Cook at Austin Catering (2023-07 – 2026-06)
- Cooking, packing and sending out the breakfast events, preparing and plating tastings for future events
- Prepping sides, sauces, meats and salad that followed dietary guidelines
- Organizing and relabeling everything in the coolers and dry storage area weekly
- Accepted, checked and put away orders
- Consolidated food and items that returned from events
Sous Chef at Balcones Country Club (2011-05 – 2023-06)
- Assisting the chef in line/banquet menu ideas, plating and pricing
- Creating weekly schedules, placing weekly produce orders as well as large orders in the chefs absence
- Coding invoices, checking in deliveries, ensuring the line is properly stocked, cleaned, organized and all foods are up to date before service
- Assisting the line when needed as well as taking care of all banquet events, ensuring the food is cooked and served properly, and out on time
- Prepping proteins, sauces, dressings, sides etc. as needed for service
- Performing action stations such as omelette, street taco, carving
- Training all new employees how to use the smoker, sous vide, vacuum sealer, ice cream machine, and teaching them how to prepare and plate the current menu
- Creating and pricing weekly special menus
Sous chef at Berry Creek Country Club (2020-10 – 2021-12)
- Place weekly produce orders, keep all food storage areas clean and organized, put away all orders in their appropriate places
- Wash dishes (as we did not have a dishwasher due to covid)
- Prep organize and clean the line before lunch and dinner service
- Ensure that menu items get sent out cooked and plated properly
- Organize specials with the chef, train new employees on closing procedures as well as assisting them in learning the menu
Sous chef at The Clairmont Retirement Community (2016-10 – 2018-12)
- Served over 200 residents daily for dinner and dessert, plated and served to rooms
- Prepped and assembled daily snacks, Made daily soup and desserts from scratch
- Occasionally prepping, cooking and serving lunch
- Placed weekly produce orders, as well as large orders in chefs' absence
- Organized and put away all orders
- Cleaned and closed kitchen nightly
Cook at Brierwood Country Club (2008-02 – 2011-01)
- Started out doing laundry, moved up into the kitchen in less than 6 months
- Helping out with banquet prep such as salads, cheese/fruit trays
- Learned how to cook meats, sauces and sides for upscale events
- Learned how to do omelette/ carving stations
- Ended up being lead line cook, preparing pastas, fish, steak etc
- Calling out orders
