Experience

The Nantucket Hotel & Resort

• Hospitality
• 1 - 100 Employee

• Executive Sous Chef

  • Jan 2023 - Present



Mango's Tropical Cafe, Inc

• United States
• Entertainment Providers
• 1 - 100 Employee

• Sous Chef

  • Jan 2022 - Nov 2022



Slate Restaurant

• United Kingdom
• 1 - 100 Employee

• Lead Line Cook

  • May 2020 - Jan 2022



Vivo Italian Kitchen

• United States
• Restaurants
• 1 - 100 Employee

• Line Cook

  • Mar 2019 - May 2020

  Prepares a variety of Italian cuisine food items, such as meats, vegetables, and desserts for a high-volume, fine-dining Italian-themed restaurant in Universal's CityWalk. Rotates working various stations including pizza, pantry, sauté, and line assistant. Seasons and cook's food according to recipes and chef's standards. Bakes, roasts, and grills meats, fish, vegetables, and other foods. Washes, peels, and cuts, fruits and vegetables and seasons meats and fish to prepare them for consumption or later cooking. Show less



Red Oven Pizza Bakery

• United States
• Restaurants

• Line Cook

  • Mar 2017 - Mar 2019

  neapolitan-style pizza. Prepped foods and worked various kitchen positions in a high-volume, fast-casual, family, Italian restaurant. Measured ingredients required for specific food items being prepared. Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Stocked, organized, and cleaned kitchens and cooking utensils. Monitor sanitation practices to ensure that employees follow standards and regulations. Clean and organize eating, service, and kitchen areas. Show less



l'incontro Italian restaurant

• United States

• Line Cook

  • Nov 2013 - Mar 2017

  Washed, peeled, and cut various foods, such as fruits and vegetables, to prepare for cooking and serving. Prepared daily food items, and cook simple foods and beverages, such as sandwiches, salads, soups, pizza, or coffee, using proper safety precautions and sanitary measures. Used manual and electric appliances to clean, peel, slice, and trim foods. Received and stored food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas Monitored sanitation practices to ensure that employees follow standards and regulations. Show less