Experience

WEGMANS FOOD MARKET, INC

• United States
• Personal Care Product Manufacturing
• 1 - 100 Employee

• Sous Chef

  • May 2016 - Present

  Key Achievements • Supervised and ran a struggling store while managing a team of 43 members, including 4 supervisors, to administer regular guidance and training programs leading to a contribution increase • Successfully escalated sales from 49000 to 68000 in 9 months while being responsible for overseeing 4 venues, which accounted for yearly revenue of 4 million • Decreased labor and lowered waste, leading to a boost in overall contribution Core Responsibilities • Evaluate and implement improved sales and merchandising processes while streamlining all financial operations to steer the company’s future in a positive direction • Regulate product quality and freshness assessments to assure optimal results and client satisfaction • Facilitate department supervisors with forecast staffing and promoting food interest in employees to enhance productivity and efficiency • Collaborated with the department managers at 3 different Wegman stores to guide and assist with employee development and financials


Latitude 360, Inc. - Upscale Restaurant and Entertainment Destinations
• United States
• Restaurants
• 1 - 100 Employee
• executive chef

  • Sep 2015 - Present


Revolutions Entertainment - Bowling Bar and Grille

• United States
• Restaurants

• Executive Chef/Kitchen Manager

  • 2015 - Apr 2016

  Key Achievements • Successfully decreased overall costs by 35% and improved ordering efficiency by designing seasonal menus using local products • Effectively developed and administered proper regulations and policies to ensure all staff members follow safe food handling and hygiene standards • Enhanced customer satisfaction by 25% by planning innovative and creative recipes and maintaining consistency Core Responsibilities • Efficiently managed up to 20 kitchen and cook staff and evaluated staff performance standards to ensure all activity is carried out as per established hotel policies and procedures • Actively maintained kitchen budgets, managed inventory, and ensured smooth running processes to boost revenue and achieve optimal results • Responsible for preparing and administering monthly production and staff schedules while handling overall kitchen sanitation and maintenance • Oversaw preparation of contemporary cuisine, specialty dishes, entrées, and desserts for special events while assuring top-notch quality and presentation



Ramada Inn

• Hospitality
• 300 - 400 Employee

• Executive Chef

  • Jul 2010 - Sep 2015

  Key Achievements • Collaborated with team members to plan and implement new menus, triggering sales growth and doubled repeat business by guests • Reduced overall food costs by 10% and enhanced food delivery processes by 8% through maintaining proper negotiations with vendors for restaurant supplies and equipment • Increased revenue by developing and administering a training program for sales department staff and devising pricing points utilizing standard menu pricing procedures for high-value items Core Responsibilities • Responsible for thoroughly observing food and labor costs while maintaining accurate reports to decrease overall costs • Spearheaded a team of 12 members overseeing daily food operations while handling the monthly inventory and food budgets to increase productivity • Efficiently managed and supervised large gatherings of 1100+ guests while leading the talent acquisition and training processes for recruits to ensure smooth workflow • Strategically streamlined planning and operations to meet additional staff requirements for banquet and other large catering events • Regularly provided guidance and training to staff members while implementing performance reviews to assist with career development


Holiday Inn Hotel & Suites
• Hospitality
• 700 & Above Employee
• Executive Chef

  • Jul 2000 - Aug 2010