Cook, Garde Manger at Elk River Club (2026-05 – Present)
As a Cook at Elk River Club, primarily working in the Garde Manger station, I contribute to a refined dining experience for a highly selective membership community. The club is known for its elevated hospitality standards, meticulously prepared dishes, and exclusive private events requiring precision and consistency. This experience has strengthened my ability to perform efficiently while maintaining exceptional culinary presentation and service standards.
- Prepared and maintained all dressings and sauces for the Garde Manger and Expo stations, ensuring consistency, quality, and timely execution during service
- Assisted with weekly and event-based menu preparation, including mise en place, plating, and execution for daily service and special occasions.
- Provided flexible support across multiple kitchen stations, including hot line and pastry, based on operational needs and service demands.
Line Cook, Cold Section & Banquet at Grey Oaks Country Club (2025-10 – 2026-05)
Grey Oaks Country Club is a private, high-end country club and residential community located in Naples, Florida. It provides a luxury lifestyle in a gated, resort-style setting with premium amenities and services.
- Lead cold station and banquet prep for high-volume member events and à la carte fine dining service.
- Prepare crudo, tartare, ceviche, composed salads, and chilled appetizers with precise seasoning and elegant plating.
- Design and execute weekly specials using seasonal Florida produce and premium seafood such as grouper and snapper.
- Support banquet service for weddings and private functions, ensuring timing, presentation, and sanitation meet club standards.
- Maintain HACCP compliance, FIFO rotation, and pristine station organization during peak service hours.
- Collaborate with the executive chef team on menu updates and plating concepts that align with Grey Oaks' luxury dining standards.
Chef at Coastal Prime (2025-05 – 2025-10)
Coastal Prime is an upscale fine dining restaurant located in Boothbay Harbor, Maine, known for its seafood-driven menu, oceanfront location, and high-paced summer season service. I have been actively working in both cold and hot stations as part of the core kitchen team.
- At the cold station, I prepared dishes such as crudo, tartare, burrata, salads, and ceviches, ensuring clean, artistic presentation and timely execution during service.
- At the hot line, I was responsible for grilling, sautéing, and plating hot seafood and meat dishes while maintaining consistency, speed, and precision under pressure.
- I contributed to seasonal menu changes and worked closely with the head chef to incorporate creative plating and flavor balance based on my background in Asian cuisine.
- I strictly followed hygiene, food safety, and kitchen discipline protocols, especially during peak hours and event services.
- I quickly adapted to the fine dining kitchen structure and American service style, maintaining professional flow and teamwork throughout shifts.
Demi-Chef at Wu (2023-04 – 2024-10)
- Prepared meats, poultry and vegetables for broiling and grilling, taking care to avoid cross-contamination.
- Produced high-quality entrees with proper plate presentation and portion according to restaurant menu and company standards.
- Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
Commis at Zuma (2021-09 – 2022-10)
- The daily client number was around 500. Worked at Hot Line and Tempura sections.
- Responsible for all aspects of preparing nutritious, good-tasting, well-presented, creative meals, in a climate of dignity and respect.
- Checking that the sections are complete and sustainable during service.
- Responsible for cleanliness of the kitchen work area including the ovens, steam kettles, serving line, prep area, walk-in, food preparation equipment, and storage areas.
- Responsible for ensuring compliance with sanitary food handling procedures and stock rotation systems.
