Security Clearances

   Top Secret

Executive Summary

Gold Medalist Certified Executive Pastry Chef with 13+ years of innovative
pastry and culinary experience. Specializing in new recipes concepts. Solid
gastronomy background with extensive knowledge of menu development, labor and
food costs, sanitation procedures, competitive team building, and plate
presentation. Achievement and review articles posted in both national and foreign
publications. Designed and created pastry venues to have generated increases in
business flow and profit. Increased asset/purchasing profits and operating
efficiency through management and cost dependable programs. Magnified efficiency
of delivery schedule while reducing operating costs.

Strengths

    Self-discipline. 
    Self-motivated.
    Highly presentable and calm under pressure. 
    A loyal, team-spirited individual, able to effectively gain confidence of
people.
    Proven ability to work independently, handle simultaneous projects, and meet
deadlines. 
    Self-managing. Capable of handling unexpected situations.
    Talented and determined individual who accomplishes results.
    Imaginative problem solver, good listener and innovative.
    Consistency, perseverance, creativity, and stamina. 
    Fast learner; quickly incorporate and implement new procedures.

Professional Background

Chef de Partie 2006 to Present
TCMA (Trade Center Management Associates) Washington, DC
Orchestrates the coordination and execution of daily production of all food
items being produced by all respective departments to be supervised with a total
of 44 cooks serving up to 2000 guest a day attending 20 to 25 different events on
any day of the week as well as placing emphasis on the quality, creativity, and
presentation of all food items to be displayed. Additional task and duties also
includes the managing of food and labor cost with the addition of supervising
proper sanitation and assisting food handlers with training, coaching and
performance of their duties. Other responsibilities will be enforcing and
ensuring that all TCMA standards and policies are adhered to at all times.

Food Service Specialist 2002 to Present
United States Army Arlington, VA (Pentagon)
 Supervising a staff of 10 Line cooks ensuring work procedures are incompliant
with established standards. Collaborate with head personnel to plan and develop
recipes and seasonal menus. Train and otherwise instruct cooks and workers in
proper food preparation and sanitation procedures. Other duties includes
preparing and executing VIP luncheons with limited seating with a range from 50
to 200 personnel, off-site catering as well as conducting executive dining and
services for top US and foreign military officials.

Pastry Chef 2000 to 2002
W. Millar & Company Washington, DC
Pioneered the processing (pictures, recipes, specifications and costing of all
dessert menu items) and the producing of corporate and V.I.P. dessert menus as
well as exhibited a monthly selection of scratch made breads and specialty
desserts for future menu developing. In addition, indirectly supervising a
kitchen staff of 15 and directly supervising a staff of 3 employees as well as
receiving orders, purchasing, managing inventory, controlling waste and assisting
other departments where help is needed.

Pastry Cook I 2000 to 2001
TCMA (Trade Center Management Associates) Washington, DC

Pastry Cook II 1999 to 2000
Grand Hyatt Hotel Washington, DC

Assistant Pastry Chef 1998 to 1999
MCCXXIII (1223) Restaurant Washington, DC

Assistant Baker 1996 to 1999
Safeway, Inc Landover, MD

Education

H.S. Diploma, General Education 1997
Parkdale Riverdale, MD

Associate of Arts, Culinary 1999
Stratford University Falls Church, VA

Bachelor of Arts, Hospitality Management Pres
AMU (American Military University) Manassas, VA

Training

   Sugar Decoration, Notter International School of Confectionery Arts,
Gaithersburg, MD, 2000
   Chocolate Decoration, Notter International School of Confectionery Arts,
Gaithersburg, MD, 2000
   Food Service, Quartermaster (military facility), Ft. Lee, VA, 2003
   Culinary Arts, Advance Culinary Skills Course, Ft. Lee, VA, 2005
   Nutrition, Subsistence Food Management Training Division, Ft. Lee, VA, 2005
   Pastries, CIA (Culinary Institute of America), Hyde Park, NY, 2005
   Accompaniments and Side Dishes, CIA (Culinary Institute of America), Hyde
Park, NY, 2005

Licenses and Certifications

   HACCP Manger, EH Manley
   Food Manager , EH Manley
   CEPC, ACF

Affiliations

   Active Member, ACF, National
   Active Member, WACS, International
   Member, USACAT, U.S. Military

Honors and Awards

   Gold Medal, Expo Gast (Culinary World Cup), Luxembourg, 2006
   Gold Medal, Expo Gast (Culinary World Cup), Luxembourg, 2006
   Bronze Medal, ACF, Ft. Lee, VA, 2006
   Bronze Medal, ACF, Ft. Lee, VA, 2006
   Bronze Medal, ACF, San Antonio, TX, 2005
   Commendable Ribbon, ACF, Ft. Lee, VA, 2005
   Silver Medal, ACF, Ft. Lee, VA, 2005
   Silver Medal, ACF, Ft. Lee, VA, 2005
   Cook of the Quarter Certificate (military), US Army, Ft. Drum, NY, 2003