Experience

Practica

• United States
• Technology, Information and Internet
• 1 - 100 Employee

• Software Engineer

  • Jan 2021 - Present



Charlie Bird

• 1 - 100 Employee

• Sous Chef

  • Apr 2019 - Mar 2020

  -Responsible for managing a team of 10 line cooks, porters and prep cooks to set up for and run lunch service and make production happen for dinner service. -Striving for culinary excellence with each dish, working with high quality, seasonal ingredients, and developing recipes -Working in high volume, plating food and assisting others in a fast paced team environment -Working every station in the restaurant as needed -Responsible for ordering and maintaining inventory of all food and supplies Show less



Gramercy Tavern

• United States
• Food & Beverages
• 1 - 100 Employee

• Line Cook (Saucier)

  • May 2016 - Apr 2019

  -Responsible for preparing and managing inventory on every station in the restaurant -Striving for culinary excellence with each dish, working with high quality, seasonal ingredients -Working in high volume, plating food and assisting others in the same in a large, fast paced team environment -Working production, prep and butchery. -Working PM and AM Services, hot and cold stations including roast, wood fired grill and saucier stations. -Responsible for preparing and managing inventory on every station in the restaurant -Striving for culinary excellence with each dish, working with high quality, seasonal ingredients -Working in high volume, plating food and assisting others in the same in a large, fast paced team environment -Working production, prep and butchery. -Working PM and AM Services, hot and cold stations including roast, wood fired grill and saucier stations.



Restaurant August

• New Orleans, Louisiana, United States

• Backwaiter/Runner

  • Jul 2015 - Feb 2016

  -Supervising and training food running staff -Coordinating with award winning front and back of house staff to achieve and improve upon high level customer satisfaction at a top performing New Orleans restaurant -Resolving guest issues by listening and finding creative solutions -Plating amuse bouche and assisting with expediting -Supervising and training food running staff -Coordinating with award winning front and back of house staff to achieve and improve upon high level customer satisfaction at a top performing New Orleans restaurant -Resolving guest issues by listening and finding creative solutions -Plating amuse bouche and assisting with expediting



One Off Hospitality Group

• United States
• Restaurants
• 1 - 100 Employee

• Sous Chef

  • Nov 2014 - Jul 2015

  -Assisting and supporting the executive chef in routine and additional tasks, including line work for up to 300 covers -Maintaining and ensuring proper sanitation, food handling, and top quality output with a fine attention to detail -Supervising and training kitchen workforce on recipe procedures, preparation and cleaning duties -Assisting with menu planning and communication and coordination with FOH team -Monitoring inventory and assisting in ordering -Assisting and supporting the executive chef in routine and additional tasks, including line work for up to 300 covers -Maintaining and ensuring proper sanitation, food handling, and top quality output with a fine attention to detail -Supervising and training kitchen workforce on recipe procedures, preparation and cleaning duties -Assisting with menu planning and communication and coordination with FOH team -Monitoring inventory and assisting in ordering



The Winchester

• United States
• Restaurants
• 1 - 100 Employee

• Line Cook

  • Jan 2014 - Jun 2014

  -Responsible for cooking and preparing a varied and changing menu from scratch -Maintaining and ensuring proper sanitation, food handling, and top quality output -Cleaning and maintaining equipment -Responsible for organization and maintaining a proper station -Worked Brunch, Breakfast, Lunch and Dinner, hot and cold stations -Responsible for cooking and preparing a varied and changing menu from scratch -Maintaining and ensuring proper sanitation, food handling, and top quality output -Cleaning and maintaining equipment -Responsible for organization and maintaining a proper station -Worked Brunch, Breakfast, Lunch and Dinner, hot and cold stations



Old World Food Truck

• San Francisco, California, United States

• Cook

  • Nov 2012 - Dec 2013

  -Responsible for cooking and preparing a rotating menu from scratch -Maintaining and ensuring proper sanitation, food handling, and top quality output -Running front of house operations, ensuring good customer experience as cashier -Cleaning and maintaining equipment -Providing full service on-site catering for events for up to 250 people -Managed social media and web presence, Twitter, Facebook etc. -Responsible for cooking and preparing a rotating menu from scratch -Maintaining and ensuring proper sanitation, food handling, and top quality output -Running front of house operations, ensuring good customer experience as cashier -Cleaning and maintaining equipment -Providing full service on-site catering for events for up to 250 people -Managed social media and web presence, Twitter, Facebook etc.



Ike's Love & Sandwiches

• United States
• Restaurants
• 100 - 200 Employee

• Associate

  • Sep 2011 - Oct 2012

  -Working all kitchen positions in high volume kitchen, training others in the same -Running front of house operations, ensuring good customer experience as cashier and runner -Executing open to close responsibilities -Working all kitchen positions in high volume kitchen, training others in the same -Running front of house operations, ensuring good customer experience as cashier and runner -Executing open to close responsibilities