After the closing of my small restaurant I have been working as independent contractor for restaurants, food service and manufacturing company as Chef Consultant working to help owner and other CEO to manage the daily culinary operation, with my professional leader skills, introducing new modern type cooking technology, menu development, open restaurant kitchen from the bottom up, hiring kitchen personnel, inventory control, establishing accounts with new purveyors vendors, research and development for new type food flavoring with recipes, List of restaurant where I have exercise my professional skills and knowledge: IL Cielo Beverly Hills 2009-2011, Tirovino wine Bar West Hollywood, 2011-2012, Rocco’s Deli Los Feliz, 2012-2014, Amarone kitchen wine, 2012-2014, The Maddalena winery,Los Angeles 2013, Pasta Mia, Fullerton 2013, Starving Student company 2014, Volunteer Chef representative for Decor Food USA Present,IL Grano.Chef culinary services for Fig LLC Local Restaurant DTLA.

Ordering, schedule, meetings, working and help cooking lines during rush business hours, weekly inventories, specials menus. events

Conduct the daily culinary operation, build new menu item dishes from scratch to match the concept of the restaurant location, daily fresh breads, pastries, catering event, inventory, ordering, working on the line 6 days per week for the lunch and dinners hours.
Achieve repeat and consistency pastries production for daily deliveries. Working with low capacity stove and ranges and give the customers the best and finest dishes taste and presentations.

Created an Italian Tuscan casual dining concept, kitchen and dining room plan, submitted to approval for the local health department. Hiring employees, creating the seasonal menu and weekly specials. Operate the business with strategy internet marketing on the area accomplish a $850 sales daily average, food cost around 22% Labor cost at 18%.

Training and teaching line cooks, recipes and special menu development, catering special events, inventory and food cost analysis.

Responsible for all kitchen operations, which included banquets: buffets, restaurant and room service. Created new restaurant menu, improved the quality and consistency on a daily basis. Conducted food cost analysis, inventory, budget, employee reviews, new hires and terminations. Designed new concepts for the hotel, redesigned and improved kitchen

Awarded for Best Food Quality, Most Authentic Regional Menu and Highest Increase Sales in the company. Received over forty reviews, with a five star 100% rating. Responsible for managing all aspects of the kitchen and staff of forty employees. Created Italian regional menus, weekly special menus for breakfast, lunch and dinner with culinary demonstrations for the restaurant staff. Catering and special menus for large parties, food cost analysis, food sales reports, employee reviews, employee work schedule, and food purchasing and monthly inventory. Improved and taught the kitchen staff new culinary techniques. Maintained the restaurant facilities, invoice records and equipment. Organized and initiated new procedures to meet health department

Responsible for managing all aspects of the kitchen and the staff of thirty-five employees. Developed new menus for lunch and dinner specials, special events, large parties and catering. Conducted a monthly inventory, maintained food cost analysis and food sales reports. Taught culinary techniques to other kitchen staff. Developed safety awareness and health department standards program. Awarded numerous five star reviews.

Chef de partie for the pasta and entree station, chef Garde manger tournant, I was replace this position during the week on the Chef Day off.