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Work experience

Certified Chef

Standard Professional 2(SP2) Professional
Educator's Licenses 2016-2021 Certified Chef-American Culinary Federation 2008
Aug 2013Present

Instructor of Culinary Arts

— Schools Instructor of Culinary Arts & Hospitaltiy Develop and implement interesting and interactive learning mediums to increase student understanding of course materials. Receiving high remarks for the creativity of classroom lesson plans and instructional techniques from students, parents and faculty. Create and enforce child-based hands-on curriculum to promote student interest and receptive learning
Aug 2009Present


— College Interim Instructor Culinary Arts & Hospitalty Developing lecture and kitchen lab techniques to encourage adult student learning and build community within the classroom. Combined discipline plan with effective measures and various lesson plans to increase concentration, participation, and progress student accountability. Designed lesson plans focused on age and level-appropriate material
Apr 2011Aug 2013

Winston Salerm Forsyth County

Winston Salerm Forsyth County
— Schools Child Nutrition Food SRVC SUPV 1 Oversee kitchen managers and trainees. Responsible for weekly schedules, production records, HACCP records, daily money deposits, employee evaluations and discipline issues.
Apr 2007Apr 2011

Pastry Chef

— Pastry Chef 1 Responsible for catering, retail and contract food service accounts within the bake shop area. Weekly schedules, daily food orders, production work, weekly inventories. Created menu cycles, catering menus, ensured correct usage of food product. Directly responsible for P&L report, employee training, evaluations and discipline.
Oct 2000Apr 2007

Bakery Manager

Lowes Foods
— Deli Bakery Manager Ensure customer satisfaction, hire, train, schedule, evaluate and disciple employees. Directly responsible for food and supply orders, P&L reports and weekly inventories.




University of Phoenix


Guilford Technical Community College