Experience

Canoe Brook Country Club

• United States
• Hospitality
• 1 - 100 Employee

• Banquet Chef

  • Mar 2021 - Present



Olde Mill Inn and Grain House

• United States
• Hospitality
• 1 - 100 Employee

• Banquet sous chef

  • Nov 2016 - Mar 2021

• Restaurant Chef

  • Mar 2015 - Nov 2016

• Sous Chef

  • Apr 2014 - Mar 2015



Sodexo

• France
• Facilities Services
• 700 & Above Employee

• Kitchen Supervisor

  • Aug 2007 - Apr 2014

  I handle daily food production delegation, product ordering, contacting purveyors and service companies about new products, cost control, and maintaining food safety standards, such as HACCP and corporate standards. Also handle weekly and monthly financial reporting in general managers absence as well as filling in for front line employees during vacations or absence. I handle daily food production delegation, product ordering, contacting purveyors and service companies about new products, cost control, and maintaining food safety standards, such as HACCP and corporate standards. Also handle weekly and monthly financial reporting in general managers absence as well as filling in for front line employees during vacations or absence.