Experience

Hyatt Centric Midtown Atlanta

• United States
• Hospitality
• 1 - 100 Employee

• Culinary Food and Beverage Director

  • Oct 2021 - Present



Gate Gourmet

• Switzerland
• Airlines and Aviation
• 700 & Above Employee

• Executive Chef Operations

  • Apr 2019 - Present

  • Manage day to day food and beverage operations of six international airlines. • Schedule, train, and instruct 15 cooks and 1 sous chef in producing 350 components daily • Assists in guiding 40 production employees in properly weighing, plating, and packing 35,000 plus meals weekly • Maintain all food safety aspects and certifications (i.e., FDA.USDA, GMP, MEDINA, BV, and FCHD) • Manage labor retention and budgeting food expenses • Participates in live menu presentations for various Airline Executives throughout the country Show less



Cater Kings Catering & Events

• Greater Atlanta Area

• CEO/Executive Chef

  • Jan 2010 - Present

  Owner & Operator of a full service catering and events business. Owner & Operator of a full service catering and events business.



Kroger

• Greater Atlanta Area

• Executive Chef

  • Oct 2009 - Apr 2019

  • Managed Deli/ Bakery operations for 21 stores in assigned district • Scheduled, managed, and trained Sous Chefs to excel in providing exceptional service to our customers • Served as Star Safety and Food Safety manager/ advisor • Hired and trained executive chefs and sous chefs for 21 stores • Participated in promotional Kroger offsite events throughout the country • Functioned as the Assistant Store Manager which consisted of oversight of day-to-day operations resulting in revenue over $1,000,000 per week. Show less



The Seasons Bistro

• McDonough, GA

• Executive Chef

  • Dec 2007 - Oct 2009

  • Managed a crew of 5-line cooks, 4 utility personnel, and 15 front of the house associates including • Bartender • Prepared weekly scheduling assignments for kitchen employees • Maintained inventory and ordered needed supplies on a weekly basis • Managed special catering events both internally and externally • Provided tasting sessions for customers interested in our services • Prepared menus which included adding and preparing new items, specials of the week, etc. • Managed a crew of 5-line cooks, 4 utility personnel, and 15 front of the house associates including • Bartender • Prepared weekly scheduling assignments for kitchen employees • Maintained inventory and ordered needed supplies on a weekly basis • Managed special catering events both internally and externally • Provided tasting sessions for customers interested in our services • Prepared menus which included adding and preparing new items, specials of the week, etc.



Spoodles of Disney's Boardwalk

• Walt Disney World Orlando, FL

• Culinary Assistant

  • May 2007 - Dec 2007

  • Maintained preparation of quality food while multitasking and keeping ticket times to a minimum • Monitored sanitation station cleanliness and expiration of day dots to ensure that our guest received the freshest quality of food available • Exemplified willingness to work and be a team player by volunteering for overtime and special projects to assist the Chef and Sous Chef to ensure their success and maximize learning opportunity • Maintained preparation of quality food while multitasking and keeping ticket times to a minimum • Monitored sanitation station cleanliness and expiration of day dots to ensure that our guest received the freshest quality of food available • Exemplified willingness to work and be a team player by volunteering for overtime and special projects to assist the Chef and Sous Chef to ensure their success and maximize learning opportunity