I’m RBT and I’m also a chef
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A well experienced Chef looking for a position in leadership, an opportunity to excel, and create effective change in a demanding environment. An opportunity to gain more experience and advance my skills complex areas. sixteen years of experience working in the hospitality industry ranging from prep cook, line cook, Sous Chef to Owner and Chef, Trained and mentored while perfecting my craft, Establishing and building my own catering business from the ground up , Ten years in leadership, Exceptional executive chef skills, meeting kitchen expectations, First hand experience of offering professional and friendly guest services in hospitality, Hands on experience of advocating advanced cooking techniques, excellence in culinary service, creating daily specials, and maintaining daily inventory, guiding staff on new methods of cooking and garnishing dishes, trained in sushi, French, pizza, and Breaking down fish,
Excellence in knife skills.
Behavioral Framework - Baltimore, MD
January 2024 to Present To help teach my client how to interact and daily and social skills ,And help groom him with his behavior skills.
Jones movements llc - Baltimore, MD
Booking loads.working with different dispatchers to get the loads. Filling and organizing BOL and other paperwork. Leaning routes for the loads I was moving
Aces Towing - Annapolis, MD
January 2019 to January 2019
Receive emergency and non-emergency calls and record significant information, address problems and requests by transmitting information or providing solutions, receive and dispatch orders for assistance,
reroute calls to appropriate towing services, Use radio, phone, or computer to send crews and vehicles to appropriate locations, Monitor the route and status of fields units to coordinate and prioritize their schedule, provides field units with information about calls, obstacles, and requirements. Enter data in computer system and maintain logs and records of calls and other information.
Maximum Day Services - Maryland
January 2019 to January 2019
Planning and facilitating daily, weekly, and monthly events to encourage socialization, relaxation, and recreation, implementing activities that accommodate special needs, Handling logistics to make events possible such as making phone calls, emails, meetings, etc. Reporting medical concerns, adhering and enforcing medical procedures, Assisting residents, driving residents to appointments and home.
Annabel Lee Tavern - Canton, MD
July 2018 to July 2018
Create schedules for kitchen staff to ensure optimum resource management and speed of service, Train new and existing kitchen staff on the preparation, arrangement and plating of dishes per the current menu, Ensure all staff members adhere to culinary standards and regulations, Respond to customer inquiries and concerns personally, Design new menu choices based on seasonal ingredients and customer demand, Track, record and replenish inventory as needed, Cross-train kitchen staff on multiple stations,
Assist lead chef with pricing menu items, Research new developments in French cuisine and apply knowledge to your repertoire
November 2016 to November 2016
Trained in a variety of roll in sushi restaurants on the job, preparing sauces, selecting ingredients, storing food, maintaining supplies, creating menus, designing sushi plates
Assists with the setup and organization of meetings, distributing information and participating in discussions, gathering the groups information in communicating when meeting are scheduled, Taking calls and scheduling appointments, Creating, printing, and faxing information updated information.
Organizing information,
Maintaining files, greeting clients Maintain polite and professional communication, maintaining a positive presence in the workplace.
The Mason Dixon Master Chef Tournament
June 2016 to June 2016
Executive Chef’s working in the Baltimore/Washington area compete against one another, 30 min prep,
1hour cook time, 3 course meal an appetizer, entrée, and a dessert to present and be judged by panel on presentation, creativity, difficulty, and taste.
Design, create, organize, and submit menus for special events. Provides, transports, prepare, setting up, and serves food for clients particularly for special events such as conferences, celebrations, or large gatherings. Provides clean up afterwards.
Ensures all menu items meet the expectation of the customer through tastings and practice runs, finalize menu and head counts before event to guarantee the team is prepared for the event, manage other individuals including caterers and servers to keep the flow in the kitchen moving smoothly and without error.
Le' Cordon Bleu College of Culinary Arts
