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Self-motivated professional with outstanding skills as both Chef and Manager.Superior leadership and interpersonal skills; ability to build rapport with customers and colleagues; innate ability to interact effectively with people of various cultures and backgrounds and succeed in high-pressure, challenging, and deadline-driven environments. Seeking to bring strong supervisory, food prep, and organizational skills to the table with a respected organization that values hard work, commitment, and vision

Work History

Dec 2015Present

Executive Chef

Touchpoint Support Services/Compass

Responsible for all food production including that used for restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards.

2015Dec 2015

Corporate Chef/Food Service Sales

HT Hackney

I work with both large chains and street accounts and appreciate the integrity and value of both. I advise our clients on menu deployment, costing, and training. I work with manufacturers and buyers on a daily basis to bring products and services to our customers that add integrity and consistency to their brand.

 Plan and execute all on site and remote events (we do our own catering for food and beverage)


Executive Chef/Dietary


Supervised  staff and gave technical direction, delegated staff responsibilities.

Oversaw day-to-day department operational, purchasing and nutrition services.

Conducted nutritional analysis and global menu planning.

Managed the selection, training and development of staff.

Ensured  food service was in compliance with nutritional, safety, sanitation and quality standards as well as  state and federal regulatory requirements.


Executive Chef

Rarity Bay Golf and Country Club

Full responsibility for direction and management of all aspects of food and beverage operations – in clubhouse and at pool and golf snack bars; a la carte dining, member events, and outside events; serve as the manager of the Head Chef and kitchen staff, catering manager, wait staff, and bar staff

Participated with the Chef, Food & Beverage Managers and Catering Managers in the creation of menus to entice variety of appetites including restaurant and banquets while incorporating a menu pricing structure that  supported the bottom line goals.

Jul 2009Dec 2010

Outside Sales Representative



Develop new business penetrate existing accounts, and minimize lost business to achieve profitable sales growth and special objectives within assigned territory.

Be informed of market conditions, product innovations, and competitors' products, prices, and sales; share information with customers as part of value-added services provided.

Jan 2004Nov 2008

Territory Sales/Business Development


Territory sales manager, Cleveland TN

Focused on selling, and engaging customers in value add activities.

Leveraged other resources to assist with top penetration opportunities and new accounts opening.

May 2001Mar 2003

Territory Sales Food Service

Sysco of Nashville

Developed new business, penetrated existing accounts, and minimized lost business to achieve profitable sales growth and special objectives within assigned territory.

Managed deliveries to the routing schedule published by the transportation department; troubleshooted any problems that occured during the order process (for example, out of stock items, special order items, low inventory, etc.).

Stayed informed of market conditions, product innovations, and competitors' products, prices, and sales; shared information with customers as part of value-added services.


Good communication

I practice great communication,
I clearly convey my ideas and have the ability to listen to others. I am very good at building rapport as well as persuading and negotiating with customers.

Effective leadership and management

I have effective leadership and management skills to motivate and direct others in order to achieve common objectives.

Planning and research skills

I research to come up with plan of action, then interpret and report the findings.


I successfully direct my work towards the companies objectives - prioritizing my duties, working well under pressure and manage my time effectively - I am flexible, resilient and can be trusted.


Mar 19911994



Attended advanced standing in the summer of 91. An advanced placement program for industry "veterans" One credit short of AA degree, but attended for a third year as a pastry major.


Nov 2015Nov 2020

ServeSafe Certified

National Restaurant Association

The program is accredited by ANSI and the Conference for Food Protection.

Certificate Number 12950311