I bring to a prospective employer, dedication and a proven track record of success with a desire to actively contribute and achieve the company goals, as a valuable team member of a food and hospitality concern.
After 14 years as an interior decorator with Mill End Shops, I made a career change to pursue my passion for food and hospitality, and joined culinary teams in both fine dining restaurants and upscale catering. My first 10 years demonstrated my committed ambition as I advanced rapidly into positions of integral value. Achieving my goals, led me to pursue an entrepreneurial fire by opening my fine dining restaurant – Aster – immediately receiving critical acclaim from both press and clientele. After selling Aster, I joined the owner of Chrysalis Vineyards to pursue the expansion of this premier Loudoun County winery, through value-add agriculture, by building a restaurant, event facility, and creamery. Due to continued legal hurdles and county impediments, I moved on and joined a corporate caterer Sinplicity Catering, who was seeking expansion and sales growth. In my 30 month tenure, Sinplicity more than doubled its revenue and further solidified its market share.
Chef de Cuisine
February 2012 to August 2014
Responsible for all facets of food production, product ordering, and cost negotiations. I established systems, recipes, and staff training that resulted in problem free execution and client satisfaction.
In the past 2.5 years, sales skyrocketed from 1 million to 2.5 million, turning a small business into a thriving industry leader positioned for continued expansion
Culinary, educational, vendor negotiation
Director of Hospitality and Culinary Operations
January 2007 to November 2011
Director of Hospitality and Culinary Operations January 2007 - March 2010
Director of Culinary Operations March 2010 - November 2011
Chef/Owner, General Manager, Business Manager
February 2003 to April 2006
Authored business plan, acquired financing, developed and designed the restaurant, executed and managed daily operations
In the first year, Aster achieved critical acclaim from the clientele, local press, internet restaurant press, the Washington Post and Washingtonian Magazine.
Culinary, operations management, public relations
Executive Chef, Vice President Culinary Direction
May 2000 to February 2003
Executive Chef, Vice President of Culinary Direction September 2001 – February 2003
Executive Sous Chef May 2000 – September 2001
Elevated quality levels and established cuisine consistency. Awarded “Best Cuisine of 2000” by the Washington/Baltimore chapter of International Special Events Society (ISES).
Ensured the company's financial survival post-“9/11”, by controlling labor costs (reduced staff from 40 to 25), and managed food costs by training staff to accurately follow recipes and continuously updating the Synergy Computer Program.
Culinary, educational, operations management
Chef Garde Manger
September 1997 to April 2000
February 1997 to July 1997
Park Hyatt, Line Cook
April 1996 to February 1997
Hyatt Regency, Line Cook
October 1994 to April 1996
August 1980 to October 1994
Note: I maintained my job as a decorator concurrently while I made a career change into the culinary industry
Full-time Line Cook
February 1993 to July 1993
Part-time Line Cook
September 1992 to November 1992