Experience

Il Corso Italian Restaurant

• Pasta and Charcuterie Production

  • Sep 2017 - Present

  •Responsible for opening up restaurant and preparing for service each day•Work directly with purveyors and ensure the correct orders are delivered; mitigate any order discrepancies as necessary •Develop recipe designs and implement new products to restaurant menu •Oversee creation and execution of charcuterie projects, including managing multi-step recipe processes until meat is cured



Pared

• Cook

  • Aug 2015 - Oct 2017

  •Picked up shifts as needed through Pared’s user-friendly mobile app •Communicated with Business Operations Manager at Pared as necessary •Gained exposure to various restaurants in the Bay Area and created excellent relationships with chefs and kitchen staff



Pesce e Riso

• Sous Chef

  • May 2017 - Sep 2017

  •Assisted executive chef/owner in selecting kitchen equipment, plate ware, purveyors, and kitchen staff •Consulted with executive chef/owner regarding decisions affecting restaurant logistics •Participated in menu design, recipe components, and ingredient selections •Responsible for overseeing and contributing to expo, line and prep stations•Worked to ensure high staff morale, communication, and accurate ticket times



Clove and Hoof

• Lead Line Cook

  • Sep 2015 - Jun 2016

  •Butchered various whole animals, including pig, cow, chicken, and lamb raised from sustainable, local farms•Executed accurate and timely ticket orders, and always put out fresh food in fast paced environment•Created innovative and dynamic recipe ideas and menu contributions



The Battery San Francisco

• Lead Line Cook

  • Mar 2015 - Sep 2015

  •Oversaw pasta production for restaurant, including running pasta machine and creating various pasta styles•Broke down whole poultry and various meats•Ran plancha station with strong capability of executing proper meat temperatures and correct doneness •Created menu specials highlighting locally sourced and seasonal ingredients with robust flavor profiles•Lead line cook position as needed: oversee staff members, communicate with servers, and close down kitchen



Sens Restaurant

• Lead Line Cook

  • Apr 2014 - Mar 2015

  •Assembled daily mise en place according to seasonal changes; created flavorful and palatable flavor combinations•Executed dishes with multiple pan pickups•Knowledge on the meat curing process; broke down whole poultry



SALT HOUSE

• Saute Cook

  • Aug 2013 - Apr 2014

  •Shucked oysters and understand various varieties •Plated pastries, cold appetizers, and salads •Maintain professionalism while working in fast paced settings



Sierra Nevada Brewing Co.

• Line Cook

  • Aug 2009 - Aug 2013

  •Employee at nation’s 2nd largest micro-brewery and busiest restaurant in Chico, specializing in cooking with craft beer •Worked multiple stations including grill, sauté, wood oven, fryer, salad and dessert (pantry) •Cook for events, concerts, wedding receptions, beer pairing dinners, and conferences•Banquet events range from 50-300 people; capable of adapting to customer quantity and providing excellent service•Participated in Sierra Nevada’s annual event feeding over 6,000… •Employee at nation’s 2nd largest micro-brewery and busiest restaurant in Chico, specializing in cooking with craft beer •Worked multiple stations including grill, sauté, wood oven, fryer, salad and dessert (pantry) •Cook for events, concerts, wedding receptions, beer pairing dinners, and conferences•Banquet events range from 50-300 people; capable of adapting to customer quantity and providing excellent service•Participated in Sierra Nevada’s annual event feeding over 6,000 people in two days Show more Show less