Personal Chef - Tiny Spoon Chef - Miami, FL
(2024-01)
- Took over the Miami Region within a month of starting
- Consistently serving 8-9 clients weekly
- Developed new recipes and menus catered to each clients' preferences weekly
- Coordinated with clients and CS Team to ensure all clients' allergies/dietary restrictions were strictly followed
- Performed pantry checks, shopped for groceries and stored food with detailed instructions each client session
- Maintained positive rapport and clear communications with all clients at all times
- Constantly received both referrals and 'Chef Shoutouts' based on client feedback
- Recommended and trained only other Miami Chef within company
- Actively organized new events and programs to raise company awareness both in Miami and New York
PM Sous Chef - Delilah - Miami, FL
(2023-01 - 2024-01)
- Assisted in launch of Delilah Restaurant alongside the Executive Chef and other Sous Chefs
- Developed new recipes and implemented culinary techniques
- Actively trained cooks and staff on all stations
- Manned any station as service demanded including expediting
- Managed the entire kitchen and staff from dinner service until close
- Handled counts/inventory nightly and monthly for ingredient orders
- Personally prepared meals for and liaised celebrities and high-end clients
Junior Sous Chef - Deborah Miller Catering & Events - New York City, NY
(2021-01 - 2023-01)
- Oversees and quality-checks all production from other stations in the kitchen
- Monitors and enforces company standards with accounts to ensure compliance and service delivery
- Responsible for plating and presentation of all event products
- Trains team members in new techniques and methods to improve quality and efficiency
- Prepares all sauces needed for events and for other stations as the saucier
- Utilizes broad culinary knowledge to assist all stations within the kitchen
Kitchen Manager/Chef - Bang - Westchester, NY
(2019-01 - 2020-01)
- Directly involved in the core development and opening of Bang
- Managed 12 employees on a daily basis
- Trained all employees on recipe development, culinary skills, & restaurant management
- Hired, Fired and Scheduled all employees based on needs
- Responsible for inventory, payroll, ordering all food, chemicals, and equipment through vendors
- Assisted with food service, customer service, customer feedback and implemented new solutions based on results
- Developed the entire menu, making alterations based on customer feedback and preferences
- Handled all BOH and FOH responsibilities
Associate Director of Culinary Development - Culinart/Compass Group - Plainview, NY
(2018-01 - 2019-01)
- Managed menu distribution and monitored access through Webtrition, a proprietary food management system
- Conducted routine site visits to ensure quality service delivery and worked on modified menus based on customer requests
- Assists with food service and customer service at two skilled nursing facilities with meal preparation of servings per day
- Ensure customer service needs are addressed through routine reviews focused on contractual obligations
- Staff development and training at multiple locations regarding food service and company policy
- Assisted with the planning and development of corporate events during the RFP process, supporting new business models for potential customers
Tourant - Bar Boulud - New York City, NY
(2018-01 - 2018-12)
- Provided relief to all service positions including; Garde Manger, Saucier, Cuission Entremet
- Assisted in food service delivery of French fare under the supervision of Chef Daniel Boulud
- Supported banquet services, ranging from intimate gatherings to large public events
Culinary Intern - Ristorante Zeppelin - Orvieto, Italy
(2018-02 - 2018-05)
- Studied under Chef Lorenzo Polegri, a world-renowned chef that has consulted throughout Europe and the United States
- Field experiences that developed appreciation for historical Italian cuisine including training events including; truffle hunting, cheese making, butchery, olive oil farm and visits to Parma and Modena
- Participated in preparation of restaurant dining and events as a team member of Zeppelin Cooking School and Restaurant
