Jack Sebastian Rusca Burden
Almenara
Summary
- To run and maintain a successful kitchen with efficiency, consistency and flawless execution day in and day out to provide an amazing experience for my guests.
- Ability to delegate, prioritize and manage.
- Highly motivated and adaptable to change.
- Works well and efficiently under pressure.
- Processes refined skills in public relations.
- Strong negotiating skills with the ability to bring others together and reconcile differences.
- Ability to analyze statistical reports to predict outcomes and determine reasonable purchasing and ordering.
- Proficient in Spanish
Overview
13
13
years of professional experience
Work History
Event chef/ Line chef
Hotel Van Zandt, Kimpton Hotels
01.2018 - 01.2023
- Make sure all stations are ready for service and able to execute any station
- Delegate prep requirements for stations
- Family meal for everyone on staff
- Expo
- Train new staff
- Prepare and execute for parties, private events, room service, and day to day operations, breakfast, lunch, and dinner.
Event chef / line cook/ prep
Houston Country Club
01.2017 - 07.2017
- Operate all stations in facility
- Train new employees
- Prep for all events
- Work action stations
- Create daily lunch and dinner specials
- Check stations around facility to ensure sanitary conditions.
Event Chef
Catering By Culinaire
11.2013 - 01.2016
- Prep all food for events
- Gather and organize all food and equipment to execute a perfect event
- Do cooking demos for guests
- Construct efficient ways for doing plated dinners for mass production on large events
- Perform private chef dinners and create a make shift kitchen anywhere.
Executive Catering Chef
Tony’s Catering
08.2013 - 12.2013
- Ordering for predicted volume
- Scheduling and hiring
- Create intricate tastings to achieve the precise vision and flavor for the guest
- Construct and coordinated the flow of food for large events weather it is a course meal, a buffet or simply passed hors deserves, while maintaining a quality product consistently
- Train new cooks how to be consistent with our product, from stocks, and sauces to basic knife cuts and fabrication of proteins for certain items
- Keep everything catering related clean, organized, fresh, staying on budget and allocating hours to maintain a consistent and profitable entity.
Exclusive chef for Christophe Paris/Galleria and private chef for any company or persons that require JSR Catering services
JSR Catering
03.2013 - 08.2013
- Design a menu according to client’s needs, wants and limitations
- Prep and execute all food
- Organize and provide any additional the client may need to have an exquisite event.
Sous Chef
Hollister Grill
11.2012 - 03.2013
- Create daily specials
- Order product
- Do inventory
- Responsible for all large protein fabrication and portioning.
Executive Chef/Sales
My Catering Company.com
05.2012 - 11.2012
- Make all catering menus
- Responsible for all hiring, purchasing, and rentals
- Marketing and client relations
- Assemble tastings for clients
- All food preparation, delivery.
Line/Prep Cook
Lucky Strike Lanes and Lounge, Houston TX
04.2010 - 12.2010
- Worked Garde Manger, fry, grill, and sauté stations
- Catered to at least 200 covers a night
- Expo while working on line
- Prepared and monitored banquet food and presentations
- Opened and closed kitchen.
Line/Prep Cook
Branchwater Tavern, Houston TX
11.2009 - 02.2010
- Worked Garde Manger station and various prep
- Worked with high quality products
- Monitored daily inventory
- Closed and broke down kitchen.
Education
Associate of Applied Science - Culinary Arts
Culinary Institute Le Norte
01.2012
Culinary Institute Le Norte, National Restaurant Association
01.2011
Skills
- Ingredient Knowledge
- Sanitation Practices
- Food presentation
- Food Safety Compliance
- Culinary expertise
- Menu development
- Problem-solving skills
- Food Safety
- Food Preparation
- Menu Planning
- Banquet Coordination
- Special Events
Staged
- La Tania, Barcelona, Spain
- Oxheart, Houston, Texas
- Plunk, Houston, Texas
- Four Seasons Hotel, Houston, Texas
Additionalcateringexperience
- Jim Benton of Houston
- Step 2 Catering
- MyCateringCompany.com
- Catering events for Christofle Paris
References
- Kate McLean, Executive Chef, Tony’s Restaurant, (303) 653-3258
- Chuck Pritchett, Owner, Hollister Grill, (713) 320-5665
- Jerome Kaiser, Director, Culinaire Catering, 281-451-6969
- Garret Werely, Executive Sous Chef, Hotel Van Zandt, (512) 422-4782
Timeline
Event chef/ Line chef
Hotel Van Zandt, Kimpton Hotels
01.2018 - 01.2023
Event chef / line cook/ prep
Houston Country Club
01.2017 - 07.2017
Event Chef
Catering By Culinaire
11.2013 - 01.2016
Executive Catering Chef
Tony’s Catering
08.2013 - 12.2013
Exclusive chef for Christophe Paris/Galleria and private chef for any company or persons that require JSR Catering services
JSR Catering
03.2013 - 08.2013
Sous Chef
Hollister Grill
11.2012 - 03.2013
Executive Chef/Sales
My Catering Company.com
05.2012 - 11.2012
Line/Prep Cook
Lucky Strike Lanes and Lounge, Houston TX
04.2010 - 12.2010
Line/Prep Cook
Branchwater Tavern, Houston TX
11.2009 - 02.2010
Associate of Applied Science - Culinary Arts
Culinary Institute Le Norte
Culinary Institute Le Norte, National Restaurant Association
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