Experience

NORMAN'S at The Ritz-Carlton Orlando, Grande Lakes

• Restaurants
• 1 - 100 Employee

• Sous Chef

  • Jan 2023 - Present



Cuba Libre Restaurant & Rum Bar

• United States
• Hospitality
• 100 - 200 Employee

• Sous Chef

  • May 2021 - Jan 2023

  Audits product costs, manage daily operations and inventory control. Manages daily food preparation to make sure it is quality standards. Creates New menu and Food items. Prepares food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Manages kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary. Maintains a skilled kitchen staff by properly coaching, counseling and disciplining employees. Ensures all staff understood expectations and parameters of kitchen goals and daily kitchen work. Cooks and serves food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies. Show less



Isleworth Golf & Country Club

• United States
• Hospitality
• 1 - 100 Employee

• Sous Chef

  • Oct 2020 - May 2021



Walt Disney World

• United States
• Entertainment Providers
• 700 & Above Employee

• Chef assistant

  • Aug 2019 - Oct 2020



NORMAN'S at The Ritz-Carlton Orlando, Grande Lakes

• Orlando, Florida

• Chef de Partie

  • Mar 2016 - Aug 2019



Rosen Shingle Creek

• United States
• Hospitality
• 200 - 300 Employee

• cook 1

  • Oct 2013 - Mar 2016

  responsible for daily banquets production, assist the chef with BEO's that range from 10 people to 10,000 people. Make sure that everything is ready on time and meet the standards of the company. I take care of tasting for future conventions, and take care of special needs like allergies, diets, our anything that can help our guest feel better. I do inventories and also work with adaco

• banquets garde manger cook

  • Aug 2012 - Oct 2013

  daily prep of cold items follow the chef recipes assist the chef to prep for up 10,000 people



Loews Hotels

• specialty cook

  • Feb 2011 - Dec 2015

  Traditional Asian cuisine and full serves, AAA 4 diamond Resort H Helped Sous Chef daily production sheet,ordering and while maintaining sanitation standards. Rotate between different stations including wok, grill, panty, sauté, fry. run a stir fry action station that serves up to 150 guess. prepare meals for tree meal restaurant, in room dining and specialty restaurant. Traditional Asian cuisine and full serves, AAA 4 diamond Resort H Helped Sous Chef daily production sheet,ordering and while maintaining sanitation standards. Rotate between different stations including wok, grill, panty, sauté, fry. run a stir fry action station that serves up to 150 guess. prepare meals for tree meal restaurant, in room dining and specialty restaurant.



Rosen Shingle Creek

• United States
• Hospitality
• 200 - 300 Employee

• Line Cook

  • Oct 2007 - Aug 2011

  all around cook able to work different stations including buffet, grill, sauté, and fry station. created lunch menus for our daily lunch buffet. all around cook able to work different stations including buffet, grill, sauté, and fry station. created lunch menus for our daily lunch buffet.



Romano's Macaroni Grill

• United States
• Restaurants
• 700 & Above Employee

• Lead Cook

  • Dec 2006 - Oct 2007

  Responsible for the proper presentation and preparation of all sauted and grill. assures that all items are prepare as epecified by the chef recipes Responsible for the proper presentation and preparation of all sauted and grill. assures that all items are prepare as epecified by the chef recipes