Relevant Skills & Experience
Catered parties of up to 1000 people: set up buffet, served food and desserts, operated action station, bussed and cleaned up. Prepared attractive displays with salads, sandwiches, fruits & appetizers and entrees for events.
Gained familiarity with braising, breading, fat frying, and grilling. Cooked all house stocks for cafeteria, Country Club & Four-Star Hotel. Set up and cleaned equipment for daily food preparation. Cut, trimmed, and deboned meats, cleaned and prepared vegetables and fruits. Assembled and accurately measured ingredients.
Inventoried and ordered kitchen supplies. Received, inspected, and stocked supplies. Prioritized prepping duties to meet deadlines in a fast-paced, crowded kitchen. Maintained safe, sanitary, and orderly work area.
Chef – Culinary Solutions (Fort Myers, FL) 04/2015- 03/2018
*Duties – Supervisor of the cold kitchen production & assembly line, including record keeping, labeling, packing & shipping out prepared foods to various catering clients, also follow & maintain safety regulations.
Chef 1 Line Cook/ Banquets - The Ritz Carlton (Naples Beach Resort) 02/2014 – 04/2015
*Duties - Main Grill cook for Steak House, prepare, cook breakfast, lunch & diner, set up & break down grill station, assist chef in plate up, order meats & produce for the grill line. Also work banquet functions & saucier when needed.
Chef 2 Banquets - The Ritz Carlton (Washington D.C.) 11/2012 - 02/2014
*Duties Prepare meals for banquet parties breakfast, lunch, & diner, soups, sauces, stocks, proteins, & vegan/ vegetarian, & gluten free dishes, order supplies, follow recipes, stock, label/date, rotate & stored products & order produce & supplies.
Cafeteria Cook - Aramark (FLorida Golf Coast University) ) 05/2012 - 11/2012 - 02/2014 - 05/2014
*Duties Prepare meals for students, operating all station, proteins, pizza, pastas, desserts, & salads, followed recipes and serving measurements & met production guidelines.
Chef 3 Fine Dinning - The Ritz Carlton (Naples Golf Resort, Naples, FL) 01/2011 - 11/2012
*Duties - Line cook, prep, season, & cook meats, soups salads, vegetables breakfast, lunch, & dinner (Fine dinning), Pantry, & Banquets
Chef 2 - Hunters Ridge Country Club (Bonita Springs, FL) 2011 - 2012
*Duties - Assist Chef with all daily prep, cooking breakfast lunch, lunch, & diner, setting up Banquets & carving, etc.
Line Cook - Fort Myers Ale House (Fort Myers, FL), 1989 - 2012
*Duties - Prep, season, and cook meats, soups, vegetables, and deserts
Cook/ cook - United States Navy (USS Enterprise) 1997 - 1998
*Duties - Prep, cut, season, and cook meats, vegetables, soups from scratch, and deserts from scratch, keep, receive, and rotate inventory
High Tech Central - Commercial Foods & Culinary Arts (Fort Myers, FL)