Chef de Partie - Pasta|Bar - Austin, TX
(2023-01 - 2026-03)
- Managed the entremet station within a Michelin-recognized establishment, ensuring all components met rigorous standards.
- Prepared all hot-side menu items with precision, maintaining consistent quality and presentation during dinner services.
- Executed complex omakase-style dinner services, adapting techniques to provide a personalized multi-course tasting experience for up to 30 guests nightly.
- Performed a guest-facing role by serving dishes and explaining intricate flavor profiles, enhancing the customer experience through professional steps of service.
- Executed culinary operations for off-site catering and special events.
Lead Mechanic - Lime - Austin, TX
(2020-01 - 2022-12)
- Supervised a diverse team of 8-10 mechanics and field associates, implementing comprehensive training programs to ensure high-quality technical performance across all new hires.
- Diagnosed and repaired complex electronic and mechanical systems for a fleet of 3200 e-scooters and bikes, maintaining peak operational safety and functionality.
- Troubleshot high-voltage DC Li-ion power systems and firmware configurations to minimize equipment downtime and extend the lifecycle of critical battery components.
- Expedited internal repair workflows by leveraging fleet management software and data-driven metrics to increase daily maintenance output by 30%.
- Monitored strict adherence to established safety standards and regulatory work practices, resulting in a reduction in workplace incidents and repair errors.
- Managed spare parts acquisition and inventory auditing processes to ensure optimal availability of essential components for urgent field repairs.
Lead Line - Henbit - Austin, TX
(2018-02 - 2018-12)
- Expedited nightly service for 50-100 covers while enforcing strict quality control and management standards to ensure a seamless guest experience.
- Trained new line cooks on station protocols and safety procedures.
- Managed the onsite fermentation larder and butchery programs, overseeing the production of 12+ house-made ingredients to enhance menu flavor profiles.
Supervisor - Thai Kun at Whisler's - Austin, TX
(2016-10 - 2017-12)
- Expedited nightly service operations by inspecting all outgoing dishes for quality and garnishing standards during high-volume shifts to ensure guest satisfaction.
- Trained 8 staff members across all kitchen stations and service workflows, successfully improving overall team efficiency.
- Executed nightly accounting and administrative tasks, including detailed reporting of sales and labor costs to ensure consistent financial accuracy and transparency.
- Managed procurement and inventory for all food categories to maintain a food cost of 14-18%.
Cook - Apple - Austin, TX
(2016-05 - 2016-10)
- Executed high-volume food production and service for a workforce of over 5,000 employees, consistently maintaining quality standards and strict HACCP protocols.
- Managed comprehensive weekly menu planning and strategic product sourcing to optimize inventory levels and reduce food waste.
Chef De Partie - Olamaie - Austin, TX
(2014-08 - 2016-05)
- Managed the daily operations of the garde manger and pastry stations, ensuring consistent quality and presentation for all small plates and pastry items.
- Prepared 12 or more complex menu items daily while maintaining rigorous culinary standards and meeting high-volume production schedules during peak hours.
- Specialized in advanced pickling, fermentation, and preservation methods.
- Set up the station and executed precise dinner service for over 80 covers per night, maintaining seamless coordination with the kitchen team.
- Prepared and executed culinary logistics for off-site catering and special events, delivering high-quality dining experiences for groups of up to 100 guests.
Line Cook - Mettle - Austin, TX
(2014-02 - 2014-08)
- Prepared all sauté menu items with precision and speed, maintaining consistent quality standards for over 150 covers during peak dinner service hours.
- Set up station requirements and executed high-volume dinner service while coordinating with the kitchen team to ensure on-time order delivery.
- Prepped essential ingredients for multiple stations and special events.
Chef - Suis Generis - New Orleans, LA
(2012-01 - 2014-02)
- Executed weekly rotating menus featuring seasonal ingredients, ensuring repeat guest patronage through culinary innovation and consistency.
- Produced artisan pasta and house-cured meats to elevate culinary standards, successfully reducing overall food costs through in-house production.
- Managed scheduling for a team of 6 employees to ensure seamless kitchen operations and maintain optimal labor cost management.
- Secured premium inventory through strategic purveyor relationships, maintaining profit margin while ensuring the highest quality of ingredients.
- Directed high-volume nightly service for over 50 covers from the lead line position, ensuring exceptional speed and quality for every plate.
