Experience

Thai Diner

• United States
• Civic and Social Organizations
• 1 - 100 Employee

• Line Cook

  • Sep 2020 - Present



Junoon NYC

• Line Cook

  • Dec 2019 - Aug 2020

  I worked on plating food, the tasting menu, and tawa. The tawa station is where garnishes and some proteins were executed during service. Right before COVID I was learning the kebab station. I worked on plating food, the tasting menu, and tawa. The tawa station is where garnishes and some proteins were executed during service. Right before COVID I was learning the kebab station.



D&D London

• United Kingdom
• Hospitality
• 400 - 500 Employee

• Line Cook

  • Mar 2019 - Oct 2019

  Worked, garde manger, fry, sides, pasta, pastry, and the fish station. As well as expedited service, assist on parties and the chefs. Worked, garde manger, fry, sides, pasta, pastry, and the fish station. As well as expedited service, assist on parties and the chefs.



JEAN-GEORGES MANAGEMENT

• United States
• Restaurants
• 100 - 200 Employee

• Line Cook

  • May 2018 - Mar 2019

  Currently working Saute as well as the Grill & Raw Bar Currently working Saute as well as the Grill & Raw Bar



Siena Restaurant Group

• United States
• Restaurants
• 1 - 100 Employee

• Line Cook

  • Feb 2017 - Feb 2018

  Prepare and portion an assortment of pasta. Using various cooking techniques to execute different food items for the dinner menu. Consolidates and organizes sauces and other cooked materials. Prepare and portion an assortment of pasta. Using various cooking techniques to execute different food items for the dinner menu. Consolidates and organizes sauces and other cooked materials.



Hotel Hershey

• United States
• Hospitality
• 1 - 100 Employee

• Line Cook

  • Mar 2016 - Sep 2016

  Functioned simultaneously as a morning prep and line cook for the Italian Bistro, Trevi 5; generated hot/cold food orders while prepping for the night shift. Coordinated, customized, and prepared the menu for the spa, The Oasis, daily; produced and consolidated cold items for banquet and private events as a garde manger cook. Originated as a banquet prep cook, routinely prepped and fired banquet food, prepared the employee cafeteria meal, assisted with plating, and executed making soups. Frequently performed on actions stations for a la minute foods or carve meat in front of guests. Aided various chefs with different tasks by their side