Well Trained Chef
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To obtain a challenging position in the culinary field that will offer new learning experiences and opportunities for advancement. Authorized to work in the US for any employer
Executive Sous Chef at Watercrest at Mansfield (2013-01 – (2026-06) • Responsible for all facets of Kitchen operations Sous Chef at Hurst Conference Center (2010-08 – 2013-12) Daily prep from scratch and tasting menu development • Supervise all preparation and production for daily functions • Train all employees in Sanitation, Food Safety, Culinary skills and customer service Lead Banquet Cook at Gaylord Texan Resort (2008-08 – 2010-08) Prepped all foods for Banquet production • Assisted Chef in VIP tastings • Assisted in plate ups of Parties as required Sous Chef at City Kitchen Catering (2007-10 – 2008-08) Oversaw all facets of preparation of foods for offsite and pickup caterings • Assisted Chef in ordering of all products needed to fulfill orders • Assisted Chef in controlling Labor and Food Costs Sous Chef at Compass Eurest/Southwest Airlines (2006-01 – 2007-10) • Observed workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and portions are as prescribed • Directed food apportionment policy to control costs • Assumed compliance with all sanitation Serv Safe and safety requirements Executive Chef at Clarion Park Central Hotel (2004-03 – 2006-01) Oversaw entire daily Food & Beverage operation totaling approximately 1 million dollars annually • Monitored upgrade of the Au Bon Pain Franchise Cafe • Kept food cost, labor cost within P&L budget Banquet Chef at Radisson Plaza Hotel (2003-03 – 2004-03) Responsible for meals coming from kitchen • Kept standards regarding quality, consistency, eye appeal, taste, and food costs • Set and maintained portion control and recipes • Established and enforced specifications and sanitation Sous Chef at The Ashton Hotel (2002-09 – 2003-03) Responsible for overall kitchen management, including menu planning Scheduled kitchen staff schedules within budget guidelines
AA in Culinary Arts – Art Institute (1995 – 1997)
