Mid to large size party catering. Front to back scratch cooking.

I am responsible for keeping the company moving smoothly and organized while they grow. I also assist in costumer relations, handle media and advertising as well as finding new leads.

Assumed full responsibility for daily kitchen tasks, demonstrating strong leadership in the absence of the director.Provided guidance, training, and support to kitchen staff, fostering a productive and collaborative workenvironment.Collaborated with the director to ensure high-quality nutritional services and guest satisfaction.Management included back and front of house operations.

Spearheaded evening kitchen operations, ensuring a smooth and efficient dinner service.Led by example, completing all dinner prep tasks promptly and initiating preparations for the next day.Facilitated training and development of kitchen team members and CNAs, instilling a culture of excellence.Managed inventory, including weekly procurement of frozen goods, contributing to cost-effective operations.Collaborated with colleagues to execute scheduled recipes flawlessly, maintaining high food quality standards.

Demonstrated exceptional leadership by overseeing all kitchen operations, from menu development to execution.Implemented innovative menu changes, resulting in an extraordinary 800% increase in food sales since joining.Successfully managed scheduling, daily ordering, and personnel matters, including hiring, training, andterminations.Pushed for outstanding guest relations, contributing to the establishment being voted among the "Top Ten Up andComing" venues in both Sacramento and California during my tenure.Achieved remarkable recognition by being featured in Rolling Stone magazine a backdrop for Demi Lovato

I was hired on as a bar back to help open the west Sacramento location. I came in on good terms, killed it every time I clocked in until I wasn't needed, and left on great terms. I miss how smoothly everything ran for a restaurant still figuring it out.

I was hired on to help launch a lunch menu for a previously dinner only fine dining (French/Italian) restaurant. Unfortunately they failed and closed their doors after that first summer. I learned a lot from the experience and was able to succeed at my own menu launches not long after their closing.

Earned a devoted following for creating exceptional brunch dishes, including signature pancakes and beignets,showcasing your culinary innovation.Leveraged your expertise in alcohol infusion to craft unique and memorable cocktails, contributing to theestablishment's reputation.Assumed a pivotal role in menu development, refining the brunch offerings and drink selections.Took charge of all prep work, ensuring the consistency and perfection of every dish served.I was regularly a featured chef after I left and came back to help frequently.

Distinguished as a trusted trainer for various kitchen roles, including dish, prep, pantry, and fry, showcasing mycommitment to developing culinary talent.Led as a skilled Pantry Chef, ensuring the quality and presentation of dishes met the highest standards.Demonstrated versatility by assisting in front-of-house duties, including busing and serving.Gained invaluable insights into kitchen management, inventory control, and efficient kitchen operations.

The owners did the ordering and with the help of a dishwasher I did all the rest. Normal nights would seat about 40/60 people (it was a small place) until they shut it down in 2005.