Experience

Goodwood Brewing Co.

• United States
• Food and Beverage Services
• 1 - 100 Employee

• Assistant Manager

  • Nov 2020 - Present



Campus Cooks

• United States
• Food and Beverage Services
• 1 - 100 Employee

• Private Chef

  • Oct 2019 - Nov 2020



Wild Eggs

• United States
• Restaurants
• 1 - 100 Employee

• Executive Chef

  • Oct 2016 - Nov 2020



Buddha Lounge

• United States
• Bars, Taverns, and Nightclubs
• 1 - 100 Employee

• Executive Chef

  • Jun 2015 - Sep 2016

• Chef/Unit Manager

  • 2013 - May 2015



Dudley’s

• South Africa

• Sous Chef

  • Mar 2012 - Jul 2013

  Was responsible for monitoring inventory levels and placing orders. Created and executed a variety. Executed menu items and oversaw kitchen operations. Managed food prep and organization of line cooks. Opened restaurant and prepared kitchen for service. Was responsible for monitoring inventory levels and placing orders. Created and executed a variety. Executed menu items and oversaw kitchen operations. Managed food prep and organization of line cooks. Opened restaurant and prepared kitchen for service.



VUE Restaurant

• United States
• Higher Education
• 1 - 100 Employee

• Executive Chef

  • Jul 2010 - Mar 2012

  Created menu and kitchen layout, worked to open restaurant. Assured quality control and minimized waste through increasing efficiency. Created and planned daily specials and communicated them to staff. Maintained low food costs and appropriate levels of inventory, responsible for food/kitchen supply orders. Responsible for vendor selection and relationships, assisted in collaborations on promotions. Planned and executed menus for private parties, marketing events and photography shoots, and promoted restaurant at special events. Selected, taught and directed cooks. Responsible for kitchen schedule and management. Created standard operating procedures for kitchen duties, layout and work flow within both the kitchen and the sushi bar. Supervised kitchen activities among both front and back of house staff. Bakers 360, Lexington Ky.



GreenTree

• United States
• Printing Services

• Consultant/Executive Chef

  • Aug 2010 - Feb 2012

  Worked on concept restaurant for Ralph Ruschell. Developed entire restaurant from the ground up. Created a full business plan and everything from blue-print to menus. Created a full kitchen layout and budget for all necessary equipment. Also, created a plan for full inventory of all items necessary for kitchen and front of house operations and accompanying budget. Developed detailed food cost and profit margin. Made menu composed of items from Chef’s own repertoire and ingredients sourced local vendors. Sought out and met with potential suppliers. Planned menu, purchased goods while maintaining a budget and executed meal service for catering event for Mr. Ruschell. Vue Restaurant, Lexington Ky.



School Restuarant

• Canada
• Restaurants

• Kitchen Manager/Sous-Chef

  • Jan 2008 - Apr 2011

  Ran kitchen during two month time period in between Executive Chefs. Supervised kitchen staff and developed menu items and specials. Assured food quality, increased efficiency while minimizing waste. Selected, trained and directed kitchen staff. Maintained kitchen cleanliness and organization.Responsible for management of kitchen and sushi bar. Prepared sushi rolls and menu items, including breaking down of proteins and preparation of rice and vegetables. Monitored food cost and inventory levels, responsible for food and kitchen supply orders and vendor management.



Bakers 360

• United States
• Restaurants

• Sous-Chef

  • Feb 2010 - Jun 2010

  Assisted with creating specials, maintaining quality and monitoring food costs. Created and prepared sushi rolls, including cleaning of fish and preparation of rice. Selected, trained and managed cooks oversaw kitchen when Executive Chef was absent. Maintained appropriate inventory levels, assisted with food and kitchen supply orders. Assisted with creating specials, maintaining quality and monitoring food costs. Created and prepared sushi rolls, including cleaning of fish and preparation of rice. Selected, trained and managed cooks oversaw kitchen when Executive Chef was absent. Maintained appropriate inventory levels, assisted with food and kitchen supply orders.



Dudley’s Restaurant

• United States
• Restaurants

• Line/Prep Cook

  • Jan 2007 - Jan 2008

  Executed daily assignments with prompt proper technique. Maintained a clean work station and quickly completed all prep work. Completed externship for Sullivan University. Executed daily assignments with prompt proper technique. Maintained a clean work station and quickly completed all prep work. Completed externship for Sullivan University.



Corky’s Restaurant

• United States
• Restaurants

• Kitchen Manager/Cook/Server/Bartender

  • Jan 2005 - Jan 2007

  Supervised all activities in the kitchen, while also assisting with front of house duties. Prepared menu items, maintained a clean, efficient kitchen. Supervised all activities in the kitchen, while also assisting with front of house duties. Prepared menu items, maintained a clean, efficient kitchen.