Experience

Prudential Overall Supply

• United States
• Facilities Services
• 300 - 400 Employee

• Sales and Service Manager

  • Jan 2022 - Present

• Manager Trainee

  • Dec 2020 - Apr 2022



Summit Event Catering

• United States
• Food Production
• 1 - 100 Employee

• Director Of Operations

  • Mar 2018 - Mar 2020

  Responsible for a mass portion of the company's overall success and financial health. Oversee all aspects of the company's operations. Coordinate and organize events by choosing qualified team based on the specific logistical needs requested and required. Maintain control of budgetary constraints and oversee all department staff personnel. Manage company department and event schedules, responsible for hiring, promoting and disciplinary action. Creating and implementing new policy's and procedures along with follow through staff training. Show less



Summit House Restaurant

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

• Chef

  • May 2014 - May 2018

  Responsible for opening the restaurant on a daily basis, maintaining proper inventory roster for daily ordering purposes. Responsible for daily equipment, sanitation, temperature and incident report logs. Worked closely with chef de cuisine on weekly menu items. Held weekly meetings with core staff regarding the over all execution of the culinary team on a personal and overall level. Responsible for a mass portion of the establishments in house made sauces and dressings. Responsible for opening the restaurant on a daily basis, maintaining proper inventory roster for daily ordering purposes. Responsible for daily equipment, sanitation, temperature and incident report logs. Worked closely with chef de cuisine on weekly menu items. Held weekly meetings with core staff regarding the over all execution of the culinary team on a personal and overall level. Responsible for a mass portion of the establishments in house made sauces and dressings.



Brunos Italian Kitchen

• United States
• Restaurants
• 1 - 100 Employee

• Line Cook

  • Jun 2012 - Jun 2013

  Lead culinary team member responsible in the opening, structure and creative planning of the kitchen and executing restaurant menu. Lead the cook's line during dinner service and responsible for daily preparations of making and drying fresh pasta made from scratch. Managed all closing procedures Lead culinary team member responsible in the opening, structure and creative planning of the kitchen and executing restaurant menu. Lead the cook's line during dinner service and responsible for daily preparations of making and drying fresh pasta made from scratch. Managed all closing procedures



CHA CHA'S DOGGIE DAYCARE, INC.

• United States
• Ranching
• 1 - 100 Employee

• Junior Sous Chef

  • Aug 2009 - Jun 2013

  In the mid 2000's Brea CA, was looking to revive down town Brea's Art, Social and Culinary District. One of the leading business endeavor's was what would soon become the successful Cha Cha's Latin Kitchen. In 2009 I was brought in to join the culinary team responsible for opening the restaurant. After we launched I was responsible for opening the restaurant every morning alongside our culinary team and leading the team through service. Manning the line during service and a full on prep for a from scratch kitchen. I remained a key figure at Cha Cha's for over four year's before making my exit to pursue further culinary endeavors. Show less