Sous Chef

• Jul 2019 - Present

Bartender

• Apr 2013 - Present

Serving food and drinks to patrons at the bar Making all beverages for 100 seat Restarant Serving food and drinks to patrons at the bar Making all beverages for 100 seat Restarant

CHEF

• Feb 2013 - Present

Ordering food, and locally sourcing food from farmers Creating unique, diverse menus for health-conscious diners Catering to large groups of 100-300 Providing gluten-free, vegan, vegetarian, dairy-free and meat options produced from local and international organic ingredients Training new staff every month Ohana night facilitator Employee of the month forJanuary 2012 Ordering food, and locally sourcing food from farmers Creating unique, diverse menus for health-conscious diners Catering to large groups of 100-300 Providing gluten-free, vegan, vegetarian, dairy-free and meat options produced from local and international organic ingredients Training new staff every month Ohana night facilitator Employee of the month forJanuary 2012

PRIVATE CHEF BUSINESS

• Jun 2012 - Feb 2013

Cooking holiday dinners for families, creating drinks at parties, and being on call. Cooking holiday dinners for families, creating drinks at parties, and being on call.

CHEF

• Mar 2011 - Mar 2012

Ordering food, and locally sourcing food from farmers Creating unique, diverse menus for health-conscious diners Catering to large groups of 100-300 Providing gluten-free, vegan, vegetarian, dairy-free and meat options produced from local and international organic ingredients Training new staff every month Ohana night facilitator Employee of the month for January 2012 Ordering food, and locally sourcing food from farmers Creating unique, diverse menus for health-conscious diners Catering to large groups of 100-300 Providing gluten-free, vegan, vegetarian, dairy-free and meat options produced from local and international organic ingredients Training new staff every month Ohana night facilitator Employee of the month for January 2012

PERSONAL CHEF

• Sep 2009 - Apr 2011

Tailored diet and nutrition plan based on Ms Hexberg-Klock's individual needs Preparing diverse and creative menus Preparing lunch, dinner for Ms Hexberg-Klock 5-7 days per week Organizing Ms Hexberg-Klock's personal appointments and performing various additional as-required tasks Tailored diet and nutrition plan based on Ms Hexberg-Klock's individual needs Preparing diverse and creative menus Preparing lunch, dinner for Ms Hexberg-Klock 5-7 days per week Organizing Ms Hexberg-Klock's personal appointments and performing various additional as-required tasks

BARTENDER

• Aug 2006 - Feb 2011

Long-serving, trusted member of the team; assisted in managing a crew of three Served tailored beverages from a menu of 40+ cocktails; created new drinks for patrons as necessary High-volume, fast-paced customer service Cash register management and sales Long-serving, trusted member of the team; assisted in managing a crew of three Served tailored beverages from a menu of 40+ cocktails; created new drinks for patrons as necessary High-volume, fast-paced customer service Cash register management and sales

CHEF

• Jul 2009 - Jul 2010

Leading a crew to prepare 20 varied cold salads and 18 hot items each day from quality ingredients such as organic meats and organic local vegetables, to be sold by the pound Kitchen output generated $500,000 in annual sales Leading a crew to prepare 20 varied cold salads and 18 hot items each day from quality ingredients such as organic meats and organic local vegetables, to be sold by the pound Kitchen output generated $500,000 in annual sales

OWNER/HEAD CHEF

• Jul 2008 - Jul 2009

In charge of menu development and execution Preparing lunch and dinner daily for 200+ diners Catering for large-scale executive, school, and wedding events Baking, design, and decoration of cakes and pastries Managed weekly sales reporting, accounting, and restaurant admin Handled payroll, rostering, and hiring for a staff of 15 Oversaw the entire creation of the restaurant, from sourcing property, arranging property lease, purchasing of equipment, preparing kitchen and front of house, and opening the venue

CHEF

• Jul 2007 - Jul 2008

Leading a crew to prepare 20 varied cold salads and 18 hot items each day from quality ingredients such as organic meats and organic local vegetables, to be sold by the pound Kitchen output generated $500,000 in annual sales Leading a crew to prepare 20 varied cold salads and 18 hot items each day from quality ingredients such as organic meats and organic local vegetables, to be sold by the pound Kitchen output generated $500,000 in annual sales

DIETARY AIDE/ SHIFT LEADER

• Aug 2001 - Aug 2006

Large kitchen catering to inpatients with highly specific dietary needs; Cooking for up to 300 patients per meal Shift-leader of a team of dietary aids Meticulously prepared and plated food and beverages for inpatients with highly specific dietary needs Large kitchen catering to inpatients with highly specific dietary needs; Cooking for up to 300 patients per meal Shift-leader of a team of dietary aids Meticulously prepared and plated food and beverages for inpatients with highly specific dietary needs