Seasonal Resort upstate New YorkPre opening team,organisation,training,Task Force Maintain Quality fresh seafood and local purveyors

Servant to community growth to individuals rebuilding there selves and Family strength for future independence from dependency

Opened seasonal Yacht ClubDesigned preopening Menus forfine dining, Bistro, Room service,full purchasing Training complete new crew, front and back

Contract Executive Chef

Overall Executive Chef responsibilities including,breakfast for up to 1200 restaurant,65.000 sq ft conference center,Anchored by our 28,800 sq. ft. Grand Ballroom, we have the resources to take your meeting to the next level. Whether you need a boardroom for 16 or theater seating for 3,000, our team can advise you on every planning aspect and tailor our space to your specifications.

Hyatt--Marriott.Full Service,Conferance Center and Boutique Upscale Hotels Hire, train, and direct all Kitchen Personel, including conferance center team,outlets,and room service. Plan and develop menus. Initiate farm to table lunch concept and progressive small plate/bev dining Assure quality and cost control. Minimize waste and increase cross utilization Maintain HAACP standards. Maintain and develop Corporate standards for associate retention and development. Maximize kitchen productivity and staff performanceTask Force with Interstate Marriott and Hyatt hotelsTeamed with marketing gurus in boutique hotel revenue development

MGM/MIRAGE RESORTS INC., Las Vegas , Nevada Executive Chef - Boardwalk Hotel & Casino • Responsibilities encompassed: bottom-line executive chef accountabilities for this 24-hour upscale Mediterranean Fusion Restaurant with over $30 million in annual revenues; organized and developed innovative recipes and menus while reducing inventory and waste; purchased all supplies and merchandise; performed menu revitalization with state-of-the-art culinary techniques, while utilizing a “hands on” training, leadership and supervisory style empowering teams to perform at their highest levels of productivity within a multi-unit operation; achieved cost reduction over 4 %. • Recognized as an “award-winning” 24 hour Station Restaurant, Buffet and Deli, and Room Service with 1000 rooms. • Worked closely with executive committee; introduced Stratton Warren and HACCP.

RAMPART CASINO, Las Vegas, Nevada Specialty Chef -Casino Buffet and Coffee Shop, Gourmet Room • Opened and pre-opened entire organization including: establishing team standards and cost awareness while maintaining efficient production levels; effectively improved all receiving and purchasing activities throughout grand opening of this high-volume casino buffet and 24 hour coffee shop. Opened Gourmet, casino premier and high profile clients,tableside entrée, flambé service Promoted casino on cutting-edge live radio and television cooking shows while executing Research and Discovery (R/D) testing, training and opening of exceptional high-end gourmet room.

HAWK'S CAY RESORT AND MARINA, Florida Keys, Florida Executive Chef - 60 Acre Island Resort with Conference Center and 6 Full-Service Theme Restaurants • Managed complete culinary operations for a 60 acre island resort with a 1200 seat conference center and Six full service theme restaurants serving approximately 3,500 meals daily, and off-site catering functions seating over 600. • Oversaw stewarding, purchasing and labor costs ensuring compliance with budgeted guidelines; utilized effective leadership and management skills to upgrade employees' morale and performance; created new menu items; interacted with guests resulting in high-level quality service while encouraging and obtaining repeat business. • Recruited externs from national colleges and set-up in-house student training programs. • Promoted resort on television cooking demonstrations and trade shows. • Achieved “Conde Naste” - 6th Best Cuisine in North American Resorts including USA and Canada.