Key Contributor & Effective Leader supporting both administrative and culinary operations within fast-paced and high-stress environments. Experienced in planning unique menus, supervising daily kitchen operations, and overseeing food and service quality levels. Equipped with a significant ability to leverage skills in project management in order to introduce new tools for cost/time savings and efficiency improvements. Excel in creating strong relationships with co-workers, clients, and members of management.

  Oversaw a variety of culinary management functions within a quickly changing environment which included managing staff members, monitoring food inventory levels, and working with vendors

  Developed unique menu items which were concentrated on providing clients with a variety of innovative food and beverage choices

  Played an integral role in coordinating special events, ordered inventory as needed, and maintained a significant knowledge of quality best practices and regulations

  Acted as the Chef Manager within an on-campus dining facility which provided approximately 700 students with 3 meals on a daily basis in addition to handling special event catering

  Acted as Head Master and Board of Trustee which included coordinating fundraising galas and themed dining experiences along with supervising a staff of 20 team members

  Utilized exceptional communication and interpersonal skills in order to maintain positive relationships with students, members of management, and staff members

Firmenich Inc. March 1998-August 2002

  Facilitated all day-to-day logistics within a corporate dining center which provided meals to approximately 600 employees and required overseeing all food production logistics

  Ensured the kitchen and food preparation areas were in regulation with safety and food sanitation codes and successfully exceeded set goals related to food quality and productivity

  Played a lead role in preparing comprehensive menu items, monitored/purchased inventory, and played an instrumental role in diffusing escalated customer service situations

Additional Restaurant Experience Includes: Jean Pierre s, Pennsylvania, Trapp Family Lodge, and Nassau Inn