Experience

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  Aramark foodservice corp.

  Jan 1993 - Jan 2002

  Executive chef: masco corporation & chrysler executive dining room

  • Prepared a five-star level menu on a daily basis in order to prepare meals at Michigan Corporate Headquarters, cooking with a crew with the responsibility of a multi-million dollar account and delivering quality service to OEM executives, VPs, and high-level clientele. • Expertly spearheaded an operation that replaced the final Chrysler Food Service operation, working in unison with a union-run kitchen as well as substituting in for other chefs and union kitchens.• Worked in cross-departmental collaboration creating dynamic menus with controlled costs within budget that did not suffer on quality, taste, or food-sanitation standards. Show less

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  Nascar: americrown service corp.

  Jan 2002 - Jan 2007

  Operations chef | production chef | suites chef

  • Collaborated with management and teams of chefs, catering high-end cuisine to NASCAR Owners, track and team owners, drivers and corporate clientele in robust of people per event across the United States; operated as a leader in the Midwest, Western, and Southern divisions.• Provide service excellence on one of the largest grouping of territories in the country.• Oversaw inventory production and purchasing with a staff of numerous people, operating at a volume of four semi-loads of product each day to establish a seamless transfer of hot and cold food production from delivery to securely labeled locations that were in line with FDAA guidelines standards. Show less

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  Corporate dining concepts, inc.

  Jan 2007 - now

  Executive chef / general manager

  • Opened and operated many accounts and reinvigorated kitchens with crumbling infrastructures, essentially reinventing the complete concept of operational processes by overseeing hiring, training, employment termination and all purchasing, sales and financial aspects. • Standardized menus and food concepts by collaborating with a marketing and graphic design team to publish catering and weekly menu offerings.• Operated daily foodservice and catering for multiple locations using one kitchen, meeting food and labor costs, and rolling out profitable catering and cycle menus that contributed to large volume revenue. Show less

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  American polish century club / century banquet center

  Jan 2008 - now

  Banquet chef | sous chef

  • Oversaw and managed a staff which facilitated the food administration and planning for hundreds of people over multiple rooms, each requiring a uniquely curated and crafted menus to deliver service for up to several events each day. • Spearheaded the largest Polish Festival in Michigan at the American Polish Century Club, creating a welcoming atmosphere for a wide range of guests, families and professionals using traditional cooking techniques and flavor profiles. • Thoroughly trained staff members, coordinating with a team of multiple individuals and operating in cross-departmental tandem with waitstaff and kitchen attendants to provide continuous efficiency and quality between front-of-house and back-of-house personnel. • Supplemented team knowledge, acting as a subject matter expert on exotic events such as a Wild Game Dinner to provide excellence of service and positive customer feedback. • Voted The Best Polish Cuisine in Macomb County, Michigan Show less