Description
Service oriented and experienced Executive Chef with years' experience in the Hospitality and Food & Beverage Industry. Dedicated to achieving targeted goals while creating excellent guest and associate satisfaction. Strong communication and training experience. Experienced in controlling food & beverage costs. Highly trained Executive Chef with proven skills in menu planning, innovative presentations, creating dietary menus, and utilizing fusion techniques. Believe in the "open door" policy regarding communication and support of staff members' goals and objectives.
Work Experience
| COMPANY | POSITION HELD | DATES WORKED |
|---|---|---|
| Regency House Hotel | Executive Chef / Food & Beverage Manager | 4/2014 - 6/2018 |
| Saint Peters University | Executive Chef Ii | 1/2007 - 4/2014 |
| Hilton Newark Gateway | Executive Chef / Food Executive Sous Chef Sous Chef | 5/2002 - 12/2006 |
| Chattanooga Marriott | Sous Chef | 8/1990 - 4/1998 |
Accomplishments
Highlights:
Keywords
