Executive Chef - The Paddle Trap - Mandan, ND
(2026-01 - 2026-05)
Menu planning, catering
- Led a team of 15 culinary professionals in the creation and execution of innovative menus
- Developed and implemented cost-effective strategies to optimize food purchasing, reducing expenses while maintaining high quality standards
- Collaborated with suppliers to source fresh, seasonal ingredients, ensuring the highest level of taste and presentation for all dishes
- Oversaw kitchen operations, including food preparation, cooking techniques, and plating presentations to consistently deliver exceptional dining experiences
- Managed inventory levels and controlled costs through effective portion control measures and waste reduction initiatives
Executive Private Chef - Private
(2024-04 - 2025-12)
Travelling private chef for confidential, high profile family. Responsible for preparing all meals/snacks for family of four with two children. Prepared variety of different cuisines-Asian, European, Middle-Eastern, Greek with emphasis on fresh, healthy meals/ fresh ingredients. Lots of vegetarian/ seafood/ poultry dishes. As well as uncommon proteins. Required to source local ingredients from wherever said family had traveled to on set budget for the week. Plan menus for two weeks at a time
Executive Chef - Quay seafood grille
(2023-07 - 2024-04)
- Oversaw kitchen operations, including food preparation, cooking techniques, and plating presentations to consistently deliver exceptional dining experiences
- Managed inventory levels and controlled costs through effective portion control measures and waste reduction initiatives
- Created and standardized recipes for consistent quality across multiple locations
- Trained and mentored junior chefs on proper cooking techniques, menu development, and adherence to health and safety regulations
- Participated in industry events such as culinary competitions or charity dinners to showcase skills, network with peers, and stay updated on latest trends
Executive Chef - Austin's ocean one
(2021-06 - 2023-07)
- Demonstrated strong leadership skills during high-pressure situations such as peak service hours or special events
- Implemented cross-training initiatives among kitchen staff members to enhance versatility and flexibility during staffing shortages or busy periods
Executive Chef - Costa
(2019-09 - 2021-06)
- Collaborated with suppliers to source fresh, seasonal ingredients, ensuring the highest level of taste and presentation for all dishes
- Led a team of culinary professionals in the creation and execution of innovative menus, resulting in increased customer satisfaction
- Trained and mentored junior chefs on proper cooking techniques, menu development, and adherence to health and safety regulations
- Collaborated with restaurant management team to develop seasonal menus that showcased local ingredients while meeting customer preferences
Executive Chef - Baywatch Resort
(2018-10 - 2019-09)
- Managed 4 different outlets as well as 6500 sq feet of banquet space
- Planned and executed menus for banquets, ensuring a seamless dining experience for guests
- Collaborated with event planners to customize menus based on dietary restrictions, preferences, and themes
- Managed inventory levels and controlled costs through effective portion control measures and waste reduction initiatives
- Trained and mentored junior chefs on proper cooking techniques, menu development, and adherence to health and safety guidelines
Executive Chef - Famous Toastery
(2018-02 - 2018-10)
Created daily specials, trained new staff, ordering, inventory, responsible for labor and food cost
Kitchen Manager - Quigleys Pint and Plate
(2013-06 - 2018-02)
- High volume restaurant with 9 million in sales
- Assisted in the management of daily kitchen operations, ensuring efficient workflow and timely preparation of meals
- Collaborated with head chef to develop new menu items, incorporating customer preferences and seasonal ingredients
- Maintained inventory levels by conducting regular stock checks and placing orders for necessary supplies
- Managed scheduling of kitchen staff to ensure adequate coverage during peak hours while controlling labor costs
Cook/Prep - Big bills low country bbq
(2012-01 - 2017-01)
Worked every Sunday for 5 years and occasional large catering events.
- Helped prep and cook variety of different bbq items
Lead Line Cook - Bisqit
(2013-09 - 2016-12)
- Trained new line cooks on proper cooking techniques, safety procedures, and kitchen protocols to maintain consistent quality standards
- Maintained a clean and organized work station, adhering to sanitation guidelines and promoting a safe working environment
- Monitored food quality throughout the cooking process, making adjustments as needed to ensure dishes met or exceeded expectations
Fine Dining Cook - Franks Outback
(2006-05 - 2013-06)
- Prepared and executed high-quality dishes in a fine dining setting, ensuring adherence to recipes, presentation standards, and food safety regulations
- Maintained a clean and organized work area, consistently following sanitation guidelines to ensure food safety
- Demonstrated expertise in various cooking techniques such as sautéing, grilling, braising, roasting, and plating
- Implemented creative garnishing techniques to enhance visual appeal of plated dishes without sacrificing taste or quality
- Participated in menu planning meetings to provide input on ingredient selection, dish composition, and flavor profiles
