Experience

Pinehurst Resort

• United States
• Hospitality
• 400 - 500 Employee

• Executive Sous Chef

  • Apr 2018 - Present

• Chef De Cuisine

  • Jan 2017 - Present

• Executive Banquet Chef

  • Aug 2016 - Jan 2017

• Chef Garde Manger

  • Sep 2014 - Aug 2016



Eagle Ridge Resort & Spa

• United States
• Hospitality
• 1 - 100 Employee

• Chef Garde Manger

  • Jul 2006 - Sep 2014

  - Planning daily production and directing food preparation for the Garde Manger Kitchen,. As well as, overseeing of the kitchen's AM shift, which includes, daily production of hot banquets, hot line, pantry, pastry, employee food and stewarding to ensuring every event is a success and memorable for the customer. - Ordering all product and ensuring proper use without spoilage or waste to maintain proper food cost levels. - Develop creative ideas for custom banquet events. - Write and execute special event menus. Such as, specialty wine dinners, VIP corporate lunches or dinners and VIP media events. - Control labor costs in the Garde Manger Kitchen and assist the Executive Chef in controlling labor costs for hot banquets, Woodlands Restaurant, Paisanos Restaurant, employee food, and stewarding. - Assist the Executive Chef and maintain operational control of purchasing, receiving and inventorying of all kitchen food items. - Ensure that all hiring practices, employee disciplinary actions and expectations of employees are in accordance to the Federal, State and Local Laws. - Ensure kitchen equipment is properly maintained and functioning. - Ensure all sanitation levels are properly met. Show less



Corrective Vision, Inc.

• Northbrook, IL

• Consultant

  • Jun 1997 - Jun 2006



Chicago Yacht Club

• United States
• Recreational Facilities
• 1 - 100 Employee

• Cook I - Chef Garde Manger

  • May 2003 - Jul 2005

  - Planning daily production and directing food preparation for the Garde Manger Area. - Control labor costs in the Garde Manger Area. - Assist the Executive Chef and maintain operational control of purchasing, receiving and inventorying of all kitchen food items. - Ensure all sanitation levels are properly met. - Planning daily production and directing food preparation for the Garde Manger Area. - Control labor costs in the Garde Manger Area. - Assist the Executive Chef and maintain operational control of purchasing, receiving and inventorying of all kitchen food items. - Ensure all sanitation levels are properly met.



The Peninsula Hotels

• Hong Kong
• Hospitality
• 700 & Above Employee

• Cook I, II and Overnight Cook

  • May 2001 - May 2003

  - As part of the opening team, developed and maintain standards for breakfast, lunch and overnight shifts. - Worked in most every aspect of The Peninsula Kitchen, including The Lobby, Garde Manger, Banquets, Avenues, Shanghai Terrace, and Pierrot Gourmet. - As part of the opening team, developed and maintain standards for breakfast, lunch and overnight shifts. - Worked in most every aspect of The Peninsula Kitchen, including The Lobby, Garde Manger, Banquets, Avenues, Shanghai Terrace, and Pierrot Gourmet.



Fahrenheit

• Greater Chicago Area

• Lead Cook - Chef De Partie

  • Jan 2001 - Apr 2001

  - Develop menu under a new Chef for the restaurant. - Maintain proper food cost and labor controls. - Order product for daily production and ensuring proper use without spoilage or waste to maintain proper food cost levels. - Develop menu under a new Chef for the restaurant. - Maintain proper food cost and labor controls. - Order product for daily production and ensuring proper use without spoilage or waste to maintain proper food cost levels.



Kimpton Hotels & Restaurants

• United States
• Hospitality
• 700 & Above Employee

• Line Cook

  • May 2000 - Nov 2000

  - Prepare cold sauces, dressings, salads and desserts for service off the pantry area. - Accurately and efficiently cook meats, seafood, and vegetables off the saute area . - Ensure all food products are sent to the customer in a timely manner and up to the Chef's standards. - Fill in at other Chicago area Kimpton group restaurants. - Prepare cold sauces, dressings, salads and desserts for service off the pantry area. - Accurately and efficiently cook meats, seafood, and vegetables off the saute area . - Ensure all food products are sent to the customer in a timely manner and up to the Chef's standards. - Fill in at other Chicago area Kimpton group restaurants.



National Eye Research Foundation

• Membership Director

  • Aug 1995 - May 2000