Experience

Testarossa Winery

• United States
• Wine & Spirits
• 1 - 100 Employee

• Sous Chef

  • Jul 2021 - Present

  Assist in preparing meal ingredients Assist kitchen manager in ordering of food products and kitchen supplies Provide insight for improvements Assist in preparing meal ingredients Assist kitchen manager in ordering of food products and kitchen supplies Provide insight for improvements



Bernardus Lodge & Spa

• United States
• Hospitality
• 1 - 100 Employee

• Sous Chef

  • Dec 2017 - Jul 2021

  Prevented cross-contamination from utensils, surfaces and pans Schedule Management Wine expertise when cooking and plating meals for food allergies Developed full, tasting, and special events menus to meet all Food spoilage prevention Food preparation and safety Build positive relationships with vendors to source best ingredients at best prices. Maintained well-organized environment to keep work efficient and consistent. Plated every dish with flair to meet restaurant standards. Aligned seasonal plans with ingredient availability. Obtained fresh ingredients from local farms. Show less



Vinocruz

• United States
• Food Production

• Executive Chef

  • Jun 2017 - Dec 2017

  Increased profits and efficiency by building optimal inventory control Mentored kitchen staff at all levels Kept labor to support business profit targets Developed menus, controlled food costs, and oversaw quality, sanitation, and safety processes Increased profits and efficiency by building optimal inventory control Mentored kitchen staff at all levels Kept labor to support business profit targets Developed menus, controlled food costs, and oversaw quality, sanitation, and safety processes



Sotola Bar and Grill

• Sous Chef/ Line Cook

  • Dec 2016 - Dec 2017

  Prepared identical dishes numerous times daily. Followed restaurant stock management schedule to monitor product freshness and rotate out old products. Unloaded food supplies from distributor trucks to efficiently organize inventory. Collaborated well with customer desires and dietary needs. Prepared identical dishes numerous times daily. Followed restaurant stock management schedule to monitor product freshness and rotate out old products. Unloaded food supplies from distributor trucks to efficiently organize inventory. Collaborated well with customer desires and dietary needs.



Bon Appétit Management Company

• United States
• Restaurants
• 700 & Above Employee

• Line Cook

  • Jan 2015 - Dec 2016

  Prepared food items to meet recipes, portioning, cooking, and followed waste control guidelines. Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination. Prepared food items to meet recipes, portioning, cooking, and followed waste control guidelines. Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.



Post Ranch Inn

• United States
• Hospitality
• 1 - 100 Employee

• Lead Line Cook

  • Apr 2014 - Jan 2015

  Prepared food items to meet recipes, portioning, cooking and waste control guidelines. Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination. Prepared food items to meet recipes, portioning, cooking and waste control guidelines. Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.



Radisson Hotel Group

• Belgium
• Hospitality
• 700 & Above Employee

• Banquet Chef

  • Apr 2013 - Mar 2014

  Managed production to deliver top quality food. Analyzed banquet event orders to plan ahead. Maintained and updated banquet menu specifications, recipes and production. Recognized quality standards in vegetables, fish, dairy, and meat. Managed production to deliver top quality food. Analyzed banquet event orders to plan ahead. Maintained and updated banquet menu specifications, recipes and production. Recognized quality standards in vegetables, fish, dairy, and meat.