Experience

Schneider Regional Medical Center

• Hospitals and Health Care
• 100 - 200 Employee

• Director of Food and Nutrition Services

  • Dec 2015 - Present

  Created in-house food service int eh absence of a third party vendor. Operated all patient service meals, cafe, vending machines, in-house catering and off property catering. Created in-house food service int eh absence of a third party vendor. Operated all patient service meals, cafe, vending machines, in-house catering and off property catering.



Oceana Restaurant & Bistro

• Virgin Islands, U.S.
• Restaurants
• 1 - 100 Employee

• Executive Chef

  • Jan 2012 - Dec 2015

  Day to day operations of fining dining restaurant. Assisted with development of casual dining concept at sister restaurant. Maintained 3 established restaurant kitchens. Day to day operations of fining dining restaurant. Assisted with development of casual dining concept at sister restaurant. Maintained 3 established restaurant kitchens.



Saints Peter and Paul Catholic School

• United States
• 1 - 100 Employee

• Teacher

  • Jan 2012 - Jun 2013

  Maintain an 8th grade room, and assisted with high school level math and sciences. Maintain an 8th grade room, and assisted with high school level math and sciences.



The Ritz-Carlton Hotel Company, L.L.C.

• United States
• Hospitality
• 700 & Above Employee

• Sous Chef

  • Nov 2009 - Jan 2012

  Executed food production for Asian bistro and sushi bar, as well as assisted with fine dining, banquets and beach side service. Executed food production for Asian bistro and sushi bar, as well as assisted with fine dining, banquets and beach side service.



Abe & Louie's

• United States
• Restaurants
• 1 - 100 Employee

• Sous Chef

  • Jan 2004 - Nov 2009

  Worked along side the executive chef and cooperate director of food services to maintain our standards of food service, revenues, and cost control measures. Worked along side the executive chef and cooperate director of food services to maintain our standards of food service, revenues, and cost control measures.



Peabody Hotels and Resorts

• United States
• Hospitality
• 100 - 200 Employee

• Executive Chef

  • Oct 2001 - Dec 2003

  Executed the day to day operations of small level hotels in the Boston area to the Peabody Hotel Group Standard. Executed the day to day operations of small level hotels in the Boston area to the Peabody Hotel Group Standard.



Grand Hyatt

• Hospitality
• 700 & Above Employee

• Sous Chef

  • Jan 2001 - Oct 2001

  Lead the team in the 3 meal restaurant. Assisted in fine dining and banquets, both on property and off property catering events. Lead the team in the 3 meal restaurant. Assisted in fine dining and banquets, both on property and off property catering events.



Hyatt Regency

• United States
• Hospitality

• Sous Chef

  • Mar 1998 - Jan 2001

  Maintained the standards of the fine dining restaurant as well as the banquet events. Maintained the standards of the fine dining restaurant as well as the banquet events.