Staff Accountant

• Feb 2023 - Present

Supervisor/ Chef de Partie

• Jul 2022 - Dec 2022

Supervise and coordinate activities of cooks. Determine how food should be presented and create decorative food displays. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Address guests’ service needs. Speak with others using clear and professional language Show less

Pastry Cook

• Feb 2022 - Jul 2022

• Support with the daily requisitions and banquet planning Part of the preopening team of the hotel • Prepare Mise en Place for pastry stations, breakfast, different outlets, amenities, and banquets from over 180 people • Plated menu offerings for pastry stations for over 100 people • Crafted a variety of dessert from doughs, mixes, and finishing products, such as ice creams, tarts, and plated desserts. • Support with the daily requisitions and banquet planning Part of the preopening team of the hotel • Prepare Mise en Place for pastry stations, breakfast, different outlets, amenities, and banquets from over 180 people • Plated menu offerings for pastry stations for over 100 people • Crafted a variety of dessert from doughs, mixes, and finishing products, such as ice creams, tarts, and plated desserts.

Cook 1/ Supervisor

• Jun 2021 - Feb 2022

Supervise and coordinate activities of cooks. Determine how food should be presented and create decorative food displays. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Address guests’ service needs. Speak with others using clear and professional language Show less

Lead Baker

• Apr 2020 - Jun 2021

• Sells products by providing customers with information needed to make product-related decisions. • Prepares baked and decorate goods using written • Loads and unloads large baking ovens and operates other Bakery equipment. • Maintains Publix’s high standards for product freshness and sanitation. • Trains other associates as needed. • Assists in other management duties as assigned. • Sells products by providing customers with information needed to make product-related decisions. • Prepares baked and decorate goods using written • Loads and unloads large baking ovens and operates other Bakery equipment. • Maintains Publix’s high standards for product freshness and sanitation. • Trains other associates as needed. • Assists in other management duties as assigned.

Assistant Development Chef for Virgin Voyages

• Feb 2019 - Mar 2020

•Assisted in the research and development of over 20 eateries for a cruise ship • Crafted a variety of recipes for the savory and pastry side. • Created methods and procedures conducted for operational field. • Assisted with the training, loading and development of the cruise ship with over 200 culinary staff. • Assisted maintain budget under control with the appropriate selection of products to be used •Assisted in the research and development of over 20 eateries for a cruise ship • Crafted a variety of recipes for the savory and pastry side. • Created methods and procedures conducted for operational field. • Assisted with the training, loading and development of the cruise ship with over 200 culinary staff. • Assisted maintain budget under control with the appropriate selection of products to be used

Pastry Cook 2

• Jan 2018 - Feb 2019

• Assisted with the daily planning, distribution of work, and food ordering • Prepared Mise en Place for pastry stations, breakfast, different outlets, amenities, and banquets from over 1100 people • Plated menu offerings for pastry stations for over 1100 people • Crafted a variety of dessert from doughs, mixes, and finishing products, such as ice creams, tarts, cookies, bread, sheet cakes, and plated desserts. • Worked under pressure, listen closely and follow directions Show less

Pastry Cook

• Nov 2016 - Dec 2017

• Assisted with the daily requisitions and banquet planning • Prepared Mise en Place for pastry stations, breakfast, different outlets, amenities, and banquets from over 350 people • Plated menu offerings for pastry stations for over 400 people • Crafted a variety of dessert from doughs, mixes, and finishing products, such as ice creams, tarts, and plated desserts. • Worked under pressure, listened closely and followed directions Show less

Purchasing Teaching Assistant

• Sep 2014 - Nov 2016

• Performing weekly inventory of dry goods, dairy, produce, seafood, and meat • Interacting with Chefs and students and provided them with food products • Maintaining flow of perishable and non-perishable products • Ordering and checking deliveries • Performing weekly inventory of dry goods, dairy, produce, seafood, and meat • Interacting with Chefs and students and provided them with food products • Maintaining flow of perishable and non-perishable products • Ordering and checking deliveries

College Culinary Program Intern

• Jun 2014 - Aug 2014

• Prepared Mise en Place salad, sauté, window, and dessert stations • Served over 800 people per lunch and over 1100 people per dinner • Prepared over 100 pound of food every day • Worked under pressure, listened closely, and followed directions • Prepared Mise en Place salad, sauté, window, and dessert stations • Served over 800 people per lunch and over 1100 people per dinner • Prepared over 100 pound of food every day • Worked under pressure, listened closely, and followed directions

Culinary Internship

• Dec 2013 - Mar 2014

• Prepared Mise en Place for entremetier, saucier, and garde manger • Plated menu offerings for entremetier, saucier, and garde manger stations for over 400 people • Worked under pressure, listened closely, and followed directions • Prepared Mise en Place for entremetier, saucier, and garde manger • Plated menu offerings for entremetier, saucier, and garde manger stations for over 400 people • Worked under pressure, listened closely, and followed directions