CHEF DE CUISINE Executive Profile My culinary background started simple cooking class high school grew love things food. I went Le Cordon Bleu culinary school I developed solid foundation french cuisine, techniques flavours. After graduating I spent winter southern Italy training Michelin star Chef Richard Titi. This cultivated passion pasta, continued ever since. Most recently I running kitchen Chef Scott Howard Citizen Beverly Hills. Skill Highlights Focused disciplined ServSafe certified Focus portion cost control Excellent multi-tasker High volume production capability Well-tuned palette hand made pastas Staff management Professional Experience 04/2016 Current Chef De Cuisine Company Name Developed seasonal menu Maintained quality food constantly keeping low food cost In charge inventory/ordering Responsible hiring firing employees Trained new employees uphold standards 09/2014 04/2016 Chef de Cuisine Company Name Assisted seasonal menu development. In charge inventory/ordering. Fabricating proteins. Handmade pastas daily. 01/2014 09/2014 Sous Chef Company Name Ran lunch service Worked stations dinner busy 300-400-person restaurant. In charge inventory ordering. Responsible fabricating proteins Education 2/2010 Associate Occupational Studies Degree Le Cordon Bleu Culinary Arts Le Cordon Bleu College Culinary Arts Pasadena CA. Le Cordon Bleu Culinary Arts References Mateo Rogers Executive Chef The Hatch Rotisserie (559) 836-0455 Scott Howard Executive Chef Citizen Beverly hills (415) 246-8542 Laurie Sisneros Owner Spaghettini restaurant group (562) 307-3111 ​