Culinary Highlights

-Certified Food Safety Manager, Serve Safe

-Task Force Team opening kitchen operations for local and national locations

-Specialty Sauces from Scratch

-Fresh Salad Dressing Preparation

-Mentor new Kitchen Associates

Education

Culinary Arts (AA), Art Institute of Washington (Rosslyn, VA) – 2006

Hospitality Experience

Infuse Restaurant and Lounge/Soul Tarian - Temple Hills/Suitland, Md June 2015-Present

Executive Sous Chef

Supervise and coordinate activity for AM/PM staff

Create production charts for catering events

Prepare samples for food tastings

Manage Associates Time and Scheduling through ADP System

Train new hires, mentor and recipe development

Prepared temperature chart (Hazard Critical Control Point)

Completing Monthly inventory at the end of each month

Keeping track of the food cost

Safeway Alexandria, VA

Deli Clerk and Seafood clerk 2018-2019 (Part time)

Assist customer with deli orders

Assist customers with seafood orders

Setting up seafood counter for service and cleaning and breaking down before closing

Putting orders in the system for delivery and restocking the department shelves

Assisting other department when short staff

Preparing the food for the buffet

Cleaning the equipment used in between customers

Slicing meat and cheese, steaming seafood for customers

Meriwether Godsey -Washington DC November 6, 2017- November 2018

Sous Chef

Supervise and coordinate activity for evening staff

Create production charts for onsite catering events

Prepare samples for food tastings

Team Leader

Prepares cold food and hot food for Breakfast, Lunch and Dinner

Maintain kitchen clean up

Train new hires

Prepared temperature chart (Hazard Critical Control Point)

Uncle Von’s LLC Waldorf, Md January 2012-Present

Self employed/Executive Chef

Preparing food for events

Ordering of the food for the event

Completing Monthly inventory at the end of each month

Keeping track of the food cost

Processing the billing

Menu writing

Advertising by doing tasting

Delivering food and set up and break down of the event

Hilton Garden Inn-Donohoe Hospitality, Bethesda, Md September 2013- April 2015

Executive Sous Chef

Supervise and coordinate activity for AM/PM staff

Prepared cold food and hot food for banquets, restaurant and room service

Train new hires

Complete Monthly inventory at the end of each month

Member of care committee at the hotel which is brand standard

Conduct interviews along with Executive Chef

Review salt scores with all employee and conducting stand up meetings

Budget cost, Food Cost

DoubleTree by Hilton-Hilton World Wide Inc, Silver Spring, MD June 2012- August 2013

Senior Sous Chef (Acting Executive Chef)

Supervise and coordinate activity for AM/PM staff

Prepare samples for food tastings

Team Leader

Prepare food for banquets, restaurant and room service

Maintain kitchen clean up

Completing Monthly inventory at the end of each month

Conducting interviews along with Executive Chef

Labor cost

Marriott International, Inc.- Greenbelt Marriott, Greenbelt MD

Kitchen Supervisor, October 2010 – January 2012

Supervise and coordinate activity for evening staff

Create production charts for banquets and events

Prepare samples for food tastings

Manage Associates Time and Scheduling through LMS System

Team Leader

Prepares cold food and hot food for banquets, restaurant and room service

Maintain kitchen clean up

Train new hires

Prepared temperature chart (Hazard Critical Control Point)

Marriott Bethesda North Hotel & Conference Center - Bethesda MD

Cook Lead (Cook V), February 2009 – October 2010

Expeditor (Cook IV), August 2006 – February 2009

Cook III, September 2005 – August 2006

Cook I, October 2004 – September 2005

Technical Skills

Microsoft Word, Excel, Power Point, Data Entry

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