Experience

Tiburón Golf Club
• United States
• Travel Arrangements
• 1 - 100 Employee
• Executive Chef

  • Aug 2019 - Present


Tampa Palms Country Club

• United States
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Jan 2009 - Jan 2019

  Duties Include: Responsible for day to day culinary operations of a 2 million dollar food and beverage operation with a high volume catering department, fine dining restaurant. Pool side snack bar, in room dining and 19th hole outlet. Maintained food cost within ClubCorp guidelines of 29-32% consistently and also keep up on daily reports and sanitation logs Duties Include: Responsible for day to day culinary operations of a 2 million dollar food and beverage operation with a high volume catering department, fine dining restaurant. Pool side snack bar, in room dining and 19th hole outlet. Maintained food cost within ClubCorp guidelines of 29-32% consistently and also keep up on daily reports and sanitation logs



Temple Terrace Golf & Country Club

• Recreational Facilities
• 1 - 100 Employee

• Executive Chef

  • Sep 2007 - Dec 2009

  Complete overhaul of food and beverage operation. Implemented new dining room concept, including menu's and service standards. Improved overall food and beverage sales numbers by 15- 20%. Rewrote budget for 08-09 f/y. Brought cost of sales numbers down 4-8 percent across the board. Re-trained existing staff and hired new staff. Created banquet program with focus on quality of product and price point in line with competition. Responsible for sales of weddings and other events. Complete overhaul of food and beverage operation. Implemented new dining room concept, including menu's and service standards. Improved overall food and beverage sales numbers by 15- 20%. Rewrote budget for 08-09 f/y. Brought cost of sales numbers down 4-8 percent across the board. Re-trained existing staff and hired new staff. Created banquet program with focus on quality of product and price point in line with competition. Responsible for sales of weddings and other events.



Carrollwood Country Club

• Recreational Facilities
• 1 - 100 Employee

• Executive Chef

  • Jun 2005 - Sep 2007

  Duties Included: Upstart operation everything from design and construction, menu planning, hiring of opening staff, training of both F.O.H. & B.O.H. staff. Banquet, a la carte fine dining and overall concept implementation. Recipe and menu derivation, sanitation, purchasing, food cost control, P&L responsibilities, full control of culinary operations. Duties Included: Upstart operation everything from design and construction, menu planning, hiring of opening staff, training of both F.O.H. & B.O.H. staff. Banquet, a la carte fine dining and overall concept implementation. Recipe and menu derivation, sanitation, purchasing, food cost control, P&L responsibilities, full control of culinary operations.



Tampa Marriott Waterside

• United States
• Hospitality
• 1 - 100 Employee

• Senior Banquet Chef

  • May 2004 - Jun 2005

  Duties Included: Full control of culinary operations for 52000 square foot banquet space. In charge of catering high end banquets for up to 2400 people. Management of staff and Marriott HAACP program. Assisted sales with pre wedding sales and client meetings. Duties Included: Full control of culinary operations for 52000 square foot banquet space. In charge of catering high end banquets for up to 2400 people. Management of staff and Marriott HAACP program. Assisted sales with pre wedding sales and client meetings.

• Executive Chef

  • Jan 2000 - May 2004

  Duties Included: Recipe and menu derivation, sanitation, managing and training of staff, purchasing, food cost control, P&L responsibilities, Duties Included: Recipe and menu derivation, sanitation, managing and training of staff, purchasing, food cost control, P&L responsibilities,