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Member since June 22, 2019
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I write, I cook, I read; and, when I can, I travel with my wife. For decades I've put in countless hours feeding thousands of people each week, from Southern Arizona to Upstate New York. I've put in just as much time (if not more) behind the scenes--costing and designing menus, conducting financial and product analyses, and systematizing kitchen flow in order to increase productivity and efficiency--often into the wee hours of the morning. My wife also happens to be in the industry, so she's always understood why my job took so much of my time;--but it wasn't always easy for her, or for me. So let me save you some time: Menu costing, design, formatting and/or analysis; Recipe books, prep lists, order guides, and troubleshooting; Financial and product mix analysis (including schedulling, sales, and labor); Staff training/counselling, SOPs, transcription, site building, and more! Contact me today so we can discuss your project needs (serious inquiries only).
$21 USD/hr
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Corporate Executive Chef

Feb 2017 - Feb 2019 (2 years)

Compose, edit, revise and/or design a wide variety of key documents on a regular basis, including recipe books and recipes, standard operating procedures and company policies, menu design and format, and web content and employee manuals, especially relating to back-of-house/kitchen protocol &c. Create and maintain on a daily basis: Financial spreadsheets/documents, including profit and loss, product mix and recipe cost analysis, labor and other cost controls, monthly inventory, &c.

Executive Chef

Sep 2015 - Feb 2017 (1 year)

Develop and nurture, largely by the implementation and systematization of standard practices, procedures, and behaviors, a safe and efficient work environment in which to create, execute, and present an excellent menu and dining experience; including recipe book writing/editing, cost analysis and -management.

Executive Chef

Nov 2013 - May 2015 (1 year)

Revise and rewrite all kitchen menu items and their methods of preparation, including creation, costing, and execution of large-party limited menus, banquet menus, holiday and seasonal menus, &c. Ensure an efficient and expedient use of labor and product, including cross-training employees in order to ensure greater development and fluidity, tight financial controls designed to increase profitability, and implementation of new and improved dessert and catering programs.


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