11 years of cross kitchen exposure – having worked in an array of operations, mega convention properties, luxury resorts, free standing restaurants. I have highly a successful track record with both opening and operating culinary operations in those various property styles. My experiences have allowed me to focus in on my training skills and ensuring the correct staffing levels are met to exceed budgeting expectations. I have a passion and excitement for food that harnesses a creative and innovative culture with my teams. Operating multiple locations successfully has shown my ability to multitask and prioritize numerous projects needing to be completed.