Overseeing the culinary operations of two Michelin Bib Gourmand rated restaurants including, new recipe development, recipe and recipe procedure standardization of current menu items for both restaurants, menu costing, inventory, staff hiring and implementation of training regiment, vender relationships and negotiations, product procurement, managed event/catering calendar, and coordinated with teams from both restaurants in menu creations, and execution of events/catering, oversaw consistency procedures, and adherence our standards of prep teams and line teams for both restaurants, created and oversaw cleaning guidelines and schedule, managed and coordinated all maintenance and repairs, oversaw creation of weekly, monthly, holiday, and event special menus, managed all staff scheduling, staff promotions, staff incentives, daily labor, and conducted and maintained a weekly chefs managers meeting.

Helping businesses create a digital presence on Instagram and TikTok. Content Strategy, Creation, Engagement, and Digital Ad Targeting.

Commercial Food Photographer Servicing the Los Angeles, Orange, Riverside and San Diego Counties in Southern California. Food has always been my medium of choice. Before I picked up a camera, I was a professional chef for over a decade and food presentation was, and still is my passion. So much so that I became a food stylist, doing work for major brands including the Hass Avocado Board, The House of Blues, and Bertolli Olive oil. I then focused my skills on creating engaging food images, utilizing my years of food knowledge. My years as chef has given me a unique and powerful connection and understanding of the living form of food and how to highlight the best qualities. Joining a local restaurant marketing agency, I was able to fully understand the needs of multiple different clients and the need to develop multiple lighting and editing techniques to fully tailor images and styling according to each specific restaurant brand. I now focus my work on powerful and graphic imagery to engage viewers into each specific brand. Client List:The Hass Avocado BoardHouse of Blues - AnaheimBertolli Olive OilCasa BarrillaSpicy Green BookAtomic CreameryFood BeastOstioneria Villa MarinaOnit Meal Prep24 Carrots Catering and EventsCraftedKDN GourmetBillionaire Burger BoyzBillionaire Pizza CoHappy IceFig N Feather Bar DesignHabana RestaurantDoner G4th Street MarketFalasophyTi Amo RestaurantCanyon CateringChoura CateringShuck Oyster BarAuld DublinerLittle Saigon Night MarketSurah Korean BBQUtopia European CafeGround House BurgerPrego Sky's Gourmet TacosRanchside CafeDlo's KitchenPowr MealsMaya's Cookies

Number 3 in the Kitchen management tier (Directly under the Corporate chef and Executive Chef) in this 30 million dollar company, my role was to ensure consistency throughout all customer interaction, from managing all tastings and tasting chefs, to managing all prep cook recipes and techniques, to observing and managing final execution on off-site events. As well as documenting all food items for internal reference, marketing materials and social media.Managed and trained all staff, specifically focused on identifying, training and developing Tasting chefs and Social event chefs. Focusing on integrating, standardizing and documenting recipes complete with documented photography for all new and old recipes for integration into their catering software system.Acted as liaison between kitchen staff and Human Resources, ensuring that all employees are within compliance with all company and state employee standards. Collaborated with both the marketing department and design department for photography shoots, and acted as liaison for the kitchen though all media involvement. Managed and created the weekly kitchen scheduling for all internal prep staff for all departments, except pastry. Including all corporate prep cooks, social prep cooks, dishwashers, event chefs and event lead chefs. Collaborating with the Staffing Department for event success. And managing all staff time off requests.Keynote Speaker: Food Styling and Food Photography on the main stage at Catersource, yearly National Conference and trade-show. Where there were over 300 in attendees for the seminar.

Helping to scale this company from an 800k per year business to 4.5 million in under 4 years Utilizing years of knowledge to create a full catering kitchen system. Implementing vastly new procedures and kitchen processes. Managed all of staff hiring, firing, training, employee incentives, promotions for all internal kitchen staff and all off-site event chef staff, starting from a staff of 4 (myself included) to a staff of over 25 kitchen employees. Creating a tier management system and training all managers with 3 departments, 2 Sous chefs, 1 pastry chef, 1 junior Sous, prep lead, and multiple Lead Event chefs for off-site management.Designed, with the owner, the floor plan and acquisition of equipment for the new kitchen space needed as the business scaled. Creating and mapping a 5 year growth plan.Created relationships with and added new vendors actively involved in managing food cost under 28% while still ensuring quality product and customer satisfaction.Reworked and created an entirely new off-site cooking program, including training all event chefs. Creating fresh an new catering display cooking ideas and menus staying on trend of creating new ones. Created and designed all menu items with my sous chefs for all catering. Including all package menus, specialty menus, client acquisitions and venue acquisition menus. Conducted, managed, and trained all client tastings. Created new tasting program, with a satellite tasting kitchen and tasting room.

Manage and oversee all Off-site event chefs for this Multiple Award Winning Catering Company.Conduct all training of new chefs and "chef to lead" advancement training.Ensure consistency of execution and enforce the company's high standards throughout all events.Consult with development of the off-site program.Execute, manage, and troubleshoot off-site event kitchens of multiple types and sizes.Food Stylist for the company's media shoots and events.

Took this opportunity to learn new recipes, new gastronomy techniques, new menu concepts, and plate-up styles from the Award Winning, Chef Jason Quinn in his flagship restaurant.

Helped develop a more efficient program, through budget analysis, food storage organization, food ordering and proper menu pricing.Created a consistent food program with staff development and staff training. Helped with menu development.Managed all kitchen staff and kitchen duties.Oversaw all staff training. Presented all client tastingsConducted all food styling and food photography for the Marketing Department

Performed and executed nightly dinners in an intimate setting for upscale client.Performed daily budgeting Extensive menu development to the dietary needs and desires of the client.Executed all dinners out of the clients personal butler kitchen.Consulted planned and executed all client private parties.

Second in command in the kitchen for this multi-million dollar catering company.Coordinated, oversaw and executed daily operations including P&Ls for all offsite high-end social accounts, corporate accounts and consulted on daily operations for the companies two bistros.Responsible for menu development for seasonal menu changes and for client specification, dietary, allergic, and preferential in multiple cuisine types and styles.Performed food styling for company branding, photo shoots, client tasting, new menu concepts, and television appearances.Coordinated, managed and executed all high-end VIP "high profile" social parties.Responsible for management of the main facility's food waste management, daily cleaning and maintenance delegation.Performed daily food ordering for all social and corporate accounts and performed delivery checks.Managed all floor station duties including training new employees and implementation of new operation standards.Oversaw and managed all client tastings, including social accounts, corporate accounts and venue acquisition.

Responsible for developing new recipes for dinner and lunch menus.Responsible for food waste management and daily cleaning delegation.Performed daily food ordering and delivery check-insPrepared food in a high-volume, upscale, top rated restaurant.Oversaw all station duties including training new employeesCatered to clientele's specific needs by preparing dietary sensitive menusFabricated all Proteins Implemented daily specials

Prepared meals in a high-volume, upscale, top rated kitchen with exceptional quality, emphasizing fine details, precision and presentationOversaw all station duties including training new employeesCatered to clientele's specific needs by preparing dietary sensitive menus

Prepared food in an upscale French/American fusion restaurant. Catered high volume special events.Developed fine attention to detail and quality.

Responsible for all stations.Helped executive chef with parties and events.Performed various other duties as assigned.