Chef de Partie - Spoon and Stable
(2025-04)
- Consulted with CDC to replicate recipes to the restaurant's standards.
- Kept a clean and organized station throughout the entire shift.
- Trained on multiple stations, including pastry, garde manger, and entremetiere.
- Documented task lists and order forms pertaining to my assigned station.
Chef Garde Manger - Sanjusan
(2023-08 - 2025-04)
- Managed my station by creating a daily production list.
- Sought feedback from the CDC on each dish to ensure quality.
- Took over the expo position when the CDC was busy otherwise.
- Worked alongside Tim McKee and replicated his dishes.
- Followed safety standards pertaining to serving raw meat and seafood.
Saute and Pizza Chef - D'Amico and Sons
(2023-02 - 2023-08)
- Followed the production list outlined by the executive chef.
- Restocked and maintained work area as needed.
- Learned all recipes to specification to ensure consistent quality.
- Worked all positions in the kitchen to diversify my knowledge.
- Responsible for the kitchen while running expo.
- Directed and taught other staff how to keep the kitchen clean and safe.
Deli Associate - Linden Hills Co-op
(2022-06 - 2022-08)
- Followed department procedures for preparing, storing, rotating, and stocking of products.
- Assisted kitchen staff with scratch recipes.
- Prepared, packaged, weighed, and priced products for sale.
- Monitored product quality and freshness and ensured proper product rotation.
- Provided excellent customer service, addressed the needs of customers in a timely and effective manner.
