SUMMARY
Certified Executive Chef that has worked with and for well-known
and respected chefs and restaurateurs in the restaurant industry
for the past 18 years. Professional Culinary Instructor with
teaching credentials in the state of California. Extensive administrative
and management experience operating resorts, catering, banquets,
high-end restaurants, hotel restaurants and gourmet markets.
I am currently seeking a full time position in management.
PROFESSIONAL EXPERIENCE
San Diego Culinary Institute, San Diego, Ca 06/05 - Present
Chef Instructor 08/03- 09/04
SDCI-Inc. is considered one of the top culinary schools in the
country. Owned and operated independently, SDCI, has a reputation
for turning out excellent students ready for beginning careers
within the culinary industry.
· Instructing current classes within culinary program
from basics to baking
· Emphasis on European classical cooking techniques
· Serv-Safe instructor
· Certified by the California State Bureau for Private
and Postsecondary and Vocational education
Old Town Dining, Executive Chef (Two Restaurants)
Baily’s Fine Dining and Front Street Bar and Grill,
Temecula CA 09/04-6/05
· Working Executive Chef opening two restaurants successfully
this year, 3 Million in annual sales projected
· Extensive menu and recipe development for both restaurants,
30 percent average food cost
· Staff training and management of 24 employees
· Responsible for all executive chef duties for both
restaurants
Baily’s Fine Dining, 130 seats Features French Californian
food utilizing all fresh ingredients and featuring natural reduction
sauces. Open 7 nights a week and Fridays for lunch. Menu changes
monthly.
Front Street Bar and Grill, 150 seats Casual upscale
bistro menu featuring Authentic Cajun cuisine, all salads, dressing
soups and sauces are made in house. Open 7 days a week lunch
and dinner.
Chef 4 Souls 1999-2005
Owner, Home based Catering and Consulting Company
Currently operating home-based affordable catering business
for weddings, luncheons, small banquets and consulting for restaurants,
catering companies and gourmet markets
· Catered over 50 weddings and events in a variety of
settings for up to 250 guests.
· Created Website (www.chef4souls.com)
· Conduct public and private cooking classes and seminars
with up to 150 participants
Calvary Chapel Conference Center and Bible College, Murrieta,
Ca 06/95-06/03
Executive Chef
Designed and built 10,000 square foot conference center
resort kitchen. Developed hundreds of recipes for conference
center guests bringing vast experience and training from several
fine restaurants and tailored high-end cuisine to serve large
groups of up to 720 diners at one sitting, family style. Developed
creative recipes for and authored “Its Not Just Camp Food
Anymore” published in 1999 with sales of over 10,000. Created
Calvary Chapel Conference Center’s reputation for excellent
quality food and service for over 30,000 guests a year.
· Supervise and schedule staff of up to 75 people including
full service bakery (with 3 full time bakers), stewards, cooks,
managers and servers.
· Manage budget of an average of 1 million dollars annually
for food and beverage.
· Host conferences for up to720 guests weekly with family
style food service averaging 10-15 thousand meals per week.
· Coordinate all aspects of food service for all banquets
and conferences
· Create menus to respond to groups with special dietary
needs including vegan, diabetics, nursing mothers and multiple
handicapped children.
· Menu development weekly with seasonal considerations.
· Train and manage 150 Bible College volunteers in food
service annually.
