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Click here or scroll down to respond to this candidateCandidate's Name
Creative Chef, looking for the next challenge. I love playing in food.Fairburn, GA Street Address
EMAIL AVAILABLEPHONE NUMBER AVAILABLEStrong kitchen presence, very dedicated to my craft.Willing to relocate: AnywhereAuthorized to work in the US for any employerWork ExperienceExecutive ChefPHM Management (Task Force) - Dallas, TXApril 2023 to PresentExecutive Chef at The Renaissance Dallas North Hotel, in Farmer's Branch, TXDaily operations included staff management, food quality, & presentation. Ordering, inventory, laborreduction. Attend daily meetings, and meet all guests food expectations.Sous ChefPHM Management (Task Force) - Dallas, TX2023 to PresentSous Chef at Evergreen Lake Front Plaza in Stone Mountain GA. Duties included but not limited to.Daily station inspections, ensuring all stations are properly stocked, making sure all foods are cooked toproper temperatures, and that presentation is complete. Inventory, daily conference with staff, standup meetings before each shift. Assist the Executive Sous Chef with daily overall management of thekitchen.Restaurant ConsultantCreative Flavors - Fairburn, GADecember 2018 to PresentWe offer strong, sound, & professional advice in the restaurant industry (BOH) We show you how torestructure your kitchen, so it's profitable for you, & have a positive, lasting effect on your customers.Executive Chef/OwnerCREATIVE FLAVORS - Atlanta, GADecember 2002 to PresentProvided catering services to the private sector. Excellent at assessing personal taste preferences andweight goals and crafting menus that allow individuals to meet their goals with pleasing, satisfying meals.Task Force Executive ChefCarver Hotel Group - Atlanta, GAJuly 2017 to September 2019Taskforce Chef at various hotels.Hilton, Parsippany NJHilton, Bedford MassachusettsMarriott, Racine WisconsinServsafe Instructor/Executive Chef/Job DeveloperGERMANTOWN CDC - Philadelphia, PADecember 2012 to August 2018Instructor for 30 students, teaching Servsafe, the art of serving food safely. Also teaching basic culinaryarts, allowing future chefs a place to learn, & grow into the best they can be. Assisting in job placementupon graduation. 91% graduation rate.Executive Chef/Banquet chefGatehouse Cafe - Philadelphia, PAJune 2004 to December 2012Responsible for the day-to-day operation to include but not limited to ordering, inventory controls, staffingfood cost, training and customer service. Supervising a staff of 50. Providing banquets for groups rangingfrom 10 to 250 ppl. Operating on a budget of $1.2MLead CookU. S. STATE DEPARTMENT - Washington, DCJanuary 2001 to March 2004Responsible for the supervision of 16 kitchen employees serving top quality foods, in large batches forUS military, serving 700 plus meals 3 times a day. Served and prepared organic meats and produce.Worked with top generals to create systems to control spoilage and preserve foods.Developed and maintained food and supply inventory controls and supervised daily kitchen operations.Food Production ManagerMARRIOTT INTERNATIONAL HOTELS - Atlanta, GAApril 1996 to December 2001Responsible for daily line production, supervised a staff of 27 employees, with an operating budget of$3M Ensured compliance of HACCP policies. Perform monthly inventory duties plate and recipe costingmenu designsRecruit interview hire train and supervised front- and back-of-house employeesInitiate and maintain excellent vendor relationshipsManage daily kitchen operations and create standards that exceed safety and health regulations; identifyand provide solutions for any problem areasEducationAssociate in CULINARY ARTS in CULINARY ARTSDEBERRY CULINARY INSTITUTE - Farmington, CTJanuary 1987 to October 1989Bachelor's degree in Culinary Arts |
