Experience

CulinArt Group

• United States
• Food and Beverage Services
• 200 - 300 Employee

• Project Analyst

  • Aug 2023 - Present

  New York, United States



Food Trends Catering & Events

• United States
• Events Services
• 1 - 100 Employee

• Human Resources Manager

  • Feb 2023 - Jul 2023

  New York, United States Payroll management and administration Recruiting and staffing logistics Handbook, Policy, and procedure development Performance management and improvement systems Regulatory compliance and reporting Employee orientation, development, and training Employee relationship management Employee training facilitation Compensation and benefits administration Employee safety and welfare



Custom Industrial Processing, Inc.

• United States
• Motor Vehicle Manufacturing
• 1 - 100 Employee

• Human Resources Manager

  • Mar 2016 - Jul 2023

  St Marys, Pennsylvania, United States Recruiting and staffing, Organizational planning, Performance and improvement management, Conflict Resolution, Organization development, Regulatory compliance and reporting, Employee orientation, development, and training, Policy development and documentation, Employee relationship management, Committee facilitation, Company-employee communication, Compensation and benefits administration, Employee safety, welfare, and wellness education



Self-employed

• Personal Chef/Assistant

  • Apr 2015 - Dec 2015

  New York City Metropolitan Area Creating a customized meal plan, Shopping for groceries (at markets, grocery stores, etc), Shopping for specialty items (organic, gluten-free, nut-free, etc), Putting food away and storing properly, Stocking the pantry with the client's favorite items, Being diligent with food handling skills, Providing easy-to-read preparation instructions for clients, Cleaning up and sanitizing, Keeping up with nutritional information, Listening and understanding client needs, Improving culinary techniques



Cafe Amore Catering

• Chef Manager

  • Aug 2014 - Apr 2015

  New Jersey, United States Controlled food cost by following purchasing specifications, product storage requirements, recipe standards and waste control procedures, Trained kitchen staff in safe operating procedures of equipment, utensils, and machinery, Trained kitchen staff in sanitation practices, established cleaning schedules, stock rotations, refrigeration temperature control points, and other sanitary controls, Evaluated job performance, Ensured that during food preparation quality standards were maintained… Show more Controlled food cost by following purchasing specifications, product storage requirements, recipe standards and waste control procedures, Trained kitchen staff in safe operating procedures of equipment, utensils, and machinery, Trained kitchen staff in sanitation practices, established cleaning schedules, stock rotations, refrigeration temperature control points, and other sanitary controls, Evaluated job performance, Ensured that during food preparation quality standards were maintained, trained team in cooking, Maintains a safe and sanitary work environment for all team members Show less



Children's Hospital of Philadelphia

• United States
• Hospitals and Health Care
• 700 & Above Employee

• Line Cook

  • Apr 2012 - Aug 2014

  Philadelphia, Pennsylvania, United States Prep and production for assigned stations,--patient line, retail stations, prep work, catering for outlets; Adhere to High Risk population sanitation standards according to the FDA, Board of Health, and Restaurant Association.



MANNA (Metropolitan Area Neighborhood Nutrition Alliance)

• Wellness and Fitness Services
• 1 - 100 Employee

• Intern-Volunteer Supervisor

  • Apr 2012 - Jun 2012

  Philadelphia, Pennsylvania, United States Prep and Production of daily turn out; maintaining volunteer projects; assisting volunteers with projects



Cescaphe

• United States
• Events Services
• 1 - 100 Employee

• Station Cook

  • Sep 2011 - Jun 2012

  Philadelphia, Pennsylvania, United States Prep for hors d’oeuvres, cocktail hour, and dessert; maintaining station, restocking, prep work for dinner service, line during dinner service



The Union League of Philadelphia

• Hospitality
• 200 - 300 Employee

• Purchasing and Cost Control Intern

  • Jan 2011 - Mar 2011

  Philadelphia, Pennsylvania, United States Taking inventory of all stock, ordering, checking in deliveries, recording invoices, various errands for department