Creative hands on chef, experienced in high profile contract food service, fine dining hotels, and upscale restaurants. Extensive experience in catering and banquet dining as well. Accomplished in staff management, mentoring, team building, creative cooking, seasonal menu design and special events while keeping quality and customer service in the forefront. Focused on financial goals, sales and morale.
? ••••• years experience
? Exceptional creativity
? Proven Leadership
? Contempory cuisine
? Quality assurance
? Planning/Goal Setting
? Cost containment
? Personnel oversight/management
? Special events development
Strathmore Music Center, N. Bethesda Md. •••••May ••••• to present
Executive Chef •••••Restaurant Associates Inc.
Mitsitam Caf•••••May ••••• to May •••••
Sous Chef, Washington DC •••••Restaurant Associates Inc•••••
High end, custom catered events in multiple outlet, nationally known music and arts center. Special events and cafe ••••• sales approaching 3 million yearly.
Exceeded budget by seventy five thousand the first year as executive chef.
Met or exceeded all key numbers to acchieve bonus first year after transfer to the Starthmore Music Center.
Catering, menu development and expediting, for special events, buffets, plated dinners, weddings, corporate events and ••••• major Benefits. Including The Barbara Bush Foundation.
Labor, budgeting, scheduling, ordering, inventory, sanitation, food safety and cost controls meeting corporate standards.
Team building, mentoring and training of hourly management and line staff.
Support to other RA units including. World Bank Headquarters, American Museum of Natural History, Capital House and Senate, John F. Kennedy Centers MSO and Honors Ceremonies.
Lead all back of house and food service operations for high profile Native American themed caf. All indigenous and ••••• natural sourced products. Mitsitam team held major events such as Cherry Blossom, Mayan Chocolate and Hawaii festivals on the National Mall in Washington DC.
Maintained a score in the high nineties every quarterly sanitation inspection ••••• through •••••
Duffys on Potomac, Hagerstown, Maryland •••••October ••••• to January •••••
Executive Chef - Lead all back of house operations in opening of ••••• seat restaurant, ••••• seat martini lounge and ••••• seat ••••• banquet facility.
Developed concepts, operations and implementation of seasonal menus, banquets, lounge and catering
Training of low skilled labor pool to achieve fine dining results
Designed and successfully ran three favorites value based cost savings program with an emphasis on favorite menu ••••• items with low food cost and high perceived value.
Implemented and maintaining payroll, scheduling, inventory and cost control
Redesigned entire menu from fine dining to an upscale concept and worked with purveyors to bring costs down to ••••• achieve food cost, labor and bonus goals by fourth quarter of first year in business
The Tower Oaks Lodge, Rockville, Maryland•••••September ••••• to September •••••
Sous Chef - Key member of opening team at a high volume ••••• seat restaurant, with sales in excess of $••••• million yearly.
••••• Assisting the chef supervising a staff of up to •••••
••••• Leader of team learning environment, promoting three sous chefs from within.
••••• Maintaining food quality, expediting, preparation, par levels, daily specials and seasonal menu
••••• Payroll, scheduling, food cost and other controllables meeting corporate standards
••••• Started and ran STAR program to increase kitchen food safety knowledge and morale
••••• Member of Safety and Quality assurance committee.
The Four Seasons Hotel, Washington, D.C. •••••May ••••• to September •••••
Chef Tournant - Worked as lead line chef in the hotels ••••• hour five star five diamond kitchen service to three outlets. Experienced all shifts, restaurant, fine dining, banquet and private functions.
LAcadamie de Cuisine, Gaithersburg, Maryland Culinary Arts Certificate, •••••
Foodserve Safe Certified Manager, Restaurant Association of America
Maryland Wage and Hours training •••••