Experience

Sheraton Inner Harbor Hotel
• United States
• Hospitality
• 1 - 100 Employee
• Executive Chef

  • Jan 2023 - Present

Marriott Hotels
• Sous Chef

BWI Airport Marriott
• United States
• Hospitality
• 1 - 100 Employee
• Excutive Chef

  • Feb 2020 - Jan 2023


Marriott BWI Airport Marriott

• United States
• Hospitality
• 1 - 100 Employee

• Sous Chef

  • Apr 2016 - Feb 2020

   Decreased food cost by 1.8%. Food cost for the year is 22.5%  Increased AES scores by 11 points  Responsible for over $5 million in food sales  Participated with several community services.  Decreased OT for 2017 by 50%  Increased the moral of the culinary department from 2016-present  Decreased food cost by 1.8%. Food cost for the year is 22.5%  Increased AES scores by 11 points  Responsible for over $5 million in food sales  Participated with several community services.  Decreased OT for 2017 by 50%  Increased the moral of the culinary department from 2016-present



Atlanta Marriott Marquis

• United States
• Hospitality
• 1 - 100 Employee

• Sous Chef

  • Aug 2014 - Apr 2016

   Run 2 outlets from 1 kitchen with a team of 10  2014 food sales were 2,305,294 in both outlets. Over 4 million in to  Hosted many large functions in 2014 and 2015, Dragon con, SEC football tournament, IPE, Cheer, sports, Peach bowl. All doing 600 to 5000 covers from a range from lunch and dinner.  Help raise GSS to 55.4 and help create the standards of the WIG process in High Velocity.  Created new menus for High velocity and for our catering menus and upcoming specials.  Develop cooks to become supervisors and were promoted to supervisors at other properties.  Raised High Velocity kitchen Engagement Survey scores from a 75% to a 100%. Highest in culinary department.  Restaurant renovation and hotel renovation with limited staffing and controlling over time.  Control and place orders for High Velocity kitchen and made sure requisitions was accurate for forecast for the day. Show less



Marriott Hotels Geortown Marriott

• Sous Chef

  • Jul 2013 - Aug 2014

   Total food sales for 2013 was 3,808,252to a budget 3,838,822.  Maintain food cost 21.9 to a budget of 22.4, salary wages 23.5% to budget 23.8%, under in controllable  Help ensure that my team was ready for the BSA and for 2013 kitchen passed  Kitchen had 100% on the engagement survey for 2013  Train and mentor kitchen supervisor to prepare for next level  In the month of October I was without an executive chef. I ran the entire department doing 386,754 in sales with just my supervisors and kitchen team and still made food cost and labor cost.  Finish the year in GSS in quality of food in restaurant 74.1% to a goal of 71.6%  Organize menus, costing of menu and kitchen training for renovated great room Show less



Marriott Hotels Springfield

• United States
• Hospitality

• Sous Chef

  • Jun 2011 - Sep 2013

   Improved GSS scores from 67% from the time I started the property to 78.7% to a goal of 70.7%. When I started we were number 329 in the company to being number 60 in the company.  Created an herb garden for fresher and quality products to utilize in our outlets and also help with becoming Greener friendly and to cut cost on herbs that was bought outsource.  Improved AOS scores 11%. Last year when before I started culinary was 59% 2011 and 2012 culinary 71%  Train associates on new global recipe data base.  Constructed the New breakfast menu and also conducted the training for all supervisors and breakfast cooks on the new procedure for breakfast  Teach Great Food Safe Food for all hourly associates  Come up with New Spring/Summer and Fall/Winter menus for our semi fine dinning restaurant  Manage 3 kitchens. Main kitchen for banquets and production prep. Champions kitchen for our sports bar and Currents for our fine dinning restaurant.  Manage 3 supervisors and 18 hourly associates Show less



Marriott Hotels Greensboro Airport Marriott

• Kitchen Supervisor

  • May 2008 - Jun 2011

   Help run and close restaurant, bar and room service on day to day operation.  Run and check server reports for each shift. Make par list for the bar and inventory bar weekly  Complete bar inventory on every shift and set bar pars for the opening bartender.  Display leadership skills in the kitchen and take on all responsibilities in the kitchen/restaurant.  Help maintain an ESS score of 80% being the top 9 hotel in the company and the number 2 hotel in the region.  Enforce basic sanitation procedures.  Utilize NGS for banquet functions to create prep sheets for staff for banquets.  Keep track of C-7 and make sure every department is charge accordingly  Organize and prepare food for banquet functions up to 1500 guest.  Create and organize use records and food allergens for all menu items.  Help maintain and control a food cost of 25% Show less



Courtyard by Marriott Downtown Detroit

• Kitchen Supervisor

  • Jan 2004 - May 2008

   Display leadership skills in the kitchen and take on all responsibilities in the kitchen/restaurant.  Help maintain and control food and labor costs.  Assist the chef with scheduling, payroll and I am knowledgeable of LMS program.  Manage kitchen staff in excess of 20 associates.  Help improve the kitchen A.O.S scores and hotels GSS scores.  Ran a successful and busy Super Bowl week.  Enforce basic sanitation procedures.  Organize and prepare food for banquet functions up to 350. Show less


DoubleTree by Hilton
• Hospitality
• 100 - 200 Employee
• Kitchen Supervisor

  • Jan 1997 - Dec 2003