Experience

Lambda School

• E-Learning Providers
• 1 - 100 Employee

• Web Development Student

  • Oct 2020 - Present



DIG.

• United States
• Restaurants
• 100 - 200 Employee

• Chef Operator

  • Jun 2019 - Mar 2020

  •Responsible for all day to day operations of the location.•Managed a team of 25-30 people.•Lead all hiring, scheduling, inventory and payroll.•Implemented and managed all corporate initiatives to help grow staff according to company standards.



Tatte Bakery & Cafe

• United States
• Restaurants
• 100 - 200 Employee

• Chef De Cuisine / Savory Operations Manager

  • Sep 2016 - May 2019

  •Drive seasonal menu changes for café menus.•Worked directly with owner to help ensure all new products fit within the essence of the brand.•Lead R&D for all savory products.•Ensure all new products are within cost guidelines.•Demonstrate all new products to chefs and ensured proper execution at store level.•Helped implement new inventory and recipe management system (Crunchtime).•Worked with cafes to increase efficiency and reduce waste at store level with new methods and equipment.



Mandarin Oriental Hotel Group

• Hong Kong
• Hospitality
• 700 & Above Employee

• Chef De Cuisine

  • Oct 2015 - Jul 2016

  •Ensure sous chefs and lines cooks finish production on time and of the highest quality.•Maintain food and labor costs.•Manage payroll, scheduling, inventory, and hiring.•Effectively manage staff by training for each station, supervising daily work, and evaluating progress of all cooks on staff.•Maintain high food quality standards and quality control.•Develop menu items inspired by the change of seasons and fine ingredients.•Work with public relations department and participate in events and publicity to create exposure and help sales at restaurant.•Communicate with all departments of the hotel, including sales, marketing, and operations in order to hit monthly goals in revenue.



Café Boulud

• Canada
• Restaurants
• 1 - 100 Employee

• Executive Sous Chef

  • Nov 2010 - Oct 2015

  •Assisted Head Chef with menu development and regulating food and labor cost.•Maintained high food quality standards.•Managed and supervised staff of over 30 cooks and stewards in the back of house.•Assisted Head Chef with the production and execution of various press events such as, South Beach Wine & Food Festival, Beaver Creek Food & Wine Weekend, and All Star Chef Classic.