Chef de Cuisine - MARIPOSA
(2023-10)
- Menu development, daily specials based on freshness of ingredients
- Supervised kitchen staff to ensure food safety standards
- Coordinated ordering, receiving, storage and distribution of food items
- Assisted with hiring and training
Sous Chef - LA CANTERA SPA AND RESORT
(2022-10 - 2023-10)
- Menu development
- Scheduling
- Inventory
- Training
Meat Cutter - H.E.B
(2020-07 - 2023-12)
- Breakdown of meats
- Inventory
- Preparation of special orders for customers
Culinary Banquet Supervisor - HOTEL EMMA
(2021-10 - 2022-03)
- Supervised banquet staff to ensure smooth event operations
- Coordinated event menus, setups and breakdowns
Executive Chef - THE SAGE HILL INN AND SPA
(2019-05 - 2020-03)
- Led kitchen operations
- Managed kitchen and F.O.H. staff
- Developed seasonal menus
- Inventory
- Scheduling
- Trained all staff
Chef/Owner - THE FOOD MONGER
(2017-09 - 2019-04)
- Managed daily operations
- Developed seasonal menus using local ingredients and pairing with local breweries and wineries
- Partnered with other business to expand our business
Chef de Partie - JUSTINES
(2016-08 - 2017-02)
- Completed day to day tasks efficiently
- Assisted in daily specials
Prepared Foods Production/Catering/Supervisor - WHOLE FOODS
(2012-08 - 2016-08)
- Supervised catering staff
- Healthy menu development with local items
- Training
- Worked with clients to create event menus
- Scheduling
- Inventory
