Objective Professional Chef specializing in food preparation with 15+ years of extensive experience in various cuisines. Capable of managing dining services of up to 75 tables while supervising and motivating staff to perform to the best of their abilities across every service. Dynamic, Results-Oriented, Team- Spirited and ServSafe Certified.

Professional Experience

The Linden @Woodbridge – August 2020-Present

Executive Chef

Preparing and cooking consumer meals daily

Manage front/back house operations

Performing weekly inventory of pantry

Weekly ordering of supplies

Set up of weekly food menus

Handle bi- weekly staff scheduling

Legends Group – March 2019- April 2021

Culinary Concessions Supervisor

Oversee food preparation and production, ensuring food safety procedures are always 100% adhered to

Managed daily concession operations with a staff of 7team leaders and their teams

Prepared food for distribution to concession stands

Maintained daily distribution of inventory to concession stands

Red Lobster - March 2018- April 2019

Kitchen Supervisor /Expeditor

Managed daily kitchen operations with 15 staff members

Cooking and cleaning designated work station

Expediting prepared food to servers

Wildlife Conservation Society - June 2017- August 2018

Kitchen Supervisor

Supervised staff of five

Assisted with cooking and preparing entrees

Made sure kitchen operated smoothly

SoBro Cafe – September 2016—June 2017

Chef/ Pastry Chef

Prepping and cooking in large quantities

Preparing dessert for company

Cleaning all kitchen equipment and utensils

Professional Sports Catering - April 2016- September2016

Sous Chef

Prepping and cooking in large quantities

Cleaning all kitchen equipment and utensils

Collaborated with Head Chef on menu design and innovative recipes

Sedgefield Country Club 2015-2016

Chef

Prepared meals for lunch and dining services on the average of 50 tables per day

Cleaning all kitchen equipment and utensils

Education

Culinary Arts Culinary Institute of Virginia July 2015

Certification Pastry Arts, the Culinary Institute of Virginia July -2016

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