Sous Chef - 1916 at Rivers Edge Golf Course - North Platte, NE
(2025-05)
- Assisted the Executive Chef in the menu development for the restaurant, golf outings, and private events as well as I assisted in the training and coaching of new cooks.
Sous Chef - North 40 chophouse - North Platte, NE
(2023-08 - 2025)
- Promoted to Sous Chef, while concurrently fulfilling Pastry Chef responsibilities and actively participating in the search for a replacement.
Pastry Chef - North 40 Chophouse - North Platte, NE
(2023-01 - 2025)
- Elevated to Pastry Chef, independently managing all pastry operations.
- Solely responsible for daily production of Parker rolls, weekly brioche buns, daily dessert preparations, ice creams, and seasonal muffins.
Second Pastry assistant - North 40 Chophouse - North Platte, NE
(2022-08 - 2023-01)
- Supported the Pastry Chef in daily pastry production.
- Demonstrated adaptability and a strong work ethic, leading to rapid advancement within the pastry team following staffing changes.
Chef/Line Cook - The Towpath Americana - Lambertville, NJ
(2022-07 - 2022-10)
- I assisted in updating and Developing menu recipes, as well as specials, and catering menus.
- I Prepared menu items and specials as well as other items that would satisfy our customers' demand.
- I also corroborated in the purchase of goods and other restaurant items as well as in the training of personnel..
Executive Pastry Chef - The River Club of Mequon - Mequon, WI
(2020-07 - 2021-02)
- Developed the desert menu, as well as the prep list, recipes, and training for it.
- I started in the production of pizza and bread, as well as the management and training of cooks.
- I developed seasonal menus, wine dinner menu pairing, dessert menus, wedding catering menu.
- I also assisted in doing monthly inventory.
Pastry Chef - Brandywine - Cedarburg, WI
(2019-08 - 2020-07)
- Developed the dessert menu as well as weekly specials and wine dinner dessert items.
- I worked at the dessert station and assisted the pantry station during service.
- Pastas and Italian cuisine were some of the training I received while working in this restaurant.
Pastry Chef/ Line Cook - Artisan 179 - Pewaukee, WI
(2017-01 - 2018-05)
- I worked at the pantry station and I assisted in the development of seasonal menus, dessert menu, as well as week specials and wine dinner menus.
- I also assisted in the training of pantry cooks and desserts.
Sous Chef - Rare Steakhouse - Madison, WI
(2016-12 - 2017-01)
- I assisted the executive chef in the fabrication of Aged beef cuts.
- I also took part in the menu development and the training of personnel.
