Experience

Basking Ridge Country Club

• United States
• Recreational Facilities
• 1 - 100 Employee

• Executive Chef

  • Sep 2022 - Present



1776 by David Burke featuring Topgolf Swing Suite

• United States
• Restaurants
• 1 - 100 Employee

• Executive Sous Chef

  • Jul 2022 - Oct 2022



Stone and Rail

• Glen Rock, New Jersey, United States

• Executive Chef

  • Aug 2020 - Jul 2022

  Oversaw all ordering from front of house to back of house operations. Ordered appropriately to maintain food cost. As well as maintaining all smallware orders in the front of house to promote an efficient and smooth service day to day. • Developed and executed menu changes to coincide with the changing of seasons to maintain freshness and interest in the restaurant. • Interviewed and hired staff to maintain productive levels during the Coronavirus pandemic preventing staff shortages and keeping the necessary bodies ready for when it returns to business as usual. • Executed tastings for different events. Developing menus that pair with products from breweries to wine companies.



Knollwood Country Club

• United States
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Mar 2019 - Mar 2020

  • Manage kitchen staff in preparation of entrées, specialty dishes, and desserts. • Planned and prepared food for daily service, weddings, special event groups, and corporate events. • Created unique menu items and plate presentations. • Monitored and controlled food costs. • Monitored equipment maintenance and sanitation of kitchen facilities. • Manage kitchen staff in preparation of entrées, specialty dishes, and desserts. • Planned and prepared food for daily service, weddings, special event groups, and corporate events. • Created unique menu items and plate presentations. • Monitored and controlled food costs. • Monitored equipment maintenance and sanitation of kitchen facilities.



One if by Land, Two if by Sea

• United States
• Restaurants
• 1 - 100 Employee

• Executive Sous Chef

  • Feb 2012 - Mar 2019

  • Managed kitchen staff in preparation of entrées, specialty dishes. • Planned and prepared food for daily service, weddings, special event groups. • Created unique menu items and plate presentations. • Monitored and controlled food costs. • Monitored equipment maintenance and sanitation of kitchen facilities. • Collaborate with Executive Chef on inventory control, employee concerns, and operations. • Managed kitchen staff in preparation of entrées, specialty dishes. • Planned and prepared food for daily service, weddings, special event groups. • Created unique menu items and plate presentations. • Monitored and controlled food costs. • Monitored equipment maintenance and sanitation of kitchen facilities. • Collaborate with Executive Chef on inventory control, employee concerns, and operations.



Radegast Hall and Biergarten

• United States
• Restaurants
• 1 - 100 Employee

• Grill Cook

  • Oct 2011 - Jan 2012

  • Prepped and marinated meats and vegetables to be grilled. • Cut and carved various meat cuts. • Cleaned and sanitized grilling and broiling equipment after use. • Ensured preventative and general maintenance of grilling equipment. • Maintained sanitation standards to the highest degree. • Prepped and marinated meats and vegetables to be grilled. • Cut and carved various meat cuts. • Cleaned and sanitized grilling and broiling equipment after use. • Ensured preventative and general maintenance of grilling equipment. • Maintained sanitation standards to the highest degree.



International Culinary Center

• United States
• Education Management
• 1 - 100 Employee

• Student/Cook

  • Jun 2011 - Sep 2011

  • Formal Culinary arts training -Line Cook, Production, Garde Manger, Patisserie, Canopy. • Cooking techniques with a French basis and practical applications in an actual work environment. • Formal Culinary arts training -Line Cook, Production, Garde Manger, Patisserie, Canopy. • Cooking techniques with a French basis and practical applications in an actual work environment.



Cafe Mocias

• New York, New York, United States

• Barista

  • May 2011 - Sep 2011

  • Prepared small and easy morsels. • Made hot coffee drinks to order in a small shop setting. • Food preparation, sanitation, inventory and maintained storage. • Prepared small and easy morsels. • Made hot coffee drinks to order in a small shop setting. • Food preparation, sanitation, inventory and maintained storage.