Summary of Qualifications

Knowledgeable and experienced culinary professional working hands on in commercial kitchens as well as knowledgeable of safety and sanitation. Able to work independently or on a team as well as in a fast paced environment.

Skills & Abilities

Garde Manager, Art Culinaire, Food Styling & Photography, Menu Development, Plating & Presentation, Standardized Recipes, Catering & Event Management, Leadership & Organization Development, Food & Beverage Operations, Knife Skills, Microsoft Office/Prezi, Global Management & Operations in Hospitality Industry

Experience

Prep Cook Dolce at the highlands

Feb 2016 to Present

Prep food from scratch for lunch and dinner service

Garde Manger & Pizza Station: prep both stations for lunch and dinner service

Put away produce: herbs, dairy, vegetables, fruits, dry goods, etc.

Intern Groundswell brewing Company

Jan. 2016 to March 2016

Organizing invoice files (office management)

Clean brewing and taproom room area

Bartending

Brewing

Providing excellent customer service

Education

The International Culinary School at the Art institute of california, San Diego—June 2016

Culinary Management Bacholars of Science

Management and Organizational Experience

Worked in a team picked by previous Chef instructors in various kitchen classes

Managed a team of 5 in Garde Manger class

Educational Culinary Experience

The Palette

Garde Manger Station: prepped salads and appetizers

Baking & Pastry Station: prepped deserts

Bartender: made and served mocktail drinks

Server: run food, clean tables, and set up tables