Experience

Oasis Hotel & Convention Center

• United States
• Hospitality
• 1 - 100 Employee

• Chef/Mgr

  • May 2013 - Present

• Sous Chef

  • May 2013 - May 2013

  food costing, labor, menu planning, daily operations of food service, Fire & Ice, Banquets.



Prime Inc.

• United States
• Truck Transportation
• 700 & Above Employee

• Chef/Mgr.

  • May 2013 - Present

  campus training center. campus training center.



John Q. Hammons Hotels and Resorts

• United States
• Hospitality
• 200 - 300 Employee

• Executive Sous Chef

  • Oct 1983 - Oct 2006

  Executive sous chef : All facets of food and beverage, menu costing, labor cost, menu creation for fine dining,as well as private club and Catering. Executive sous chef : All facets of food and beverage, menu costing, labor cost, menu creation for fine dining,as well as private club and Catering.



Hilton Hotels & Resorts

• United States
• Hospitality
• 700 & Above Employee

• Excutive chef

  • Jun 2004 - Sep 2006

  Food & Beverage, menu planning, menu costing, food & labor cost, for two venues Restaurant & Banquets as well as off sight catering. Food & Beverage, menu planning, menu costing, food & labor cost, for two venues Restaurant & Banquets as well as off sight catering.