Corporate Executive Chef

• Jul 2022 - Present

Regional Executive Chef British Airways North America

• Nov 2019 - Aug 2022

Private Event Chef

• Feb 2019 - Aug 2022

Host and/or teach high-end cooking clases at private setting on private residences and homes requested by customers Host and/or teach high-end cooking clases at private setting on private residences and homes requested by customers

Director of Operations/Owner

• Jul 2016 - Nov 2019

Executive Senior Chef

• Jan 2007 - Aug 2016

Hospitality management: Oversee two retail locations a franchise coffee shop, upscale retail location, and all in house catering by hiring, training and scheduling staff while exceeding customer expectations in food service.Planning Management: Plan, develop, and execute menus, cost control, sanitation, and inventory purchasing.

Multi Unit Executive Chef Operation Consultant

• Nov 2013 - Feb 2014

Consultant for Food Production Platform Programs, Culinary Development and Operations at Higher Education Division Leadership: Oversee all business operations, retain customer service and loyalty, ensure that all food and beverages are to the customers satisfaction, provide support to kitchen and other operational staff.Industry Networking: Effectively utilized network of contacts in the Food & Hospitality industry to introduce new and exiting menu options and stations for customers.Brand Management: Provided marketing Ideas to increase business, customers loyalty, and exciting new menu items.Business Retention & New Accounts: Assisted and directed client relations to keep current accounts and to capture new business.Quality Assurance: Ensured employees were adhering to quality, food safety, sanitation, and safety work standards at all time.

Executive Chef

• Jan 2007 - Aug 2013

Responsible for overall culinary strategy and vision for Higher Education business in 2 Colleges. Business includes residential dining, retail and catering serving students, clients and administrators.Supervisory, leadership, management, and coaching skills, as well as responsible for training in food sanitation, safety and company policies, such as employee reviews and disciplinary action. Proficient in cost controls, labor management, purchasing and inventory.

Multi Unit Executive Chef Culinary and Operations Consultant

• 2014 - 2015

Leadership: Created and Implemented Inventory platforms, Created standard ordering platforms, developed safety and sanitation guidelines, trained staff and management on operational processes, provided culinary development, created recipe standardization protocols, and provided menu development procedures. Quality Assurance: Ensured employees were adhering to quality, sanitation, and food safety standards at all times. Accomplishments: Successfully developed and implemented a new food service inventory system.

Executive Chef

• 2005 - 2007

Manage the largest P&L account on CulinArt’s B&I portfolio consisting of a self contain multi unit operation complete with three full service corporate cafés, feeding 3200 meals a day, also offering Executive Dinning and a full service Restaurant & Bar, providing in house catering, as well as full range of private parties for up to 1500 people in a corporate or leisure setting. Managing over 54 employees and a multi million dollar budget meeting financial and marketing goals set by the Company. Extensive in house training programs and employee certifications in all areas of the operation

Executive Chef

• 2002 - 2005

Responsible for Multi-unit operation in Northern New Jersey involved in Corporate Cafes, menu creation, new concept development, training, hiring, and cost cutting strategies as well as total culinary supervision, and training. HACCP Responsible for Multi-unit operation in Northern New Jersey involved in Corporate Cafes, menu creation, new concept development, training, hiring, and cost cutting strategies as well as total culinary supervision, and training. HACCP

Executive Chef

• 1999 - 2002

Worked in many areas of the corporate food industry providing service to some of the finest financial institutions members of Fortune 500 in the New York metropolitan area. Menu planning, development, costing, hiring, scheduling, and purchasing, following dietary guidelines and supervising the highest quality and sanitary conditions. Also developing several new food concepts now in place in the company as well as assisting in the opening of more than 10 units in the east coast. HACCP Worked in many areas of the corporate food industry providing service to some of the finest financial institutions members of Fortune 500 in the New York metropolitan area. Menu planning, development, costing, hiring, scheduling, and purchasing, following dietary guidelines and supervising the highest quality and sanitary conditions. Also developing several new food concepts now in place in the company as well as assisting in the opening of more than 10 units in the east coast. HACCP

Chef De Partie

• 1997 - 1999

Assited with the opening of this New York City landmark in at The New York Palace Hotel location Responsible for entire production, development, and preparation for the Fish Station (Possion) in addition to in house catering at this 270 seat Classical and Nouvelle French Cuisine Restaurant awarded 4 stars by the New York Times Assited with the opening of this New York City landmark in at The New York Palace Hotel location Responsible for entire production, development, and preparation for the Fish Station (Possion) in addition to in house catering at this 270 seat Classical and Nouvelle French Cuisine Restaurant awarded 4 stars by the New York Times