High School Training

Work Experience

Imperial Hotel (**/**/****- Present)

Executive Chef

Hours Per Week: 80+

Duties: Scheduling, ordering, managing, menu design and all aspects of managerial tasks.

Fairhill Inn (03/01/2009 – 04/01/2010)

Sous Chef

Hours Per Week: 70+

Duties: Perform all tasks assigned in the kitchen.

Dupont Country Club (01/14/2007 – 03/01/2009)

Sous Chef Wilmington, Delaware

Hours per week: 50

Duties: Job duties include running a full time kitchen, including supervision of thirty staff members.

United States Marine Corps (01/30/2001 - 12/20/2005)

Microwave Communications Technician

Hours per week: 60+

Duties: Operation, Maintain, and Repair the TRC-170 microwave communications station. This job included all aspects of electronic maintenance and repair i.e. standard and advanced testing of circuits, lines, and high voltage equiptment. Along with testing repaiing and calibrations were performed. Knowledge of advanced microwave emissions was required to effectively perform all tasks. Also, a secret clearance was held due to handling of senstive materials.

United States Marine Corps (01/10/2005 - 12/20/2005)

Platoon Sergeant

Hours per week: 80+

Duties: Managing 30+ junior Marines in all daily tasks. Maintained accountability for the platoon while managing another job. All after hours tasks and incidents were handled by me.

United States Marine Corps (02/26/2003 - 12/02/2004)

Repairable Issue Point NCO

Hours per week: 60+

Duties: Included duties were knowledge and maintenance of total platoon electronic and communication equipment. As well as knowledge of all supply procedures in order to maintain, store, and repair communication/electronic equipment. All items being repaired were designated, recorded, and stored awaiting repair. While in this position, a meritorious promotion was received as well as a Navy and Marine Corps Achievement Medal for recovering $800,000 worth of misplaced, lost, or unaccounted equipment.

United States Marine Corps (01/05/2005 - 12/22/2005) Okinawa, Armed Forces Overseas Japan

Hours per week: 65

Duties: - While stationed in Japan, A small weapons training course was completed. Included in this course were all current (at the time) small unit weapons as well as a few bonus heavy artillery weapons.

Education

College/University

Culinary Institute of America (08/01/2006 - 02/08/2008)

Hyde Park, New York

United States

Degree: AOS - Major: Culinary Arts

GPA: 3.40

Description: Culinary Institute of America Hyde Park, NY

- Duties included a variety of courses including basic skill 1-3, American cuisine, Asian cuisine, Mediterranean Cuisine, lunch and breakfast cookery, Garde Manger, Wines and Spirits, Italian Cuisine, Traditional French Cuisine, and a variety of restaurant operations and management courses.

Technical School

United States Marine Corps (06/15/2001 - 09/18/2002)

Twentynine Palms, California

United States

Description: Marine Corps training included:

Marine Corps Basic Training (13 weeks)

Basic Electronics: a breakdown of any and all information on a beginning level of electronics

Microwave Electronic Communications: A study course which covered operating, troubleshooting, and repairing the TRC-170, a microwave emmitting communications center. (This course require a secret military clearence due to dealing with krypto gear.)

Marine Corps weapons training: Included a breakdown of various types of current Marine Corps weaponsMarine Corps Martial Arts Instructor Course: The Marine Corps physically demanding training in which Martial Arts instructors are produced to teach troops.

High School

Lower Cape May Regional High School (09/10/1996 - 06/13/2000)

Cape May, New Jersey

United States

Degree:

GPA: 3.84

Description: High School in which I graduated with honors in the top 8% of my class.

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