Strong butchery skills
Contemporary sauce work
Focused and disciplined
High volume production capability
Focus on portion and cost control
Inventory management familiarity
Reduced food costs by 23 percent by using seasonal ingredients, setting standards for portion size and minimizing waste. Planned menus for daily customers as well as corporate functions and outings. Investigated and resolved quality- control issues. Created well-rounded summer menu, providing special-needs options for dietary restrictions such as; Gluten-free, vegan, or vegetarian. Coordinated with supervisors to maintain optimal standards in a high-output setting while taking into consideration budget, food quality, cleanliness, and safety codes. Worked closely with Executive Chef to ensure training was implemented and tested daily. Developed and implemented a Farm-to-Table program. Oversaw operations of all action stations.
Top 10% of class
Coursework in Pastry ArtsClasses in Restaurant and Facility Operations
Courses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International Cuisine, The Art of Plating and Nutrition
Top ranking member of school-wide competition team
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