Highly accomplished and seasoned Certified Executive Chef with experience in food service management, culinary design, food costing, hospitality management, food and beverage management, quality control, recipe development, and multi-cultural cuisine. Directing daily operations within 4-Star and 5-Star restaurants and resorts. Ensuring compliance with Federal, State, and Department of Health regulations concerning food preparation, food service, fire regulations, and equipment maintenance. Successfully maximizing revenue potential, reducing operating expenses, improving quality control, and exceeding profit objectives within numerous restaurants. Instrumental in increasing customer retention levels, expanding customer base, and improving front of the house and back of the house operational efficiency levels within highly competitive markets. Expertise in leading the launch of new restaurants and designing kitchen layouts. European trained with expertise in pastry, butchering, and original dish fabrication. Technical proficiency in Microsoft Office and POS. Identification and compatibility of sustainable, ecologically "green" standard operating procedures.

Highlights:

• consistant
• execution
• Certified Executive Chef
• creative
• flavor profile
• professional