Experience

Bolingbrook Golf Club

• United States
• Hospitality
• 1 - 100 Employee

• Executive Sous Chef

  • Apr 2015 - Present

  My Duties as an Excutive sous chef are to maintain food quality,sanation,scheduling,inventory,makingsure prep is being prepared to standards of The Bolingbrook Golf Club . making sure my employes work together and get food out on a timely manner! Ordering produce,bread, Sysco,Greco,UsFoodsI am also always there when help is needed. making sure things are prepped and ready to go for plate ups or buffet.

• Sous Chef

  • Apr 2015 - Present



Hyatt Lodge at Oak Brook Reserve Chicago

• United States
• Hospitality
• 1 - 100 Employee

• Lead Cook 3

  • Jun 2010 - Apr 2015



Ditka Dome and 46 Zone Restaurant - Bolingbrook, Illinois.

• Bolingbrook, Illinois

• Lead Cook

  • Jun 2006 - May 2010

  Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.



Bolingbrook Golf Club

• United States
• Hospitality
• 1 - 100 Employee

• Banquet Line Cook / Bar Backer

  • Jun 2003 - Jun 2006

  Duties included prep work behind the bar including such tasks as refilling ice bins, restocking liquor, replacing kegs, cutting garnishes, and clearing away and washing empty glasses. Setup and tear down of table and banquet facilities. Duties included prep work behind the bar including such tasks as refilling ice bins, restocking liquor, replacing kegs, cutting garnishes, and clearing away and washing empty glasses. Setup and tear down of table and banquet facilities.