Executive Chef

Objective

Seeking a position as either a Kitchen Manager or Executive Chef/Sous Chef. Bringing exceptional skills in providing assistance to the kitchen staff in preparing and serving food and menu development activities. To practice expertise in preparing entrées in accordance with recipe requirements and keeping in mind strict health code practices can be used to maximize business opportunity.

Skills & Abilities

Capable of training others for proper kitchen etiquette, immaculate inventory control and knowledge of kitchen supplies, Capable of maintaining Standard Operating Procedures, Comfortable with cash control, and Years of experience with scheduling.

Education

1977-1980 Edward bok Area Vocational-Technical School

1980-1985 United States Army

1982-1984 Prince Georges Community College

Experience

Combat Engineer, US Army June 1980 - October 1985

Employed explosives for construction and demolition projects. Constructed/deconstructed explosives in mine fields and other varies areas.

Executive Chef, Motion Pictures Association of America June 2001- July 2017

MPAA is the advocacy arm of the Hollywood film and television industry. We host an extraordinary number of weekly VIP events that attract a “Who’s Who of Washington.” As the executive chef was responsible for the implementation and oversight of our events, both large and small. Chief among my responsibilities are menu and recipe creation, accounting/ordering and the management of a (10+) person kitchen and event staff. I work closely with MPAA executives to create themed menus and events to complement our featured films and/or guests.

Double Tree March 2000 – September 2001

I worked an as all around cook and was responsible for helping to prepare food for all events.

I cooked and ran the buffet station and helped whenever I was needed.

Executive Chef, Daka Restaurant March 1997 - April 1998

I was responsible for overseeing and planning nutritional meals for customers and staff. Developed weekly menu cycle for breakfast, lunch and dinner items. Purchased food supplies, monitored inventory. Managed scheduling for employees.

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