Career Summary A Certified Chef by the American Culinary Federation with Over 25 years experience in management for exclusive Hotels and Resorts, restaurant, banquet kitchen, country clubs, and conference centers. Proven abilities in planning, budgeting, expense control, staffing, training, and quality management. Ability to handle catering/banquet functions to10,000 people. Strong leadership skills and the ability to manage and motivate staff excellent team building and interpersonal relations skills. Contributed to significant revenue gains and cost reductions.

Highlights:

• Sous Chef
• Executive Sous Chef
• Banquet Chef
• Chef
• Management
• Quality
• Food Service
• resort
• hotel
• hospitality
• resorts
• hotels
• manager
• luxury