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Culinary Education
1978-1980 Culinary Institute Of America - Associates Degree of Culinary Arts - D
istinction
Objective
To secure a position that both challenges my extensive culinary knowledge and al
lows me freedom of expression through food and cooking.
Overview
I'm an Accomplished Chef with over 27 years of Culinary Experience in the Hotel
and Hotel/Casino industry, spanning the U.S from the East to West Coast and exte
nding here to the Bahamas, of which I am now a permanent resident with the right
to work.
My areas of expertise encompass:
* Effectively managing high volume banquet and off property specialty functions
catering to the elite, The Prime Minister, Heads of State, as well as other high
profile organizations, including Compaq Computers and the Paradise Island Promo
tional Board.
* Planning and preparing diverse menus based specifically on locale and seasonal
availability.
* Producing a work environment that is conducive to boosting employee morale.
* Maintaining an aggressive purchasing plan, ensuring quality of product is at i
ts highest.
* Developing an asset management program for both the Banquet department and Res
taurant Operations.
* Implementing strong inventory control procedures, and establishing equipment m
aintenance schedules.
* Effectively controlling labor costs and standardizing employee schedules and v
acation plans.
* Ensuring management team understands budget controls, relating to food and lab
or costs.
* Implementing HACCAP Plan, monitoring daily sanitation and hygiene practices, a
nd ensuring Management Team understand its importance.
Work Experience