Air Force Chef

Objective: To grow within a leadership opportunity and to provide inspiration and culture to an establishment

Work

●(March 2017) Chef/Owner of Butcher and Baker Private Chefs LLC

Started a company with my wife to provide personalized menu services for clients via events or in home.

Cost accounting experience and dedication to client relations

Instagram: @butcherandbakerOrlando

●(December 2016 - March 2020) AM Sous Chef - Hamilton’s Kitchen at the Alfond Inn

●Hired as a line cook to perform station and prep duties for Brunch

●Shortly after hire, promoted to Sous Chef

●Duties include scheduling, managing hours/labor, menu/recipe creation and execution

●High volume services with busy Holiday seasons

●Worked with my team to win Best Brunch 2018 and 2019. Best Hotel Restaurant 2019.

●Reason for leaving: COVID-19

●(June 2016 – December 2016) Sunset Bay Café – Sandestin, Florida

Hired as a full-time chef/line cook for a high volume (300+ covers) in a rapidly expanding breakfast/lunch café

Duties included, prep, line-cooking, and organizing together large catering parties and events such as weddings, luncheons, and off-site drop-offs events

Winner of Best of the Emerald Coast festival in the brunch category for 2016

Reason for leaving: Moved back to Orlando Area

●(October 2015 – June 2016) The Strand – Orlando, FL

Hired as a line cook to assist in prep, protein and grill station.

As a scratch kitchen concept with farm to table inspired menu, I learned the value of vinegar, sugar, fats and oils in respect to food preservation and flavor profile.

Reason for leaving: Moved to Northwest Florida

●(November 2013 – June 2016) Croissant Gourmet – Winter Park, Florida

Hired as a part-time line cook, eventually worked full time

Responsibilities included prep, sauté, sandwich bar, taking inventory, maintaining equipment, and working as many hours as needed.

Assisted to open 2 new locations, trained employees, and managed deliveries between shops

●(November 2013 – June 2014) East Coast Bar and Grill – Orlando, Florida

Hired as a part-time line cook.

Worked roughly 20-30 hours a week concurrently with Croissant Gourmet

Duties included working five fryers at a time, time management of appetizers and wing frying in order to keep ticket times low.

Cleaned and filtered all the fryers every close.

●(2012- 2014) Camille's at Crystal Beach – Destin, Florida 32541

Hired as Busboy, within 2 months promoted to Cook/Sous Chef.

Duties included: Food prep, Baking, Sauté, 10 hour shifts from start to close

Managed large catering orders

Assisted with daily specials, whether it be an entree, appetizer, dessert or pizza. Specifically, when the head Chef was off.

Trained new co-workers on cooking techniques and recipes

Education

● (August 2015 – December 2015) – Intern at the Schooley Law Firm

Organized and managed case files

Prepared documents for discovery

Searched through countless media (electronic, and physical) to find specific instances that pertained to a case

Learned the value of timing when concerning civil law

Shadowed Mr. Schooley and his attorney team, following them to court, hearings and the day-to-day

●(2012 – 2015) University of Central Florida – Orlando, Florida 32816

Full time student, while working multiple part time jobs throughout

Graduated in December 2015

Made the Dean’s list several consecutive semesters

Awarded Bright Futures, Hap Arnold Air Force, and Golden Medallion Scholarships

GPA: 3.7

B.A. In Criminal Justice

Minor in Crime, Law, and Deviance

Prospective law school student, passed LSATS in February 2016

UCF Row Crew – 2013

●(2011 - 2012) Northwest Florida State College - Niceville, Florida 32578

Took classes to receive enough credits to later attend University of Central Florida

●2011 – Niceville High School – Niceville, Florida

Certified Internet Webmaster (CIW Associate and V5) Certificates

National Honor Society, Rugby Club, NaGISA (Natural Geography in Shore Areas)

NaGISA Egypt Trip Leader

Graduated with Cum Laude Honors

●Reference: Angel Martinez – Mentor 407-***-****

●Reference: Blake Van Zant – Executive Chef in Miramar area 850-***-****

●Reference: Obed Vallejo – Manager at Aaramark 407-***-****

●Instagram: @butcherandbakerorlando for pictures of food I’ve created

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