Creston Village

Executive chef and kitchen manager for restaurant and banquet facilities at the historic Paso Robles Inn. Work closely with general manager on profit and loss. Manage and train all kitchen staff, create work schedule, conduct performance reviews, manage food and labor cost. Create daily specials highlighting local ingredients. In charge of ordering and inventory. Reducing food costs by 5% and labor costs by 3% within first quarter. Write and create recipes and menus for restaurant, events and large-scale banquets.

Executive Chef and General Manager. Worked closely with owner to develop restaurant's concept, plan dining room and kitchen layout, hire staff and coordinate all aspects of restaurant opening. Created seasonal menus, wine dinner menus and special event menus. Set up kitchen operations including inventory sheet, flow and ordering guides. Trained all kitchen staff. Oversaw front of the house manager and operations. Managed a staff of 10 kitchen and 13 front of the house. Liaise with local wine makers and winery owner to develop relationship and book wine dinners. Set up social media protocol and outreach efforts to local hotels and bed and breakfast to promote the restaurant.

Executive Chef of two successful restaurants under the same owners. Oversaw and assisted with planning development of both restaurants. In charge of all hiring and training of staff for FOH and BOH, menu development and wine list creation. Managed 12 kitchen and 17 front of the house staff at each restaurant. Ran both restaurants simultaneously while maintaining integrity and unique identity of each. Estrella offered Latin Riviera cuisine, which is a mixture of Spanish, Caribbean, Mexican and South American foods.

Executive Chef of two successful restaurant under the same owners. Oversaw and assisted with planning and development of both restaurants. In charge of all hiring and training off staff for both FOH and BOH, menu development and wine list creation. Manager 12 kitchen and 17 front of the house staff at each restaurant. Ran both restaurants simultaneously while maintaining integrity and unique identity of each. Robert's menu offered a new approach to classic American cuisine.

Oversaw every aspect of The Crown Room restaurant and banquet facility: from ordering daily product to scheduling all staff. Performed all managerial duties including costing menus, hiring, training and reviewing all staff. Executing onsite catering events for up to 400 people, producing menus taking into consideration dietary restrictions and event themes.

In charge of inventory, ordering with Sysco Eight Step program, stocking kitchen that feeds 300 to 500 people per day. Execute onsite catering events for up to 300 people. Gained experience with large volume product ordering and large volume food production.

Performed all functions of catering business: met with client, produced menus taking into consideration dietary restrictions and events theme, executing events of various sizes, taught cooking courses

Oversaw every aspect of an exclusive fine dining restaurant: from ordering daily product and scheduling all staff, to designing and cooking six course nightly dinners with wine pairing. Performed all managerial duties including costing menus, hiring, training and reviewing all staff. In charge of executing all banquets, weddings and special events.

Prepared authentic Northern Italian cuisine. Created daily lunch and dinner specials. Assisted in executing banquets from up to 100 people. In charge of ordering daily products.

Manage the staff and 12. Placed all product orders. Oversaw dining room and banquet productions. Assisted in creating new menus. In charge of training new employees and making weekly schedules. Involved in managerial decisions.

Preformed kitchen production for hors d' oeuvre parties of 60 to sit down dinners of 500 people. Prepare different cuisines styles ranging from Mediterranean to Asian.

Executed all kitchen stations from prep through pantry, to main hotline including: wok, sauté and mesquite fired grill stations. Assisted with banquet station.