| Experience |
Sous Chef
Waterfront Bistro, St. John USV
February 2008 - Present
Assisted in design, construction, and policy planning
Instrimental in menu design, recipe development, and costing
Supervises day to day operations in all aspects of the restaurant
Kitchen Manager
Mojo Cafe, St John USVI
November 2006 - January 2008
Contributed to day to day business operations
Responsible for all kitchen operations
Maintained and supervised all ordering and receiving of extensive beverage inventory
Chef De Partie
The Left bank at the Sanderling, Duck, North Carolina
April 2004- October 2006
Worked and learned in all aspects of a fine dining kitchen
Lead and executed all daily and weekly cleaning activities
In charge of writing and ordering for all menus in absence of the Chef
Line Cook
The Blue Point, Duck, North Carolina
May 2002 - October 2006
Completed Externship From May 2002 - November 2002 as lunch line cook
Learned extensively about southern cuisine and flavor combinations
Assisted in all aspects of the kitchen |
