Resume
I have an A.A.S. in Culinary Arts, Serve-Safe certified, and Alcohol Service Certified. I have worked in the best restaurants that Baltimore has to offer, all receiving 26 or higher in the Zagat guide, or 3.5 to 4 Stars in the Baltimore Sun. I attend Star Chefs annually in NYC to stay current with the most modern food trends and technology that the business has to offer. I have 17 total years of cooking experience, and 12 of those years have been in a Management or Chef position. I am very computer literate, whether it is MAC or PC. I am skilled in Word, Excel, and I am proficient in reading P+L, DSR, and scheduling. Food and Labor costs are another strong point of mine. I love the use of fresh locally sourced ingredients, and I am an avid grower of heirloom vegetables. I am very business minded, and I was part owner of a small family business for 10 years. I have worked under or with some of the finest Chefs in the country. I have worked under Chef E. Michael Reidt (Food and Wine Best New Chef 2001), Guerillmo Tellez-Cruz(Charlie Trotter’s), Patricia Yeo, and Thomas Dunklin(Delmonico). Currently my team is preparing for a James Beard House Dinner in November 2011.
EXPERIENCE: 7/2009-present Kimpton Group Hotel Monaco Baltimore B+O Brasserie Executive Sous Chef I opened this property from the ground up. We have received numerous awards from a multitude of media outlets. After being open for only a year and a half, we were ranked #2 in the American Category In Baltimore Magazine. I also won “Most Creative Use of Chocolate” at the 20th Annual Chocolate Affair. I manage over 20 employees at a 4 Million dollar a year property. 10/2008-3/2009(the restaurant closed indefinitely) FIN Sous Chef Work Duties: Menu development, ordering and inventory. Fin received 3.5 Stars from Elizabeth Large in the Baltimore Sun. Recently Fin received a ranking of #19 of the 50 best restaurants in Baltimore magazine, after only being open for 9 months. I oversaw banquets for up to 200 people. 9/2007-10/2008 The Bicycle Chef De Cuisine Work Duties: Menu development, Ordering, Inventory. The Bicycle receives a Zagat rating in Baltimore of 26. During my time at the Bicycle I maintained a food cost of 22% or lower. The Bicycle received 3.5 stars from Elizabeth Large in the Baltimore Sun. I oversaw all staff, FOH and BOH report directly to me. 2/2006-3/2007 IXIA Sous Chef Work Duties: Total Control of all kitchen operations, Inventory, Ordering, Menu Creation, Prep, Line, and supervising a kitchen staff of 5 or more. Consistently maintained a food cost of 30% or less. Helped in the implementation of a Chef’s Degustation Menu and during my time there helped in raising the restaurants Zagat Guide rating from 21 to 26 for food. 3/2005-2/2006 True at The Admiral Fell Inn Meyer Jabara Hotels Executive Chef Work Duties: Total control of all kitchen operations, ordering, receiving, menu planning, prep, line, inventory, and supervising all 12 staff members. Was in total control of all banquette operations for up to 150 guests. Consistently maintained a food cost of 30% or less and always stayed within budgeted labor cost. True received 3.5 Stars from the Baltimore Sun. 7/1995 – 2/2005 Al’s American Grill Hanover, MD Chef/Owner Work Duties: Total control of all kitchen operations for this 56 seat family restaurant. I was responsible for scheduling, ordering, inventory, soliciting business, and attaining corporate catering clients. I opened this business from day one and I was there a combined total of 10 years. I handled all advertising, hiring and supervised a brigade of up to 8 cooks. 9/1999-7/2000 Bayou Blues Café White Marsh, MD Sous Chef Work Duties: Led a brigade of 12 to 14 cooks while handling ordering, menu planning, prep, line, and inventory. Created new menu items, predicted food cost, and controlled banquettes for up to 250 guests. 9/1998-8/1999 Hamilton’s at the Admiral Fell Inn Baltimore, MD Line Cook Work Duties: Prep, Line, Sauté, Broiler, Garde Manger, and Pastry. Hamilton’s Received 3.5 stars from the Baltimore Sun. Education: 9/1998-5/2000 Baltimore International Culinary College US-MD-Baltimore Associate Degree A.A.S. Culinary Arts, Minor in Pastry 9/1994-5/1998 Arch Bishop Curley US-MD-Baltimore College Prep
