I’m an Executive Chef working towards high company standards to deliver exceptional guest experience. I strive to lead by example and grow the brand. EXPERIENCE
JANUARY 2015 – PRESENT
EXECUTIVE KITCHEN MANAGER, COOPER’S HAWK WINERY & RESTAURANT Financially responsible for back of house labor, food and operating cost.I was in the inaugural program of emerging leaders and was promoted three times in one year to excel from Kitchen Manger up to Executive. Assisted with restaurant openings and support for other locations to coach, develop other KM’s and staff.
JANUARY 2013 – JANUARY 2015
SOUS CHEF, BRIO
Assisted Executive chef with financial cost, training of new hires and managers in training. Executed in a high volume restaurant with over 5 million in sales.
JANUARY 2005- NOVEMBER 2012
SOUS CHEF, SEASONS 52
Opening Sous Chef for three location, with hiring and training. Worked in the test kitchen with food and beverage development. Successfully earned first level sommelier of C.O.M. and completed the Gallo Wine Academy program.
ASSOCIATE OF APPLIED SCIENCE, LE CORDON BLEU CULINARY ARTS GPA: Dean’s List, Graduated Summa Cum Laude 4.0
● Microsoft Office
● Scheduling,inventory, ordering
● High volume scratch kitchen production
● Serv Safe certified
● ● First level sommelier