First Cook at Dags and Willow (2025-04 – Present)
- Prepare seasonally inspired dishes using locally sourced and in-house ingredients
- Plan and execute daily production for both fresh and frozen menu items
- Maintain cleanliness, organization, and efficiency of kitchen production and storage areas
- Execute a range of events including plated dinners, buffets, and passed canapés
Kitchen Manager at The Farmhouse (2022-06 – 2025-02)
- Led, trained, and mentored a team of 5+ culinary staff, fostering a positive and high-performance kitchen environment
- Coordinated weekly inventory and supplier ordering based on forecasted demand and event schedules
- Managed expo and line operations during high-volume service, ensuring clear communication and accurate, timely execution
Manager at South Street Burger (2020-03 – 2022-06)
- Maintained safe and efficient restaurant operations during service periods
- Provided leadership and ongoing staff support to ensure smooth operations and strong guest experience
- Assisted with scheduling, delegation, and daily operational planning
- Oversaw responsible alcohol service in compliance with company standards and regulations
- Coordinated inventory and supplier ordering based on business levels and event demand
Second Cook at Holiday Inn (2018-10 – 2020-03)
- Prepared high-volume food production for banquets, events, and buffet service
- Maintained organization and rotation of walk-in coolers to support large-scale event preparation
- Ensured consistent food quality and presentation under fast-paced service conditions
- Provided guest-facing buffet service, ensuring a positive dining experience
