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Executive Catering Chef, Linwood’s Restaurant, Owings Mills, Maryland, 06/ 2010 – Present• Oversee special catering events and also offers culinary instruction and demonstrates culinary techniques.• Train and manage kitchen personnel and supervise all related culinary activities.• Estimate food consumption for all catered events.• Select and develop recipes and create seasonal catering menus.• Standardize production recipes to ensure consistent quality.• Establish presentation techniques and quality standards.• Ensures proper equipment operation/maintenance.• Ensures quality presentation of all menu items served• Ensures that requirements for appropriate sanitation and safety levels in respective areas are met.• Coordinates activities with other internal departments, participates in management team meetings, interfaces with Vendors and key service users within client organization.Sous/Catering Chef, Linwood’s Restaurant, Owings Mills, Maryland, 11/ 2003 – 6/2010• Manages the culinary functions to meet the food quality goals, meets the company's financial goals, facilities maintenance, and personnel development objectives.• Responsible for training employees, planning, assigning, and directing work.• Consistently chosen to assists the Owner and Executive Chef for all VIP dinners; including special in-house and off-premise private catering functions, food tasting events, and charity drives

• Oversaw all kitchen operations in high-volume setting, serving an average of 1100 covers daily.• Managed 12-member team and supervise recruiting, evaluations, and training of all staff.• Responsible for on-line purchasing, inventory, sanitation, and menu development. • Maintained a weekly 7K budget. Emphasis on the importance of guest service and team building and built a winning environment between front and back-of-the-house operations; lead to improved productivity and customer service.

• Oversaw all kitchen operations in high-volume setting, serving an average of 1100 covers daily.• Managed 12-member team and supervise recruiting, evaluations, and training of all staff.• Responsible for on-line purchasing, inventory, sanitation, and menu development. • Maintained a weekly 7K budget. Emphasis on the importance of guest service and team building and built a winning environment between front and back-of-the-house operations; lead to improved productivity and customer service.