Experience

Divine Events - Las Vegas

• United States
• Events Services
• 1 - 100 Employee

• Sous Chef/Chef de Cuisine

  • Dec 2018 - Present

• Sous Chef/Chef de Cuisine

  • Dec 2018 - Present



Home Plate Bar & Grill

• United States
• Entertainment Providers
• 1 - 100 Employee

• Kitchen Manager

  • Mar 2018 - Dec 2018

  • Purchased food & supplies from vendors approved by the company & monitored inventory. Reduced food cost from 45% to 22% which increased the revenue to 30% • Developed menus and item pricing • Maintained clean and sanitized kitchen accordingly • Conducted interviews, hired, and supervised kitchen staff • Identified new culinary techniques and presentations • Purchased food & supplies from vendors approved by the company & monitored inventory. Reduced food cost from 45% to 22% which increased the revenue to 30% • Developed menus and item pricing • Maintained clean and sanitized kitchen accordingly • Conducted interviews, hired, and supervised kitchen staff • Identified new culinary techniques and presentations



Center Plate Catering Inc.

• Las Vegas, Nevada Area

• Guest Chef/Supervisor

  • Aug 2017 - Mar 2018

  • Expedited in a timely manner meal for 3 to 4 events with an attendance of up to 10,000 people • Worked closely with other chefs to develop strategic plans for events • Conducted interviews and hired kitchen staff to include training up to 40 employees • Controlled preparation, food ordering, and inventory. Always maintained a clean and sanitized kitchen accordingly • Expedited in a timely manner meal for 3 to 4 events with an attendance of up to 10,000 people • Worked closely with other chefs to develop strategic plans for events • Conducted interviews and hired kitchen staff to include training up to 40 employees • Controlled preparation, food ordering, and inventory. Always maintained a clean and sanitized kitchen accordingly



American Queen Voyages™

• United States
• Travel Arrangements
• 200 - 300 Employee

• Executive Chef

  • May 2014 - Aug 2017

  • Supervised all galley staff and made sure health code regulations & standards were met accordingly. Hosted & entertained my cooking techniques to tourists • Purchased food and supplies and handled all inventory in the galley. Reduced food cost from 37% to 19% which increased the revenue to 20% • Stayed current on hospitality industry trends • Cooked and presented food for groups 250 to 450 of attendees • Implemented proper food handling and food temperatures • Supervised all galley staff and made sure health code regulations & standards were met accordingly. Hosted & entertained my cooking techniques to tourists • Purchased food and supplies and handled all inventory in the galley. Reduced food cost from 37% to 19% which increased the revenue to 20% • Stayed current on hospitality industry trends • Cooked and presented food for groups 250 to 450 of attendees • Implemented proper food handling and food temperatures



Aramark Refreshments

• Food and Beverage Services
• 700 & Above Employee

• Kitchen Supervisor

  • May 2013 - May 2014

  • Handled presentation, inventory, and packaging of final products • Trained kitchen staff and conducted staff meetings • Consulted with other chefs for ideas on creativity with food and presentation • Maintained full responsibility preparing for breakfast, lunch & dinner • Handled presentation, inventory, and packaging of final products • Trained kitchen staff and conducted staff meetings • Consulted with other chefs for ideas on creativity with food and presentation • Maintained full responsibility preparing for breakfast, lunch & dinner



American Queen Voyages™

• United States
• Travel Arrangements
• 200 - 300 Employee

• Executive Sous Chef

  • Aug 2012 - May 2013

  • Improved food preparation and presentation for 7 day- cruise passengers • Handled requisitions and maintaining food supplies. Prepared breakfast, lunch, and dinner to include Southern cuisine • Let training staff, scheduled & evaluated galley staff • Implemented strict adherence to customer service, quality, & safety control • Responded to customer inquiries and concerns personally • Improved food preparation and presentation for 7 day- cruise passengers • Handled requisitions and maintaining food supplies. Prepared breakfast, lunch, and dinner to include Southern cuisine • Let training staff, scheduled & evaluated galley staff • Implemented strict adherence to customer service, quality, & safety control • Responded to customer inquiries and concerns personally



Aramark Refreshments

• Food and Beverage Services
• 700 & Above Employee

• Kitchen Supervisor

  • May 2006 - Aug 2012

  • Handled presentation, inventory, and packaging of final products • Traveled to various convention centers to cook and present food for up to 10,000 people • Trained galley staff and conducted staff meetings • Consulted with other chefs for ideas on creativity with food and presentation • Handled presentation, inventory, and packaging of final products • Traveled to various convention centers to cook and present food for up to 10,000 people • Trained galley staff and conducted staff meetings • Consulted with other chefs for ideas on creativity with food and presentation