Leadership and Development of a new department responsible for overseeing all SQF and other GFSI-benchmarked systems, along with regulatory compliance with USDA standards. Ranked Category 1 in FSIS list of top establishments.

Build a new department focused on SQF compliance and maintaining high standards of quality. Develop SOP and GMP programs and integrate diverse teams to win the most competitive Food Quality Certification programs.

Managed the operations at Capital One Arena - Home Stadium of the Washington Capitals and Washington Wizards - a High-Volume Sports & Entertainment destination reporting to the Executive Chef, specifically the Luxury Suites section with a team of 25-30 unionized employees and 1 Sous Chef. Developed and produced seasonal, high quality menus for team owners and player's lounges, and planned labor allocation in line with scheduled programming and forecasting experience. * Focused on… Show more Managed the operations at Capital One Arena - Home Stadium of the Washington Capitals and Washington Wizards - a High-Volume Sports & Entertainment destination reporting to the Executive Chef, specifically the Luxury Suites section with a team of 25-30 unionized employees and 1 Sous Chef. Developed and produced seasonal, high quality menus for team owners and player's lounges, and planned labor allocation in line with scheduled programming and forecasting experience. * Focused on High-Volume Food Production and timely expedition to 106 suites serving 15-25 guests.* Drove Sales of $700K/month in Luxury Suites during 1St quarter of 2020, averaging $5M annually (excluding Alcohol).* Reduced Labor Cost by 7% below allocated budget in 1st quarter of 2020.* Implemented Team Integration strategy uniting team members working in silos to act and think as one team and approach all challenges collaboratively.* Minimized Impact of rising commodity prices with tighter Inventory/Waste control.* Enforced Aramark SAFE protocols and maintained consistency of products. Show less

Developed frozen single-serve products for external clients, Gained experience in a BRC-certified production facility and the project inception-to-production pipeline. Clients included British Airways, United, Delta, Costco, Shop n' Stop, BJs, and Citizen M Hotels. Deep understanding of frozen food product design, development, implementation, packaging, and logistics * Designed Bench-Top prototypes and made 'Gold Standard' samples with client feedback.* Cost-Engineered products… Show more Developed frozen single-serve products for external clients, Gained experience in a BRC-certified production facility and the project inception-to-production pipeline. Clients included British Airways, United, Delta, Costco, Shop n' Stop, BJs, and Citizen M Hotels. Deep understanding of frozen food product design, development, implementation, packaging, and logistics * Designed Bench-Top prototypes and made 'Gold Standard' samples with client feedback.* Cost-Engineered products in-development to meet Client targets for final cost.* Maximized manufacturer profit by reducing input costs and optimizing recipes.* Deployed new recipes into Production in BRC/USDA audited facilities, Organized NPD's, Specification sheets, Product Photography.* Knowledge of HACCP protocols and working with USDA inspectors. Show less

Led culinary operations in a 24-hour environment and upheld the Brand Image of a renowned Boutique Luxury Hotel, reporting to the Executive Chef. Created Look Books and Standard Recipes, rolling out seasonal menus bi-annually. Planned and executed about 2-3 events per day with up to 200 guests per event. Operated the wildly popular outdoor seasonal pizzeria and bar 'Gilligan's' from May to October.* Oversaw F&B sales of $11M in 2018, with 8% growth in sales YoY.* Developed a new… Show more Led culinary operations in a 24-hour environment and upheld the Brand Image of a renowned Boutique Luxury Hotel, reporting to the Executive Chef. Created Look Books and Standard Recipes, rolling out seasonal menus bi-annually. Planned and executed about 2-3 events per day with up to 200 guests per event. Operated the wildly popular outdoor seasonal pizzeria and bar 'Gilligan's' from May to October.* Oversaw F&B sales of $11M in 2018, with 8% growth in sales YoY.* Developed a new Inventory Management System, reducing time required to execute by 50%.* Re-Negotiated contracts with suppliers and cut down Food Costs to 26-27%.* Leader for NYC-DOHMH compliance, consistently scored "A" for 3 audits.* Reduced Labor Costs down to 30-32% with a team of 20 employees. Show less

L&W Oyster Company was a 75-seat Brasserie specializing in Seafood and Local Farm-to-Table Cuisine, with a focus on Oysters and Shellfish along with featured Alcohol pairings. Joined as a Line Cook during Pre-Opening phase and was promoted to Sous Chef by year 2 of a 4-year tenure.* Spearheaded Hands-On butchering, breakdown, and processing of Meats & Seafood.* Ensured a high degree of sanitation necessary for handling Live Shellfish, Mollusks and Bivalves.* Created and menu items… Show more L&W Oyster Company was a 75-seat Brasserie specializing in Seafood and Local Farm-to-Table Cuisine, with a focus on Oysters and Shellfish along with featured Alcohol pairings. Joined as a Line Cook during Pre-Opening phase and was promoted to Sous Chef by year 2 of a 4-year tenure.* Spearheaded Hands-On butchering, breakdown, and processing of Meats & Seafood.* Ensured a high degree of sanitation necessary for handling Live Shellfish, Mollusks and Bivalves.* Created and menu items weekly with seasonal and sustainable seafood.* Hired, trained, and managed BOH team of about 10 employees.* Maintained Food (33%) and Labor cost (28%). Show less

Part-time contractor involved in implementing new processes infrastructure at high-volume quick service restaurants. organize the design & construction of a new commissary, ensure compliance with city, state and HACCP laws & standards. Rebuild, re-equip and re-train 4 outlets to streamline operations in order to meet peak demand. Prepare Standard Operating Procedures, Managers’ toolchain, daily manuals, checklists, and reference material. Prototype Franchisee Technical… Show more Part-time contractor involved in implementing new processes infrastructure at high-volume quick service restaurants. organize the design & construction of a new commissary, ensure compliance with city, state and HACCP laws & standards. Rebuild, re-equip and re-train 4 outlets to streamline operations in order to meet peak demand. Prepare Standard Operating Procedures, Managers’ toolchain, daily manuals, checklists, and reference material. Prototype Franchisee Technical Specifications, Recipe Testing.Design Pop-Up restaurant playbook, infrastructure and processes, establish relationships with pop-up business locations. Train staff on new processes, update team member skills in compliance with local food safety regulations. Show less

Guest-Facing Chef offering personalized service with a white-glove touch from the flagship store in Soho, New York City* Interacted with Guests and offered guidance on our Products from a Chef's perspective.* Food Product Merchandising, setting up store displays and maintaining sanitary records.* Oversaw all "Made-to-Order" Items from the live kitchen for Breakfast/Lunch Service.* Set up food platters and food displays for maximum visual appeal.

ITC limited owns and operates 80+ Luxury Hotels with several brands under a Marriott International License, following global standards for Food & Beverage Service.* Operated the 24x7 dining facilities of a 350-room hotel under The Luxury Collection brand.* Managed Banquets, both in-house and external, with over 1500 guests.* Appointed "Innovation Leader" in the property with highest contribution to KAIZEN projects.* Interned for 6 months at ITC as part of bachelor's degree… Show more ITC limited owns and operates 80+ Luxury Hotels with several brands under a Marriott International License, following global standards for Food & Beverage Service.* Operated the 24x7 dining facilities of a 350-room hotel under The Luxury Collection brand.* Managed Banquets, both in-house and external, with over 1500 guests.* Appointed "Innovation Leader" in the property with highest contribution to KAIZEN projects.* Interned for 6 months at ITC as part of bachelor's degree curriculum in 2005 Show less

Line cook - Grill and Saute stations

Volunteer Chef at A Healthcare Facility, working concurrently while employed at Darden Restaurants as a Line Cook

Line and Pastry stations