Executive Chef with a two year culinary degree and one year experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.
Finalist in the Downtown Meridian Earth Bounty Chopped Completion Contest.
Two time President's List for Honor Recognition
Successfully managed a kitchen staff of 12 employees during high volume. breakfast, lunch, and dinner services for more than 175 diners each day.
Intern Program with hands on Experience: 20 Hours Baking and Pastry 10 Hours Food Handling 10 Hours Production 10 Hours Dishwashing/Stewarding 20 Hours Garde Manger (Cold Food Production) 60 Hours Hot Line (Grill, Saute, Fry, Food Production) 10 Hours Management/Leadership Observation
Courses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International Cuisine
Companies Worked For:
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