Performs difficult and complex work involving a high degree of decision-making and independent judgment to determine an admission status to an undergraduate, graduate, doctoral degree program for international applicants. Specialized functions may include performing complex auditing, statistical reporting, general accounting, processing of electronic data and other duties requiring technical knowledge. Performs additional duties as assigned by administration/management.Receives applications and supporting materials.Communicates with applicants regarding the status of their application.Communicates final decision to applicants.Processes admission applications for all campuses and level of student.Verifies authenticity of transcripts.Reviews and researches international and domestic documents to determine status and equivalencies for all countries, assessing degrees based on systems of education, type, academic structure, type of institution, level of study, years of study, accreditation and recognition.As necessary, completes grade point conversions of varying grading methods from multiple countries including United States.As required, prepares documents for departmental evaluation.Evaluates admission documents and determines an admission status to undergraduate, graduate, or doctoral programs; authorized by many departments to make independent judgments.Utilizes university systems to process assigned work.Completes other duties as assigned.

• Managed registration for several exclusive populations of students and adhered to each of their scheduling preferences and program qualifications. • Operated as the first person of contact for internal and external communications on campus, including email, phone, and mail.• Evaluated current procedures and updated according to current practices.• Exercise the FERPA laws daily to protect student privacy.• 90% of the workday spent utilizing computer programs such as Microsoft Office Outlook, Excel, Word, and SAP.

Developed Healthy Meal plans for private clients according to specific nutritional needs.Food cost and analysis to ensure profit.

Worked two different restaurant outlets at Ojai Valley Inn and Spa, a resort which has received the Forbes 4 star rating and AAA 5 diamond award. Garde Manger at The Oak/Main Kitchen- Fast-paced, High Volume. Worked with Chef de Cuisine Jayson Holzworth to develop menu items. Main Kitchen responsible for menu items on two different bar menus, in-room-dining menu, and The Oak Menu. Line Cook at Olivella- Fine dining restaurant on the property at the Inn. Worked with Chef de Cuisine Andrea Rodella on his menu of California cuisine with an Italian Influence. Mastered Garde Manger station working on composed salads, and cold appetizers. Such as Peach Burrata Salad, Crudo of Yellowtail, and Octopus Carpaccio. I moved to pasta station where I cooked house-made pasta with fresh sauces. Some dishes include Bolognese with Rigatoni(Chef Andrea's grandmother's recipe), Lamb Sugo Pappardelle, Fava Bean Ricotta Gnocchi, and Lobster Risotto just to name a few.

Employee dining as a catering, breakfast and lunch cook, I was immersed into an environment of forming relationships with my customers, knowing what 'regulars' wanted and making specials on the daily. There I was able to be creative and try new things on different stations of the food court style cafe. From fresh pizza made-to-order, pasta action station, salad bar, deli, grill, sushi, to Mexican food. We also put together catering orders for meetings on and off property. We made everything from scratch with the best ingredients we could get our hands on.

As a student worker, I worked various jobs on campus including front desk concierge to greet customers, Catering events as a prep cook and assisting with demonstration prep and set up for cooking classes. I was also able to work at the campus restaurant as a food runner/ host assistant.

Worked with the catering chef to prepare catering events and go onsite to cook and serve food from intimate events of 20 to largescale events such as organizing the main catering tents at the first Bottle Rock Music Festival in Napa Valley.

I worked in The Grand Floridian Main Kitchen as part of the Disney Culinary Program.I experienced the fast-paced environment of Disney's flagship resort while.

Star Tours attractions host

Baked bread and pastries in the morning and evening. Packaged and stocked onto shelves.