Experience

The Thayer Hotel

• United States
• Hospitality
• 1 - 100 Employee

• Sous Chef

  • May 2010 - Present

  Prepare and execute all banquet functions: Weddings ranging from 150-550 people Oversee staff of 25-30 Esure proper food safety, handling, holding and cook procedures Execute line cook responcablites when required Ordering of banquet needs Prepare and execute all banquet functions: Weddings ranging from 150-550 people Oversee staff of 25-30 Esure proper food safety, handling, holding and cook procedures Execute line cook responcablites when required Ordering of banquet needs



SoHo Bar & Grill

• Canada
• Restaurants
• 1 - 100 Employee

• Line Cook/ Sous Chef

  • May 2013 - Jul 2013

  Roundsman roll- Rotation throughout every station(Grill,Saute,Garde Manager, Pizza,Griddle) Roundsman roll- Rotation throughout every station(Grill,Saute,Garde Manager, Pizza,Griddle)



Camp Homeward Bound

• Kitchen Supervisor

  • Jun 2009 - Nov 2009

  Manage staff of 12 people, cooking 3 meals a day for 250 people. Daily ordering of all foods. Manage staff of 12 people, cooking 3 meals a day for 250 people. Daily ordering of all foods.