Experience

Harvard University

• United States
• Higher Education
• 700 & Above Employee

• Chef De Cuisine

  • Aug 2023 - Present



Aramark

• United States
• Hospitality
• 700 & Above Employee

• Executive Chef

  • Mar 2023 - Aug 2023



Southern New Hampshire University

• United States
• Higher Education
• 700 & Above Employee

• Student

  • Jan 2021 - Aug 2023



LPM & Affiliates

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

• Chef

  • Jun 2022 - Mar 2023

  ● Responsible for travelling to different operations throughout the week to lead different, diverse teams of up to ten individuals in execution of daily service ● Utilizing well-developed interpersonal skills to engage customers and provide an experience that leaves them satisfied and excited for their next meal with our company, building a strong repeat clientele ● Responsible for instilling meticulous organizational habits and dedication to proper health and safety protocols within staff to ensure safe, effective, and well delivered goods and services to the client ● Develop and implement action plans daily to ensure team is executing service efficiently through coaching in time management, punctuality, and fast situational assessments for quick decision making Show less



Cabbyshack

• United States
• Restaurants
• 1 - 100 Employee

• Chef

  • Apr 2021 - Jun 2022

  ● Led a team of fifteen individuals in the kitchen of a multi-million-dollar operation, utilizing leadership expertise to ensure successful execution of high-volume service, delivering high quality food in a timely manner ● Responsible for training new hires in organizational habits, cleanliness, critical food theory, interpersonal skills, and high-stress decision making in a fast-paced environment through individual coaching and team building activities ● Assisted in the design, strategic planning, and implementation of new menus, including training of all kitchen staff on proper preparation and technique as well as customer-facing staff on persuasive description, pitching, and upselling via strong customer relations Show less



Independent Restaurant Company

• Somerville, Massachusetts, United States

• Chef

  • Sep 2017 - Oct 2020

  ● Held a leadership role in three of four locations in the company ● Executed placing orders, menu development, training of new hires, strict adherence to sanitation protocols, and high-focused qaulity assurance ● Responsible for leading teams of up to twelve people, utilizing interpersonal skills and multilingual communication tactics to bridge gaps through language barriers ● Held a leadership role in three of four locations in the company ● Executed placing orders, menu development, training of new hires, strict adherence to sanitation protocols, and high-focused qaulity assurance ● Responsible for leading teams of up to twelve people, utilizing interpersonal skills and multilingual communication tactics to bridge gaps through language barriers



Sodexo

• France
• Facilities Services
• 700 & Above Employee

• Chef

  • May 2016 - Mar 2017

  -Adhered to strict safety protocols to properly prepare food for high-risk cancer patients -Responsible for execution of lunch service in a high traffic kitchen serving three major hospitals as well as heavy catering -Collaborated with a team of 25 individuals to carry out service, ensuring high quality food was delivered fast and thoughtfully to keep guests happy and satisfied -Executed the preparation of special orders for patients with little to no notice utilizing product on hand and innovative, creative thinking under high-stress Show less



Legal Sea Foods

• United States
• Restaurants
• 400 - 500 Employee

• Kitchen Manager

  • Jan 2015 - May 2016

  -Responsible for training of new hires in organizational skills, proper sanitation procedures, critical food theory, and culinary techniques -Led the line in service, overseeing production to ensure high quality food was delivered in a timely fashion and ensuring no orders went out without a quality check -Responsible for training of new hires in organizational skills, proper sanitation procedures, critical food theory, and culinary techniques -Led the line in service, overseeing production to ensure high quality food was delivered in a timely fashion and ensuring no orders went out without a quality check



HYATT Hotels

• Hospitality
• 300 - 400 Employee

• Cook II

  • Mar 2014 - Feb 2015

  -Engage guests in live omelette station in the restaurant, Zephyr on the Charles, providing a warm, inviting experience to start their day -Responsible for ensuring that all stations in the kitchen are fully stocked and ready for lunch service every day -Adhering to proper health standards and superior cleanliness of work space -Using creativity with food to create plates that provide a special reaction from guests -Engage guests in live omelette station in the restaurant, Zephyr on the Charles, providing a warm, inviting experience to start their day -Responsible for ensuring that all stations in the kitchen are fully stocked and ready for lunch service every day -Adhering to proper health standards and superior cleanliness of work space -Using creativity with food to create plates that provide a special reaction from guests



Marriott International

• United States
• Hospitality
• 700 & Above Employee

• Food and Beverage Operations Voyager

  • May 2013 - Jan 2014

  -Oversee daily operations in multple outlets including a restaurant, bar/lounge, Starbucks, and In-Room Dining -Work with Delighted To Serve call center to improve room service experiences -Learning to manage in a union environment and how management teams function cohesively in union environments -Helping to open a new restaurant while overseeing operations while he restaurant is closed for renovations, analyzing how operations have changed and working to find solutions to problems with the fluidity of operations caused by the closure Show less



University of Massachusetts Amherst

• United States
• Higher Education
• 700 & Above Employee

• Teaching Assistant

  • Sep 2012 - Apr 2013

  - Assisted with the education of students in a cooking lab, instructing them on safe knife techniques, team work, self/environmental/team awareness, proficient cleaning habits, correct kitchen conduct, efficient cooking skills and techniques including sautéing, pan frying, dry heat, moist heat, baking, broiling, searing, and preparing stocks - Oversaw the checking out of students, ensuring all work designated to them was done fully and to the best of their ability before dismissal, handling all questions while the professor was busy. Show less



Amherst Brewing Company

• Line Cook/ Sauté Chef

  • Jan 2012 - Apr 2013

  - Cooking foods in a safe, sanitary way, making certain all food is prepared according to health code standards. - Maintaining clean, organized work stations and storage areas, sweeping, mopping, sanitizing surfaces, cleaning equipment immediately after use. - Utilizing speed and finesse to quickly produce and present foods in a manner that is attractive to the eye. - Using proper knife skills and safety, keeping an agile, organized pace, remaining focused under pressure. - Confirming all food not in use is stored appropriately according to health code standards, checking temperatures of storage equipment, wrapping/placing product in sufficient, airtight containers. - Training new employees on proper conduct, team work, correct procedures and recipes, side work for each station, and providing guidance when asked about how to improve flavors or how to prepare certain dishes Show less



University of Massachusetts Amherst

• United States
• Higher Education
• 700 & Above Employee

• Kitchen Staff

  • Sep 2009 - Dec 2011

  • Responsible for preparing food in a manner adhering to health code standards • Face to face cooking, providing customer with both a good meal and a personable experience • Maintaining a clean, organized work area • Responsible for preparing food in a manner adhering to health code standards • Face to face cooking, providing customer with both a good meal and a personable experience • Maintaining a clean, organized work area



Brockton Public Schools

• Paraprofessional

  • Jun 2010 - Aug 2010

  (Also worked this position June 2011 - August 2011) - Monitoring classrooms, assisting teachers when necessary and engaging preschool children, ages 3-6, in educational activities - Provided one-on-one guidance to an autistic child to enable a smooth integration into the school system, followed and helped edit a lesson plan to fit his needs and learning style, modeled good and bad behavior, used rewards and punishments to enforce proper behavioral habits - Assisted with feeding students, ensuring foods didn’t contain certain allergens, regulated eating speed and consumption amounts to prevent choking and overeating Show less



Chili Head Barbeque

• 320 West Centre Street, West Bridgewater, MA 02379

• Line Cook/Dishwasher

  • Dec 2008 - Sep 2009

  -Led team of three in kitchen -Cooked burgers, sliced food that had been smoked, fried frozen foods -Arranged food on plates to go out in a manner attractive to the eye -Cleaned floors, work station, food storage station, etc. -Led team of three in kitchen -Cooked burgers, sliced food that had been smoked, fried frozen foods -Arranged food on plates to go out in a manner attractive to the eye -Cleaned floors, work station, food storage station, etc.



Pier 18 Seafood and Grille

• East Bridgewater, MA

• Dishwasher

  • Jun 2007 - Dec 2008

  -Washed dishes by hand and with machinery and put back in a neat, attractive style -Cut vegetables in preparation for cooking -Cleaned areas in both front and back of house -Washed dishes by hand and with machinery and put back in a neat, attractive style -Cut vegetables in preparation for cooking -Cleaned areas in both front and back of house



National DCP, LLC

• United States
• Food and Beverage Services
• 300 - 400 Employee

• Cashier/Crew Member

  • Jan 2007 - Jun 2007

  • Responsible for maintaining a clean, well-organized work area, dining room, and grounds • Operated the cash register, both front counter and drive-thru, making transactions quick and pleasant • Responsible for maintaining a clean, well-organized work area, dining room, and grounds • Operated the cash register, both front counter and drive-thru, making transactions quick and pleasant