Private Chef - Private Family
(2025-01)
- Source all organic groceries and manage pantry
- Prepare all balanced meals for the family, children and guests
- Create and execute from prep through service daily menus, including international cuisine
- Document feedback and family preferences and favorites
- Establish diversified presentation technique and quality standards; monitor closely the quality of all food
- Track, record, and maintain inventory stock including foods, beverages, and kitchen supplies
- Maintain a clean and organized kitchen
- Create new recipes per the family's requests and dietary preferences
- Label all food and snacks for adults and children
- Accommodate last minute requests and work hours
- Prepare and serve all family's parties, events and birthdays
- Maintain an open and flexible schedule to provide excellent service at all time
Sous-Chef - Westminster Communities Of Florida
(2025-01 - 2025-12)
Supervise all Kitchen daily operation
- Meet with the Registered Dietitian and Executive Chef weekly to create new dietary menus for residents
- Effectively and continuously train staff on proper food sanitation and execution
- Supervise the organization and execution of all residents' events
- Responsible for the purchasing, receiving, storing, and proper food rotation
- Schedule staff meetings and implement sanitation and safety procedures
- Insure residents' and guests' satisfaction by focusing on food quality and high standard of service
Private Chef - Private Family
(2021-01 - 2025-12)
- Prepared organic, wholesome, fresh and seasonal meals daily to all members of family
- Collaborated weekly with the family to plan menus, incorporating feedback to ensure satisfaction
- Created and executed menus for all occasions to include holidays' parties, fundraisers, and family reunions
- Procured all kitchen supplies and maintained detailed inventory lists
- Retained impeccable kitchen sanitation and organization with thorough post-event cleanup
- Provided formal table setting and white-glove service to guests and family as needed
- Worked collectively with the household team
Executive Chef - Deer Creek Country Club
(2019-01 - 2021-12)
Oversaw kitchen staff and ensured food quality
- Developed unique and cuisine-appropriate menus for banquets and a la carte menus
- Collaborated with the Restaurant Manager to set items prices
- Stayed current on developing trends in the restaurant industry
- Maintained the kitchen and surrounding areas in conditions that meet the company's standards and health code regulations
- Monitored inventory and purchased supplies and food from approved vendors
- Hired, trained and supervised kitchen staff
- Assisted and directed kitchen staff in meal preparation, creation, plating and presentation
- Identified and introduced new culinary techniques
- Prepared meals and completed prep support as needed
Banquet Chef - Hyatt Regency, Jacksonville, Florida - Jacksonville, Florida
(2017-01 - 2019-12)
Planned, managed and executed daily events (up to 10 at one time) in 122,000 sq. ft hall for up to 2000 people – both buffet and plated. Managed staff of 10 culinary associates, and part time associates as needed
- Planned and directed food preparation and culinary activities; oversaw food storage and rotation
- Arranged for equipment repairs; sourced menu ingredients, negotiated pricing, built strong relationships with vendors; monitored inventory and purchased product
- Planned and priced menus; estimated food and labor requirements, costs
- Maintained company standards and brand consistency
- Provided meaningful hospitality, engaging guests and building relationships; ensured guests' satisfaction by focusing on food quality and high standard of service
- Established presentation technique and quality standards; gave prepared plates the "final touch"
- Performed all site visits and taste panels for perspective clients
- Ensured sanitation regulations and safety standards met
- Recruited, trained and managed kitchen staff; gave creative instructions
Private Chef (Seasonal) - U.S. Open Men's Golf, Nascar, Masters, Kentucky Derby
(2013-01 - 2019-12)
Employment by invitation only. Managed and executed meals and snacks for as many as 1500 people in a variety of settings often without pre-planning of menu necessitating creative combinations of ingredients
Executive Chef - Jacksonville University, Jacksonville, FL - Jacksonville, FL
(2015-01 - 2017-12)
Oversaw and provided leadership for a $5M yearly revenue facility serving up to 3000 students and faculty daily in a cafeteria setting. Managed staff of 35 with 4 team leads
- Trained and verified that each staff member was compliant with federally regulated policies regarding food handling and safety; gave creative instruction; established presentation and quality standards
- Encouraged employees to provide outstanding customer service by enthusiastically welcoming diners, suggesting complementary menu items, regularly checking on guests and serving the highest quality food
- Oversaw the preparation, presentation and delivery of food to guarantee that guests' received meals were proportionate, consistent, cooked properly and aesthetically stunning
- Ensured proper equipment operation/maintenance; ensured sanitation regulations and safety standards met
- Inspected kitchen areas, workstations and dining areas to verify that all were clean, safe and in order
Business Fleet Manager - CSX Transportation, Jacksonville, FL - Jacksonville, FL
(2010-01 - 2015-12)
Managed all F&B operations including all purchasing, of the CSX Corporate Executive Luxury Train and provided upscale banquets to dignitaries, celebrities and politicians across the US in confined spaces with extremely high standards. Served groups from 50 to 1300 including 4 course meals. Managed staff of 6 Chefs, cooks, dishwashers and 40 wait staff
- Created and executed menus for events such as the Kentucky Derby, Super Bowl and Masters
- Produced menus to fit the themes of high-end events, emphasizing on quality ingredients while controlling food costs; personally selected all food and negotiated with vendors
- Maintained company standards and brand consistency
- Provided meaningful hospitality, engaging guests and building relationships; ensured guests' satisfaction by focusing on food quality and high standard of service
- Established presentation technique and quality standards; gave prepared plates the "final touch"
- Performed all site visits and taste panels for perspective clients
- Ensured sanitation regulations and safety standards met
- Recruited, trained and managed kitchen staff; gave creative instructions
