Ben Diaz

Create New Line of Cured Meats Develope New Artisan Sandwich Menu Develope New Spring Salad Menu Create New Line of Pies for Retail and Wholesale Create New Line of Signature Sauces Assist in hiring and training of new staff to insure success, Consult and assist in the purchasing of new kitchen equipment and tools for new expansion. Conduct Various training programs and procedures. Work with proveyers and prospects to lower cost and raise profits. Set up kitchen floor plan and schematics for prep st

Set up kitchen guidelines and standards, assist with purchasing of all kitchen equipment and sourcing of products as welll as supporting the attached wine bar. develope training programs and retail shop. Conduct Various Theme Classes: Sushi and Saki Pairing Bacon Tasting Wild Crab and Pinot Griccio Tasting Exploring Spain in Small Dishes

Haute Culinaire Culinary Consulting Services is a creation that came from the mind of CBD (Chef Ben Diaz) in an effort to help and support restaurants in their needs to have a top notch culinary program, our goal and mission is to provide you with the best support from the top culinary talent available; also with our service comes a 1 year support management from our chefs. With over 15 years culinary experience and numerous awards CBD has compiled a group of some of the best chef’s in Southern California

Columnist "The Secret Ingredients" Recipe Developement New Product testing Culinary Contributer to the Board Assist in the development of original recipes and testing new product and techniques. Educate readers about specific and the lesser use products "produce, seafood, meats, poultry, etc.." Promoting Culinary Education

Train Staff to perform upto optimum standards Create new line of signature sauces Develope new hand roll menu Streamline steps and procedures Institute new sanitation protocol Create custom kids menu Develope new hot item plates to include ramen plates Price adjustments to reduce cost and waste while increasing monthly profits by 7%, help ownership with new costing methods, order guides and pricing formulas while at the same time making sure staff knows how to properly handle and create the new men

Create new menu items Develope training program for cooks Standarize Alto Sham protocal Assist with catering marketing Develope streamline systems Assist owner and partner with various culinary ideas, projects and themes to improve revenua and increase sales by 15%

Impliment new seasonal menu and recipes, evaluate and train staff to michilin standards execute at a 4 star level, budget building, P&L management Menu Costing and cost control for 4 culinary outlets, supervise, coach, mentor, teach and manage 28 employees run and manage a 5 diamond hotel culinary program

Introduction to culinary arts Fabrications meats/poultry/seafood modern gastronomy advance spanish and california fussion

Re evaluate staff/ re-train/re-hire/re-coach and council/re-teach Evaluate and re implement recipes/schematics/production schedules Construct and maintain new inventory and menu costing Structure and organize kitchen/build labor and food budgets to meet goals Cost and create new bqt menus/restaurant menus and VIP menus

Manage 42 Full time employees Ordering/Schedule/Labor Cost/Food Cost/Food Management Culinary Gastronomy/Menu Cost/Daily Production Supervise Line Chefs/Sous Chefs/Pastry Chefs Edit and Manage 40 Item Menu Daily Daily Sanitation Checks and Weekly Safety Meetings Daily Fresh Talk and Weekly Management Meetings

Manage and Supervise 19 Full time employees Organize Food and Wine Maker Parties for Members Ordering/Hiring/Menu Costing/Labor Cost/Food Cost/Training Coaching/Schedule/Sanitation/Menu Development/Teaching Run a 32 Item Fine Dining Menu and 90 Item Banquet Menu Handle Daily Production Schedule/ Make Everything from Scratch Alter Food Anatomy/ Control Flavors Sweet,Sour,Hot,Unami,Etc. Interact with Members and Surrounding Restaurant Chef’s