Experience

Howard Regional Health System

• United States
• Hospitals and Health Care
• 1 - 100 Employee

• Food Service Supervisor

  • Jan 2022 - Present



Grissom Air Force Base Club

• United States
• Government Relations Services
• 1 - 100 Employee

• Cook

  • Aug 2021 - Jan 2022



Kokomo Country Club

• United States
• Hospitality
• 1 - 100 Employee

• Line Cook

  • Aug 2020 - Jan 2022

  At the Kokomo Country club, I am responsible for the preparation and production in a professional kitchen, with a focus on sanitation, health code, and quality assurance. At the Kokomo Country club, I am responsible for the preparation and production in a professional kitchen, with a focus on sanitation, health code, and quality assurance.



Spritz City Bistro

• Stuart, Florida

• Garde Manger

  • Sep 2019 - Aug 2020

  At this position, I run the salad and pizza stations, ensuring quality food is servedand sanitary criteria are met. At this position, I run the salad and pizza stations, ensuring quality food is servedand sanitary criteria are met.



Cobbs Landing

• Fort Pierce, Florida Area

• Garde Manger

  • May 2017 - Sep 2017

  At Cobb's landing, I was in charge of the cold kitchen and all food that was made there. Also, it was common for me to do preparation work for banquets and special events. I left this position to return to the Culinary Institute of America to study for my Bachelor's degree in Culinary Science. At Cobb's landing, I was in charge of the cold kitchen and all food that was made there. Also, it was common for me to do preparation work for banquets and special events. I left this position to return to the Culinary Institute of America to study for my Bachelor's degree in Culinary Science.



Harbours Edge

• United States
• Restaurants
• 1 - 100 Employee

• Culinary Extern

  • Apr 2016 - Sep 2016

  At Harbours Edge, I was a student under the extern program at the Culinary Institute of America. I began this job working in a temporary kitchen inside a truck, but experienced structural changes due to renovations. I worked in three separate kitchens to produce food in the establishment, and leaned all facets of production for the high volume service. I left this location at the end of my externship and returned to the Culinary Institute of America to complete my associates degree. At Harbours Edge, I was a student under the extern program at the Culinary Institute of America. I began this job working in a temporary kitchen inside a truck, but experienced structural changes due to renovations. I worked in three separate kitchens to produce food in the establishment, and leaned all facets of production for the high volume service. I left this location at the end of my externship and returned to the Culinary Institute of America to complete my associates degree.