Cook Supervisor at Compas group Flick International for Capital One Lounge (2025-07 – Present)
- Oversaw all kitchen operations, ensuring strict adherence to safety and sanitation protocols.
- Mentored and trained kitchen staff on advanced food preparation techniques and service excellence standards.
- Orchestrated inventory management systems, optimizing stock levels and significantly reducing waste.
- Engineered staff schedules to maximize team efficiency during high-demand service periods.
- Monitored and maintained exceptional food quality and presentation, upholding culinary excellence.
- Implemented rigorous protocols to prevent cross-contamination from utensils, surfaces, and pans for food allergy sufferers during cooking and plating.
- Continuously assessed staff performance through regular evaluations, identifying areas for growth and providing targeted coaching.
Cook/Chef at Capital One Lounge (2024-09 – 2025-05)
- Served as a contracted cook at Fort Myer military base, supporting food service operations.
- Worked as a cook supervisor for Compass Group at Capital One Lounge.
Internship for Culinary Specialist Chef Assistant Banquet at The Cosmo club (2023-12 – 2024-02)
- Spearheaded culinary initiatives across both restaurant and banquet operational environments.
- Innovated diverse dish preparations, which consequently boosted team productivity.
- Implemented stringent food safety standards, ensuring optimal meal quality and compliance.
Prep Cook / Line Cook Prep / Chef Banquet / Cook / Chef Assistance at NAVY COUNTRY CLUB (2021-01 – 2023-12)
- Delivered exceptional culinary experiences for weekend buffets and brunch events.
- Ensured prompt and thorough setup and preparation for a variety of banquet functions.
- Collaborated seamlessly with service teams to guarantee impeccable service delivery.
Line Cook Chef Assistant at CIRQUE DU SOLEIL (2023-01 – 2023-10)
- Ensured the highest standards of kitchen safety and operational efficiency.
- Streamlined the goods receiving process, guaranteeing timely access to essential ingredients.
- Minimized food waste through the implementation of effective storage procedures.
- Enhanced customer satisfaction by introducing innovative dish presentations.
- Cultivated a supportive and collaborative work environment, leading a team of five.
Line Cook at THE CHEESECAKE FACTORY (2020-01 – 2021-12)
- Managed the appetizer station, preparing a high volume of diverse and quality items, which elevated customer satisfaction.
- Mastered flat grill operations, proficiently crafting a variety of dishes and enhancing kitchen efficiency.
- Instituted an efficient cleaning protocol, significantly improving station cleanliness and minimizing downtime.
Food Service Worker at FOOD TRUCK ESTABLISHMENT (2016-01 – 2018-12)
- Demonstrated culinary expertise through the creation of distinctive and appealing dishes.
- Fostered a highly collaborative and efficient kitchen environment.
- Effectively managed ingredient inventory, leading to optimized costs and reduced waste.
