Objective

To obtain a position as a chef in a restaurant. Where my experience will be

passes on to the next generation of cooks, while continuing to develop my

own style and eventually growing into a culinary Master "Executive Chef".

Professional Experience:

March 2012-March 2014 Dog Street Pub

Williamsburg VA,

Executive Sous Chef

. Managed and directed all back of the house employees consisting of 28

hourly and 2 salaried

. Developed and standardized all recipes for the pub and its menu

. Responsible for purchasing and negotiation with venders

. Made Seasonal menu changes keeping within the trends and theme of the

pub

. Started and executed Thursday Sliders which was a huge success causing

up to 1.5 hour waits

. Created and Executed 10 Beer dinners pairing creative food to

exceptional beers

. Worked within budgets for costs and labor with a 3.6 Million dollar

gross revenue

March 2011-March 2012 Trellis Caf, Restaurant & Wine Bar

Williamsburg, VA

Sous Chef

. Started and over saw Trellis Sunday Brunch

. Made seasonal changes to the menu using fresh local ingredients

. Creative bar menu changes to improve bar sales

. Started a deep cleaning program to improve the upkeep and maintenance

of the equipment

. Directed and lead the BOH in recovery efforts after hurricane Irena

. Worked within given budgets for Cost and Labor with a 3.4 million

dollar gross revenue

March 2008-March 2011 Twenty/20 Grill & Wine Bar

Carlsbad, CA

Chef de Cuisine

. Directly responsible for all twenty/20 kitchen staff consisting of 15

members. Responsible for all back of the house employees in the

absence of the Executive Chef consisting of up to 48 members

. Responsible for daily ordering for the restaurant, club lounge,

cafeteria and banquet events

. Helped create and implement all seasonal menu changes, special events

and holiday menus

. Gave high level support to the Executive Chef in maintaining food cost

and labor cost with a 2.5 million gross annual sales

March 2007-March 2008 Quails' Inn

Lake San Marcos, CA

Sous Chef

. Provided high level support to the Executive Chef in preparation,

management and creation of all food and staff.

. Enthusiastic response by guests by daily menu creations.

. Managed multiple banquets while overseeing dinner service in the

restaurant.

. Directly responsible for increasing speed, efficiency and quality of

food while lowering costs.

July/ 2005-March/2007 Friars' Folly Wine Cellar & Bistro

San Marcos, CA

Sous Chef

. Managed and directed a staff of six for dinner service

. Took an average annual food cost from 44% down to 29% within my first

months.

. Implemented and established recipe cards, training manual, inventory

and food control sheets.

. Aggressive and bold menu changes revived with record numbers of return

and new guests.

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