A well-organized Sales Professional, Chef, and Manager with significant expertise in methodologies, logistics and leadership. Extensive experience with building customer relationships, sales territories, high volume operations, fine dining and multiple outlets. Enjoys being held responsible for building strong teams that produce exceptional sales or dining experiences. Mentoring and coaching associates to drive results. Effective communicator, organized, focused, works well individually and with a team. Major strengths include mentoring, leadership, and adaptability in tough situations. In my 15 plus years of experience, 10 of those years have been in supervisory or management role. I am currently in food service sales which naturally fits. I am well versed in a multitude of worldly and indigenous cuisines including French, Cajun, Spanish, Southern & Low Country, Argentine, Tex-Mex, and all types of seafood preparation. I have been the Executive Chef or the Executive Sous Chef in charge of banquets for over one thousand guests, multiple outlet venues, full service restaurants, and upscale dining. I have built a profitable sales territory to over 6 million annually. I also have gained much experience in being an effective team leader, delegating responsibilities, FOH operations. My administrative duties have made me very proficient in Excel, Word, Outlook, scheduling, budgeting, inventory, and cost controls. I am able to share all the experiences I have gained through the years with my customers and colleagues alike.