I bring with me culinary creativity, strong leadership foundation and hard work. I have over twenty years experience in
many fascists of the restaurant business that I bring with me. I would be an asset to anyones team. I'm a very skilled and
resourceful chef that leads by example.
Experience
Executive Chef March 2012 to April 2015HOME FIELD SPORTS BAR & GRILL COMEDY CLUB － Miami, Fl.
Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.
Interviewed and hired all back of the house employees Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.
Effectively managed and assisted kitchen staff in producing food for banquets, catered events, large sporting events and comedy shows.
Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
Displayed a positive and friendly attitude towards customers and fellow team members.
Assisted in kitchen design.
Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns and budget.
Quarterly menu testing of all staff Consistently produced exceptional menu items that regularly garnered diners' praise.
Executive Chef January 2011 to February 2012QUAIL HOLLOW GOLF & COUNTRY CLUB － Wesley Chapel, Fl.
Created menus for all outlets including breakfast, lunch, dinner and a bar menu.
Provided courteous and informative customer service in an open kitchen format.
Displayed a positive and friendly attitude towards customers and fellow team members, and club members Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.
Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues.
Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.
Established and maintained open, collaborative relationships with the kitchen team.
Conducted 2nd interview and hired all back of the house staff.
Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget.
Over saw sous chef work and responsibilities.
Lead line cook October 2009 to January 2011HARVEY'S 4TH STREET GRILL － St.Pete, Fl.
Station worked responsible for ticket times and coordinating the flow of the food as well as the grill and broiler.
Cutting whole fresh fish, and trimming filet's Set up and performed initial prep work for food items such as soups, sauces and salads.
Prepared for each shift by placing a clean cutting board and utensil bath at workstation.
Correctly and safely operated all kitchen equipment in accordance with set guidelines.
Assisted with production of food for banquets, catered events.
Sous chef January 2010 to October 2010SAVANNAH'S CAFÉ － St.Pete, Fl.
Worked all of stations in the kitchen and trained all new hires.
Recreate the chef specials.
Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.
Collaborated closely with the Chef and or GM to conduct staff meetings and resolve service, product and personnel issues.
Implemented and supported company initiatives and programs.
Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.
Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
Established and maintained open, collaborative relationships with the kitchen team.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Prepared for each shift by placing a clean cutting board and utensil bath at workstation.
Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
Lead chef February 2007 to September 2009CHAPPY'S LOUISIANA KITCHEN － St. Pete, Fl.
Implemented and supported company initiatives and programs of Chappy's L.A.Kitchen Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
Consistently kept a clean and safe environment by adhering to all of Chappy's standards.
Followed proper food handling methods and maintained correct temperature of all food products.
Established and maintained open, collaborative relationships with the kitchen team and wait staff.
Consistently produced exceptional menu items that regularly garnered diners' praise.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Prepared for each shift by placing a clean cutting board and utensil bath at workstation.
Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.
Education
DIPLOMA : CULINARY ARTS, 1998Pinellas Technical Education Center － St. Petersburg, FlCULINARY ARTS Florida Restaurant Association Achievement Award Top 1% of class
Food Preparation, Kitchen Management, Patisserie and Confectionery, International Cuisine
GENERAL COURSES : 1997Johnson & Wales University － Miami, FlAmerican and Continental cuisine, stocks and sauces, baking and pastries, and dining room essentials.
Gibbs High School － St. Petersburg, FlGeneral education courses studied. Attended four years of R.O.T.C. leadership training.
Interests
Being a good member of anyone's team includes taking ownership and performing at their best to get the job done.
Ownership is leadership, and I bring that with me as well as creativity, enthusiasm, hard work, and a great attitude.
Additional Information
WHY WOULD I BE A GREAT ADDITION
Being a good member of anyone's team includes taking ownership and performing at their best to get the job done.
Ownership is leadership, and I bring that with me as well as creativity, enthusiasm, hard work, and a great attitude.
