SKILLS SUMMARY:

Highly Skilled Executive Chef with over 27 years of progressive and diverse culinary experience. Excellent oral and written communication skills, along with an innovative and supportive management style. Excellent record of building strong and positive client relationships through excellent service. Able to manage an efficient and productive kitchen. Ability to set a professional and delightful atmosphere and present exquisite cuisine for both small and large settings. Passionate about my talents and lifelong unique skills.

SPECIALIZED TRAINING:

International Cuisine

Classical French Cuisine

Vegan and vegetarian delights

Kosher

Saucier expert

Inventory

Cost Controls

Culinary Trainer and Instructor

Financial reporting

Contract bidding

Project Manager/Vendor Relations

Diverse Menu planning

All things gourmet

Wild game preparation

Theme party meal planning

All required kitchen trainings and certifications

WORK EXPERIENCE

Chef Plus Me Catering, McDonough, GA 2007-Present

Executive Chef/Co-Owner

Special events/ private catering company. Specializing in large events to include birthdays, weddings, corporate events, private theme parties.

United States Masters Golf Tournament, Augusta GA (National Golf Club) 2013-Present

Sous Chef

“Featured Chef” at annual national tournament. Supervise twenty-five (25) staff in five (5) areas. Provide all aspects of meal preparation, presentation, and serving for over 1500 people. Specializing in creative culinary dishes for celebrities, families, golf participants, staff and spectators.

Café Vena at Vining, Atlanta, GA 2014-2015

Executive Chef

Managed all aspects of food preparation, presentation, and dining room service for unique, upscale, live-music restaurant venue. Supervised staff of seven (7). Creation of menu and assisted owner with business development. Live local TV cooking to promote new venue.

Flick, International / Coca Cola Headquarters, Atlanta, GA 2013 -2014

Lead Cook

Provided all aspects of meal preparation for over 5000 patrons, supervised staff of seven (7), trained staff on all aspects of meal preparation, presentation, and serving.

Sleepy Hollow Country Club, Sleepy Hollow, NY 2008-2012

Banquet Chef

Provided all aspects of meal preparation, presentation, and serving for country club patrons and guests. Specialized in special events and theme meals to include wild game preparation, Hawaiian luaus, beach parties, etc.

Griffin Country Club, Griffin, GA 2012/Seasonal till closed

Food & Beverage Manager/Executive Chef

Provided all aspects of food preparation, presentation, and serving for patrons, all specials events, weddings, golf outings and private events in a private club setting. Supervised staff of eight (8), adhered to GCC policies and procedures, managed and executed all details of the restaurant. Trained all staff on HACCP and safety.

Gypsy Trail Club, Carmel, NY 2003 to 2010

Executive Chef

Weekly diverse menu planning, costing, and execution, P&L responsibility, budget for all food service, procurement with all vendors, management and execution detail for restaurant, two outdoor areas of service, minimum of 25 yearly special event planning and execution, managed Sous Chef, Dining Room Manager, and all full time and per diem hourly employees, provided Private Chef services to members off premise on their estates in New York area.

IBM Yorktown, NY 2006 to 2008

Executive Chef/Sodexho

$4million budget, trained & supervised staff of 12, while adhering to Sodexho policies and procedures, weekly diverse menu planning, costing, and execution, P&L responsibility, budgeted for all food service, managed procurement with all vendors, management and execution for upscale dining room, managed all catered events, minimum of 25 yearly special event planning and execution, manage Sous Chef, Dining Room Manager, and all full time and per diem hourly employees, provided Private Chef services to members off premise on their estates in NY tri-state area

EDUCATION:

Culinary School of Washington, Washington, DC 1989

* High Honors Graduate/ Saucier Award

Certificates awarded:

Spirit of Diversity

EEO/Affirmative Action

Healthy Cuisine

Workplace Sensitivity

Development/Leadership in a Diverse Workplace

SMS Payroll Completion; Food Cost Control/Total Quality

Champions Workshop

Front Line Leadership

Certified Trainer:

Culinary Foundation Trainer

HACCP and Safety Trainer

MPPS Training/Sodexho Marriot

Culinary Foundation Trainer

Maritime chef training

REFERENCES:

Available upon request

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