Chef in Wilton Manors, Florida

I am a multi-faceted Chef and Event Director with over 12 years of experience in the culinary and hospitality industry. I am looking to obtain a job that will allow me to apply the culinary knowledge, menu development and the experiences in event management and planning that have developed me as a Chef and in Special Event Development/Management. Skills: o Management and Supervision – Restaurant, catering, employee, and business management procedures and policies o Food and Beverage Identification – Wine pairing and beverage regulations o Catering Management – Planning food, equipment, guest list, table settings, décor, and staff management for large and small-scale catering events o Sanitation and Safety Servsafe – Kitchen safety and sanitation policies o Skills in Culinary Arts – Proficient kitchen skills and knowledge o Specific Dietary Menu Preparation – Based on client needs Work Experience: Sardi’s Caterting (Washington, DC) March. 2015 to Aug. 2016 Special Event Manager and Chef o Identify potential clients based on a range of catering needs, ranging from corporate catering to large scale event production o Consistent client contact to ensure a stellar customer experience o Assist client in selection and procurement of linens, glassware, flatware, and all other equipment to be used for event o Direct and schedule staffing for all events o Design menu, schedule and oversee tastings for all events o Meet with and direct kitchen staff on all preparation for selected menus o Oversee “day of “set-up and execution of event from start to finish o Specialty design and creation of all food display and centerpieces as well as creative custom settings and themes Perkins Management at Defense Health Agency (Washington, DC) Aug. 2013 to Feb. 2015 Chef and General Manager o Prepare, purchase, and prepare all types of food for 2000 employees within the DHA facility o Direct employees on all stations on specific types of food preparation o Create and prepare multicultural meals with healthy options o Design weekly and monthly menus with daily food style options ranging from vegetarian and vegan to home-style cooking o Assist with catering needs for promotions, retirements, and any daily meetings held within the building His Excellency Dr. Christian Prosl – Austrian Ambassador (Washington, DC) Jan. 2010 to Aug. 2013 Personal Chef o Meal preparation and menu development for strict vegan and vegetarian diets o Menu development and event management for events of up to 1200 persons, including politicians, dignitaries, and heads of state o Organic, seasonal, and healthy product knowledge, use, and preparation Sardi’s Catering at The Washington Times (Washington, DC) Oct. 2008 to Jan. 2010 In- House Catering Chef and Event Manager o Prepare all food for Elected Officials for newsmaker interviews o Menu development for In – House events for Foreign Dignitaries, Ambassadors, and high ranking military officials o Managed service staff of up to 30 persons for events up to 3000 persons o Worked with clients directly in detailing the event with linen, center pieces, event layout, entertainment, table design, menu selections, and all technical aspects of the event o Lead the development, planning, and execution of in – house and offsite events o Worked with outside vendors to develop and maintain working relationships Vapiano International LLC (Washington, DC) Jun. 2007 to Oct. 2008 Kitchen Manager o Directed a Kitchen that grossed $50,000 in sales weekly o Directed a staff of 30 persons in daily food service routine o Upheld Food sanitation and safety standards o Responsible for developing menu items o Trained and coached new and existing team members o Front of House Manager o Weekly and Monthly Inventory of Food and Beverage Stock o Planned special events to enhance the company in the public eye