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EMAIL AVAILABLEPHONE NUMBER AVAILABLEEXPERIENCECARLEEKs KITCHEN, NY May 2020 to PresentPrivate Chef / Private CateringCatering Private Affairs up to 100-200 pplTeam of cooks (4) works with him for parties.Prepping, cooking, menu planning and execution.Various Cuisines Including: Vegetarian, Gluten-free, Chinese, Spanish, Soul Food, Seafood Client List Includes: Gwedolyn Berris LI, NY; Donnie Upsat Queens, NY; Malik Green Allentown PA; O'Neil Smith Brooklyn, NY Also does Pop-Up EventsSales volume: $2K/week +Reason for leaving: to work for a reputable company with stability GREAT WOLF LODGE, Scotrun, PA January 2017 to May 2020 Sous ChefSet up all kitchens and ensure all prep was done to spec. label date all product FIFO, Keep Walk-Ins neat, clean, to code. Ensure scheduled staff was present and in clean uniforms. Made prep lists based off head Chefs forecast, made sure the list was executed. 5 different restaurants (outlets); Steakhouse, Dunkin, Ben & Jerrys, Italian Restaurant, and The Bar.Did Physical counts; The Head Chef shared some food cost, costing out dishes. Responsible for kitchen running smoothly, ordering the ingredients for the restaurant, maintaining the order and cleanliness of the kitchen, keeping all of the cooks on task and teaching them new menu items and techniques.Sales volume: $22mm+Reason for leaving: COVID shutdown Moved to New York KALAHARI WATERPARK, Pocono Manor, PA March 2015 to January 2017 Sous ChefResponsible for 2 F&B outlets in the waterpark including the upstairs restaurant. Items sold Included: Italian cheesesteaks, signature burgers, fries and onion rings, mozzarella sticks, wraps in the Waterpark area and Upstairs was a full-service sit-down restaurant.Stepped in to help wherever needed, including the register. Supervise the cooks; check in all deliveries and ensure product was rotated and put away safely to code.Sales volume: $12mm+Reason for leaving: Better opportunity @ Great Wolf Lodge