Line Cook

• May 2023 - Present

Director Of Food And Beverage

• Aug 2020 - Oct 2022

*Oversaw the operation of a two million dollar food & beverage operation *Managed a team of eight individuals *Reduced food costs by a margin of 20% *Reduced food waste by a margin on 60% *Improved food quality standards, kitchen cleanliness and work flow. *Oversaw the operation of a two million dollar food & beverage operation *Managed a team of eight individuals *Reduced food costs by a margin of 20% *Reduced food waste by a margin on 60% *Improved food quality standards, kitchen cleanliness and work flow.

Culinary Supervisor

• Feb 2020 - Apr 2020

*Managed a team of six, ensuring the quality standards set forth by the JW Marriot *Improved kitchen organization and work flow *Additional responsibilities of preparing food for special events and creating specials *Managed a team of six, ensuring the quality standards set forth by the JW Marriot *Improved kitchen organization and work flow *Additional responsibilities of preparing food for special events and creating specials

Cook 1

• Apr 2018 - Sep 2019

● Worked for the twenty fourth highest grossing restaurants in the U.S. with a nightly PPA over two hundred dollars ● Solely responsible for for the majority of the restaurants entrees as a solo grill cook on up to 200 cover nights ● Worked various stations in the open fire kitchen including the wood burning oven, Josper, and grill ● Assisted the chef in developing nightly specials in order to reduce waste and improve food cost. ● Worked for the twenty fourth highest grossing restaurants in the U.S. with a nightly PPA over two hundred dollars ● Solely responsible for for the majority of the restaurants entrees as a solo grill cook on up to 200 cover nights ● Worked various stations in the open fire kitchen including the wood burning oven, Josper, and grill ● Assisted the chef in developing nightly specials in order to reduce waste and improve food cost.

Assistant Pastry Chef

• May 2017 - Jan 2018

Part of the research and development team. Inovating new and exciting desserts for the restaraunts at the Wynn and Encore.

Cook Two

• May 2015 - May 2017

Held a full time position at Andrea's.Capable of working all stations and roles in the kitchen as needed.Maintained perfect attendance throughout my tenure.Awarded a exemplary score on my yearly reviews.

Line Cook & Pastry Cook

• Jan 2014 - Jan 2015

Was part of the opening team of Chef Morimoto’s largest restaurant, serving up to 600 guests nightly. Cross trained to work pantry, sushi pantry, fryer, saute, pastry and prepared the chef’s tasting menu Aided both the savory and pastry departments by implementing various organizational methods to improve productivity Worked full time while attending pastry school, later promoted to pastry cook upon receiving schools certification. Was part of the opening team of Chef Morimoto’s largest restaurant, serving up to 600 guests nightly. Cross trained to work pantry, sushi pantry, fryer, saute, pastry and prepared the chef’s tasting menu Aided both the savory and pastry departments by implementing various organizational methods to improve productivity Worked full time while attending pastry school, later promoted to pastry cook upon receiving schools certification.

Cook 3

• Sep 2011 - Sep 2013

Worked in all four restaurants at the resort as well as the banquet kitchen and fulfilled numerous roles in each location Trusted as a employee to work with little to no supervision Developed recipes in accordance with guests dietary restrictions and preferences Recipient of numerous GEM awards and nominated for three employee of the month awards Worked in all four restaurants at the resort as well as the banquet kitchen and fulfilled numerous roles in each location Trusted as a employee to work with little to no supervision Developed recipes in accordance with guests dietary restrictions and preferences Recipient of numerous GEM awards and nominated for three employee of the month awards

Line Cook & Pastry Platter

• Aug 2010 - Apr 2011

Cross trained to work pantry, saute, sides/garnish and pastry; often working more then one station a night. Assisted Sous Chef with his responsibilities upon completion of my duties Took charge in cleaning and organizing responsibilities outside of my work requirements Prepared food to the highest of fine dining standards, serving up to 300 covers daily on a five man line Cross trained to work pantry, saute, sides/garnish and pastry; often working more then one station a night. Assisted Sous Chef with his responsibilities upon completion of my duties Took charge in cleaning and organizing responsibilities outside of my work requirements Prepared food to the highest of fine dining standards, serving up to 300 covers daily on a five man line

Lead Line Cook

• Sep 2009 - Apr 2011

Assisted line cooks, ensuring that all preparations were completed to proper time and efficiency standards Trained new employees on the various responsibilities and practices of each station. Responsible for inventory and ordering an average of $20,000 of food weekly Served an average of 650 customers daily on a five person line Assisted line cooks, ensuring that all preparations were completed to proper time and efficiency standards Trained new employees on the various responsibilities and practices of each station. Responsible for inventory and ordering an average of $20,000 of food weekly Served an average of 650 customers daily on a five person line

Apprentice

• Nov 2009 - Apr 2010

Assisted cooks with various parts of their daily food preparation Responsible for daily preparation of various sauces and garnishes Worked with cooks to complete all food plating during service. Observed and assisted the Executive Chef on the pass Assisted cooks with various parts of their daily food preparation Responsible for daily preparation of various sauces and garnishes Worked with cooks to complete all food plating during service. Observed and assisted the Executive Chef on the pass

Prep Cook and Cashier

• Oct 2002 - Aug 2006

Worked all shifts and aspects of the wholesale, and retail distribution of 100,000 pounds of seafood per week Skilled at cleaning and breaking down a variety of different seafood and filling an average of 120 orders daily Prepared all cold food goods for retail and provided the highest level of customer service filling and completing orders Assisted Braun’s To Go restaurant operations, including preparation, plating, dish washing and register operations Worked all shifts and aspects of the wholesale, and retail distribution of 100,000 pounds of seafood per week Skilled at cleaning and breaking down a variety of different seafood and filling an average of 120 orders daily Prepared all cold food goods for retail and provided the highest level of customer service filling and completing orders Assisted Braun’s To Go restaurant operations, including preparation, plating, dish washing and register operations