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Work experience

Dec 2015Jun 2015

The Super Club

Chef- Inventory control, prepared cured meats. Cooked almost  every plate.  Prepped soups, sauces, dressings,  and  desserts. Also ran daily credit reports. Along with counting the cash drawer and making the night deposit. 

Sep 2012Nov 2013

Harringtons by the Bay

Sous Chef- Grilled and broiled , sauté station, flat top and fry stations,  breakfast on Sundays . Prepared specials helped with food cost problems, prepared deserts.

May 2010Apr 2012


Reported to the Chef/ owner  for daily tasks, menu was written daily.  Opening and closing duties. 

Jun 2008Apr 2010

Fire Fly

Sous Chef-  prepared the hot line for dinner service, prepared weekly specials, counted monthly inventory,  cleaned kitchen regularly 


Aug 2008May 2011

Culinary Arts

Northwestern community college

2010 T.I.P. certificate 

2010 food safety  certified  

Aug 2000May 2002

Culinary arts

Grand Rapids community college
Sep 2006May 2000

Hospitality management

Lansing community college