Corporate Chef, Kitchen Facilities Manager, Food Photographer

• Aug 2020 - Present

Food Product Development Chef

• Apr 2019 - Aug 2020

Kitchen Manager

• Apr 2018 - Apr 2019

Line Cook

• Nov 2017 - Mar 2018

● Successful execution of bread, pantry, fry and grill station prior to and during service ● Efficiently complete required tasks for meat, vegetable and miscellaneous preparations for up to 400 daily covers ● Successful execution of bread, pantry, fry and grill station prior to and during service ● Efficiently complete required tasks for meat, vegetable and miscellaneous preparations for up to 400 daily covers

Server, Key Manager, Administration Manager

• Mar 2017 - Nov 2017

● Managed inventory, orders, invoices, food cost and petty cash for a 1M yearly franchise location with up to 200 daily covers● Rectify guest complaints and improved customer experience● Shift leader for up to 25 employees during the restaurant’s peak hours ● Managed inventory, orders, invoices, food cost and petty cash for a 1M yearly franchise location with up to 200 daily covers● Rectify guest complaints and improved customer experience● Shift leader for up to 25 employees during the restaurant’s peak hours

Hostess/Managers Assistant

• Jan 2016 - Mar 2017

• Oversaw all reservations, seating of customers and take-out orders• Assisted servers, bussers and food runners during busy hours• Assisted General Manager with private parties, functions, special events, office workinventory and management of employees • Oversaw all reservations, seating of customers and take-out orders• Assisted servers, bussers and food runners during busy hours• Assisted General Manager with private parties, functions, special events, office workinventory and management of employees

Assistant Cook

• Feb 2014 - Feb 2015

• Prepped and cooked food Al La Minute for parties ranging from 200-1400 guests • Plated individual dinners and desserts for up to 800 guests• Independently managed and executed events for 200+ guests• Assisted Executive Chef in menu development • Prepped and cooked food Al La Minute for parties ranging from 200-1400 guests • Plated individual dinners and desserts for up to 800 guests• Independently managed and executed events for 200+ guests• Assisted Executive Chef in menu development

Line Cook/ Summer Intern

• Jun 2014 - Aug 2014

• Assisted Prepared for over 60 menu items daily including all house-made dressing, sauces and cheese• Managed the Garde Manger station including pizzas and sandwiches• Worked the fry station and assisted the cooks on the grill and sauté station• Worked private events or parties held by Moderne Barn or other organizations • Assisted Prepared for over 60 menu items daily including all house-made dressing, sauces and cheese• Managed the Garde Manger station including pizzas and sandwiches• Worked the fry station and assisted the cooks on the grill and sauté station• Worked private events or parties held by Moderne Barn or other organizations