Executive Chef

• May 2022 - Present

Chef De Cuisine

• Nov 2021 - May 2022

Executive Chef

• Jun 2020 - Nov 2021

Executive Sous Chef / Banquet Chef

• Nov 2012 - May 2020

Sous Chef / Restaurant Chef

• Jul 2010 - Oct 2012

In charge of day to day activities of 150 seat restaurant, In room dining kitchen and lounge food production Expedite food for all 3 meal periods. Supervise 17 cooks in 2 kitchens Maintained and changed menus in all outlets of hotel In charge of costing and writing new recipes Oversee brunch menu and production Handle ordering and butchering of meat and fish Oversee and fill storeroom requisitions Order produce for outlet kitchens and for banquets when necessary Created standardized recipe books for all seven menus in outlets including photos Handled scheduling for two outlets and 20 cooks Computer skills included Word, Excel, outlook, and payroll software. Also various menu software Understanding of union workers and contracts Wrote daily specials Show less

Sous Chef / Banquet Chef

• Mar 1999 - Apr 2009

Began as Line Cook and was promoted to Sous Chef / Banquet Chef in 2003 In charge of all banquet food preparation and production with daily production sheets & prep lists Worked with staff in producing F&B sales of $11M and 150,000 covers per year Managed a four person banquet crew, along with a five person restaurant crew Created more user friendly, typed production & prep sheets that were more efficient and functional Oversaw and participated in both hot and cold food production as a “hands on chef” Extensive wedding/party menu planning and tastings Worked with Executive Chef in menu planning Participated in daily banquet event meetings; collaborating on current parties and upcoming events Show less

Food Production Supervisor

• Sep 1996 - Mar 1999