District Executive Chef

• Oct 2018 - Present

Executive Chef Oversaw P&L, inventory control, purchasing, budget management, waste control, customer service, food safety and quality, and cleanliness/sanitation of facilities. • Manage all aspects of kitchens and staffing with day-to-day operations, collaborating with other employees. • Provide direction in dining operations including but not limited to increasing sales, quality guest service, and facility management. ◊ Develop and implement new menus for the campus and emphasize on continued revenue enhancement and cost control. ◊ Champion onsite marketing; supervise dining committees and special events to promote operational efficiency. ◊ Maintain a strict HACCP program with daily, weekly, and monthly inspections while ensuring that the department is in line with budget goals. ◊ Create and monitor action plans to address operations needs and sustain performance on a long-term basis. ◊ Own staff development and training, quality of product and service, budget administration, and documentation/analysis of the business volume. ◊ Spearhead the implementation of customer satisfaction initiatives, decreasing financial and reputational risk exposure for the company. ◊ Cultivate strong business relationships, follow up with referrals, drive retention, and enhance rapport. ◊ Define core value that identifies deficiencies in food operations management and leverage loopholes to deliver impeccable customer service. ◊ Ensure customer expectations/goals are clearly communicated to boost client experience. Show less

Executive Chef

• Nov 2012 - Oct 2018

Executive Chef

• Jul 2006 - Nov 2012

Corperate Services

General Manager

• 1999 - Jul 2006

Chef

• 1995 - 1999

Chef

• 1993 - 1995

Sous Chef

• 1991 - 1993

Chef de Partie

• 2003 - 2006

worked the line and prepped the specials. Butchered meats and fish in house. A great kitchen to work in. worked the line and prepped the specials. Butchered meats and fish in house. A great kitchen to work in.