Sous chef - Weller's Bistro - Layton, UT
(2025-08)
- Supervised daily kitchen operations as Sous Chef, overseeing opening prep lists, line readiness, and smooth execution of brunch and dinner service.
- Conducted detailed line checks and inspected proteins and seafood before service to ensure quality, freshness, and food safety standards.
- Managed a team of 8 cooks, delegating tasks, maintaining workflow efficiency, and training staff on weekly specials.
Catering Cook - Bulleye Catering Company - Las Vegas, NV
(2023-03 - 2025-06)
- Demonstrated advanced knife skills and effective time management in fast-paced catering environments.
- Collaborated with the Executive Chef to prepare, cook, and package meals for various events (breakfast, lunch, dinner, and special dietary requirements).
- Executed diverse menus consisting of American, Asian, Mexican, and Mediterranean cuisines.
Culinary Instructor - Peterson Academy & Chef Jeff Project - Las Vegas, NV
(2024-06 - 2024-10)
- Mentored students with behavioral challenges and coached systematically impacted students.
- Instructed students in kitchen basics, including proper tool usage and cooking techniques for various dishes.
- Created weekly shopping lists for produce, proteins, and dried goods.
- Oversaw hands-on cooking sessions in a mobile culinary lab (food truck) providing students with practical learning experiences.
- Exercised teamwork and communication skills among students.
Sauté Cook - Mastro's Ocean Club - Las Vegas, NV
(2022-03 - 2023-09)
- Operated sauté, fish, and fry stations, ensuring high-quality food preparation, presentation, and company standards.
- Prepared a variety of sauces for the steam well, while stocking proteins, vegetables, and shellfish for sauté station.
- Communicated with the broiler station and expeditor to sell entrees and side dishes in courses.
- Assisted various stations during peak dinner service, providing support to team members as needed.
- Trained new employees in sauté, fry, fish, and pastry stations.
- Managed closing duties, including sauce consolidation, protein inventory, and thorough cleaning and sanitization of the workstation.
Line Cook - Flemming's Steakhouse - El Segundo, CA
(2018-06 - 2022-03)
- Managed pantry, pastry, sauté, and fry stations for service, ensuring efficiency and company standards.
- Prepared a variety of dishes, including salads, appetizers, pastas, and seafood towers, maintaining consist presentation.
- Trained new employees in stations according to company standards.
- Coordinated and prepared family meals for staff on weekdays.
Sauté Cook - Ocean Prime Beverly Hills - Beverly Hills, CA
(2015-04 - 2016-06)
- Set up and organized the sauté and fry stations, ensuring mise en place for efficient service.
- Prepared garnishes and cooked a variety of dishes, including vegetables, side dishes, risotto, and seafood.
- Initiated the plating process for the broil station, ensuring timely and attractive presentation of dishes.
- Crafted and prepared sauces to complement various menu items, maintaining quality and flavor consistency.
Garde Manger/Prep Cook - Creo-Albany - NY
(2013-12 - 2015-02)
- Managed pantry and pastry stations, ensuring all station requirements were prepped and ready before service.
- Baked breads and prepared lobster bisque, soup, salad dressings and sauces.
- Organized dry storage and implemented FIFO rotation to ensure ingredient freshness.
- Operated fryers and assembled salads during service, communicating with the expediter to sell food in courses.
AM Chef - P.F. Chang's - Albany, NY
(2010-11 - 2013-08)
- Prepared ingredients by cutting vegetables to specifications and butchering meats according to recipes, including crafting egg rolls (dim sum).
- Mastered the use of the wok to create sauces and dishes for the sauce station.
- Operated the pantry station and managed the GF/allergy wok station during lunch service, ensuring safe and efficient meal preparation.
- Conducted line checks to maintain quality standards and ordered produce daily to ensure freshness.
- Created prep lists for the dim sum, vegetable, and butcher stations.
- Provided training for new employees & interviews.
