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PHONE NUMBER AVAILABLEEMAIL AVAILABLEProfessional ExperienceSaut ChefTupelo Country Club, Tupelo, MS October 2022- PresentMenu Planning and Execution of Special Events to include Weddings and Reunions per member(s) request.Trains BOH employees on Saut and Grill Stations to ensure maximum efficiency while maintaining excellent quality and timing.Assist Executive Chef in menu planning while maximizing inventory and profit while maintaining member satisfaction with the creation of new dishes and nightly specials.Ensures that all food is prepared and stored according to food safety guidelines.Executive ChefPhifers, Tupelo, MS June 2021- April 2022Maintained the kitchen and surrounding areas to meet company standards and health codes.Monitored inventory and purchased supplies and food from approved vendors.Hired, trained, and supervised kitchen staff.Assisted and directed kitchen staff in meal preparation, creation, and plating.Completed schedules to ensure proper staffing during high volume times and reduction of labor during low volume.Assistant Dining Room DirectorBrookdale Senior Living, Oxford, MS June 2016- August 2017Achieved 100% resident satisfaction through taste and plate presentation.Maintained positive resident relationships by circulating dining areas during mealtimes for feedback and suggestions.Executed employee annual reviews.Compiled weekly schedules.Responsible for food control, labor cost, menu engineering, recipe creation and standardization of recipe productionKitchen SupervisorSodexo/ University for Women, Columbus, MS March 2012- May 2016Responsible for developing and executing dining solutions to accommodate customer preferences and dietary restrictions.Managed 100+ people while maintaining superior service of an average customer base of 1000 per day.Complied with Operational standards by maintaining food and labor costs.Maintained a safe and healthy environment for employees, customers, and the client.Created value through reduction of labor costs, flexible meal planning, appropriate cost controls, and profit management.Ensured individual and team performance met objectives and client expectations set by corporate.Created schedules weekly and manage labor costs to meet financial targets set forth by the company.Education:Food and Beverage ManagementAmerican Hotel and Lodging Institute 2003Hospitality ManagementNorfolk State University 2002Certifications:ServSafe Food Manager Certification 2023ServSafe Alcohol Certification 2023