Description
SUMMARY Highly motivated chef with 23 years of experience. My specialty is in seafood preparation. Willing to take on new challenges. Very creative with plate presentation and enjoy learning new techniques. I have experience in helping to lower food and labor costs.
Work Experience
| COMPANY | POSITION HELD | DATES WORKED |
|---|---|---|
| Ran Sauté And Grill Station. | Lead Line Cook | 1/2013 - 1/2013 |
| Upper Saint Clair Country Club | Banquet Assistant | 1/2012 - 1/2013 |
| Rio Grande | Executive Chief | 1/2008 - 1/2010 |
| Cuarrno | Sous Chef | 1/2008 - 1/2008 |
| Atlanta Fish Market | Executive Sous Chef | 1/2001 - 1/2008 |
| The Abbey Restaurant | Executive Sous Chef | 1/2000 - 1/2001 |
| Pastis Restaurant And Bar | Executive Sous Chef | 1/1999 - 1/2000 |
| Anis Bistro | Sous Chef Head Fish Cook/Lead Line Cook | 1/1997 - 1/1999 |
Accomplishments
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