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Click here or scroll down to respond to this candidateWork ExperienceDirector of Food and Beverage, CNF CateringAug. Street Address to May 2024Street Address ,(Currently on call for after hour services)-Implemented delivery time systems for drivers & kitchen team & successfully cut delayed drop offs by 77%,-Assisted Chef with purchases of everyday food deliveries by vendors, new menu items, showcasing kitchen strengths & best sellers, -Cooked, packaged & delivered food orders for off hours events throughout WDC, Assisted Sales Team with events, orders, VIP gatherings, etc with logistics, special requests, deliveries & set-ups, rentals and follow ups with clients,-Implemented Information Center set-up in kitchen for orders, knife storage, individual station prep lists, safety & general business rules & regulations,-Assisted Chef & kitchen team in preparation, cooking, packaging, delivering and/or order expediting & delivery temp logs,-Welcomed a new pastry vendor with a fresh variety of cakes, bite size desserts, individual desserts with delivery services instead of previous vendor with no delivery, short item list & higher prices,-Maintained a clean, sanitized & uncluttered office coffee station daily.COMPASS-EUREST AT AMAZON HQ2, ARLINGTON, VA, JUNE 2023 TO AUGUST 15TH, 2023EXECUTIVE CHEF- Managed 8 kitchen team members at AMZ16 cafe Aurora- Responsible for ordering, preparing, batch cooking for AMZ16 cafe in addition to AMZ15,AMZ26 co ee stations breakfast & lunch menus daily- Responsible for maintaining inventory pars- As Certi ed Food Manager, provided continuation of food safety points with team, includingkitchen, front of house and dishwashing crew at daily Team Huddles- Cultivated learning & inclusive kitchen environment with one-on-one chats, daily huddles &informal team meetings- Placed orders in a timely manner.NATIONAL GEOGRAPHIC SOCIETY, SODEXO CORPORATE DINING, WASHINGTON, DC, JUNE2022 TO JUNE 2023EXECUTIVE CHEF- Managed initial kitchen team of 4, later 9 total- Managed NGS cafes, cafeteria & Society s catering, quarterly catering & seasonal menus,Australian Embassy s catering needs- Responsible for ordering, preparing, batch cooking all catering events- Safely packaging, weighing, labeling & engaging with FoodRescue US volunteers regardingfood leftovers- Responsible for maintaining inventory pars- As Certi ed Food Manager, provided continuation of food safety points with team, includingkitchen, front of house and dishwashing crew at daily Team Huddles/Pre Service- Cultivated learning & inclusive kitchen environment with one-on-one chats & informal teammeetings- Place orders in a timely manner with all vendors via corporate website- Assessed, evaluated & provided feedback to team members on individual job performance &production for annual appraisals- Maintained temperature logs for equipment and dish room chemicals- Responsible for catering holiday events with 350-850 guests with a variety of passed & madein house hors d oeuvres, elegant plated dinner entrees, desserts & mocktails at di erentvenues within building- Responsible for quarterly in-house catering services with 200-250 guests with 3 dailyservices/7-9 consecutive days & closing events with multiple oor celebrations menus as setby Embassy Sta .HAUTE CATERING/RIDGEWELL'S AT NEA BUILDING HEADQUARTERS & U. S. DEPT. OFTREASURY - WASHINGTON, DC, JULY 2019 TO JUNE 2022EXECUTIVE CHEF-Managed 10-14 kitchen team, including union personnel-Managed NEA's cafe menus, quarterly catering & seasonal menus, o -site & on-site menusfor three separate units -Responsible for ordering, preparing, batch cooking and packing itemsfor o -site units' daily catering orders Responsible for maintaining inventory parsfffififfffflffff-As Certi ed Food Manager, provided continuation of food safety points with all team,including kitchen, front of house and dishwashing crew-Cultivated learning & inclusive kitchen environment with one-on-one team chats & weeklyinformal team meetings Place all orders in a timely manner-Attended weekly sector managers' meetings/conference calls, notify team members ofcatering special requests, special menus, food allergies and other client needs-Assessed & evaluated team members' job performance & production for annual teammembers' appraisals-Maintained temperature logs for equipment, on-site & o -site catered events food, deliveries-Responsible for catering holiday events with 350-850 guests with a variety of passed made inhouse hors d'oeuvres, elegant dinner entrees, desserts & mocktails-Responsible for quarterly in-house catering services with 200-250 guests with 3 dailyservices/7-9 consecutive days & closing events with multi oors celebrations' menus.TRYST TRADING COMPANY AND WHO'S COOKIN' CORPORATE CATERING - WASHINGTON, DCMAY 2017 TO JUNE 2019CATERING AND COMMISSARY CHEF DE CUISINE-Managed 15-20 kitchen team-Managed cyclical/seasonal menus for Who's Cookin' Corporate Catering-Created, developed and shared new seasonal menus for Who's Cookin' Catering four to sixtimes a year with kitchen & sales teams-Instructed and interpreted new menus with kitchen team; add to each recipe a representativephotos, cost sheet, prep station logs and update recipe binders -Coordinated with sales andspecial events teams menus, catering, logistics -Responsible for ordering, preparing, batchcooking and packing items for six di erent restaurants as ordered daily, 7 days/week-Time-stamped, identi ed, speci ed & implemented proper team training protocols, trackingeach prepared item from commissary to restaurant within target time/temperature according toDC Health Department and ServSafe rules and regulations-As Certi ed Food Manager, provided continuation of food safety points with all team,including kitchen, front of house and dishwashing crew-Placed orders, manage stock and inventory-Cultivated a learning and inclusive kitchen environment with regular meetings, one-on-onechats and team consultations Identify and facilitate team members' promotions within TTC/WC-Attended weekly managers' meetings, notifying team members of catering special requests,food allergies and individual client needs.EUREST AT GEICO HQ, BETHESDA, MD, MARCH 2016 TO FEBRUARY 2017EXECUTIVE CHEF-Followed Eurest's culinary ideas and promotions regarding menu conception for Caf clientmeetings, and catering events-Prepared daily specials for Chef's Table Showcase in Caf maintaining all kitchen logs perevents, daily, weekly & monthly for assessments by outside safety accountability companies-Created menus for special events, holiday parties and in-house catering events -Prepared,served, managed food, serving stations & servers for all in house catering events-Maintained proper EHA and LRA procedures, regulations and quality control; asserted EHAand LRA standards with team on daily basis; continued to follow food safety points with teamand, when necessary, re-focused individuals on speci c points-Managed and maintained up-to-date training of all employees in seasonality cooking,customer service, culinary discipline and overall kitchen responsibilities-Kept inventory within monthly budget constraintsfififififffifffl-Placed orders in a timely manner and according to client's nancial requests and budget-Upheld a professional and responsible kitchen environment at all timesCOMPASS GROUP USA - MARCH 2015 TO MARCH 2016EXECUTIVE CHEF, TRAVELING METRO AREA-Managed kitchens and Caf s, serving breakfast and lunch as well as providing for after-hourscatering events on premises-Created and managed menus through Webtrition to accommodate client's needs-Prepped and cooked daily lunch special for Chef's Table Showcase in Caf-Created menus for special events, holiday parties, in-house catering events-Placed all orders in a timely manner, stocking deliveries, doing clean up afterwards Input dailyinvoices; maintained weekly and monthly inventory; closed and communicated nancialsweekly in P&L account; maintained weekly budget-Maintained all kitchen logs-Managed and maintained up-to-date training of all employees in seasonality cooking,customer service, culinary discipline and overall kitchen responsibilities-Maintained strong positive relationship with client's representative and Board of Directorsassistants.THE WASHINGTON HOME, MORRISON HEALTHCARE - JULY 2013 TO MARCH 2015EXECUTIVE CHEF-Managed kitchen and tray line for three daily meals with cyclical menus for 125 residents-Updated four-week work schedules for BOH team-Created and managed menus through Webtrition to accommodate speci c clients dietaryneeds-Created menus for special events, holiday parties, in-house catering events-Created, planned, prepared & presented six desserts for TWH fundraising reception at theItalian Embassy that re ected the avors & colors of Italy-Responsible for placing all orders in a timely manner, sometimes stocking deliveries and doingclean up afterwards -Input daily invoices weekly into eMorrison; maintained bi-monthlyinventory, closing and mailing nancial package weekly in P&L account; maintained weeklybudget monthly,-Maintained all kitchen logs-Managed and maintained up-to-date training of all employees in seasonality cooking,customer service, culinary discipline and overall kitchen responsibilities-Kept in touch via group meetings or individually with residents and family members aboutindividual needs.ASSISTED IN VARIOUS COMPASS UNITS IN WDC AREA - BINGHAM, MCCUTCHEON; JONES,DAY; PATTON BOGGS, ETC. - FEBRUARY 2013 TO JUNE 2013CHEF MANAGER/SOUS CHEF-Managed special events such as plated Partners Annual meetings, as needed-Covered for vacationing Executive Chef at Patton Boggs-Streamlined Patton Boggs' Caf 2 selections at various stations-Managed inventory, in-house catering events and monthly plated Partners Meeting.flfiflfififiEUREST AT IAD COMMISSARY & BA+LUFTHANSA LOUNGES, VIENNA, VA, JULY 2012 TOFEBRUARY 2013CHEF MANAGER/SOUS CHEF-Managed kitchen team and revolving menus according to FLIK standards-Assisted Chef with inventory, placing orders, ling, weekly safety points, kitchen equipmentlogs, team training on monthly menu changes-Transported food deliveries daily for both airlines lounges from Tysons Corner's commissaryto IAD via security check points for access to lounges kitchens-Worked at both airport lounges and assisted with team training on monthly menu changes.VARIOUS FLIK UNITS IN METRO AREA, APRIL 2012 TO JULY 2012 - BINGHAM, MCCUTCHEON,WASHINGTON, DC; SKADDEN, ARPS, WASHINGTON, DC; MERCK PHARMACEUTICALS,ELKTON, VASERVED AS OPENING CHEF MANAGER AT MITAGS CONFERENCE CENTER AND HOTEL,LINTHICUM, MDTHE CHEVY CHASE HOUSE-MORRISON HEALTHCARE AUGUST 2011 TO APRIL 2012CHEF MANAGER-Managed cyclical menu for 30-35 live-in residents, three meals served restaurant style eachday-Updated four-week schedules for ten FOH employees and ten BOH employees-Managed and maintained up-to-date training, food safety, seasonal cooking, customerservice, culinary discipline and overall team responsibilities for all employees-Created menus for special events, holiday parties, in-house catering events, special services,etc.-Placed all orders in a timely manner, at times stocking deliveries and doing clean up-Input daily invoices weekly into MyFi and maintained monthly inventory-Managed and maintained up-to-date training of FOH employees in seasonal menu, customerservice and proper table service and responsibilities-Maintained communication with clients via group and individual meetings with residents andtheir families; met weekly with nursing team for residents' dietary/health updates, met withsocial workers weekly regarding changes in residents' needs.FLIK AT CLEARY, GOTTLIEB, STEEN, & HAMILTON LLP, OCTOBER 2009 TO AUGUST 2011CHEF MANAGER-Opened new unit along with new kitchen team, integrating core team members already atCleary-Followed FLIK's culinary ideas and promotions on menu conception for Caf client meetings& catered events-Prepared food for all catering events-Placed orders in a timely manner and according to client's contracted budget-Maintained proper EHA and LRA procedures, regulations and quality control; asserted EHAand LRA consultants' audit standards with team on daily basis; continued to follow food safetypoints with team and, when necessary, re-focused individuals on speci c points-Kept inventory within weekly budget-Assisted FOH/Caf Manager-Attended event feedback meetings with clients-Upheld a professional and responsible kitchen environment at all timesfifiFLIK AT ARPS, SLATE, MEAGHER, & FLOM, WASHINGTON, D.C., JUNE 2007 TO SEPTEMBER2007SOUS CHEF-Followed FLIK's new management points while continuing all managerial duties as before withJackmont-Expanded breakfast & lunch Caf menus as well as larger inventory, increased labor hours,added variety of services in both buildings.JACKMONT HOSPITALITY AT SKADDEN, ARPS, SLATE, MEAGHER & FLOM, WDC, JULY 1999 TOJUNE 2007COLD SIDE COOK, JULY 1999-Responsible for salads, vinaigrettes, and assorted sandwiches for all services in theconference center on a daily basis-Prepare ready-made meals for Skadden's after hours food vending machines.SOUS CHEF, AUGUST 2000-Wrote all Caf menus-Prepared and cooked all items on the menu as well as 40% of the conference center foods-Ordered all necessary produce for all cafe & conference services-Translated Chef's instructions to all team members daily, during rm-wide receptions, smallplated dinners and any other service-Took responsibility for all menus, food ordering, discipline, preparing and cooking of 80% ofthe Caf and conference center in absence of E. Chef-As certi ed food manager provided food safety points with kitchen, front of the house anddishwashing team-Responded to Skadden employees following various speci c diets by adding new dishes tothe Caf menu: low salt, low carbs, low sugars, low fats, etc. Integrated many of these specialneeds in the monthly Caf and conference center menus-Provided after-hours service when needed i.e. breakfasts, dinners, political fundraisers, rmwide receptions, a wedding, theme parties, Presidential Inaugurations, etc.CAF MATISSE, A FRENCH BISTRO, WASHINGTON, DC, APRIL 1999 TO JULY 1999COLD SIDE PREP COOK-Prepped salads, desserts, cold appetizers for daily menu at restaurant-Cooked 40% of Sunday brunch and prepared mise en place for cold/dessert station-Made ve di erent stocks according to chef's speci cations ( sh, veal, chicken, beef &shell sh)-Prepared mise en place for grill and saut stationsTEAISM - WASHINGTON, DC, AUGUST 1996 TO APRIL 1999HOT SIDE COOK, BREAKFAST AND LUNCH-Prepared from scratch & baked daily scones and naan bread-Prepared and season stand alone Tandoori oven for daily service-Worked meals cooked in tandoori oven, six burners &/or two oven per order-cooked Pan-Asian meals from a menu that included hot as well as cold options, all snacks,Bento boxes, etc.-Learned proper steeping of variety of teas stocked per individually speci c instructions, hot orcoldfifififffifififififi-Followed opening procedures; batch cooking, batch baking, chai tea making, countingregister tills, bathroom tidying, repositioning chairs & tables for service and anything needed fora proper daily opening. |
