I've spent the last 7 Plus years working full-time as a Line Cook, Sous chef and Event Chef for various restaurants and catering companies here in the North Bay. In 2011-2013, I enrolled in and graduated from Santa Rosa JC’s Culinary Arts Certificate Program and receive an A.A. degree I n restaurant management with a 3.75 GPA. The program specialized in high volume and fine dining cooking. During that time, I've logged hundreds of hours doing everything related to the restaurant business and cooking, including sauces, butchery, baking, health code compliance, quality assurance and finer points that are not always found in the work environment. I am was working as an Executive Chef cooking for Kitchet in San Francisco to the highest standards possible. I'm also very familiar with all, commercial kitchen equipment and their usage. I have no trouble adapting to various dietary needs and cooking styles that maybe required. Also I am completely and well versed in ordering, inventory, costing, setting menus, FIFO, heath department compliance and supervising cook, servers and vendors and I am very customer oriented.

I've spent the last 5 Plus years working full-time as a Line Cook, Sous chef and Event Chef for various restaurants and catering companies here in the North Bay. During that time, I've logged hundreds of hours doing everything related to the retirement Home community and restaurants and fine dinning services including cooking, sauces, butchery, baking, health code compliance, quality assurance and finer points that are not always found in the work environment. For the past year ive been working as an Sous Chef cooking for the residences at the highest standards possible. I'm also very familiar with all, commercial kitchen equipment and their usage. I have no trouble adapting to various dietary needs and cooking styles required by different chefs and management. Also I am completely and well versed in ordering, inventory, costing, setting menus, FIFO, heath department compliance and supervising cooks, servers and vendors and I am very customer oriented.

I was the Event Chef for Verious Events through out catering season(march thru October) Including event consultation(Sales) menu options and planning, prep cooking , plating, cooking prior to and at the time of event, as well as set up /take down of event and coordination of servers and services. Also ordering of outside services, ordering supplies, food, tables,chairs, silverware, glasses and all linen and any other items need for events.

sous chef in prep department. Maintained the highest standards in accordance with menu standards set by company

Mainly prep cook and served at events cleaned, set up and break down of event equipment and events

I was the western US Sales rep for American Red Ball Transfer, A national Van lines. At the time i was brought on that agent and territory was bring in $5 million plus a yea in moving tonnage. Though it was good, about 11% of the available moving tonnage within 3 years of date of hire i had brought them from $5million a year to $15 million a year in moving tonnage a 3 times increase and a 33% share of moving Tonnage, I maintained that level of excellent sales and service till my departure in 2007, Note: due to the mortgage crisis and the house market sales glut the agent was forced into bankruptcy after almost 50 years of service and operation