Experience

Curfew Cocktail Bar

• Denmark
• Food and Beverage Services
• 1 - 100 Employee

• Executive Chef

  • May 2022 - Present



Interim

• Chef

  • May 2018 - Present



Seasons 52 Restaurant

• Restaurants
• 400 - 500 Employee

• Line Cook

  • Dec 2017 - May 2018

  Started as prep- learning recipies, executing daily tasks, preparing the recipes needed to ensure the day's success, following serv safe protocol, unloading and stocking the shipment, clean and maintain b.o.h., and ensure that all needs for the line to be successful are met. Line: cooking and plating of the food (ensuring restaurant qualifications are met), safe and clean production of food to the guests, breaking down and restocking my station, meeting all requirements needed to have a productive, easy, and successful [lunch/dinner] rush.



The Lookout at the Pyramid (Bass Pro Shop)

• Memphis, Tennessee

• Chef

  • Oct 2016 - Nov 2017

  Dinner prep, cooking and plating to presentation quality, help train new employees, F.I.F.O and Ecosure regulation standards, closing tasks, food cost control. Dinner prep, cooking and plating to presentation quality, help train new employees, F.I.F.O and Ecosure regulation standards, closing tasks, food cost control.