Senior Cook at Raymond G. Murphy VA Medical Center (2024-06 – Present)
- Assisted in overseeing daily operations alongside the manager and assistant manager
- Prepared and inventoried all dishes for the current and following day
- Ensured all orders were fresh and at the correct temperature before serving
- Made all sauces, stocks, and purees in-house
- Assisted in managing daily orders and adjusting items before service
- Followed procedures for making cold order items such as sandwiches and desserts
Sous Chef/Kitchen Manager at Sandia Resort & Casino (2022-08 – 2024-05)
- Ensured timely and safe cooking standards in a fast-paced environment
- Managed multiple events simultaneously, coordinating with different event areas
- Supervised a team of 2 line cooks and 2 prep cooks
- Created and executed banquet menu items for various events
- Developed and plated dishes such as Beef Wellington, Bacon Wrapped Scallops, and Pan-seared Airline Chicken
- Prepared desserts including Lava Chocolate Cake, Vanilla Creme Brulé, and Fruity Pebbles Cookies
1st Cook at Sheraton Hotels & Resorts (2021-12 – 2022-07)
- Developed and implemented an 8-week menu rotation for lunch and dinner items
- Created seasonal and holiday menu items to enhance guest experience
- Prepared banquet dinners for pilots and stewardesses during layovers and extended stays
- Ensured high-quality food presentation and service for all guests
- Collaborated with kitchen staff to streamline food preparation processes
- Maintained cleanliness and organization in the kitchen to meet health and safety standards
Breakfast and Grill Cook at Aramark (2017-02 – 2019-09)
- Prepare and cook breakfast items such as Pancakes, French Toast, Sausage, Oatmeal, Grits, and Fresh Fruit
- Grill items such as Grilled Chicken, Steaks, Burgers, Salmon, and Grilled Veggies
- Prepare cold items like sandwiches, pasta salads, lettuce wraps, and fruit salad
- Cook hot ready-to-order sandwiches like Club, Reuben, and Cuban
- Ensure timely and accurate preparation of food items for employees and executives
- Maintain cleanliness and organization in the kitchen area
Logistics Specialist/Logistics Sergeant at US Army (2012-12 – 2016-09)
- Managed and coordinated the ordering, supplying, and inventorying of vehicles, weapons, hazmat, and chemical warfare gear
- Oversaw the ordering of supplies and weather gear for deploying units
- Maintained and organized vehicle, weapons, and deployment equipment
- Provided training on weapons and CBRN (Hazmat) equipment to soldiers, sergeants, and officers
- Negotiated deployment equipment transfers and specialized training gear for Psyops
- Led a team of 6 soldiers and 2 sergeants as a squad leader
Prep Cook/Line Cook/Hot Bar Cook at Whole Food Market (2007-07 – 2012-05)
- Prepare and cook a variety of hot bar items for breakfast, lunch, and dinner
- Ensure vegetarian options are available for customers
- Maintain freshness and FIFO standards for all prepared items
- Inspect and stock delivered items weekly
- Trim and prep vegetables, potatoes, and meat for hot bar items
- Create and serve dishes such as Butternut Squash Spaghetti, Mediterranean Chicken Breasts, Chimichurri Steak, and Creamy Garlic Shells
