Franco S Italian Restaurant San Antonio Tx Mar 2013-Present

Franco S Italian Restaurant San Antonio Tx Mar 2013-Present

Jaime Pacheco

240 Compton

San Antonio Tx. 78214



Work History:

Franco’s Italian Restaurant San Antonio Tx Mar 2013-present

Executive Chef/Kitchen Manager for a full service, 220 seat upscale dining establishment. Responsible for scheduling, training, ordering, inventory and all other functions associated with day to day operations.

Kassie’s Katering San Antonio Tx Sep 2011-Feb 2013

Chef for a boutique style catering operation specializing in the dietary needs of an upper tier clientele. Weekly menu changes include vegetarian, vegan, and gluten free options, as well as daily desserts, soups and salads.

Kouretas Group LLC. Las Vegas Nv. Dec 2010 – Sep 2011

Hired as a Chef/consultant for a start up venue based in Las Vegas. Established vendor negotiation and pricing, as well as menu research and development. Also aided in kitchen design, as well as staff training to insure recipe integrity. Was unwilling to assume the position of Executive Chef as I knew that I would be relocating

Planet Hollywood Las Vegas Nv Dec 2008- Dec 2010

One of six working Executive chefs for the eleven food venues located inside and around the casino. Responsible not only for the buffet and café concepts but also the fine dining and room service aspects of the food and beverage operation. Responsible for up to 160 employees at any given time as well as stewards and porters

Cannery Casino Resort Las Vegas Nv. June 2006 - Nov 2008

Room chef for the Italian specialty room and adjacent Pizzeria/Deli. Responsible for day to day operation of a high volume full service Casino eatery including ordering, scheduling, labor management and cost and inventory control.

Cuvee Bistro and Wine Bar Fredericksburg Tx Aug 2004 – May 2006

Originally hired in a consulting role to curb escalating food costs and delayed ticket times that were having a negative effect on the guest experience. Assumed Executive Chef position after which time food cost averaged 30-34% due in part of use of local and regional suppliers and less reliance on broad line purveyors. Was solely responsible for staff training, scheduling, menu development, inventory control etc. Worked closely with Sommelier/Owner for wine pairing and all special functions.

Bates Mansion at Brook Farm Dec 1997 – July 20

Responsible for menu development and cost projection/analysis for events ranging from 25-1500 guests. Also served as Executive Chef for all offsite venues associated with the restaurant group established as a result of the success of Brook Farm. At the time of my departure we had amassed a total of 13 dining venues throughout Vermont that ranged from casual family style to a high end Steakhouse with all meat processed on premises.

References: Duane Lauterborn

Norman PearahExecutive chef

Owner Bubba B’sCannery Casino


Dan KouretasRuxana Oosman

COO Kouretas GroupHR Director (former)