Over a decade of professional culinary and restaurant experience working as a Line, Dessert, and Sous Chef. Well-rounded background focusing extensively on kitchen operations in the areas of Grill, Sauté, Garde Marger, Fry, Pantry, Prep, Breads, Desserts, Salads, Plating, and moderate to advanced Butchery. Graduate of the Culinary Institute of America with Associate in Culinary Arts. Currently working as Sous Chef Bacchanal. Previously worked as Line Cook, Catering Chef, Assistant Butcher, Server, Bartender, and Case Manager. Systematic thinker and excellent communicator coupled with an ability to actively manage change.Active kitchen and management experience involving numerous job opportunities and increased responsibility in support of restaurant operations. Previously held the position of Lead Line Cook supporting a broad knowledge working at the Grill, Sauté, Garde Marger, Fry, Egg Station, Prep, Wood Burning Oven, and Salad stations; as well as Back of House Manager. Also have had experience as Dessert Cook responsible for production of Breads, Desserts, and Pastry. Have waiter and bartender experience working during morning service, evening service and large parties. Knowledge of Wine and spirits, as well as the making of basic to advanced cocktails. Experience in operations, budgeting and financial, and logistics management. Strong communica¬tions skills, writing, public speaking senior-level presentations, and computer skills.