JUAN ANDRADE

.As Executive Sous Chef at The Sulgrave Club, I oversaw the day‑to‑day culinary operations of the restaurant, ensuring consistent execution, quality, and elevated service across all meal periods. I developed and refreshed seasonal menus, creating detailed spec sheets and standardized recipes while training the staff on new dishes and techniques to maintain consistency I managed purchasing and inventory for all dry goods, produce, chemicals, and specialty ingredients, working closely with vendors such as Adams‑Burch, ChemTron, D’Artagnan, Fells Point, and Baldor to secure premium products and maintain cost efficiency. I collaborated with the Executive Chef to uphold the club’s culinary identity, support cost controls, and deliver exceptional dining experiences for members and guests, including high‑volume events and private

• Implemented new recipes while maintaining the club's culinary traditions and member preferences.
• Maintained accurate records of invoices related to food purchases for accounting purposes.

At the University Club, I began as First Sous Chef, where I was responsible for daily ordering of seafood and produce, assisting with banquet production, and creating menus for small buffets serving 50 to 100 guests. As I grew in the role and earned promotion to Executive Sous Chef, my responsibilities expanded significantly. I stepped in to lead the banquet kitchen whenever the Banquet Chef was on vacation and took charge of overall culinary operations during the Executive Chef’s absence. I also covered the Purchasing Director’s duties during his time off, managing all procurement and vendor coordination to keep operations running smoothly. Throughout my tenure, I collaborated closely with Executive Chef Frank Loquet to develop seasonal menus, design customized menus for wine tastings and special events, and ensure the club’s culinary program remained creative, consistent, and aligned with member expectations.

Il mulino is a high-end Italian restaurant group based in new York.

I was hired in Washington dc and later transferred to Atlantic city to support the opening of new location. as a sous chef , I worked Primarily with the production team in the morning ,ensuring we had enought prep to handle our busy a la cart dinner service, which average around 300 covers each night. the focus was on traditional Italian cooking with many of our key Ingridients imported directly from Italy- oils, cheese, pasta, truffles and More.

I was hired as grill cook and over time I was cross-trained in every station, Including breakfast. working at Sofitel taught me the finesse of French hospitality and its culture. as a chef de partie i also supported banquet production as well as banquet execution for up to 250 people .