2021, 2022, 2023, & 2024 Masters Tournament

2014, 2018, & 2019 Masters Tournament. Worked along side some of the best chefs in the Nation and Internationally while serving some of the most elite people in the professional sport of golf as well as the most elite in society. Responsible for prep and plate presentation for buffet items. The buffets included the Members Only "Trophy Room"& Press Building as well as the Players Locker Room. Keeping a line of communication between chefs and FOH cooks. Responsible for some prep items including but not limited to knife skills and on spot recipe development for certain buffet items. Most importantly, learned how to work with the BEST of the Best!

I was responsible as the Sous Chef in Manning's Sports Bar & Grill. I oversaw cooks, stewards, foh support (barback, food runner, busser), servers, bartenders, and hostess. We also ran a catering division outside of our regular restarant hours and I oversee that all prep, execution, and break down is performed properly.Assumed responsibilities of room in absence of Room Chef.• Worked with Restaurant Manager and front of the house staff to ensure positive guest experience.• Ensured quality food product and presentations.• Taught and developed staff while serving a consistent product with pride.• Maintained food cost, labor cost and expenses within budget guidelines.• Met attendance guidelines and adhered to regulatory, departmental and Company policies.• Cooked and created new, innovative and imaginative recipes.• Reacted quickly and resolved problems.• Supported and fostered loyalty and conduct business in a professional manner at all times.• Ensured consistent, high quality service standards were maintained in areas of responsibility.• Reviewed staffing levels to determine appropriate work assignments for the staff.• Checked with Cooks to determine menu changes, substitutions or deletions for the day, and notified staff• Investigated and resolved guest complaints or concerns in accordance with standard procedures• Developed schedules to reflect staffing levels needed to give optimal guest service• Trained new employees and updated all employees on new procedures or policies• Coached and counseled all employees when needed to reinforce department and company policy and procedures• Maintained a well-informed shift by conducting daily shift meetings• Department walkthroughs were done on a daily basis to assure cleanliness and all equipment was operational.• Implemented training programs that ensured high quality service.

&pizza is a fast-casual pizza brand headquartered in Washington, D.C. The brand is known for gourmet handmade pizza pies, trademark ampersand, inventive flavor combinations, localized store design and dedication to the communities served. // Planned and organized entire restaurant including operations, P&L management and people.// Lead, staffed, developed, and coached all team members in restaurant.// Conflict management and risk management of all team members.// Generated revenue using brand standards in order to hit revenue targets.// Prime cost management.// Delivered results in line with &pizza standards and goals.// Upheld &pizza operational standards to ensure a clean, safe work environment.// Conducted quality assurance using all tools and process’.// Built relationships with vendors, community and neighbors.// Ensured curated experience and service for all guests.// Tribe(employee) recruiting life cycle by hiring, training, and coaching strong teams that are focused on serving experiences up every day // Held shop atmosphere to a high standard and ensured a comfortable, clean, and well-maintained shop at all times // Produced financial results through driving sales and managing costs // Guaranteed operational excellence to ensure a consistent experience for the tribe and guests // Ensured all &pizza policies and procedures are active, understood, and followed

I was the Sous Chef for Johnny Sanchez at Horseshoe Casino - Baltimore & Sous Chef at Guy Fieri's Baltimore Kitchen & Bar at Horseshoe Casino - Baltimore.• Administered all aspects of food preparation at outlet ensuring 100% internal/external guest satisfaction.• Served as a leader for employees while fostering teamwork, employee morale, motivation and open communication.• Lead the department by creating a positive, supportive environment where talents, skills and trade practices are exchanged and operational support is provided for all Food and Beverage employees.• Coached and developed employees using a consistent approachable demeanor and clearly articulating expectations.• Executed and audited supplies and inventory items insuring cost controls.• Ensured that the minimum level of labor is used to perform the required level of service without impacting service standards.• Completed the required daily financial tools and reports.• Ensured that all service equipment is operational and handled safely, reporting mechanical issues to appropriate team members.• Communicated variances from established standards to Room Chef and/or Executive Chef.• Helped set performance expectations and provides operational support for the supervisory team and employees.• Enforced all appearance and uniform guidelines.• Recommended changes on all standard menus and consistently strives to improve food costs, volume, quality, attractiveness and efficient preparation of all food related items.• Conducted periodic inspections of all assigned areas including line, preparation, pantry, clean-up and storage to and administers safety policies and procedures pertaining to the procedures.• Recommended changes including hiring, promotion, demotion and release of personnel.• Recommended wage and salary adjustments for personnel within established limits.• All other tasks as assigned by Room Chef, Executive Chef and Food & Beverage Director

I worked in 18 Steak and the Bon Temps Buffet.My responsibilities was to put away dry goods and other food items. I was also responsible for neatly putting away food orders as well as properly rotating as necessary. A few more requirements were being a food runner between production in the buffet to the front line. Produced cold composed salads and a la carte salad components.Made dressings and sauces from scratch. Cut fresh fruit and vegetables daily for salad bar comsumption and food production. Composed charcuterie platters. Produced and packaged sandwiches, salads, fruit salads/parfaits, sushi, nigiri, and charcuterie trays for PJ's Coffee. I have experience in batch cooking and a la carte menus. I am highly experienced in sushi rolling and Asian cuisine. Carving fine cuts of meat while working a grill station. Fresh made pasta dishes and traditional Southern style food. Authetic Cajun/Creole foods including but not limited to Sauce Piquant, Red Beans and Rice, Gumbo, Boiled Shrimp, Crab, and Crawfish. Currently my duties consist of Fine Dining plate ups for both savory and pastry as well as food production and expo. I am also experienced in meat production in the form of grilling, roasting, braising, smoking and a novice in butchering. I trained in culinary management. This includes, but not limited to, scheduling, ordering product, receiving product, sales, revenue, and cost percentage as well as delegation. I was the Acting Lead when Chef or Lead is not available.