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Provided service and training for a regional route in the DC Baltimore area .
Johnson Diversey / Sealed Air
Performed Food Safety Sanitation assessments following account specific guidelines. Installed and maintained chemical dispensing systems for commercial laundry and ware wash. Managed territory of approximately 200 retail, hotel, health care, government, and education accounts. Provided periodic inspections, training of staff and maintenance of equipment. Conducted presentations related to the use of chemicals and equipment maintenance. Focused on pairing food safety concerns with appropriate chemicals to resolve issues. Improve food safety through the sales of specialty products.
Installed equipment and trained team members on account specific programs.
Howard Community College
Instructing students in culinary labs and management courses. Planning and producing food and services for campus functions. Instruction of mini courses to local high school culinary teachers.
Baltimore International College
Developed curriculum for 11 different courses.
Classroom instruction for labs and academic courses including lecture and demonstrations for students, faculty and open houses. Courses included International Cuisine, Garde Manger, Advanced Garde Manger, Introduction to Culinary Arts, Advanced Culinary Skills, Introduction to Baking, Sanitation Serve Safe, Purchasing, History of Cuisine, Supervision, Intro to Management and Classical cooking.
Certification as a proctor for administration of the state Serve Safe Exam.
General Manager / Executive Chef
9 unit operation including 3 contract cafeterias, two cafes, 4 satellite locations and catering for over 70 corporate clients. Managed 42 team members and 9 managers.
Responsible for system development including job descriptions, evaluations, training and employee development. Other system development including forecasting, cost control, payroll, Profit and Loss, purchasing and menu development.
General Manager / Executive Chef
Upper Deck Merritt Athletic Club
Ala Carte and Catering operation with a full service bar.
Responsibilities included development of operations systems including liquor and beverage controls. An emphasis on marketing in a relatively closed facility with a private membership. Catering events for the club and club membership. Constant restructuring of menus to increase sales and meet needs of a diverse membership. Special events for adult and child members.
Downtown Athletic Club
Responsible for daily operations of catering and Ala Carte menus. Development and maintenance of systems for food service and catering operations. Providing private functions and club functions for a diverse group of clients.
Responsible for banquet and Ala Carte production. Providing a specialty menu for a exclusive membership base. Focus on fresh wild game and other exotic foods. responsible for production of pastry and other confections. Assisted Executive Chef with producing new systems and new menus for catering and Ala Carte.
Qualifications & Certifications
Baltimore international college
Baltimore Culinary College
Baltimore International Culinary College
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