Executive Chef

• Oct 2021 - Present

I am a professional executive chef well versed at managing large number of employees, managing multiple units simultaneously, menu development, product procurement, managing efficiencies like food cost and labor cost. I am a professional executive chef well versed at managing large number of employees, managing multiple units simultaneously, menu development, product procurement, managing efficiencies like food cost and labor cost.

Freelance Writer

• Aug 2018 - Oct 2021

Freelance Writer

• Jan 2018 - Oct 2021

Freelance writer working on several projects presently. Script writing, short stories, and commercials. Freelance writer working on several projects presently. Script writing, short stories, and commercials.

Executive Chef

• Feb 2006 - Jul 2012

Managed large fine dining kitchens. Executed large wedding receptions, banquets, and corporate events. Controlled food and labor cost, schedules, menus, hiring and training staff on adherence to recipes and methods of production in addition to sanitation, cleanliness and organization of facilities. Lowered food cost by 4% by retraining crew on complete utilization of product and portion control. Forecasted budgets for future business. Worked closely with the Director of Food and Beverage to develop menus and recipes for special events. Show less

Chef De Cuisine

• May 2000 - Dec 2006

Managed fine dining kitchen that specialized in French Vietnamese cuisine. The restaurant provided a full service menu to the 118 room hotel. Controlled food and labor cost, hiring and training staff on recipes, methods of production, sanitation, cleanliness and organization. Developed menus and was responsible for quality assurance and presentation of all finished products. Managed fine dining kitchen that specialized in French Vietnamese cuisine. The restaurant provided a full service menu to the 118 room hotel. Controlled food and labor cost, hiring and training staff on recipes, methods of production, sanitation, cleanliness and organization. Developed menus and was responsible for quality assurance and presentation of all finished products.

Pasta Chef

• Jan 1996 - Jan 2000

Responsible for operating and managing the hot line for the restaurant. Designing specials, preparing soups, sauces, and the anti pasta station daily. Restaurant specialized in fresh seafood and pasta. Utilization of only the freshest and locally available ingredients. Restaurant is a high volume, fine dining establishment. Responsible for operating and managing the hot line for the restaurant. Designing specials, preparing soups, sauces, and the anti pasta station daily. Restaurant specialized in fresh seafood and pasta. Utilization of only the freshest and locally available ingredients. Restaurant is a high volume, fine dining establishment.