Instruction of students, both in class and onlineDevelopment of satellite program direction, curriculum, and materialsCoordination and direction of events, both marketing and catering-focused, for satellite programs Marketing for growth and awareness of programsProcurement of ingredientsCounseling and advising of both current and potential students

Important Note: Company closed due to Covid-19Preparation and execution of locally-sourced, organic children’s foodCatering a variety of meals daily for approximately 100-140 childrenInstruction of workshops to children of various ages

Chef de Cuisine of two restaurants - Southern Kitchen and West Beach CantinaCompletely revitalized a struggling outlet with two restaurantsMenu and recipe development for seasonally-changing menusManaged P&L, Inventory, Staffing, Budget RestrictionsCoordinated menus and planning for events and banquetsAdvanced from Extern (Feb. 2012), to Cook 2, to Lead Line Cook, to Chef de Cuisine (Jan. 2014) within two yearsWorked in several culinary outlets within the resort; Including, but not limited to, East Beach Conference Center (banquets), Night Heron Grill (poolside a la carte, employee trainer), Tomasso Italian Restaurant (Italian a la carte, line cook, banquet chef, employee trainer), The Atlantic Room (upscale casual and fine dining a la carte)Cross-trained on multiple cooking stations including saute, pizza, pantry, grill, and expoPerformed as Lead Banquet Chef and Employee Trainer at Tomasso