Experience

Cañada College

• United States
• Education Administration Programs
• 200 - 300 Employee

• STEM Tutor

  • Aug 2022 - Present



Genentech

• United States
• Biotechnology Research
• 700 & Above Employee

• Summer Intern

  • May 2023 - Aug 2023

  Working with wild-type and multiple mutant constructs, I researched how different transition metal ions interact with proteins involved with programmed cell death. Working with wild-type and multiple mutant constructs, I researched how different transition metal ions interact with proteins involved with programmed cell death.



Stanford University

• United States
• Higher Education
• 700 & Above Employee

• Summer Intern

  • Jun 2022 - Aug 2022

  I used CRISPR/Cas9 to re-create and study how a mutation affected meiosis in C. elegans. I used CRISPR/Cas9 to re-create and study how a mutation affected meiosis in C. elegans.



Cedar Fair Entertainment Company

• United States
• Entertainment Providers
• 700 & Above Employee

• Sous Chef

  • Jan 2020 - Jan 2022



Mustards Grill

• SFO 780 S Airport Blvd, San Francisco, CA

• Sous Chef

  • Sep 2019 - Jan 2020



Windows On The Water

• 669 Embarcadeo Way Morro Bay Ca. 93442

• Line Cook

  • Mar 2017 - Sep 2019

  Fine dining for table service and special events. Preparing seasonal menus with local Livestock, Seafood and Produce. Within the first year I had learned all positions: Sautee, Grill, Oven, Salad, Dessert and Pizza. Daily Prep and organization. HACCP compliance. Help Executive Chef maintain his goal of serving some of the best food in the Central Coast. Fine dining for table service and special events. Preparing seasonal menus with local Livestock, Seafood and Produce. Within the first year I had learned all positions: Sautee, Grill, Oven, Salad, Dessert and Pizza. Daily Prep and organization. HACCP compliance. Help Executive Chef maintain his goal of serving some of the best food in the Central Coast.



Service Systems Associates

• United States
• Events Services
• 100 - 200 Employee

• Sous Chef

  • Dec 2013 - Feb 2017

  I have been a part of opening new concepts, menu development and training of staff as needed. I have had the opportunity to develop and implement my own practices and strategies in day-to-day operations. I helped manage $4.3 mil in sales managing waste, scheduling staff for the park, discipline as necessary, delegate tasks to supervisors and monitoring labor costs I made sure food going out is the highest quality of which we can produce for our guests. Overseeing our catering team, we have catered events ranging from small birthdays to 100+ weddings to 2,000+ corporate events. Wedding Menus ranging from standard steak/fish to everything vegan to Asian/Latino Fusion. This last season we did 29 weddings. With out an Executive Chef, I was trusted in running the kitchen and responsible for all food. Show less