Jephe - Chef Ejecutivo

Demonstrated experience with Menu Development.

Demonstrated experience with Team Leadership.

Demonstrated experience with Operational Setup.

Demonstrated experience with Inventory Management.

Demonstrated experience with Cost Management.

Leading the pre-opening phase for a new restaurant slated to launch November 2025.. Overseeing kitchen setup, including equipment planning, vendor sourcing, and purchasing.. Recruiting and training the initial kitchen team, establishing standards for quality and efficiency.. Designed menus and signature recipes tailored to the concept and clientele.. Implementing systems and operational processes to ensure smooth launch and sustainable operations.

Designated to operate as General Manager at opening, directing overall restaurant performance, staff management, and service quality standards.

Hiring kitchen staff, developing the opening menu, setting operational standards, and leading preparations for a May 2025 grand opening.. Leading kitchen operations, supervising staff, maintaining quality standards, and ensuring consistent menu execution.

Train and mentor kitchen staff on proper preparation techniques, plating standards, and recipe execution.

Lead and managed kitchen operations, including menu development, inventory control, and staff scheduling.

Coordination of daily kitchen operations. Oversaw food preparation to ensure quality standards.. Supervised staff and managed inventory control.

Held progressive roles including Head Chef and Kitchen Manager at restaurants such as Al Limon, Red Hot Smoke House, and Caktay.. Specialized in international cuisine with a focus on meats, pasta, and themed menus.. Built expertise in staff training, inventory control, and cost management.