Cook Supervisor - Compass group Flick International for Capital One Lounge - Sterling
(2025-07 - 2026-06)
- 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 - Capital One Lounge - Arlington
(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 - The Cosmo club - Washington Dulles Airport
(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 - NAVY COUNTRY CLUB - Fairfax, United States
(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 - CIRQUE DU SOLEIL - Tysons Corner
(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 - THE CHEESECAKE FACTORY - Fairfax
(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 - FOOD TRUCK ESTABLISHMENT - Washington
(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.
