EDUCATION:
A.S. Culinary Arts/Business Management Degree: Johnson & Wales University
PROFESSIONAL EXPERIENCE:
3/2011-Present:Fluor Global Group Bagram Afghanistan-
Senior Food Service Specialist:
Daily operations: Coordinates food production and ensure Food Quality and Food Safety; Plan Cycle Menu; requisitioning inventory;. Staff development and training (Tool Box Topics); Specific emphasis placed on SAFETY Training to create and foster and Safety Culture and Environment which inspires: a Safer Attitude; better situational Awareness; instinctive safety Actions; understanding of Accountability process(es). Successfully performing supervisory; administrative, and warehouse duties on as needed basis on numerous occasions. Maintaining operational standards as it relates to the SOP; SOW; TB Med530; AR 30-32 and the Client needs.
Provide oversight and coordination of Mermited Meals-off site battle field feeding of US and NATO troops representing several countries and dietary Customs.
Coordinate and provide training to Afghani local nations in the standards and processes of Military Food Service operations and Sanitations standards.
Scope of Management: Total of 450 employees to include 325 Host Country National, remaining employees represents 10 countries and 15 different languages with vastly varied levels of skill sets.
Facilities operational management: responsible for the over all facility management of equipment and capital improvements. This was managed through the software program MAXIMO.
Conducted and Facilitated Government & Military Inspections
Effective managed upto five different subcontractors contract that included evaluating and rating performance and accessed contract compliance
8/2007-3/2011: Kellogg Brown Root, Baghdad, Iraq:
Administrative Specialist and Acting DFAC Supervisor Supervisor:
Manage DFAC Volume of 18,000 daily head count (meals served); Managed Staffing of 270 FTE’s.
Successfully Coordinated the ration purchasing and storage of $2.3 million dollar on hand rations inventory.
Coordinating the financial processes for the efficient operation of the Dining Facility. Generating Daily Reports; Organizing and coordinating office procedures to include but limited to archiving; spreadsheets; meeting short suspense needs; independently working within guidelines of MNF-I; MNC-I SOP; TB Med 530; FM 10-23; DA-PAM 30-22; TO 159x; Adhering to head count procedures, AFMIS and STORES.
Directly managed and evaluated in 10 subcontract management companies; communicated contractual deficiencies and non-conformances to up-line management.
6/2006-8/2007: Manitowoc (Enodis) Corporation, New Port Richey, Fl: World Premiere Food Equipment R&D Facility:
Research & Development/Promotional Chef: Food and Equipment Testing & Product development for food service industry leaders: Yum Group; McDonald’s; Outback Steak House; Subway; Pizza Hut; Hyatt Hotels; Sara Lee. Coordinated sale presentations; coordinated trade show events nation wide including NRA and NAFEM; Planned equipment manufacturing and delivery to customers: average of 200 to 3,000 units. My client base including North and South Americas, Europe, and Asia.
5/2005-2/2007 Brooksville Regional Hospital: Assistant Director of Food Service;
Executive Chef 125 bed facility;
Catering Coordinator; Purchasing; Retail Manager$1.2 mil volume
8/2002-1/2007: Founder & Operator of D-Lutions®
Graphic Photography & Videography Production Company; awarded photo contract for Augusta Georgia, Richmond County
9/2000-9/2002 Medical College of Ga, General Manager and Exec. Chef
Located in Augusta, GA- Total licensed patient beds: 500
Managed Volume: $3.5 mil
Managed 4000 meals of production per day
Managed and Coordinated upto 4 multi unit outlets
Managed 120 FTE (full time equivalents)
Scope of Management: Fine Dining Catering; Nutrition; Ops Management
Full Cook Chill Facility: Combi Ovens; Blast Chill; Tumbler
6/99-9/2000 Self Employed Professional food service consultant. Clients:
Hyatt Hotel; Stone Mtn. Candy; Java Café; Winn Dixie;
8/93-8/2002 Sodexho-Marriott Management Manager- Health Care Division
1/98-6/2000 Sodexho-Marriott Culinary Instructor, Georgia-South Carolina
3/96-9/2000 Rockdale Hospital, Conyers Ga- Executive Chef, 150 Patients:
Managed 33% food cost budget ($2 mil budget)
Increased retail and catering sales by 75-80%
Points of Service: Catering; retail operations ; patient services; physicians
Community Service: Featured on “Rockdale Live” Cable cooking television show; Local public schools
8/93-3/96 Exec. Chef-Medical Univ. of South Carolina (MUSC), Charleston, SC-
$10 Million dollar budgetary responsibility
650 Patient Beds
Managed 7000 daily meal production
Managed Four Sous Chefs: 39.9 FTE’s
Managed 8 off site Multi unit Food Service Operations to include:
Subway Sandwh; Wellness Center Restaurant; Fine Dining Restaurant, etc
Cook Serve and Cook Chill for Satellite Operation
4/91-8/93 Louis’s Charleston Grill, Omni Hotels Charleston, SC- Chef
Nationally acclaimed restaurant which was the 1993 Ivy recipient and was showcased on Good Morning America
6/90-12/90 Ritz Carlton, Atlanta, GA- Chef Extern
Opryland USA, Nashville- Chef Extern experienced $20 million food production volume and out put
9/87-6/90 Noel’s Restaurant, Charleston, SC Culinary Apprentice Golden Corral Restaurant, Dade City, FL- Management Trainee
Computer Skills and Proficiency:
Spreadsheets (Excel) Ability to create specific spread sheets and formulas based on observations and needs;
Word Processing(Word); Procurement/Accounting Software: To include AFMIS; Training in MAXIMO and various of Logistics Data Bases for tracking international shipping via RFID – GPS tracking systems.
Proficient in planning & organizing Multi Media Presentations
PROFESSIONAL DEVELOPMENT:
Johnson & Wales University Trustee Recipient
American Culinary Federation
Professional Food Service Committee
Research Chef’s of America
Serve Safe Instructor and Proctor
