Experience

Silver Cloud Hotels
• Jr. Sous Chef
• Jr. Sous Chef

  • Jun 2021 - Present

  • Supervising in a competitive hotel restaurant averaging in approx. $7 mil./yearly, serving up to 400 guests in a single service. • Managing a small team, including training, language translation, and scheduling. • Facilitating communication with fellow management to coordinate teamwork between shifts. • Ordering, inventory, and in-depth knowledge of all products. • Participating in all stages of menu creation, from concept to final sale. • Supervising in a competitive hotel restaurant averaging in approx. $7 mil./yearly, serving up to 400 guests in a single service. • Managing a small team, including training, language translation, and scheduling. • Facilitating communication with fellow management to coordinate teamwork between shifts. • Ordering, inventory, and in-depth knowledge of all products. • Participating in all stages of menu creation, from concept to final sale.



Tacoma Yacht Club

• Hospitality
• 1 - 100 Employee

• Lead Line Cook

  • Oct 2019 - Jan 2022

  • Managed kitchen labor cost by ensuring all kitchen members are always productive, making staffing adjustments when necessary to match business volume. • Controlled food cost by minimizing waste and ordering accordingly. • Executed daily menu items within the club's food service standards. • Adhered to proper food handling and safety guidelines. • Maintained overall cleanliness, sanitation standards and incorporated safe work practices. • Managed kitchen labor cost by ensuring all kitchen members are always productive, making staffing adjustments when necessary to match business volume. • Controlled food cost by minimizing waste and ordering accordingly. • Executed daily menu items within the club's food service standards. • Adhered to proper food handling and safety guidelines. • Maintained overall cleanliness, sanitation standards and incorporated safe work practices.



The summit pub

• United Kingdom
• Restaurants

• Kitchen Supervisor

  • Oct 2018 - Oct 2019

  • Promoted to supervisor within the first year. Observed and evaluated workers and work procedures to ensure quality standards and services. • Directed, motivated, and mentored kitchen staff. • Ensured and maintained kitchen and prep line cleanliness in accordance with State and Eco-sure inspection regulations. • Responsible for employee training, assignment of duties and responsibilities, and workstations. • Supervised the production of food for all stations at all times of the day. Show less