• Develop chef inspired cuisine for various events• Create recipes based on event specifications • Create exquisite presentations using food • Wide-ranging skill to complement respective parties.• Knowledgeable at creating a team of a sous chef and kitchen supervisors.• Capable of producing under extreme pressure and short notices• Ability to successfully grow fresh fruits and vegetables• Understand various cultures and how they complement each other to create exceptional menu items

• Develop chef inspired cuisine for Jackson Public Middle Schools Scholars• Educate Jackson Middle School scholars about home-grown food production• Convey indigenous foods into Schools• Deliver a menu for a weekly chef-inspired meal for school cafeterias• Expose scholars to farming, gardening, nutrition, food preparation techniques and culinary cuisine.• Create healthy, local food selections that are appealing to scholars• Generate energy around local cafeteria lunches.• Teach students how to generate innovative meals.• Motivate scholars to select healthy food choices.

Soul City's mission is to develop a resilient, social just economically viable supply chain for food production in Mississippi

• Executive Chef with supervisory, managing, and menu development with knowledge in various foods.• Extensive experience in food preparation rules and regulations based on FDA standards.• Knowledge of complementary foods, seasoning, and spices. • Wide-ranging knowledge of creative food preparations and presentations• Extensive skill to harmonize with respective parties.• Ability to successfully manage a team of a sous chef and kitchen supervisors.• Proven ability to produce under extreme pressure and short notices• Ability to grow and prepare foods• Knowledge of mixing various cultures to create excellent menu items• Created, maintain and utilize outdoor classroom to education students about the value of authentic food.

• Executive Chef with managerial, coordinating, and menu developing experiences in various foods.• Extensive experience in food preparation rules and regulations by FDA standards.• Excellent written and verbal communication skills.• Participate in ongoing food preparation and certification courses/workshops throughout Southeast Mississippi.• Uncanny knowledge of creative food preparations, presentations, and coordinating with management.• Manage a team of a sous chef, 2 kitchen supervisors.• Proven ability to produce under extreme pressure and short notices• Able to follow directions and details of orders precisely. Ability to manage and support chef development.• Appeared on TV shows• Local television stations, food shows and various Jackson Card promotions displaying the preparation techniques and cuisine of the King Edward Grill Restaurant.• Menu development rotated with the season.

• Accountable for the management and an efficient operation of all the food service facilities. This includes a high-volume buffet outlet, extensive banquet facilities and a food court consisting of 2 themed food service outlets. Annual food sales are in access of five-million dollars.• Directing a high quality, cost effective general kitchen and various food preparation operations that complies with applicable regulations and sound business practices.• Work closely with various clients, planning a variety of balanced, attractive, and cost effective menus or food/service options. • Developing appropriate recipes and ensure all required supplies, resources and materials are purchased, ordered and available when needed. • Develop, maintaining and approve various administrative matters or materials such as budget expenditures or development, operational reports, cost analysis or records, time sheets, payroll matters, personnel or accounting materials, work schedules, etc. • Revitalize a complacent and stagnate food production department.

• Reorganized the kitchen food receiving system. Established professional pars in all main kitchens refrigerated and dry stores holding areas. I implemented a workable and proficient kitchen food product ordering system. Worked closely with purchasing on product specifications & quantities.• Greatly upgraded the cuisine & ambience of the buffet. Introduced numerous creative hot selections, grill to-order dishes, upscale garde-manager items and specialty in-house bakery desserts. Patronage dramatically increased during my tenure.• Designed and implemented a creative café menu to establish the highest innovation standards for the downtown Jackson markets. Customer response and satisfaction has been overwhelming.• The continuous development of the kitchen’s staff culinary skills has resulted in a vastly more professional staff that adapted a self-pride approach to food preparation and presentation. This translated into greatly improved cuisine, increased productivity and better work ethics