Experience

Mission Valley ROP

• United States
• Primary and Secondary Education
• 1 - 100 Employee

• Culinary Arts Instructor

  • Apr 2012 - Present

  Introduction to Culinary Arts Subjects taught: gastronomy, basic cooking techniques, knife skills, product identification, culinary vocabulary, basic culinary math principles, reading and interpreting recipes, sanitation practices, cost and inventory controls, purchasing, staffing, catering, banquets, storage and labeling of food items, and the use of commercial kitchen equipment. Introduction to Culinary Arts Subjects taught: gastronomy, basic cooking techniques, knife skills, product identification, culinary vocabulary, basic culinary math principles, reading and interpreting recipes, sanitation practices, cost and inventory controls, purchasing, staffing, catering, banquets, storage and labeling of food items, and the use of commercial kitchen equipment.



Hands On Gourmet

• United States
• Food and Beverage Services
• 1 - 100 Employee

• Chef Instructor

  • Oct 2010 - Jun 2014

  Facilitate the company's mission of team building by leading cooking classes. Parties are specifically designed to let everyone with varied cooking abilities participate in creating delicious, innovative cuisine. Participants select the menu and each chef leads a group to prepare a specific dish within the menu. Events culminate with participants sharing the meal they have created. Each chef works with a group from 2 to 10 people. Facilitate the company's mission of team building by leading cooking classes. Parties are specifically designed to let everyone with varied cooking abilities participate in creating delicious, innovative cuisine. Participants select the menu and each chef leads a group to prepare a specific dish within the menu. Events culminate with participants sharing the meal they have created. Each chef works with a group from 2 to 10 people.



Bi-Rite Catering

• United States

• Event Chef

  • Apr 2011 - Jan 2014

  Manage and direct staff to carry out all aspects of offsite event catering (set up, food preparation, party execution, break down and load out). Responsibilities also include; upholding the company’s service standards, coordinating with house executive chef and warehouse staff. Transport party items to locations using company vehicle. Parties range in size from 10 to 300 guests. Manage and direct staff to carry out all aspects of offsite event catering (set up, food preparation, party execution, break down and load out). Responsibilities also include; upholding the company’s service standards, coordinating with house executive chef and warehouse staff. Transport party items to locations using company vehicle. Parties range in size from 10 to 300 guests.



Contra Costa College

• United States
• Higher Education
• 200 - 300 Employee

• Chef Instructor

  • Aug 2009 - Jan 2011

  Introduction to Fundamentals in Foodservice: to develop knowledge of the fundamentals of the operating a commercial kitchen, restaurant dining room, and specialty coffee shop. Subjects taught: gastronomy, basic cooking techniques, knife skills, product identification, culinary vocabulary, basic culinary math principles, reading and interpreting recipes, sanitation practices, cost and inventory controls, purchasing, staffing, catering, banquets, storage and labeling of food items, and the use of commercial kitchen equipment. Show less