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CHEF MANAGER
Specializing in Academic Settings, Corrections, Country Clubs, Retirement Communities, and Private Catering
Dynamic, Results-Oriented, and Team Player

OVERVIEW
Over twenty years of professional cooking and kitchen management experience. Exemplify leadership qualities and professionalism, impressive program implementation, and cost effective inventory. Culinary expertise in menu development, budgeting food and labor cost while maintaining high quality food products.

AREAS OF EXPERTISE
 	Chef Management
 	Expertise with high volume clientele
 	Certificate of Achievements in ServSafe, Food Service Diet Training,
Senior Food Service Training, National Sanitation, and Hospital Accreditation Program
 	Successful catering experience (1,200+ people)
 	Maximizing kitchen productivity and staff performance

PROFESSIONAL EXPERIENCE
St. Mary s Medical Center, West Palm Beach, FL	December, 2013-Present
Sous Chef/Acting Chef
 	In the absence of an Executive Chef, have served in capacity of same from December, 2013, through June, 2014.
 	Oversee and manage food service operations for main cafeteria line, doctors  lounge and catering.
 	Directly supervise 6 cooks/chefs.

Compass Group, West Palm Beach, FL	September, 2013-December, 2013
Sous Chef, Noreen McKeen Lourdes Residence
 	Responsible for catering and retail operations.

Chaminade Madonna College Preparatory, Hollywood, FL	July, 2010 July, 2013
Chef Manager SLA Management
 	Oversaw food service operations; maintain inventory levels, weekly profit and loss, manage vendor relations.
 	Hired, trained, and directed 5 cooks/chefs.
 	Responsible for menu development, catering, and program implementation.

Compass Group, Boca Raton, FL	2005-2010
Food Service Director/Chef Manager/Carving Station Supervisor
 	Supervised 5+ cooks/chefs.
 	Managed front/back house operations.
 	Performed purchasing functions for the multiple locations.

Aberdeen Golf and Country Club, Boynton Beach, FL	2004-2005
Chef de Cuisine
 	Planned, prepped, and maintained serving stations.
 	Managed set up and break down of buffets and carving stations.

Ministry of Correctional Services, Ontario Canada	1990-2003
Food Service Officer Level 2/Level 3
Supervised inmates in a culinary setting while producing a high volume of meals daily.

EDUCATION & QUALIFICATIONS
Humber College for Applied Arts, Ontario, Canada
Graduate: Culinary Management/Chef de Partie Associates Degree  1989

Chef Papers Certificate, Toronto, Ontario, Canada
Ministry of Skills and Development   1991

Certificate of Achievment
ServSafe Certified
Food Service Diet Training/Senior Service Diet Training
National Sanitation Training Program Award
Hospital Accreditation Program

References available upon request