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I am a self starter and strive for the highest of standards,I work well with others as a team as I am a good listener a willing teacher and an avid learner. I seek to work for a company that is committed to quality with the end result being customer satisfaction. I pride myself in being an asset to my employer rather than a liability.

Work experience

Feb 2010Apr 2011

Head Chef

The black water bistro

Prep and prepare all menu items to order,daily specials & soups.write and implement menus for special functions.

Nov 2005Aug 2008


Embassy suites

Prep and prepare all menu items to order for Omaha steak house,worked closely with chef Herman forster producing banqueting operations.


Jan 2001Oct 2001


Three rivers


20+ years experience as a cook,to include sauté,broil,bake,fry,seer,braise,grill,etc. can maintenance most kitchen equiptment,would rather employ classical techniques from scratch over institutional.proficiant with a knife and love to create. Classical sauces are a favorite as well as brunch or breakfast.