Executive Chef Catering Operations

Executive Chef

Brick & Brew Gastro Pub - Malvern, PA

March 2024 to May 2025

Control of all BOH operations including catering.

On boarding & training of all BOH employees.

Able to adapt to all the latest food trends

Extremely organized & communicative

Proficient in P&L

Serve safe certified

Exceptional work ethic

Executive Chef

Kennett Creamery - Kennett Square, PA

April 2022 to March 2024

Was hired to fix operations,catering & brand of restaurant with Director of Hospitality .Together we put in operating systems and changed Food & beverage menu to fit the potential of the massive 60,000 square foot space.(Beer Garden)

Created employee handbook

Full control of culinary & catering operations

Menu design of restaurant & catering packages

Hiring of all BOH talent

Train,coach & mentor all BOH employees

Very proficient on P&L's

Exceptional work ethic

Very organized

Up to date on current food trends

Executive Chef

Chadds Ford Tavern - Chadds Ford, PA

June 2019 to June 2020

Rebranded restaurant..

Full Menu control.

New menu design.

In Charge of hiring all BOH staff (training coaching mentoring)

Very proficient with P& L (able to control food and labor at industry standards)

Was increasing food and liquor sales until

Covid-19 epidemic came .

Executive Chef

Catherine Rooney's Irish Pub - Wilmington, DE

August 2016 to June 2019

Currently responsible for rebranding of restaurant.All menu design and execution of back of house operations I created new systems for..Also I coach and train all employees in kitchen for new restaurant standards.Proficient in P&L . Very creative and able to adapt to all latest food trends.

Chef

Restaurant 51 tap & spirit - West Chester, PA

April 2015 to August 2016

In charge of opening of brand new restaurant from ground zero.Design of kitchen and all operational systems In

Addition charge of culinary operations for BOH.

Hiring of all BOH talent (training,coaching mentoring of all kitchen staff)

Very proficient in P&L

Chef/food beverage manager

Chesapeake bay golf club - Rising Sun, MD

March 2013 to April 2015

Responsibilities

Manage daily operations of front and back of the house of cafe inside clubhouse of golf course.also in charge of prepping all food-and organizing all golf outings,banquets parties,whether outside under golf clubs pavilion or in banquet room.responsible for ordering all food and alcohol for golf operations.Designing daily specials,,watching food and labor costs.

Accomplishments

There was no food cooked from scratch at cafe until I arrived.(everything was either frozen or prepackaged meats for

Sandwiches)everything is up,total cafe sales,gross profit.Enough revenue made at golf club where the owner can put back money back into it.Was told was best season ever there as far as cafe is concerned

Skills Used

The ability to take what I no in my culinary field and train others who before I started didn't have any knowledge in kitchen and be able to leave them un attended.Able to control food and liquor cost at 25% or below all season.

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