Chef de Partie - Monsieur Dior - Beverly Hills
(2025-08)
- Helped establish systems of operations during the opening months, leading and training incoming cooks to the set standards and execution
Protein Cook - The Mulholland - Calabasas
(2024-09 - 2025-08)
- Directed service operations through effective communication with various stations
- Provided comprehensive support to all stations during preparation and service, establishing a disciplined workflow
- Ensured efficient operations by maintaining a structured pace throughout service
Bicycle Tour Guide - Cycle Alaska - Juneau
(2024-04 - 2024-07)
Sous Chef - Rancho de Los Caballeros - Wickenburg
(2023-05 - 2024-04)
- Managed kitchen operations and supervised staff to ensure efficient service and high-quality food preparation.
- Developed and refined menu items, incorporating seasonal ingredients and innovative culinary techniques.
- Maintained inventory levels and controlled food costs through strategic purchasing and waste reduction initiatives.
Lead Cook - Black Radish - San Diego
(2022-10 - 2023-05)
- Oversaw daily kitchen activities, including food preparation, plating, and expediting orders.
- Assisted in menu planning and recipe development, contributing to a dynamic and evolving culinary offering.
- Ensured adherence to sanitation standards and food safety regulations, fostering a safe working environment.
Chef de Partie - Callie - San Diego
(2021-10 - 2022-10)
- Executed specific stations within the kitchen, mastering various culinary preparations and techniques.
- Collaborated with the culinary team to maintain consistency and quality across all dishes served.
- Contributed to a positive and productive kitchen atmosphere through teamwork and dedication.
Chef Tournant - Rush Creek Lodge - Groveland
(2020-06 - 2021-10)
- Rotated through various kitchen stations, providing support and expertise as needed.
- Assisted in training new kitchen staff on established culinary procedures and standards.
- Supported the head chef in managing daily operations and ensuring the smooth execution of service.
Cook II, Fish Cook - Four Seasons Hotel - Austin
(2019-10 - 2020-03)
- Prepared and cooked a variety of fish dishes according to exacting hotel standards.
- Managed the fish station, ensuring timely and accurate preparation of all orders.
- Maintained a clean and organized workstation, adhering to strict hygiene protocols.
Sous Chef - Johnson's Cafe - St. Mary
(2019-05 - 2019-10)
- Assisted the Head Chef in overseeing kitchen operations and staff management.
- Contributed to menu planning and execution, ensuring culinary excellence.
- Monitored food quality and presentation, upholding the restaurant's reputation.
Cook - Err - Bangkok
(2018-05 - 2018-08)
- Prepared food items according to established recipes and standards.
- Maintained a clean and sanitary work environment.
- Assisted with inventory management and stock rotation.
Cook III, Live Station Cook - Four Seasons Hotel - Westlake Village
(2016-11 - 2018-02)
- Operated live cooking stations, engaging with guests and preparing made-to-order dishes.
- Ensured the quality, presentation, and timely delivery of all food items.
- Adhered to strict food safety and sanitation guidelines at all times.
Sustainable Living Supervisor - Camp JCA Shalom - Malibu
(2012-06 - 2014-08)
