Seafood Shack of Tennessee
From May 2013
I helped to open this new seafood establishment by creating new menu ideas. I performed various maintenance and cosmetic duties to open. Conducted inventory of store room. Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Evaluates food products to assure that quality standards are consistently attained. Interview, select, train, supervise, counsel and discipline all employees in the restaurant. Periodically visits dining area to welcome customers.
Compass Morrison@ Baptist Medical Center East
October 2011 - March 2013
Prepare breakfast, lunch and dinner for patients with various dietary restrictions as well as the cafeteria portion which serves employees and visitors. These meals are prepared in large quantities and seasoned to perfection.
Montgomery Country Club
September 2010 - August 2011
Led cooks in the production of breakfast, lunch and dinner of casual dinning room. Directed wait staff in serving of these meals.
Sodexo@Troy University Montgomery Campus
October 2009 - January 2011
Responsible for leading and teaching ten employees in all areas of the food court operation, C-store and Catering. Required to handle cash and provide customer satisfaction. Experienced with on line ordering and maintaining food quality. Familiar with HACCP and serve safe requirements. Experience with labor management, food sales and controlling costs.
Appearance in SWAMP magazine
November 2008 - December 2008
• Class BM CDL
• Valid Passport
Executive Personal/Private Chef
Macedonia Miracle Kingdom & Worship Center
From October 2006
Create menus for dinner parties, entertainment etc. Prepare cuisine using fresh local, organic ingredients. Keep kitchen stocked and running smoothly, clean up all work areas. Responsible for shopping and procurement, safe handling and storage of purchases. Able to engage in professional interaction with family, children, and guests. Participate in some light catering. Creative style and proper service techniques. Provide consultation to ministers regarding development of appropriate menu according to their likes and dislikes. Prepare food in homes with accuracy and in a timely manner. Able to give demonstrations to all age groups.
Publix Super Market
November 2006 - October 2007
Measure, mix and prepare raw materials according to specifications and recipes. Form, cut, mold, and shape dough. Decorate cakes and all pastries. Prepare various artisan breads.
Executive Chef Assistant
Mountain Brook Country Club
June 2006 - September 2006
Prepared various dishes from scratch for weddings, parties etc. on a large scale and was creative in plating and buffet preparation.
Executive Private/Personal Chef
Richard Joseph Salon and Spa
October 2005 - July 2006
Personal Chef in serving customers and employees gourmet meals, appetizers and desserts. Responsible for developing menu, purchasing food, control food cost and other kitchen needs.
Executive Chef Assistant
Birmingham Country Club
April 2005 - October 2005
Assist Chef and Sous Chef in preparing and plating meals for special functions. Able to prepare classical Escoffier style cuisine and garde manger
December 2003 - April 2005
Prepare and cook various meats and vegetables for sauté, plate and fry stations.
Fox & Hound English Pub & Grille
January 2000 - May 2001
Ralph and Kacco's
My Specialty Dishes
Flank Steak w Brown Gravy Roasted Chicken w/Peppers
Risotto w Shrimp Shrimp Salad
I was featured on WAKA in Montgomery AL. The Television appearance video link provided