Experience

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  Shephards Beach Resort

  • Clearwater, Florida, United States

  • Executive Chef

    • Oct 2019 - Jan 2022
    • Clearwater, Florida, United States

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  Corporate Executive Chef

  • Barbados

  • Corporate Executive Chef

    • Dec 2016 - Sep 2019
    • Barbados

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  Shephard'Resort

  • Clearwater Beach FL

  • chef

    • Apr 2014 - Nov 2015
    • Clearwater Beach FL

    Executive Chef

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  Edison Restaurant

  • Fort Myers, Florida

  • Executive Chef

    • Feb 2011 - May 2013
    • Fort Myers, Florida

    • Executive Sous-Chef for Banquet facility & restaurant• Oversee all food purchasing, preparation and scheduling• Hire, train, and direct staff.• Brought restaurant up to 3 star rating & increased banquet sales by 400%

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  City Hall Pub

  • Jacksonville, Florida

  • Kitchen Manager / Chef

    • 2011 - 2013
    • Jacksonville, Florida

    • Created Menus and started off site catering within 2 months of starting working at company• Hired & trained all staff, ran banquet facility, managed back house operations, supervised front of house staff• Purchased all food and supplies for facility• Increased catering Sales to $9,000 monthly

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  Dayton 500 Club

  • Daytona Beach ,fl

  • Executive Sous Chef

    • 2009 - 2010
    • Daytona Beach ,fl

    • Seasonal hire for Americrown Catering for NASCAR as well as ROLEX races.• Prepared all food and scheduling• Operated three (3) kitchens with event scheduled on same day & time frequently.• Food inventory management with food sales averaging annually $4,000,000.

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  The Inn On Fifth

  • Naples, Florida

  • Executive Chef

    • 2007 - 2008
    • Naples, Florida

    • Responsible for all food production: Banquets, special event, and dining room.• Scheduling of events and staff• Purchased food and responsible for inventory.

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  Vanderbilt Inn

  • Naples, Florida

  • Executive Chef

    • 2001 - 2006
    • Naples, Florida

    • Oversaw Breakfast buffet with 500 covers on Sundays, Chickee Restaurant and Bar with daily food sales of $9,000, & took Splash Café to a four star rating• Hired & trained staff of 28• Started banquet and wedding events – first year earned over $50,000 in food sales.• Increased food sales to $365,000 monthly in hotel revenue

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  Vines Country Club

  • Naples, Florida

  • Executive Chef

    • 1998 - 2001
    • Naples, Florida

    • Increased sales up 55% in first year.• Created themed nights: Caribbean evenings, Prime Rib, Lobster night, Seafood Buffet, Brunch & Banquets.• Instituted Silver service dining,• Golf Tournaments and Concerts

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  Personal Chef

  • Port Royal, Florida

  • Personal Chef

    • 1997 - 1998
    • Port Royal, Florida

    • Provided meals for family, their parties and entertaining of prominent families.• Catering for business associates and charity events held at owners home.

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  Shangri-a-La

  • Bonita Springs, Florida

  • Executive Chef

    • 1995 - 1997
    • Bonita Springs, Florida

    Responsible for all food production, labor and food costs.

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  CEO of Gulf Bay Development

  • Naples, Florida

  • Personal Chef

    • 1991 - 1995
    • Naples, Florida

    • Daily shopping for fresh products to provide healthy, from scratch ethnic cuisines• Provided three (3) course meals for family, parties and events as needed.

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  Sandpiper Inn - 4 Star Luxury Hotel

  • St. James, Barbados, West Indies

  • Head Chef

    • 1979 - 1981
    • St. James, Barbados, West Indies

    4 Star Luxury Beachside Full Service Hotel.Featured Island & European Cuisine, Themed Buffets and Beachside Events.

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  Cooden Beach Hotel

  • Bexhill-on-Sea

  • Chef

    • 1973 - 1978
    • Bexhill-on-Sea

    4 Star Hotel, Chef in Training. Full Service Hotel, Banquets, Room Service, A La Cart Dining, Table 'D' Hote Dining.