Experience

The EVERY Company

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

• Summer Intern

  • Jun 2023 - Present



Antheia, Inc.

• United States
• Biotechnology Research
• 1 - 100 Employee

• Fermentation Technician

  • Apr 2022 - Jan 2023

  Executed fermentation experiments to develop best practices for growing genetically-modified yeast cells for use in biomanufacturing the next generation of medicines by: mixing media and buffer solutions; setting-up, operating and breaking down bioreactors; processing samples; troubleshooting technical, experimental and instrumental issues; and collaborating to design new experiments. Maintained existing organizational standards in the laboratory and developed new standards after expansion into new lab space. Show less



Laney College

• Higher Education
• 200 - 300 Employee

• Biology Teachers Assistant

  • Aug 2021 - Dec 2021

  Lead lab set up and break down in accordance with lesson plans. Wrote and organized SOP for new equipment. Answered student questions and guided active learning. Trained students in proper lab usage including pipetting, hazards waste disposal, equipment use and care. Lead lab set up and break down in accordance with lesson plans. Wrote and organized SOP for new equipment. Answered student questions and guided active learning. Trained students in proper lab usage including pipetting, hazards waste disposal, equipment use and care.



T. Marzetti Company

• United States
• Food and Beverage Manufacturing
• 700 & Above Employee

• Quality Assurance Specialist

  • May 2020 - Dec 2020

  Responsible for assuring proper packaging, labeling, and codes of all products. Regularly working under time pressure in testing or pH, water activity, viscosity, and salinity. Shelf life testing, scaling of all specialized ingredients. Quality verification of all incoming ingredients. Verification and proper documentation throughout manufacturing processing. Managed and verified inventory with weekly reports. Responsible for assuring proper packaging, labeling, and codes of all products. Regularly working under time pressure in testing or pH, water activity, viscosity, and salinity. Shelf life testing, scaling of all specialized ingredients. Quality verification of all incoming ingredients. Verification and proper documentation throughout manufacturing processing. Managed and verified inventory with weekly reports.



BATCH PASTRIES, LLC

• United States
• Restaurants
• 1 - 100 Employee

• Lead Baker

  • Aug 2019 - Jun 2020

  Recipe developer of all new products including cost and market considerations. Worked a wide variety of hours, including 2AM shifts. Trusted with all codes and keys. Developed new cleanliness standards and deep clean schedule, resulting in better product, better refrigeration and storage utilization. Solely responsible for maintaining accurate inventory, production of all cookies, pies, and pastries. Recipe developer of all new products including cost and market considerations. Worked a wide variety of hours, including 2AM shifts. Trusted with all codes and keys. Developed new cleanliness standards and deep clean schedule, resulting in better product, better refrigeration and storage utilization. Solely responsible for maintaining accurate inventory, production of all cookies, pies, and pastries.



Oliveto Restaurant

• Germany
• Restaurants
• 1 - 100 Employee

• Assistant General Manager

  • Feb 2019 - Aug 2019

  Trusted with all money, keys, and security codes. Responsible for opening and closing the restaurant and all subsequent duties. Managed and trained staff of 12, including scheduling, training, and daily floor maps. Gracefully handled guest complaints as solo manager on duty. Programed the Open Table and Aloha computer systems daily. Completed and submitted wine and liquor inventories on time. Organized special events and privet parties. Trusted with all money, keys, and security codes. Responsible for opening and closing the restaurant and all subsequent duties. Managed and trained staff of 12, including scheduling, training, and daily floor maps. Gracefully handled guest complaints as solo manager on duty. Programed the Open Table and Aloha computer systems daily. Completed and submitted wine and liquor inventories on time. Organized special events and privet parties.



Thomas Keller Restaurant Group

• United States
• Hospitality
• 100 - 200 Employee

• Server

  • Oct 2018 - Jan 2019

  Consistently provided highest quality experience to guests during an average 12 hour shift. Memorized a detailed and daily changing menu. Conveyed a deep knowledge of all food products and preparation in precise and pleasing descriptions. Highest level of communication, guest awareness, and time management. Earned three Michelin stars in my time there. Consistently provided highest quality experience to guests during an average 12 hour shift. Memorized a detailed and daily changing menu. Conveyed a deep knowledge of all food products and preparation in precise and pleasing descriptions. Highest level of communication, guest awareness, and time management. Earned three Michelin stars in my time there.



Gramercy Tavern

• United States
• Food & Beverages
• 1 - 100 Employee

• Back Waiter

  • Jan 2017 - Mar 2018

  Readily accepted opportunities for cross-training in all available front of house duties. Worked in close communication with colleagues to provide superior service. Trained new staff. Expedited 250 cover services, managing teams of 5-10. Attention to cleanliness, passing the New York City health inspection. Earned three New York Time stars and one Michelin star in my time there.

• Pastry Cook

  • Jan 2015 - Jan 2017

  Senior pastry cook, trained and lead teams of 3-8 cooks. Matched menu modifications to guests dietary restrictions. Pastry expediter, service and production team leader. High volume production of breads, cakes, cookies, ice creams, chocolate and candy making. Elected representative of pastry department at all staff meetings.



The Dinex Group - Daniel Boulud

• United States
• Restaurants
• 100 - 200 Employee

• Pastry Cook

  • Jan 2014 - Dec 2014

  Prepared and decorated special even cakes, and all dietary restriction desserts. Expedited and serviced multiple private party desserts for 20- 50 guests. Accomplished in various forms of molecular gastronomy technics and candy making. Prepared and decorated special even cakes, and all dietary restriction desserts. Expedited and serviced multiple private party desserts for 20- 50 guests. Accomplished in various forms of molecular gastronomy technics and candy making.



Momofuku

• Restaurants
• 100 - 200 Employee

• Baker

  • Jun 2013 - Dec 2013

  High volume production kitchen. Maintained proper logging of batches and testing. Responsible for properly scaling, mixing, and baking large format batches. High volume production kitchen. Maintained proper logging of batches and testing. Responsible for properly scaling, mixing, and baking large format batches.



Tartine Bakery

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

• Baker

  • Jun 2012 - Dec 2012

  High volume viennoiserie and bread production. Maintained a high level of perfection in all pastries. Worked solo as well as part of a team. Responsible for properly scaling, mixing, and baking. High volume viennoiserie and bread production. Maintained a high level of perfection in all pastries. Worked solo as well as part of a team. Responsible for properly scaling, mixing, and baking.