YANITZIN SANCHEZ Chicago, Illinois. 2014 – Present
Consultant Chef
Specialising in Nouveau Mexican cuisine for various clients local and out of state. Creating new concepts adapting to client and market needs including breakfast, brunch, lunch and dinner menus. Recipe book, BOH training, food and labor cost.
CINE Hindsdale, Illinois. 2013 – 2014
Consultant Chef
Modern day taqueria featuring contemporary Mexican dining, located in Hinsdale’s Historic Downtown. Developed new concept including breakfast, lunch and dinner menus.
Creation of art for pastry carving desserts. Created and established all menus and recipe book, BOH training,
responsible for staff training, line checks, prep sheets, food and labor cost.
SABOR SAVOUR Chicago, Illinois. 2009 – 2013
Executive Chef/Owner
Mexican-French fusion cuisine created with blends of Mexican flavours and a twist of French influence. Upscale gourmet dining.
ART INSTITUTE Chicago, Illinois. 2007 – 2009
Sous Chef
American contemporary and classic cuisine. Responsible for banquet planning for special events, food and labor cost, daily cost, inventory, training staff, managed banquet area.
RITZ CARLTON Paris, France. 2004 – 2005
Internship, Executive Chef Assistant
Specialized in French, International cuisine, patisserie and confitery. Responsible for dining planning for special events, managed food and labor cost, daily cost, inventory and training staff.
FIESTA AMERICANA Cancun, Mexico. 2003 – 2004
Internship, Executive Chef Assistant
Specialized in International, Mexican cuisine, patisserie and confitery. Responsible for dining planning for special events, managed food and labor cost, daily cost, inventory and training staff.
MAYAN PALACE Acapulco, Mexico. 2002 – 2003
Internship, Executive Chef Assistant
Specialized in International, Mexican cuisine, patisserie and confitery. Responsible for dining planning for special events, managed food and labor cost, daily cost, inventory and training staff.
