Supervise all aspects of food production including menu planning and food preparation at assigned properties to ensure client satisfaction and retention for the company. Serves as a techinal expert and trainer for other chefs.Implement business pratices in order to uphold Company mission and values . Contribute to account revenue and operating profit through the implementation of services and the creation of opportunties for growth.

Supervise all aspects of food production including menu planning and food preparation at assigned properties to ensure client satisfaction and retention for the company. Serves as a techinal expert and trainer for other chefs.Implement business pratices in order to uphold Company mission and values . Contribute to account revenue and operating profit through the implementation of services and the creation of opportunties for growth.

Cared for individual during period of convalescence providing personal care from medical needs topersonal hygiene and aided with all daily survival activities.

A Maryland Hospitality Hotel) Performed duties of Construction Liaison for all food & beverage concerns during the pre-opening process. Responsible for developing and implementing procedures and policies and training for the opening of the food & beverage operation of a new property in Tampa. Responsible for all of the ordering, inventory, hiring, kitchen design, equipment, banquet operation, restaurant, bar and coffee shop. Maintain all operational expenses including food cost, payroll and back of the house expenses within budgetary guidelines. Coordinate and manage all daily activities in the kitchen from scheduling, labor controls, implementing standards, purchasing, and leading and training a staff of 20.

A Maryland Hospitality Hotel) Lead the culinary department of 302 room full service scenic hotel with 22,000 square feet of meeting space, 3 meal restaurant, lobby lounge, room service and 5 million in revenues. Implemented new menu roll out per corporate specifications Managed all operational expenses including food cost, payroll, and all line item expenses exceeding budgetary guidelines. Responsible for all daily activities in the kitchen from scheduling, labor controls, enforcing standards, purchasing, and leading and training a staff of 26 including three sous chefs to ensure top quality products are delivered to all guests. On site construction project contact for outside vendors and construction company for f&b department during a $10 million hotel renovation. Maintained a Health Score of 101% and averaged 20% over Hilton Standard Benchmarks on service levels.

147 room full service downtown hotel with 4700 square feet of meeting space, 3 meal restaurant, lounge, and room service. $3 million in food revenues.

408 room full service airport hotel with 17,000 square feet of meeting space, 3 meal restaurant, lobby lounge, room service and $7 million in food revenues.

feet of meeting space, 3 meal restaurant, lobby lounge, and room service. $4 million in food revenues.

320 room airport hotel with 12,800 square feet of meeting space, 3 meal restaurant, room service, 2 lounges, and a concierge room. Oversaw daily operation of kitchen department including restaurant kitchen, banquet line, and stewarding areas. Played an instrumental in leading the conversion of property from a Marriott to a Wyndham through training, implementing, and enforcing Wyndham Standard Operating Procedures. Filled in as Executive Chef as needed. Maintained budgetary controls in department for operational expenses including payroll. Manager of the 3RD Quarter 3 2000. Selected as a task force member to assist in other properties needing assistance.