Experience

The Culinary School of Fort Worth
• United States
• Food & Beverages
• 1 - 100 Employee
• Chef Instructor

  • Feb 2022 - Present


ClubCorp

• United States
• Hospitality
• 100 - 200 Employee

• Chef De Cuisine

  • Jun 2020 - Sep 2021

  • Led the culinary team to #1 in corporate sales from 2020-2021 through fine dining and special events involving local and celebrity chefs. • Created training content and implemented closing and opening procedures for FOH and BOH resulting in systematic flow and providing others with the ability to train. • Improved production efficiency by 33% through menu development and training. • Decreased waste 28% by tracking sales, revising recipes, and implementing portion control. • Decreased overtime hours up to 12% by transitioning people to work in the positions fostering their highest potential. • Improved retention by boosting employee morale through employee engagement



Flower Child

• Rwanda
• Retail

• Executive Chef

  • Jun 2019 - Mar 2020

  - Led the culinary team with the highest volume and sales in the company from 2019- 2020. - Decreased workman’s compensation by transitioning the kitchen’s organization and safety procedures. - Developed a weekly mentoring program for Sous Chefs - Maintained a monthly score of 95-99% through Eco Sure inspections. - Promoted growth in the company by mentoring key employees into management. - Improved retention by creating monthly team building competitions. - Led the culinary team with the highest volume and sales in the company from 2019- 2020. - Decreased workman’s compensation by transitioning the kitchen’s organization and safety procedures. - Developed a weekly mentoring program for Sous Chefs - Maintained a monthly score of 95-99% through Eco Sure inspections. - Promoted growth in the company by mentoring key employees into management. - Improved retention by creating monthly team building competitions.



Perry's Steakhouse & Grille

• United States
• Restaurants
• 300 - 400 Employee

• Executive Sous Chef

  • Jun 2017 - Jul 2019

  - Built three kitchen management teams for new locations by hiring, training and developing new Sous Chefs. - Increased productivity by exercising a “lead from the front” management style. - Coached and promoted hourly employees into leadership roles. - Regularly led my team of 45 through evenings reaching $80,000 in revenue by successfully communicating with four separate teams of staff simultaneously under high pressure. - Improved sales by interacting with guests and promoting menu items.



Elior North America

• United States
• Food & Beverages

• Food Service Director/Chef

  • Oct 2014 - Jun 2017

  - Successfully open two healthcare locations by hiring and educating staff on diet restrictions, policies and procedures. - Obtained new clients for Elior by hyper focusing on employee strengths and showcasing their talents. - Established growth through making a consistent effort to build positive rapports and offer ongoing value to clients. - Successfully open two healthcare locations by hiring and educating staff on diet restrictions, policies and procedures. - Obtained new clients for Elior by hyper focusing on employee strengths and showcasing their talents. - Established growth through making a consistent effort to build positive rapports and offer ongoing value to clients.