Barista & Service Specialist at Caffè Teichner (2026-05 – Present)
- Deliver high-quality specialty beverage preparation and attentive guest service in a fast-paced hospitality environment, maintaining consistent product and service standards.
- Contribute to guest satisfaction, waste reduction, and floor performance through attentive service and appropriate upselling.
- Monitor daily inventory and stock rotation to ensure operational efficiency and minimize variance.
Line Cook & Operational Lead at Momofuku — The Cosmopolitan of Las Vegas (2024-09 – 2025-09)
- Supported high-volume restaurant operations serving approximately 500–700 guests per night in a demanding luxury hospitality environment.
- Executed multiple culinary stations, including grill, hot kitchen, garde manger, and advanced preparation of proteins, broths, ramen, and specialty items.
- Supported kitchen leadership with team coordination, training, onboarding, and maintaining operational standards during demanding service periods.
- Managed FIFO rotation, prep organization, portion control, yield testing, and ingredient handling to support waste reduction and efficient kitchen operations.
- Worked closely with team members and management to resolve service delays, allergy concerns, incorrect orders, and quality issues while protecting the guest experience.
- Maintained strict food safety, sanitation, and workstation standards in accordance with hotel and restaurant requirements.
Chef Assistant at Televisión del Pacífico (2023-03 – 2023-06)
- Supported the planning and execution of live televised cooking productions under strict timing and operational requirements.
- Coordinated food sourcing, ingredient requirements, budgeting, and logistical preparation for culinary productions.
Line Cook — Garde Manger at Swissôtel (5-Star Luxury) (2023-01 – 2023-05)
- Managed garde manger operations including cold preparations, charcuterie, curing, and high-precision preparation techniques.
- Maintained inventory controls and FIFO storage management to support food cost targets.
- Supported banquet and executive-event operations, preparing multi-course functions according to established quality, timing, and portion standards.
Pastry Assistant at Finlandia Hotel (2022-02 – 2022-05)
- Produced boutique and signature desserts, artisanal ice creams, and plated preparations in a hotel pastry environment.
Line Cook at Cabañas del Lago (2021-11 – 2021-12)
- Executed open-fire grill operations and culinary preparation in a hospitality environment focused on product quality and guest satisfaction.
Line Cook at Vía Partenope (2021-02 – 2021-04)
- Managed dough hydration levels, fermentation timing (24–48 hours), and precise high-heat stone oven temperature control for authentic Neapolitan pizza execution.
- Supported daily station mise-en-place, prep-list organization, and kitchen workflow efficiency during service periods.
