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Overview: Over fourteen years of professional cooking and
kitchen management experience. Exemplify
leadership qualities
and professionalism, backed by
a consistent verifiable record of achievement.
Experience:
Executive Chef, National University Headquarters, La Jolla,
California 2003 - Present
Produce Fine Dining meals (on and off premise) for Administration and Staff. Responsible for menu development,
cost control, and high end catering for Chancellor/President Dr. Jerry Lee and National University Board of Trustees. In charge
of entire food operation, as well as supervising up to 12 cooks and 10 waitstaff. Plan weekly menus, assure quality control,
and minimize waste.
Chef De Cuisine, Star of the Sea Restaurant, San Diego,
California 2000-2003
Responsible for seasonal menu changes,
Chef's Tasting Menu, and overall kitchen operation for this award winning, fine dining restaurant on San Diego Bay.
Managed all back of the house operations, and performed all purchasing functions, as well as supervising 12 cooks and 2 sous
chefs.
Sous Chef, Blue Point Coastal Cuisine, San Diego, California
1998-2000
Oversaw daily kitchen operations
in this upscale seafood and steak house in San Diego's "Gaslamp Quarter". In charge of daily specials, line operation during
dinner service, and scheduling and staffing.
University Club Atop Symphony Towers, San Diego, California
1995-1998
Worked both lunch and dinner services, as well as being in charge of banquets at this Fine
Dining, 3 Meal "City Club" (CCA). Created two daily specials, and specialized on all kitchen stations in meal preparation
for dining room and banquets up to 300 people. Prepared meals for several dignitaries including Ex-U.S. Presidents, Actors,
and Sports celebrities.
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