Senior Network Architect

• Mar 2022 - Present

Network Operations Team Lead

• Feb 2021 - Feb 2022

IT Specialist

• Aug 2020 - Feb 2021

Executive Chef

• Aug 2018 - May 2020

Sous Chef

• Nov 2017 - Sep 2018

Sous Chef

• Dec 2015 - Sep 2018

EXPERIENCED IN HIGH VOLUME KITCHEN IN PREP AND ON THE LINE COOKING KNOWLEDGE IN COOKING METHODS SUCH AS BRAISING, POACHING, GRILLING, FRYING CAPABLE OF USING KITCHEN EQUIPMENT FAMILIAR WITH MEAT, POULTRY, AND SEAFOOD FABRICATION CAPABLE OF READING AND MEMORIZING RECIPES , PLATING AND PRESENTATION BASIC BAKING AND PASTRY SKILLS KNOWLEDGE OF PROPER SANITATION PRACTICES EXPERIENCED IN WORKING PRODUCTIVELY IN A FAST PACE, HIGH VOLUME ENVIRONMENT NV HEALTH CARD SERV-SAFE CERTIFIED INVENTORY AND ORDERING KNOWLEDGE PROFIT AND LOSS KNOWLEDGE

Painter

• Sep 2003 - Sep 2018

Sous Chef

• Mar 2017 - Nov 2017

Sous Chef

• Sep 2016 - Mar 2017

EXPERIENCED IN HIGH VOLUME KITCHEN IN PREP AND ON THE LINE COOKING KNOWLEDGE IN COOKING METHODS SUCH AS BRAISING, POACHING, GRILLING, FRYING CAPABLE OF USING KITCHEN EQUIPMENT FAMILIAR WITH MEAT, POULTRY, AND SEAFOOD FABRICATION CAPABLE OF READING AND MEMORIZING RECIPES , PLATING AND PRESENTATION BASIC BAKING AND PASTRY SKILLS KNOWLEDGE OF PROPER SANITATION PRACTICES EXPERIENCED IN WORKING PRODUCTIVELY IN A FAST PACE, HIGH VOLUME ENVIRONMENT NV HEALTH CARD SERV-SAFE CERTIFIED INVENTORY AND ORDERING KNOWLEDGE PROFIT AND LOSS KNOWLEDG

Sous Chef

• Jan 2016 - Sep 2016

EXPERIENCED IN HIGH VOLUME KITCHEN IN PREP AND ON THE LINE COOKING KNOWLEDGE IN COOKING METHODS SUCH AS BRAISING, POACHING, GRILLING, FRYING CAPABLE OF USING KITCHEN EQUIPMENT FAMILIAR WITH MEAT, POULTRY, AND SEAFOOD FABRICATION CAPABLE OF READING AND MEMORIZING RECIPES , PLATING AND PRESENTATION BASIC BAKING AND PASTRY SKILLS KNOWLEDGE OF PROPER SANITATION PRACTICES EXPERIENCED IN WORKING PRODUCTIVELY IN A FAST PACE, HIGH VOLUME ENVIRONMENT NV HEALTH CARD SERV-SAFE CERTIFIED INVENTORY AND ORDERING KNOWLEDGE PROFIT AND LOSS KNOWLEDG

Sous Chef

• Apr 2014 - Nov 2015

EXPERIENCED IN HIGH VOLUME KITCHEN IN PREP AND ON THE LINE COOKING KNOWLEDGE IN COOKING METHODS SUCH AS BRAISING, POACHING, GRILLING, FRYING CAPABLE OF USING KITCHEN EQUIPMENT FAMILIAR WITH MEAT, POULTRY, AND SEAFOOD FABRICATION CAPABLE OF READING AND MEMORIZING RECIPES , PLATING AND PRESENTATION BASIC BAKING AND PASTRY SKILLS KNOWLEDGE OF PROPER SANITATION PRACTICES EXPERIENCED IN WORKING PRODUCTIVELY IN A FAST PACE, HIGH VOLUME ENVIRONMENT NV HEALTH CARD SERV-SAFE CERTIFIED INVENTORY AND ORDERING KNOWLEDGE PROFIT AND LOSS KNOWLEDGE

master cook

• Oct 2013 - Apr 2014

stock all station , prep for am shifts , cook all orders during shift , FIFO all walk-ins stock all station , prep for am shifts , cook all orders during shift , FIFO all walk-ins

line cook

• Mar 2013 - Oct 2013

set up all work stations prep for all stations cook all orders during lunch and dinner service cook all am/pm family meals maintain all SNHD standards set up all work stations prep for all stations cook all orders during lunch and dinner service cook all am/pm family meals maintain all SNHD standards

Line Cook

• May 2012 - Jan 2013

set up my station prep for my station cook all orders assist other cooks maintain station clean and up to SNHD standards set up my station prep for my station cook all orders assist other cooks maintain station clean and up to SNHD standards

Painter

• Sep 2003 - Aug 2010