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RssCulinary Professional

My desire is to work with other professionals from the hospitality industry, utilize a creative approach to solve challenges, and focus on overall quality while elevating guests experiences.

Kitchen Management

Litchfield Park, AZ

About Me


Travel, Hospitality & Restaurant


Kitchen Management

Ideal Companies:

Hyatt, Starwood Hotels, Marriott, and other Hotel Resort companies.

Education level:


Will Relocate:



Litchfield Park, AZ

Work Experiences

6/2007 - Present



  • Responsible for overseeing three food and beverage outlets including Arizona Kitchen, AAA Four Diamond restaurant for the past 12 years. Emphasizing on special events quality and consistency which contribute more than 50% of the food and beverage revenue for the property. Accountable for food cost in banquets and overall property. Manage productivity and scheduled for 25 employees. Possess computer skills encompassing word, excel, timesaver, and Starwood One. • MPSI scores YTD up an average of .20 points over 2008 with March having 5.00 for quality of food and beverage. • Leverage the potential of a staff totaling 20 to raise MPSI scores and GSI scores on an average of 3% over the last year. • Controlled labor expenses and reduced overtime hours in 2008 by 50% to budget with active cross training of staff. • Designed contemporary presentations for special events utilizing indigenous items

3/2004 - 6/2007

Park Hyatt Beaver Creek


  • Managed main kitchen with a crew of 5 and oversaw multiple kitchens in peak season totaling 20 cooks. Effectively ordered produce for the entire hotel and worked with purchasing on controlling inventory levels. Wrote prep lists for banquet and garde manger. Prepared soups daily for 250 skiers, and expedited lunches for up to 300 guests. Attended daily meetings, completed payroll for all outlets, and worked out schedules with chef de cuisines. • Developed and executed the resort’s amenity program for food and beverage. • Flawlessly utilized ala minute cookery for special events up to 400 guests. • Implemented cooking demonstrations every week, totaling 11, specializing in different cooking methods and capturing local clientele. • Participated in Bon Appetite celebrity chef weekend, Blues brews and BBQ festival to represent the hotel • Location for World Forum meeting each year consisting of Dignitaries from 20 nations. • Operated a skier café that would execute 1000 covers a day totaling $12000, on average.

6/2003 - 3/2004

Overland Park Convention Center


  • Managed a staff of 25 to execute special events up to 2000 people and controlling labor within productivity guidelines. Responsible for food cost, writing prep lists, menu development, and current market trends. Extended recipes for high volume application. Adhered to HACCP guidelines for entire property. Control over quality and efficiency. • Implemented costing of banquet menus to accommodate clients that were budget conscious of price point which led to finalizing more group contacts. • Assisted my Executive Chef with Johnson County ACF chapter competitions and meetings. • Built overall morale with the staff in the kitchen and trained with knowledge and skills to create a more professional culinary environment. • Decrease inventory of food by 15% overall in the kitchen.

6/2002 - 6/2003

Meadowbrook Country Club


  • Focused on overall quality for all outlets. Worked with servers on food knowledge to create a more elegant dining experience. Monthly inventories, ordered and set par levels. Worked side by side on the line each night for dinner service. Carved ice for the country club. Produced food for the special events department and executed events throughout the day. • Implemented controls to limit waste and production, decreased labor by 10%, and controlled non food purchases. • Ensured food quality in accordance with menu. • Changed menus four times a year to stay on market trends and entice members to enjoy our dining room. • Developed four theme buffet menus to cycle throughout the weeknights to attract members to enjoy the venue. • Implemented herb and vegetable gardens to provide quality and inspiration for the team.