Objectives

Challenging position that utilizes my experience and growth as a chef, superior people skills, and multi-tasking capabilities in order to better serve the needs of your organization and customers.

Experience

March 2003 – May 2005

Circus Bar & Grill

Pompano Beach, FL

Kitchen & Bar Manager

Practiced all basic skills in management

Cross trained as a kitchen and bar manager

Learned food and liquor costing and controlling

Improved catering skills

Mastered a variety of sauce recipes

Experience

June 2005 – December 2006

Wahoo’s On the Waterfront

Stuart, FL

Sous Chef

Created daily specials

Organized team to be clean, prep for dinner, expedited food consistently and with passion for the food

Inventoried all restaurant stock items

Handled all ordering through 9 different vendors

Prepared staff and kept kitchen above health department codes on cleanliness

Executed time management while multi-tasking

Hired, trained, scheduled and lead all kitchen staff members

Managed labor and food cost .

§Catered on and off premise events.

Experience

January 2007-April 2008

First Watch Cafe

Stuart, FL

Lead Line Cook

Opened café every morning and set up for the day

§Improved my knowledge of the workings of a corporate organization

Experience

May 2008-September 2008

The Island Bistro

Jensen Beach, FL

Sous Chef

Created daily specials

Organized team to be clean, prep for dinner,

Expedited food consistently and with passion for the quality

Inventoried all restaurant stock items

Supervised staff and kept kitchen above health department codes on cleanliness

Executed time management while multi-tasking

Hired, trained, scheduled and directed all kitchen staff members

Balanced labor and food cost

Catered on and off premise events

Experience

September 2008-November 2009

Eagle Marsh Golf Club

Port Saint Lucie, FL

Head Chef/General Manager

Gained experience in restaurant management

Managed all menu making and any changes.

Controlled food,labor,& liquor cost

Gained experience as a server and bartender.

Improved my skills in the food service industry

Catered large parties for the members

Created daily specials for both the kitchen and the bar

Experience

November 2009-September 2011

Crabhouse

Jupiter, FL

Lead Line Cook

Improved catering skills

Mastered a variety of sauce recipes

Executed time management while multi-tasking skills

Inventoried all restaurant stock items

Experience

September 2011-November 2015

Thirsty Turtle

Juno Beach, FL

Head Chef/Kitchen Manager

Gained more experience in restaurant management

Managed all menu making and any changes.

Controlled food and labor cost

Improved my skills in the food service industry

Catered large parties for the members

Created daily specials for the kitchen

Inventoried all restaurant stock items

Education

Mt. Cove High School

GED Diploma 2000

Managed a full class schedule while working full time

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