Experience

Angel Of The Winds Casino Resort

• United States
• Gambling Facilities and Casinos
• 200 - 300 Employee

• Inventory Control

  • Dec 2020 - Present

  GL Accounting- Income Statement Reconciliations-Food and Beverage Inventory Management- Fixed Asset Inventory-Using Analytics to Ensure Profitability and Efficiency-Creating Cost Control Measures for a Multi-Venue Location GL Accounting- Income Statement Reconciliations-Food and Beverage Inventory Management- Fixed Asset Inventory-Using Analytics to Ensure Profitability and Efficiency-Creating Cost Control Measures for a Multi-Venue Location



Herban Feast Catering & Events

• United States
• Events Services
• 1 - 100 Employee

• Executive Chef

  • Nov 2018 - Dec 2020

  Run Culinary operations for $8 million dollar catering company-Create menus personalized for each client utilizing local seasonal ingredients and regional cuisines-Coordinate staff for daily preparation/ production as well as on-site needs-Control labor and food cost- 24% and 18% respectively-Manage execution at events off site as well as at our 2 venues-Elevate existing food programs: menus, staff execution, presentation-Utilize Cost Control Measures- Run Culinary operations for $8 million dollar catering company-Create menus personalized for each client utilizing local seasonal ingredients and regional cuisines-Coordinate staff for daily preparation/ production as well as on-site needs-Control labor and food cost- 24% and 18% respectively-Manage execution at events off site as well as at our 2 venues-Elevate existing food programs: menus, staff execution, presentation-Utilize Cost Control Measures-



Christopher's Fine Catering

• San Francisco Bay Area

• Executive Sous Chef

  • Oct 2015 - May 2018

  Daily production includes corporate lunches, high end plated dinner and cocktail parties, television and movie production shoots focused on utilizing seasonal ingredients and regional cuisines. Execute food for large parties / corporate clients 600-1000 Create menus personalized for each client utilizing local seasonal ingredients Hire, manage and train kitchen staff Maintain food cost of 20% Organize and manage all daily production; ordering, prep, management of staff going offsite Show less



Suzanne Williams

• California

• Consultant

  • Aug 2014 - May 2018

  Consultant to restaurant opening, F&B social media, small business development. Research and Development, Menu Development, Opening Labor and food costing and kitchen structure, P&L, Cuisine, Local ingredient Sourcing. Consultant to restaurant opening, F&B social media, small business development. Research and Development, Menu Development, Opening Labor and food costing and kitchen structure, P&L, Cuisine, Local ingredient Sourcing.



Solterra Winery & Kitchen

• Leucadia,Ca

• Executive Chef

  • May 2013 - Oct 2015

  Supervise kitchen staff, scheduling, ordering, menu development based on local and sustainable food. Weekly P&L analysis. Create food cost& inventory spreadsheets. Create on-site and off-site event program : menus, staffing, pricing. Developed a food and wine program: food and wine pairing, wine dinners, wine festivals. Opened successful kitchen. Create and develop all culinary concepts;menus, catering, off site program Hire, manage and train kitchen staff Maintain food cost of 29% Create 3-4 weekly specials Show less



SuzAni Catering and Events

• San Diego

• Executive Chef

  • Jul 2012 - Oct 2015

  SuzAni is an enthusiastic imaginative farm-to-table Catering and Events Company aimed at offering high quality and seasonally based menus using locally sourced ingredients. SuzAni is an enthusiastic imaginative farm-to-table Catering and Events Company aimed at offering high quality and seasonally based menus using locally sourced ingredients.



A.R. Valentien

• Line Cook

  • Jul 2012 - May 2013

  Saute, Fish, Garde Manger, Vegetable Station Saute, Fish, Garde Manger, Vegetable Station



Hudson House, Catering

• Cook

  • May 2011 - Jul 2012

  Create and execute menu for parties of 3- 15 Prepare menu items for large groups of 100+ Menu Development Create and execute menu for parties of 3- 15 Prepare menu items for large groups of 100+ Menu Development



Beringer Vineyards

• Hospitality Specialist

  • May 2011 - Jul 2012

  Prepare cheese plates and other food items for on site market Prepare small bites for private events Pair food with wine Coordinate food items for on site events Work tasting bar/ sell merchandise Prepare cheese plates and other food items for on site market Prepare small bites for private events Pair food with wine Coordinate food items for on site events Work tasting bar/ sell merchandise



Oakville Grocery

• Supervisor/Grocery Lead

  • Jun 2010 - May 2011

  Responsible for ordering grocery and acquiring new products for the store Lead on the floor managing employees and flow of service Closing and opening procedures, locking up, counting drawers Knowledge of California made products Responsible for ordering grocery and acquiring new products for the store Lead on the floor managing employees and flow of service Closing and opening procedures, locking up, counting drawers Knowledge of California made products



Ubuntu Restaurant

• Prep/ Line Cook

  • Nov 2010 - Apr 2011

  Assist the Chef in offsite catering Responsible for prepping and running the cold station Prepare major components for a variety of dishes for the hot line Assist in quality control of products Manage stages and externs Implement new techniques for quality and efficiency Assist the Chef in offsite catering Responsible for prepping and running the cold station Prepare major components for a variety of dishes for the hot line Assist in quality control of products Manage stages and externs Implement new techniques for quality and efficiency



California Cuisine

• Supervisor/ Cook

  • Oct 2009 - Mar 2010

  Assemble Meals to be delivered to clients Complete Mise En Place of ingredients and cooking of meals Supervise other cooks Assemble Meals to be delivered to clients Complete Mise En Place of ingredients and cooking of meals Supervise other cooks



Tasting Kitchen

• Line Cook/ Garde Manger

  • Jul 2009 - Oct 2009

  Prepare all salad dressing and components Set up salad station for service Plate and assemble salads to order Certifications: Serv Safe Food Safety Certified, TIPS Certified Prepare all salad dressing and components Set up salad station for service Plate and assemble salads to order Certifications: Serv Safe Food Safety Certified, TIPS Certified