Strengthened company's business by leading implementation of production standards, ordering procedures, and catering guidelines.Maintained to budget food cost and labor cost.Collaborated with corporate executives to introduce new food and beverage initiatives.

Mentored a team of over fifty members including four Sous Chefs and eight supervisors in a forty-two million dollar banquet operation. Performed in an Executive Chef capacity at Waldorf Astoria Naples while on Task Force facilitating all outlets and banquets. Worked directly with the food and beverage manager to implement new policies and procedures prior to my departure.Ensured daily ordering while maintaining a consistent to budget food cost by working with the purchaser to ensure product specs are met for available revenue. Consulted with clients to produce special menus tailoring to the client’s specific needs and desires, executed VIP site and fam trips as well as a nine course ACF dinner for two hundred people.