Experience

Brooklake Country Club

• Events Services
• 1 - 100 Employee

• Sous Chef

  • Mar 2018 - Present



Perona Farms

• Events Services
• 1 - 100 Employee

• Sous Chef

  • May 2015 - Present

  Responsible for all culinary related to the events Supervise all production Managing up to 12 cooks depending on event calendarWorking for a high volume catering hallconfer with Executive chefResponsible for inventory and food cost Responsible for all culinary related to the events Supervise all production Managing up to 12 cooks depending on event calendarWorking for a high volume catering hallconfer with Executive chefResponsible for inventory and food cost



Portobello Italian Restaurant

• United States
• Hospitality
• 1 - 100 Employee

• line cook

  • Oct 2013 - Mar 2015

  fast pace high volume restaurant300 lunch covers , 400 dinner coversbecame proficient in Italian cookingdeveloped great passion for Italian cookingresponsible for all seasonal menu and daily specialsupervised production of all mis-en-place and responsible for makingsure it was in place ready for service developed very strong knife skills and Garde Manager fast pace high volume restaurant300 lunch covers , 400 dinner coversbecame proficient in Italian cookingdeveloped great passion for Italian cookingresponsible for all seasonal menu and daily specialsupervised production of all mis-en-place and responsible for makingsure it was in place ready for service developed very strong knife skills and Garde Manager



Upper Montclair Country Club

• United States
• Recreational Facilities
• 1 - 100 Employee

• Banquet Chef

  • Mar 2011 - Dec 2013

  performed all aspects of purchase orders and invoicesresponsible for weekly Banquet function sheetsenter orders into inventory system and maintained current order datacommunicated extensively with the sale department on pricing and menuresponsible to customer inquires such as short order notice changesAnticipated challenges before they become problems performed all aspects of purchase orders and invoicesresponsible for weekly Banquet function sheetsenter orders into inventory system and maintained current order datacommunicated extensively with the sale department on pricing and menuresponsible to customer inquires such as short order notice changesAnticipated challenges before they become problems