experience, I specialize in spearheading product development from concept to commercialization, and collaborating with cross-functional teams to achieve organizational goals. I am dedicated to creating compelling menus and products that resonate with global consumers and driving business growth.SpecialtiesHonors degree in Culinary ArtsProficiency in SpanishExpertise in product development and quality assuranceMastery in collaborating with cross-functional teamsProficient in Word, PowerPoint, Excel & relevant softwareStrong oral, written communication, and presentation capabilitiesLed Farm Burger's culinary innovation by designing products resonating with global consumer trends.Collaborated with local farmers ensuring ingredient authenticity and sustainability.Strategized menu evolutions in alignment with community preferences and emerging trends.Formulated a standardized operating procedure for the culinary department, ensuring a streamlined product development process.Managed culinary teams across multiple locations, ensuring product quality and consistency.Ensured financial sustainability through diligent COG, P&L, and EBIDA management.

Spearheaded a high-volume kitchen, delivering products to 500-1000 patrons daily.Led and mentored a team, fostering a culture of collaboration and excellence.Proactively revamped menus to mirror modern culinary trends.Managed fiscal responsibilities, ensuring budget adherence and profitability.Recognized for cultivating a cohesive and thriving team environment.Key AchievementsDeveloped and commercialized several new products resulting in an increase in sales.Collaborated extensively with cross-functional teams including Marketing, Procurement, and Operations.Organized and executed product showcase events for senior management and stakeholders.Conducted regular product taste tests and incorporated feedback for product refinement.

Upscale, full-service restaurant with on-site bakery serving artisanal breads and pastries; Stay abreast of food trends to create constantly evolving menu changesWhile there, achieved highest increase in food sales in company's; High-volume, award-winning restaurant receiving many accolades from the press and reviewers; anchor restaurant

Responsible for reopening the diner after renovationsResponsible for all food purchases Created menus and managed creation of all daily specials; High-end restaurant and event facility Sous ChefBeginning as a lower-level position as pantry chef, worked through the ranks to gain responsibilities, ultimately gaining title of closing sous chefTrained in classic French cooking methods Gained extensive banquet experience