Experience

Bark City Doggy Daycare LLC

• United States
• Ranching
• 1 - 100 Employee

• Co-Owner

  • ago. de 2020 - - actualidad



Mill's Tavern Restaurant

• Sous Chef

  • ene. de 2017 - ago. de 2018



Red Stripe

• Sous Chef

  • jul. de 2016 - ene. de 2017



Mill's Tavern Restaurant

• Sous Chef

  • nov. de 2015 - jul. de 2016



Mill's Tavern

• Lead Line Cook

  • dic. de 2014 - nov. de 2015



Thee Food Group Enterprises

• Food and Beverage Services
• 1 - 100 Employee

• Line Cook

  • sept. de 2013 - nov. de 2014



Piccola Italia Ristorante

• Line Cook

  • jul. de 2010 - ago. de 2013



Red Mountain Resort - Utah

• United States
• Hospitality
• 1 - 100 Employee

• Intern

  • mar. de 2013 - may. de 2013

  When I was on the night shift, I was responsible for prepping the dessert station and coming up with and making a different sorbet every night, along with plating all of the desserts. I quickly became familiar with the detox diet that the resort offered. There were also a few instances when an individual on a raw food diet came in and I made their meals. Once I moved to the day shift, I made different kinds of fresh bread and muffins in the mornings. I also prepped some of the larger dessert items for the dessert station. I came up with a different dessert special to serve during lunch each day. I was also given the responsibility of checking in the deliveries and organizing as I put them away.