I have worked in just about every level of food service operations. I have worked in hotels and casinos, banquets, private restaurants, ultra-fine dining, and corporate dining. I love leading teams and I have an enthusiasm for learning and growing, both personally and professionally. I am looking to use my background, professional experience, and self-motivation to continue my career and make a better life for my family.
Experienced Professional Chef. Culinary Arts Degree. Cultural Cuisine Experience; Caribbean, Indian, Persian, Asian, Italian, Classic French. Banquet Operations. Ultra-Fine Dining. Hotels. Culinary Management. Food Cost Analysis. Inventory Control. Budget Management. Hiring and Interviewing.
Currently working as Executive Sous Chef in a high-end corporate dining cafe. Various international cuisines. Managing budgets, product ordering, training staff, scheduling, quality/standards elevation.
Previous position was with a restaurant technology company, doing virtual training with small business partners looking to add virtual kitchens to their operations.
Previous position was as Executive Banquet Chef of a $9million annual banquet operation. Managed a team of sous chefs, cooks, and dishwashers. 5 different venues could all operate simultaneously.
My family! I have a wife, two daughters, and a golden retriever! We love to get into nature, explore, and hike. I also enjoy sports, Formula 1 racing, football, and hockey.
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