Customer-driven and detail-oriented professional, with comprehensive experience in culinary management, food preparation and processes, and general administration in multiunit hospitality operations complemented with specialization in American, Asian, Italian, and Latin cuisines. Equipped with solid business acumen with the ability to maintain operational efficiency while adhering to budgetary and cost limits. Known for versatility and efficiency in managing high-level priorities and diverse responsibilities with approximately $15M to $50M of revenue sales, as featured in Press of Atlantic City for the successful opening of a new restaurant.
Areas of Expertise
Hospitality and Restaurant Operations
Quality Assurance and Control
Menu Planning and Purchasing
Profit and Loss Management
Strategic Planning and Analysis
Customer Service and Relations
Rapid Conflict Resolution
Cross-functional Leadership and Team Building
Ocean Place Resort and Spa, Long Branch, NJ
Executive Chef of Culinary Operations 2017–Present
Efficiently manage $30M food and beverage operation, including Seaview restaurant and lounge terrace lounge, room service, banquet, pool kitchen, ice tiki, and the Stewarding Department
Render keen oversight with staff as well as all food-related functions
Oversee food preparation and presentation to ensure food quality and consistency
Maintain and broaden knowledge on menu development and execution
Hold responsibility for the preparation and submission of direct reports
Maintain a clean and safe working environment while ensuring compliance with the local health department
Provide guidance and direction to Executive Sous Chef, Banquet Chef, and Sous Chefs such as establishing goals, performance standards, and monitoring performance
Successfully improved guest and team member’s satisfaction while maximizing financial performance in all areas of responsibility
Renaissance Hotel, Woodbridge, NJ
Executive Chef Culinary Operations 2016–2017
Planed and managed the kitchen staff in the procurement, production, preparation, presentation of all food for the hotel in a safe sanitary work environment.
Directed the day to day operations of all areas of the kitchen including outlets, banquets, club lounge, bar lounge, stewarding and purchasing.
Developed, implemented and managed the department’s budget, continually analyze forecast, monitor and control the labor and food cost through various methods to meet/exceed management/budget objective.
Developed and implemented menus and back-up (use records, production list, pars, training etc.
Executed and promoted the accident prevention program to minimize liabilities and related expenses.
Managed human resources in the kitchen in order to attract, retain and motivate the associate while providing a safe environment.
Create and implement Menus for Buffet and Room Service (Food Quality, Time Efficient, and Economical)
Sheraton Suites Old Town – Alexandria, VA
Executive Chef of Culinary Operations 2015–2016
Oversee the production and quality to achieve and exceed the guest expectations for the hotel banquet events, including weddings.
Assume full accountability in significantly reducing labor costs; implementing new menu for the VIP Club Lounge; producing new member and revenue; managing the fin and hoof bar and lounge; producing quality food; and supervising the Stewarding Department.
Create new menu for room service as well as for VIP events, in close coordination with the banquet director
Expertly manage the Fin and Hood Restaurant for the implementation of new seasonal menu and training of sous chef and Culinary Team; and SPG Club Lounge for the artistic creation of food presentation.
Provide exceptional services during various banquet events, such as weddings, corporate and company’s meetings, and social dining.
Design daily artistic, healthy food display for team members to boost their work productivity.
Closely coordinated with the food and beverage director and general manager to guarantee guests’ utmost satisfaction and repeat business.
Facilitated comprehensive training to employees, thus increasing their productivity by 25%.
Thompson Hospitality – Various Locations
Executive Chef of Culinary Operations, Morgan State University 2009–2015
Ensured overall satisfaction of customers by overseeing the universal student food court, including Auntie Ann's and other catering and retail store.
Worked collaboratively with a team of professionals, chefs, sous chef, supervisors, room managers, and line employees.
Rendered exceptional service to customers to ensure their overall satisfaction.
Improved business revenue by creatively formulating new retail menu.
Food Service Director, Delaware State University 2010–2012
Rendered expert management to the retail and dining service to ensure overall customer satisfaction.
Drove significant increase in revenue by managing the restaurant concept, named Austin Grill.
Developed and implemented new revenue streams through implementation of Panini Station, as well as fresh farm to table items throughout the food outlets.
Played an integral role in generating 5% profit increase for the Catering Department through outside marketing within one year.
Executive Chef of Culinary Operations, Delaware States University 2009–2010
Partnered with the food and beverage director in conducting staff meetings and addressing service-, product-, and personnel-related concerns.
Oversaw kitchen staff in producing food for banquets and catering events and member dining areas.
Led the entire facets of kitchen operation, encompassing daily product inventory, purchasing, and receiving.
Administered staffing needs and hourly schedules in line with demand, patterns, and budget.
Estimated purchasing needs, buying, and waste that led to 10% reduction in food costs.
Conceptualized and formulated strategic plans in improving the catering and retail food service revenue and productivity goals.
Determined business opportunities, which led to revenue increase, kitchen expenses reduction, departmental productivity optimization, and outstanding guest satisfaction.
Hotel Restaurant Outlets – Atlantic City, NJ
Relief Chief, Showboat Hotel Casino 2008–2009
Capitalized on industry expertise in implementing appropriate work flow and quality controls for food quality and temperature; as well as the final plate preparation with authentic presentation.
Botanic Sevens – Pleasantville, NJ
Retail and Food Store Outlet Owner and Operator 2006–2008
Directed employees, accountable for sales, inventory taking, and cash receipts reconciliation.
Optimized the productivity of all new managers by conducting training regarding store procedures and policies; as well as the Culinary Team on food education and health and sanitation policies.
Maintained daily record of all transactions and writing order supply request for merchandise replenishment.
Earned commendation for outstanding food presentation.
Significantly reduced food and labor costs by 20% at the Showboat Hotel Casino.
Trump Plaza Hotel Casino Rain Forest Café – Atlantic City, NJ
Restaurant Chef Kitchen Manager
Christi’s Restaurant – Egg Harbor Township, NJ
Executive Banquet Restaurant Chef
Caesars Hotel Casino Sheraton Atlantic City Conventional Center – Atlantic City, NJ
Restaurant and Banquet Chef
Mickey and Mines Rest – Egg Harbor Township, NJ
Executive Chef of Culinary Operations
Munchies’ Restaurant – Atlantic City, NJ
Executive Chef Owner Operator
Trump Taj Mahal Hotel Casino – Atlantic City, NJ
Restaurant Chef Sous Chef (Garde Manger, Main Kitchen, Buffet, Steakhouse, and Gourmet Restaurant)
Golden Nugget Hotel Casino – Atlantic City, NJ
Assistant Sous Chef
Transition to Work Program
Culinary Instructor Championship YTTW