Design Consultant (Foodservice) - HESMAN GROUP LLC. - Tulsa, OK
(2022-01)
- Create layouts for kitchens, bars, dining areas, and storage to optimize space and functionality.
- Assist in the development of menus, kitchen workflow, and service style.
- Ensure designs adhere to health, safety, and food industry regulations.
- Recommend and specify functional and maintenance friendly kitchen equipment.
Design Consultant (Foodservice) - SELF-EMPLOYED - Tulsa, OK
(2020-01 - 2022-12)
- Streamline workflow, staffing, and service processes.
- Execute the design of menus, signage, and other graphics according to client specifications.
- Assist managing budgets, cost control, profitability strategies, and training programs.
Sous Chef - BOSTON TITLE & ABSTRACT COMPANY - Tulsa, OK
(2018-01 - 2020-12)
- Assisted in leading daily kitchen operations for a fine dining restaurant specializing in gourmet ingredients and techniques.
- Managed line cooks, ensured quality and consistency, oversaw inventory and food costs, maintained sanitation standards, and executed preparations while maintaining operational standards and guest satisfaction.
Sous Chef - AMELIA'S WOOD FIRE CUISINE - Tulsa, OK
(2016-01 - 2018-12)
- Assisted in leading daily kitchen operations for a fine dining restaurant specializing in wood-fired cuisine.
- Managed line cooks, ensured quality and consistency, oversaw inventory and food costs, maintained sanitation standards, and executed preparations while maintaining operational standards and guest satisfaction.
Sushi Chef - SUSHI ALLEY IZAKAYA (CLOSED) - Tulsa, OK
(2011-01 - 2014-12)
- Heavy focus on handling of traditional Japanese knives, and portioning of whole fish.
- Ensured proper preparation, seasoning, and temperature control of sushi rice.
- Consistently executed high-volume service.
- Assess freshness, ensure proper storage, and strict sanitation practices.
Apprentice Chef - MORIMOTO - Philadelphia, PA
(2008-01 - 2011-12)
- Learned knife skills, fish trimming, and portioning under the supervision of world-class chefs.
- Assisted with sushi rice preparation, ingredient prep, and station setup.
- Prepared simple rolls and garnishes while learning nigiri and sashimi techniques.
- Maintained cleanliness, proper storage, and adherence to food safety standards.
Dishwasher/Porter - LE NEW-YORK (QUAI DES BELGES / VIEUX-PORT) - Marseilles, France
(2007-01 - 2007-12)
- Maintained cleanliness and organization throughout by washing dishes, cookware, and kitchen equipment.
- Assisted with food preparation, receiving deliveries, and ensuring all work areas met sanitation standards.
- Supported chefs with setup and closing duties while contributing to an efficient and well-organized back-of-house operation.
