Talented executive chef with 22 years of experience running a quality kitchen. Train and manage kitchen personnel and coordinate all related culinary activities, including estimating food consumption and purchasing food, selecting and developing recipes, standardizing recipes for consistent quality, establishing presentation and quality standards, and ensuring proper safety and sanitation in the kitchen. Recognized as an effective leader with strong strategic planning, communication, and staff management skills.
Extensive butchery knowledge and skills
High volume production capability
Focused and disciplined
Focus on portion and cost control
Cooked at the James Beard House
Participated at The Food and Wine Classic in Aspen, Colorado
Cooked for the Les Amis d'Escoffier Society
Featured in numerous local papers
Completed Beef 101 at Texas A&M
Successfully managed a kitchen staff of 40+ employees during high volume dinner services for more than 500 diners each night.
Classes in Restaurant and Facility Operations
Courses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International Cuisine
Five years of experience with R.S.I.
Proficient in MenuLink and ShiftNote
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