Head Chef

• Mar 2020 - Present

Creating and developing recipes constantly for an ever-changing menu. Ordering and inventory management, prepping and cooking for the masses daily. Management of staff and staff hours. Responsible for assisting with training, hiring, quality control, labor costs, and maintenance of kitchen equipment. Implementing catering on premises. Communication with FOH staff to coordinate the flow of the kitchen. Controlling food costs and keeping costs at a moderate level.

Line Cook

• Aug 2019 - Mar 2020

Restaurant Supervisor/Banquet Server

• Mar 2014 - Jul 2019

Successfully implementing new menus and coordinating the rollout of the menu to guests. Inventory and order management for all of the hotel's food and banquets. Schedule management for employees. Set up, Prep, and management of banquets. Successfully implementing new menus and coordinating the rollout of the menu to guests. Inventory and order management for all of the hotel's food and banquets. Schedule management for employees. Set up, Prep, and management of banquets.

Spice Sales Associate

• Oct 2013 - Jul 2017

Testing and creating recipes with a catalog of 400 different cooking spices sold. Tested recipes for the Spice to Plate cookbook sold in different Savory Spice Shops nationwide. Recommending recipes to customers from personal knowledge of spices and herbs. Testing and creating recipes with a catalog of 400 different cooking spices sold. Tested recipes for the Spice to Plate cookbook sold in different Savory Spice Shops nationwide. Recommending recipes to customers from personal knowledge of spices and herbs.

Grill Cook/Cashier

• Apr 2013 - Aug 2013

Prepared food for both visiting guest and nurse/doctors that work at the hospital. Prep grill for breakfast/lunch/dinner services. Creating different weekly specials for the lunch services. Occasionally working the cash register when it was short staffed. Prepared food for both visiting guest and nurse/doctors that work at the hospital. Prep grill for breakfast/lunch/dinner services. Creating different weekly specials for the lunch services. Occasionally working the cash register when it was short staffed.

Line Cook

• Mar 2012 - May 2012

Prepping and cooking during dinner service in main resort dinning room Slope Side. Learning the ins and outs of the grill and saute stations in a professional resort kitchen. Working in the salad bar department creating cheese and charcuterie boards. Manning fresh pasta and carving stations during special events and buffet nights. Working in the 5 star restaurant Helen's as the pantry chef making fresh to order salads and desserts. Prepping and cooking during dinner service in main resort dinning room Slope Side. Learning the ins and outs of the grill and saute stations in a professional resort kitchen. Working in the salad bar department creating cheese and charcuterie boards. Manning fresh pasta and carving stations during special events and buffet nights. Working in the 5 star restaurant Helen's as the pantry chef making fresh to order salads and desserts.