Experience

Denton Country Club

• United States
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Oct 2023 - Present

  Texas, United States



Accrediting Council for Continuing Education and Training

• Management and Culinary Specialist

  • Feb 2019 - Present

  Accreditation specialist focused on Culinary Programs (Food Manufacturing, Food Production, Food Safety) and Management Programs (Accounting, Office Management, Marketing) at ACCET accredited institutions. • Evaluated curricula delivered in accordance to the ACCET standards for accreditation at numerous post secondary institutions in Saudi Arabia. • Verified data and information of self assessment reports provided by the institutions.


The Humble Chefs, LLC
• Consultant

  • Jun 2017 - Present


SINTO GOURMET LLC

• United States

• Research and Development Consultant

  • Jan 2010 - Present

  San Francisco, California Worked closely with the company’s founder to understand product concepts, developed/standardized recipes, prototypes and finished products. Set culinary trends through modification of traditional recipes and increasing their range of applicability. • Developed and prepared benchmark prototypes for presentation. • Conducted informal and formal sensory tastings. • Evaluated prototypes using physical, sensory and analytical methods. • Created various lines of vegan… Show more Worked closely with the company’s founder to understand product concepts, developed/standardized recipes, prototypes and finished products. Set culinary trends through modification of traditional recipes and increasing their range of applicability. • Developed and prepared benchmark prototypes for presentation. • Conducted informal and formal sensory tastings. • Evaluated prototypes using physical, sensory and analytical methods. • Created various lines of vegan kimchi, which were featured in Gourmet Magazine, San Francisco Chronicle, The New York Times, San Francisco Fancy Food Show, NPR, CBS SF Bay Area, Oakland Magazine, Fox Network, and other media. Show less



Arrowhead Regional Medical Center

• United States
• Hospitals and Health Care
• 700 & Above Employee

• Director Food and Nutrition Services

  • May 2019 - Oct 2023

  Colton, CA Conducted a complete assessment of ARMC Food & Nutrition Services to ensure compliance with regulatory requirement from all agencies, such as the TJC - The Joint Commission, CMS - Centers for Medicare and Medicaid Services, CDPH - California Department of Public Health, and San Bernardino Health Department. • Developed / tested new products, standardized recipes and engineered plate presentation for new patient menu as well as elevate staff cafe and patient menu… Show more Conducted a complete assessment of ARMC Food & Nutrition Services to ensure compliance with regulatory requirement from all agencies, such as the TJC - The Joint Commission, CMS - Centers for Medicare and Medicaid Services, CDPH - California Department of Public Health, and San Bernardino Health Department. • Developed / tested new products, standardized recipes and engineered plate presentation for new patient menu as well as elevate staff cafe and patient menu offerings. • Reviewed and implemented changes to inventory systems with focus on establishing product par-levels, organization, inventory and shrinkage control. • Trained Food Service Supervisors and Sous Chef on kitchen policies and procedures in accordance to meet requirements of the regulatory agencies. Monitored and in-service trained the food service and kitchen staff on safety and sanitation practices as outlined per regulatory agencies. • Validate temperature, chemical testing data and cleaning logs ensuring survey readiness at all times. • Reviewed and modified patient tray-line food plating efficiency to ensure delivery of temperature correct food to patients. • Prepare, defend, and maintain fiscal budget in excess of $7M. • Manage and develop training manuals for administrative, food service, and kitchen staff of 76 members. • Develop and maintain departmental policies and standard operating procedures. • Expanded and updated the retail unit, doubling the selection and choices of merchandise offered to employees and guests. Introduced merchandise rotation and fluidity based on monthly sales mix analysis, application of marketing strategies, and product placement. Show less



The Art Institutes

• United States
• Higher Education
• 700 & Above Employee

• Academic Department Chair, Culinary Programs

  • 2014 - Jan 2019

  San Bernardino, CA Responsible for the recruitment, selection, training and evaluation of both the academic and administrative staff. Effectively communicated with other departments to ensure co-operation in maintaining and developing curriculum, as well as reaching the goals and strategic objectives of the campus. Prepared the schedule and teaching assignments of courses for each session. Implemented and monitored the compliance of the department to regulatory agencies and Argosy University System. Assured… Show more Responsible for the recruitment, selection, training and evaluation of both the academic and administrative staff. Effectively communicated with other departments to ensure co-operation in maintaining and developing curriculum, as well as reaching the goals and strategic objectives of the campus. Prepared the schedule and teaching assignments of courses for each session. Implemented and monitored the compliance of the department to regulatory agencies and Argosy University System. Assured programmatic institutional effectiveness and student learning outcome assessments were conducted with results leading to meaningful instructional development. • Managed faculty and staff of 25 and student body of 260 students; maintained open communication and a supportive environment across faculty, student body and campus offices. • Increased retention rates from 43 to 82%. • Prepared, filed for and was granted accreditation from the American Culinary Federation. • Established professional relationships with ProStart, CCAP and FCCLA. • Participated with community events (Taste of the Nation, LA Chefs Classic, Alex’s Lemonade Stand, LA Times Food Bowl, No Kid Hungry) to foster student networks with leaders in the industry. • James Beard Acknowledgements (2015, 2016 and 2018) for gala dinners at James Beard Foundation in New York. Show less



EDMC

• United States
• Education Management
• 700 & Above Employee

• Academic Department Chair - Culinary Programs

  • 2014 - Jan 2019

  San Bernardino, California



Ridglea Country Club

• Facilities Services
• 1 - 100 Employee

• Executive Chef

  • 2009 - 2014

  Fort Worth, Texas Oversaw daily operations and production of a kitchen facility generating over $2.9 million in annual food revenue. Departments included Purchasing and Receiving, Garde Manger, Banquet, A La Carte, and Pastries. Recruited, hired, trained and supervised a crew of kitchen and stewarding staff in excess of 30 individuals. • Prepared, executed and managed an operational budget of $1.3M+, and labor budget of $940K. • Entrusted with capital budget to redesign the a la carte kitchen… Show more Oversaw daily operations and production of a kitchen facility generating over $2.9 million in annual food revenue. Departments included Purchasing and Receiving, Garde Manger, Banquet, A La Carte, and Pastries. Recruited, hired, trained and supervised a crew of kitchen and stewarding staff in excess of 30 individuals. • Prepared, executed and managed an operational budget of $1.3M+, and labor budget of $940K. • Entrusted with capital budget to redesign the a la carte kitchen. Visualized, created layout, design, specification and placement of kitchen equipment. • Conceptualized and designed creative menus to satisfy the broad range tastes of 1600 members. • Developed and tested unique products, including sauces, and marinades/rubs, to enhance menu offerings and build guest loyalty. • Fashioned various international food stations to create excitement around product offerings for members and event guests. • Created manuals outlining Standard Operating Procedures (SOP) for maintenance schedule, opening and closing procedures, cleaning schedules, and temperature checks. • Managed, organized, produced and delivered quality food for three restaurants, and patio dining, inclusive of a multi-use facility for 800 seated and reception for 1200 guests. • Initiated and drove implementation of a “scratch kitchen” training program within 9 months of start date, converting the kitchen from a 20% to an 80+% scratch kitchen. • Reduced food cost percentage by 17 points, while increasing food quality, by focusing on cost control, scratch preparation methods and waste reduction. • Collaborated with vendors to fulfill unique requirements for produce, dairy and specialty meats to negotiate preferential contracts, achieving in one case prices at 7% over cost. • Increased overall event food sale revenue 73% annually, exceeding projections. • Recognition in Avid Golfer Magazine, March 2013: Best 19th Hole Lunch Buffet, Best Family Dining; March 2104: Best Overall Club Dining Show less



Gastronomisk Institutt AS

• Norway
• Food & Beverages
• 1 - 100 Employee

• Guest Chef - Gladmat Food Festival

  • 2009 - 2009

  Stavanger, Norway Invited guest of the Culinary Institute of Norway to participate with the largest food festival in Scandinavia with over 250,000 attendees. Worked with Gordon Ramsey and other international chefs to present a 16 course dining experience to reserved guests, as well as preparation and service of samples to the public over a period of three days.



Houston Country Club

• United States
• Hospitality
• 1 - 100 Employee

• Executive Sous Chef

  • 2004 - 2009

  Houston, Texas Managed daily operations as well as production of several departments, to include Purchasing and Receiving, Garde Manger, Banquet, A La Carte, Pastries, and Butcher Shop. Trained and supervised a crew of kitchen and stewarding staff in excess of 60 individuals. • Assumed all operational responsibilities in absence of the Executive Chef Fritz Gitschner, CMC. • Created weekly schedules to accommodate at least 45 various kitchen shift positions. • Conducted annual performance… Show more Managed daily operations as well as production of several departments, to include Purchasing and Receiving, Garde Manger, Banquet, A La Carte, Pastries, and Butcher Shop. Trained and supervised a crew of kitchen and stewarding staff in excess of 60 individuals. • Assumed all operational responsibilities in absence of the Executive Chef Fritz Gitschner, CMC. • Created weekly schedules to accommodate at least 45 various kitchen shift positions. • Conducted annual performance reviews of 50+ support staff members. • Modified and standardized over 40 job descriptions for all departments within the kitchen. • Developed training guidelines for all Garde Manger and A La Carte kitchen positions. • Assigned and followed up with daily food production. • Recorded daily inventory control of all hot food related food production. • Managed, supervised, and prepared banquet functions catered to parties ranging from 10 to 500+ guests. • Developed kitchen station set-up diagrams for the A La Carte kitchens. • Developed and tested new recipes for the banquet, casual, and formal dining room kitchens. • Provided management training to and enhance management skills of line cooks. • Fostered and maintained a great working relationship with a culturally diverse staff. • Calculated the costing on existing and new menu items. • Performed menu mix analysis. • Organized educational, team building, and social field trips. Show less



Houston/Galveston-Stavanger Sister City Society

• United States
• Technology, Information and Internet

• Goodwill Ambasador

  • 2006 - 2006

  Stavanger Area, Norway Operated the A La Carte and Banquet facilities at the Atlantic Hotel in Stavanger, Norway. • Planned and followed through with logistics of temporarily assuming executive chef’s position. • Designed and tested an extensive A La Carte menu consisting of Texas Cowboy Cuisine. • Developed a complete training manual for the host kitchen staff. • Planned, prepared, and presented a multi-course banquet to the Mayor of Stavanger, Mr. Leif Johan Sevland, and his 170 honored… Show more Operated the A La Carte and Banquet facilities at the Atlantic Hotel in Stavanger, Norway. • Planned and followed through with logistics of temporarily assuming executive chef’s position. • Designed and tested an extensive A La Carte menu consisting of Texas Cowboy Cuisine. • Developed a complete training manual for the host kitchen staff. • Planned, prepared, and presented a multi-course banquet to the Mayor of Stavanger, Mr. Leif Johan Sevland, and his 170 honored guests. Show less



University of St. Thomas-Houston

• United States
• Higher Education
• 1 - 100 Employee

• Administrator - Cameron School of Business

  • 1999 - 2005

  Houston, Texas Area Consulted and assisted with a graduate business student community, consisting of over 550 graduate students, in solving a variety of academic issues. Supervised and directed up to 8 graduate student office assistants. • Designed and supervised the testing and implementation of new registration procedures to a streamlined and efficient process, reducing processing time by more than 50%. • Key contributor to design and implementation of system to audit student data integrity.… Show more Consulted and assisted with a graduate business student community, consisting of over 550 graduate students, in solving a variety of academic issues. Supervised and directed up to 8 graduate student office assistants. • Designed and supervised the testing and implementation of new registration procedures to a streamlined and efficient process, reducing processing time by more than 50%. • Key contributor to design and implementation of system to audit student data integrity. • Served in all aspects of the MBA admissions process – admissions file integrity, correspondence with potential students, interviews with students, generation of student quality statistics, and performance reporting to Dean, chairs and academic committees. • Advised, consulted and corresponded with potential and matriculated international graduate students regarding their curriculum and maintenance of legal status not only during the various stages of their studies, but as post-graduates as well. • Acted as liaison between the international graduate student body and the International Student Advisor with regards to reporting/updating any changes to students’ profile with the Department of Homeland Security throughout their course of studies. • Mapped out and implemented advance course registration logistics for four departments within the school of business. • Played an instrumental role in contract negotiations, event planning, mapping out event logistics, and organizing of both on - and off - campus events, such as faculty retreats and guest lectures. • Appointed as an integral member of University’s Strategic Planning Committee, organizing strategic questions the planning process would answer and endorsing the process the college would follow. • Designated super user for PeopleSoft 8.0 Advisor Module, to include support functions for 24 faculty end-users. • Planned and implemented logistics for executive training seminar on Corporate Governance. Show less



University of Houston

• United States
• Higher Education
• 700 & Above Employee

• Guest Lecturer / Chef - Conrad N. Hilton College of Hotel and Restaurant Management

  • 1996 - 1999

  Houston, Texas Area Presented lectures on topics, such as Menu Development, Menu Mix Analysis, Purchasing and Receiving, Food Preparation, and Food Presentation. Supervised undergraduate student groups in the Hotel and Restaurant Management program with their final capstone project, which entailed the planning and implementation of all logistical steps involved with opening and operating a functional restaurant. Projects were presented in real-time a la carte service to the Dean, his invited guests, and… Show more Presented lectures on topics, such as Menu Development, Menu Mix Analysis, Purchasing and Receiving, Food Preparation, and Food Presentation. Supervised undergraduate student groups in the Hotel and Restaurant Management program with their final capstone project, which entailed the planning and implementation of all logistical steps involved with opening and operating a functional restaurant. Projects were presented in real-time a la carte service to the Dean, his invited guests, and the general public. Show less