Lead Server

• Jul 2021 - Present

Server

• Nov 2020 - Apr 2023

Front Office Team Lead

• May 2021 - Apr 2023

Front Desk Manager

• Aug 2020 - Apr 2021

Chef De Partie

• Jun 2016 - Feb 2020

Line cook

• Oct 2015 - Apr 2016

Saute cook

• Oct 2015 - Apr 2016

• Consistently moved around and learned many stations such as Pantry, Sauté, Grill, and middle.• Practicing professional techniques such as grilling, broiling, steaming, sautéing, searing, pan searing, and roasting• Going above and beyond daily cleaning lists• Participated in creating daily specials• Prepped stations according to scratch recipes• Sanitizing work area and equipment to ensure safety in the workplace

Line Cook

• Jan 2014 - Jul 2015

• Moved around learning different stations. Pantry, Hot Apps Sauté and Expo. • Professional-level cooking techniques such as grilling, sautéing, searing, pan searing, and roasting in the daily duties of running stations on the line. • Sanitation principles as they apply to the professional kitchen by inspecting and cleaning food preparation areas ; such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. • Demonstrates professionalism appropriate to the hospitality industry in daily interactions with coworkers and managers. • Management principles to the demands of a hospitality business and exhibits college-level reasoning skills in the daily interactions with coworkers and managers and construction of her daily prep list and keeping items up to par levels for service. • Familiar with working banquets and private events • Worked in front of the public on action stations such as carving, pasta, omlette, etc. • Experience in working off site events such as food shows, Devoured and Phoenix cooks Show less

Manager

• Feb 2012 - Jul 2013

• Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met. • Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines. • Created marketing strategies to increase revenue. • Created weekly schedules and Authorized to do weekly inventory • Experience with ordering food cost, invoices, deposits, and labor control. • Experience with ordering, cooking and delivering catering orders. • Counseled staff as a person and as a professional. Show less