Work Experience

Sep 2016 - Now Executive Sous Chef
Meadowood Napa Valley Oversee all kitchen operations; staff training, team development, inventory, costing, forecasting, purchasing and menu design. Ensure the consistency in the preparation of all food items for restaurant, private dining, bar, pool and spa outlets. Liaise with Executive Chef regularly to insure planning, staffing and internal procedures are discussed. Review mise en place, tools, equipment and supplies.
  

Awards


Organisations

Jamaican Association Northern California

Role Models

Chef Phillips Tessier

Cooking Style

Modern-French

Kitchen Skills

  • Enforcement Of Safety / Sanitation Standards
  • Fish Cookery / Butchery
  • Food / Beverage Pairing
  • Molecular Gastronomy
  • Scheduling
  • Sous Vide Technique

Business Skills

  • Accounting / Bookkeeping
  • Computer Skills
  • Cost Control
  • Food Industry Consulting
  • Inventory Management
  • Operations

Personal Skills

  • Attention to Detail
  • Diligence
  • Motivational
  • Problem Solving
  • Professional Commitment
  • Sense of Humor


Sponsoring Partners