Key Achievements:- National Distribution: Managed end-to-end production for expanded 6 SKUs in Whole Foods Market and 17 private label SKUs for Kroger, Whole Foods, Williams-Sonoma, and Sur La Table.- Strategic Contracts: Supplied ingredients for a 3-year national contract with Compass Food Group and Foodbuy.- High-Profile Partnerships: Supplied ingredients to brands like Seven Sundays, Tia Lupita, Kerry, and Ben & Jerry’s. Collaborated with Salt & Straw Ice Cream, Miyoko’s Creamery, Perfect Day, and Burlap & Barrel on co-branded products.- Inventory Management: Implemented Cin7/DEAR Systems for efficient inventory control.Responsibilities: - Supply Chain Management: Coordinate production schedules with co-packers and align ingredient lead times to ensure timely production and efficient cash flow.- Continuous Improvement: Eliminate redundant tasks, streamline processes, and organize information for easy access.- KPI Management: Weekly reporting of KPIs on sales, shipments, and inventory, adjusting production plans based on projected velocity.- Co-Packer Onboarding: Onboarded 4+ co-packers, ensuring detailed, traceable production processes with unique IDs for every ingredient and recipe.- Cross-functional Collaboration: Work with the sales team to anticipate increased product demand during promotions and prevent out-of-stock situations.- Forecasting and Planning: Analyze past sales data and ingredient contracts to accurately forecast production needs.- Passion for Enviro Responsibility: We envision a circular economy that prevents nutrition waste and minimizes environmental impact. Our upcycled, plant-based ingredients help create a sustainable future.Awards and Recognition:2022 NEXTY Award Winner for "Best New Planet-Forward Product."Recognized as a World Changing Idea by Fast Company.

• Drove sales and user engagement by planning and executing data-driven web merchandising strategies, increasing site traffic and checkout conversions.• Ensured optimal product placement and effective merchandising assortment to align with aggressive sales goals and tactful marketing campaigns.• Evaluated merchandising performance and inventory availability in partnership with finance and operations.• Launched company's first shoppable journal, managing cross-functional workflow and project timeline.

• Evaluated key event opportunities in consumer, retail, trade, and B2B channels.• Pitched products to regional and global buyers as well as direct consumers at trade shows and events, growing number of wholesale accounts by 250%.• Worked with visual design team to create booths and develop print marketing assets. • Developed and facilitated company's demo program, including demo kits, supplies and sales training materials, generating a 42% increase in sales YOY.• Manage budgets for individual events/campaigns and recap with KPI's.

• Marketed Patagonia outdoor apparel and Provisions to guests via demos, tastings, in-store promotions, and deep product knowledge.• Planned, supported, and facilitated events for store that engaged community, supported local environmental non-profits, and aligned with store sales objectives and Patagonia core values. • Coordinated equipment rentals and event menu plans.• Provided detailed event recaps gauging the overall reception of the event, costs, and impact.

Teachers Assistant - JavaScriptSeattle Central College | Jan 2017 – Aug 2017 (8 mos)Greater Seattle Area• Assist students in learning and troubleshooting in vanilla JS and jQuery.Graphic DesignerFreelance for Empire Smoothie Co. | Jun 2017 – Jul 2017 2 (mos)Spokane, Washington Area• Worked with startup owners of Empire Smoothie to develop logo.Graphic DesignerFreelance for Hola Seattle! | Feb 2017 – Mar 2017 (2 mos)Greater Seattle Area• Worked with owner to create the logo for Tourist company that focuses on Spanish speaking tours in Seattle.www.holaseattle.comWeb Designer and DeveloperFreelance for Book author | Jan 2017 – Mar 2017 (3 mos)Greater Seattle Area• Website redesign for launch of digital republish of book "Nafanua - Saving the Samoan Rainforest" by Paul Alan Cox. Designed UI and coded entire brochure site.www.nafanua.orgFront-end DeveloperFreelance for The Lift Every Voice Foundation | Sep 2016 – Dec 2016 (4 mos)Greater Seattle Area• Worked on a team to create and develop a custom Wordpress theme/website for the startup non-profit "The Lift Every Voice Foundation". My time was mostly spent in HTML, CSS and PHP creating custom features.

A Seattle pâtisserie in the Capitol Hill neighborhood specializing in small-batch pastries made with precision and care.• Coordinated and executed the morning bake of all pastries.• Kept inventory/produced daily pastries and components.• Worked with chef/owner to test and develop new products/recipes.A list of some the the menu items...Fig and olive tapenade danish, plain croissants, choc croissants, smoked paprika & cheddar croissants, kouign amann, double brownie, chocolate chip cookies, chocolate ginger chip cookies, cream puffs, puff fillings(mango, yuzu, choc, coconut, eggnog, blackberry, and many more), signature chocolate cheweo cookies(filled with malt, coffee, and strawberry), passion fruit squares, pumpkin donuts, and marshmallows(chocolate, strawberry, passionfruit and more).

Dessert Bakery Startup in Dubai specializing in American Baked goods.• Set up and maintained POS system software across 10 shops.• Sourced all equipment, suppliers, & hired staff.• Managed and trained 30 kitchen staff and baristas.• Developed and produced kitchen training manual to aid in product consistency and maintain brand standards.• Planned, developed, & produced new products, taking into account food costs, seasonal availability, and local consumer market.• Designed and produced a new single die-cut cupcake box that was cost-effective and fast to assemble, which increased profit margins on a per-unit basis.• Managed production of all bakery products.• Work closely with the operations manager in event planning.

Raw vegan restaurant in located in the Gramercy neighborhood of NYC.• Worked with strictly raw and vegan ingredients to produce, curds, ice creams, cookies, cakes, tuiles, and chocolate truffles.• Worked plating station solo, plating 80-100 desserts per night.• Daily inventory of pastries and components, producing on an as-needed basis.

One of America's most beloved restaurants. Gramercy Tavern is a contemporary American cuisine restaurant specializing in warm hospitality and unparalleled service in New York City for over two decades. I worked under executive chefs Tom Colicchio and later Michael Anthony. Pastry chefs Nick Morganstern and later Nancy Olsen.• Managed and assisted with off-site events and private parties. • Worked lunch, and dinner services plating approximately 250-300 high end plated desserts per shift.• Made ice cream bases, extensive chocolate work (petit fours, truffles, tuiles), produced core dessert items, sauces, anglaise, curds, shaped and baked shells, mousse, and doughs.