Chef Jr

To utilize my culinary skills and abilities within the diverse populous of the culinary industry and to expand my knowledge of the culinary art while exceeding your expectations. To work with a Chef to hone my skills that I have learned thus far so I can one day become an respected Executive Chef. More than twenty years of providing quality culinary service for major corporations and small business owners.

Self-starter who manifests high personal standards and can get the job done. Highly organized and well versed in culinary skill sets. Works well as a member of a team or independently. Eager to learn your business "your way" and provide outstanding customer service.

Hardworking team member who understands "the bottom line" and customer satisfaction.

Executive Sous Chef - CoastAL Orange Beach - Orange Beach, Alabama

(2023-03)

• Ensuring that all food meets the highest quality standards and is served on time
• Coordinating kitchen staff, and assisting them as required
• Leading meat and seafood production
• Teaching knife skills and techniques
• Implementing Sanitation and HACCP plans & verifying they are followed and executed on time
• Recipe development

Executive Chef - The Summit Club Birmingham - Birmingham, Alabama

(2021-11 - 2023-03)

Coming in to this property food cost was 40% now down to 27% with lower food waste and higher ingredient yield.

• Reaching Monthly budget goals
• Creating new menu concepts and update dishes
• Choosing ingredients and meeting with venders to discuss quality issues and Avendra contracted items
• Staff hiring, management, and problem-solving
• Performing administrative duties, including meeting with corporate headquarters
• Overseeing kitchen equipment cleaning schedule, ordering, and maintenance
• Holding cooking classes and various events to encourage member attendance to the club

Banquet Chef & Restaurant Chef - The Country Club of Birmingham - Birmingham, Alabama

(2014-07 - 2021-06)

• Making sure all events were ordered for
• Making and completing prep list with my Banquet Cooks
• Keeping in line with all sanitation standers
• Cooling and storage of all food prep & cooked with proper labeling
• Running two restaurant facilities
• Coming up with new concepts that stay with current food trends and dietary restrictions while writing menus

Line Cook - Harpers Table - Suffolk, Virginia

(2012-06 - 2013-05)

Featured in Hampton Roads Restaurant Magazine as a part of a new upcoming restaurant in the middle of small town Suffolk where there is a scarceness of upscale restaurants.

• Assisted with initial setup and opening of restaurant
• Prepping, maintaining the hot and cold line in all stations
• Assisted with ordering and receiving, and storing stock

Kitchen Manager - Pasha Mezze - Norfolk, Virginia

(2009-11 - 2012-06)

Featured in the Virginia Pilot's, The Best of Hampton Roads, for Mediterranean Cuisine which included: Red Lentil Soup and Red Lentil Pateꞌ.

• Kitchen Manager, Retail and Sales, Banquet Chef, Hot line Supervisor
• Upkeep and repair of equipment
• Hiring of kitchen staff
• Creating Vegan/Vegetarian/Gluten free menu ideas and cooking techniques
• Handle all catering orders from start to finish
• Maintain cleanliness of restaurant, kitchen, and grounds

Roundsmen - Town Point Club - Norfolk, Virginia

(2007-12 - 2009-11)

Groomed to take some of the Executive Chef and Sous Chef's responsibility of maintaining food quality and cleanliness.

• Creating new menu items and preparing exquisite banquets for an up-scale cliental
• Working and maintaining the A La Cart hot and cold side lines
• Preparing meals for private dining and dietary restricted members

Various Cook Assignments - Greenbrier Country Club - Chesapeake, Virginia

(2004-10 - 2007)

Assumed responsibilities of Head Chef while the new chef was being transitioned from the corporate office in Dallas, TX, from October 31, 2004 to December 31, 2004. My duties included supervising ten employees, ordering food, making schedules for kitchen staff, prepping and organizing private parties and events for members, and the reporting of kitchen staff hours for payroll.

• Preparing meals for private member parties and social events within the club
• Making menu's for members with dietary restrictions and or health issues
• Supervise four employees when the Executive or Sous Chef is not present
• Order food as needed

A.O.S. Degree - Culinary Arts - Culinary Institute of America (2002-08 - 2002-08)

Diploma – Honors - Tallwood High School (2000-05 - 2000-05)