Experience

BLUEPRINT BROADCASTING INC

• United States
• Broadcast Media Production and Distribution
• 1 - 100 Employee

• Sales Specialist

  • Nov 2019 - Present

  Responsible for obtaining new clientele to advertise with our radio station. I initiate the conversations via phone and close deals. Responsible for obtaining new clientele to advertise with our radio station. I initiate the conversations via phone and close deals.



Ale Asylum Riverhouse

• Pastry Chef

  • Dec 2014 - Dec 2017

  In this position I provide assistance with daily menu specials. I have implemented sanitation and hygiene standards in the kitchen. I specialized in garnishing of desserts and salads for plating as well as presenting them and other cold plated menu options with illustrate and exquisite detail. In this position I provide assistance with daily menu specials. I have implemented sanitation and hygiene standards in the kitchen. I specialized in garnishing of desserts and salads for plating as well as presenting them and other cold plated menu options with illustrate and exquisite detail.



Bona's Italian Kitchen

• Sous Chef

  • Jun 2014 - Aug 2014

  In this position my primary responsibility was to assist with their grand opening. I was in charge of menu planning, creating recipes, placing orders for stocked items, and overseeing food cost. Additional duties included training of new kitchen staff and quality of food. In this position my primary responsibility was to assist with their grand opening. I was in charge of menu planning, creating recipes, placing orders for stocked items, and overseeing food cost. Additional duties included training of new kitchen staff and quality of food.



The Grand Geneva Resort

• Lake Geneva, WI

• Line Cook

  • Nov 2011 - Apr 2012

  My responsibilities included prepping the kitchen for breakfast and lunch meals. I was in charge of menu planning and inventory control as well as managing the kitchen staff. My responsibilities included prepping the kitchen for breakfast and lunch meals. I was in charge of menu planning and inventory control as well as managing the kitchen staff.



Olive Garden

• United States
• Restaurants
• 700 & Above Employee

• Saute' Cook

  • Oct 2009 - Mar 2012

  In this position I was brought on to assist with their grand opening as a Saute Cook. A few of my responsibilities included managing the sauce station and ensuring the food quality and safety was above standards. In this position I was brought on to assist with their grand opening as a Saute Cook. A few of my responsibilities included managing the sauce station and ensuring the food quality and safety was above standards.



Mary Rose Piazza

• Head Chef

  • Jun 2007 - Oct 2009

  My responsibilities in this position varied. I was in charge of all food ordering and inventory as well as training new hires and managing staff. Food preparation for the restaurant and catering events was included in my duties as well as planning the menu for wine dinners that consisted of seventy five people. My responsibilities in this position varied. I was in charge of all food ordering and inventory as well as training new hires and managing staff. Food preparation for the restaurant and catering events was included in my duties as well as planning the menu for wine dinners that consisted of seventy five people.