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Le Cordon Bleu

Oct 2004Jan 2006

Associates in Occupational Science

Culinary Arts

Johnson and Wales


Associates in Applied Science

Culinary Arts

Work History

Hyatt Atlanta Midtown


Executive Chef

Managed the daily operations of a full service hotel restaurant, which includes banquets and In room dining. ➢ Train new hires and retraining existing staff on food presentation, menu execution, food quality, line organization and kitchen sanitation ➢ Maintain budgeted goals regarding food and labor cost ➢ Estimate food consumption in regards to purchasing for all food outlets ➢ Write menus with knowledge in the current food trends for the restaurant and banquets.

Senior Connections

Feb 2015April 2016

Executive Chef

Direct, manage, supervise and participate in  the day to day activities of a large industrial kitchen that provides over 2000 meals daily for the elderly, disabled and homebound of DeKalb County and The Macon Meals on Wheels Program. I work closely with the Registered dietitians on recipe precision, execution and menu development. I make sure that proper food safety is adhered to, sanitation practices are followed and inventory is managed and maintained.

While working for Senior Connections I have improved food quality and customer satisfaction by incorporating fresher ingredients, improving and reformatting recipes, ordering better quality ingredients and retraining staff. I also reduce food cost by purchasing food product that coincides with  recipe preparation methods, maintaining a small inventory, cross utilizing ingredients, keeping products rotated and well organized. I have also standardized, revised and implemented recipes in a format that is accurate, readable and easy to follow which allows for more efficient food production.

Sheraton Suites Galleria

Feb 2014Jan 2015

Executive Chef

 Managed the daily operations of a full service restaurant, which included banquets a lobby bar, a club lounge and In room dining for a 278 suite hotel ➢ Trained new hires and retrained existing staff on food presentation, menu execution, food quality, line organization and kitchen sanitation ➢ Maintained budgeted goals regarding food and labor cost ➢ Estimated food consumption in regards to purchasing for all food outlets ➢ Wrote menus with knowledge in the current food trends for the restaurant, banquets and the lobby bar.

While working for the Sheraton I was able to reduce food cost by 15% percent by changing food vendors and communicating my needs, using less premade and already prepped items and maintaining a tight hold on the inventory. I also was able to  cut labor cost by 10% by cross utilizing staff and by having the staff use their time more efficiently. I was able to improve customer satisfaction  scores by retraining the kitchen staff on line execution, timing, and using standardized recipes on the line for faster and better quality food. Banquets was improved  by making the food more appealing and streamlining the execution of the food. 

The Westin Peachtree Plaza Hotel, The Sundial

Feb 2010October 2013

Chef de Cuisine, Sous Chef

Chef De Cuisine Atlanta, GA- Responsible for managing the day to day operations of all food service outlets within the hotel which include in room dining, lobby bar, banquets, The Sundial and the employee cafeteria ➢ Trained and managed, a full kitchen staff which included cooks, stewarding and contracted labor ➢ Maintained budgeted goals regarding food and labor cost ➢ Estimated food consumption in regards to purchasing for all food outlets ➢ Established and coordinated preparation assignments for the culinary staff regarding daily banquet event orders and daily operation requirements ➢ Wrote menus with knowledge in the current food trends for banquets and the Lobby Bar➢ Performed Manager on Duty for the entire Hotel when needed.

As the Chef De Cuisine for The Westin Peachtree Plaza I Assisted in the improvement of  the quality and presentation of the food for banquets , the lobby bar and in room dining by ensuring that food items were in stock, recipes were being followed and the food was executed in a timely manner. I also revised line checklist to ensure faster and more efficient setup. 

Sous Chef , The Sundial at the Westin Peachtree Plaza. Supervised the daily operation and culinary production for a multimillion dollar a year tri level food complex which includes an extensive lounge menu, a full service 320 seat restaurant, and banquet functions ➢ Daily food ordering of all food products for all levels to include but not limited to produce, meats, seafood and dry storage items ➢ Wrote menus and recipes for the Sundials seasonal menus, special event menus and holiday menus and also executed and implemented each menu to include but not limited to food production, line organization, tasting events,  menu descriptions and provided training to the servers and culinary staff on the preparation, presentation and delivery of new menu items. ➢ Trained new employees on their specific stations on the Sundial line in regards to set up, food preparation and closing procedures ➢ Attended and participated in pre planning, weekly beo and pre shift meetings which are imperative to the daily operations as far as communication, delegation and operational improvements ➢ Contributed suggestions and observations for the efficient and effective operation of the restaurant ➢ Attended and participated in off property special events and catering.

My accomplishment while I was the Sous Chef of the Sundial include writing and executing restaurant and holiday menus for the Sundial in the absence of an Executive Chef. I received Supervisor of the Quarter for 4th Quarter 2010 and 3rd Quarter 2011 I also completed a successful task force assignment in New York at the Sheraton New York Hotel and Towers for the Clinton Initiative in 2011.

Stone Mountain Park

Jun 2006Sep 2009

Sous Chef

 ➢ Planned Menus, menu pricing and recipe development for the catering department. ➢ Supervised and coordinated the activities of cooks and workers engaged in food preparation. ➢ Efficiently managed labor and productivity by cross utilizing staff, creating prep list, giving direction and providing training which enhanced the overall operation ➢ Created an effective outline for the growth of the day to day operations by creating guidelines and procedures that were specific to our area of the overall operation such as proper equipment usage, food storage and cleanliness guidelines, standard recipes and presentations and proper cooking techniques ➢ Ordered or requisitioned food and other supplies on a regular basis according to the banquet event functions that we were catering for➢ Maintained food cost by monitoring the proper rotation of all foods, partnering with the receiving department on ensuring that all products received were up to my standards, educating culinary staff on proper food handling and product usage ➢ Prepared and cooked foods for all catered functions ➢ Monitored sanitation practices to ensure that employees followed standards and regulations ➢ Worked with other members of the management team in implementing departmental goals and objectives

Disney World

Oct 2005Jun 2006

Sous Chef/Sous Chef Intern/Culinary Extern

Sous Chef/Sous Chef Intern/-Supervised cooks and oversaw the preparation, portioning, garnishing and storage of foods in a high volume buffet facility and all of the quick service food operations throughout the Cape May Resort ➢ Interacted with customers on a regular basis addressing dietary needs and table touching which enhanced the guest overall experience ➢ Performed all operational opening and closing procedures required for running a successful food operation which included placing daily order with our pastry department, receiving department and commissary based off of the daily forecast for the operations

The Williamsburg Inn

Jun 2000May 2004

Rounds Cook A/Broiler Cook

 Executed recipes and menus for lunch and dinner service in a fine dining establishment ➢ Expedited orders for both hot and cold line service to ensure proper presentation and food quality ➢ Produced soups, sauces and stocks from raw ingredients through to a finish product on a consistent basis according to business needs ➢ Created and produced daily chef specials, appetizer specials, and vegetarian specials in order to maximize ingredient usage and generate additional revenue ➢ Fabricated meats, fish and poultry for stations worked according to the Chefs specifications ➢ Trained new employees on all hot and cold line stations as far as set up, prepping, execution, timing, recipes and closing procedures



proven leadership, coaching and mentoring abilities


inventory control, cost reduction food cost and acquisitioning

Restaurant Opening

menu development, recipes, set up, training, team building, organization, set up vendors, sanitation, schedule maximization, food cost


 Peachtree Supervisor of the 3rd Quarter (2011)

Task Forced at Sheraton Towers New York for the Clinton Global Iniative (2011)

Westin Peachtree Supervisor of the 4th Quarter (2010)

Opened the Turf Club Bar and Grill Saratoga SpriWestinngs Resort (2006)

Completed Disney’s Foundations Program (2006)

James Beard Golf Tournament (2004)


Hotel Dining