Ariel Larson Email & Phone Number

United States

• Aides senior and/or disabled patients with daily activities including housekeeping, grocery shopping, and cooking
• Engages with patients to create a healthy, safe and exciting home environment
• Works with Dementia and Alzheimer patients

Created lesson plans ( grade K-5) Classroom managementTestingUtilizes Canvas, Savvas Realize, ReadyGen, and Envisions Math proficiently

• Middle Management position facilitating the completion of all required tasks between on-call help and chefs.
• Provided excellent customer service with efficient problem solving skills
• Easily adapted to all situations to make the visions of executive team a reality
• Utilized abilities to work well under pressure, efficiently learn menu item preparations, plate presentations and work well as part of a team
• Continually demonstrate company service excellence standards (S.H.O.W)

• Coordinated with Executive Chef Mark Sandoval to create, test, and execute varying menus for plated and buffet events held on and off-campus including a Chinese New Year event at Bellagio for 2500
• Independently worked grill and saute stations in the kitchen and action stations during events up to 350 people

Biloxi, Mississippi

• Worked in 8 kitchens including Main Kitchen, Banquets, Cook Chill, Pastry, and all restaurants at sauté, grill, fry, prep and pantry stations to produce an average of 350 covers per shift
• Assisted the Director of Restaurants in engineering and proof reading a new menu for BR Prime
• Designed a Biloxi-themed menu, created and tested recipes, and prepared a four-course tasting
• Gained exposure to Italian, Pan-Asian, sports bar, and fine-dining steakhouse restaurants
• Assisted Executive Chef and Assistant Chef of Banquets in executing all large, plated parties
• Maintained cleanliness of the kitchen and equipment by following safety standards

Las Vegas, Nevada Area

• Created recipes and executed a dry run of menu items to be served at 2000-person event
• Lead and mentored teams of 20+ volunteers to prepare fruit, crudité, antipasti, and bread displays
• Handled the requisitions and proper storage of food items on delivery day
• Formed relationships with vendors and other business contacts to secure donations of food and silent auction prizes

Las Vegas, Nevada Area

• Answered phone calls, assisted customers regarding all comments, concerns and confusion.
• Opened the store each morning including counting tils and starting computers and other equipment
• Learned to work in all facilities on campus
• Independent Key Holder
• Trained a group of 8 special needs and deaf high school students to independently perform job-related tasks

Las Vegas, Nevada Area

• Train 2 new employees and instruct interns
• Bake and package 150 loaves of bread each morning for wholesale while preparing scones, bread, muffins, almond cakes and 100-200 French macaroons for bakery cases for service to the public
• Prep 150 loaves of bread dough for following day and bake and package between 50-100 macaroons for delivery
• Color and cut fondant designs, model cake toppers, and decorate an average of 3 special order cakes each week

Las Vegas, Nevada Area

• Facilitated communication with front of house staff to ensure hot food was served hot, cold food served cold, customer complaints and special requests were quickly and accurately addressed
• Opened, prepped, and closed all hot and cold lines for service on all days of operations
• Independently worked flat top, grill, and pantry stations for approximately 50 covers per shift
• Assisted the Head Chef to read, measure and execute recipes before opening the restaurant each day

Las Vegas, Nevada Area

• Opened and closed tills, processed exchanges and refunds, resolved customer complaints, and ran reports each night to ensure accuracy
• Trained 7 new employees on POS system, policies of the company, and customer service skills
• Independent key holder

Las Vegas, Nevada Area

• Trained 10 new employees on menu item preparation, service skills, and side work
• Handled the settling of tils before and after each shift for myself and other employees
• Baked chocolate, plain, almond and apricot croissants, vegan pine nut cookies and a variety of French macaroons nightly to stock display case for morning shifts
• Prepared all ingredients for sandwich station and backups including portioned meats, slow roasted tomatoes, homemade garlic aioli and fresh basil pesto spreads
• Hand delivered coffee, sandwich, and pastry orders by customer name within 5 minutes

Bachelor’S Degree, Hospitality Administration/Management, Senior

Activities and Societies: President - UNLV Epicurean Society; Active Member- National Society of Hospitality MinoritiesCulinary Manager.

Associate Of Arts And Sciences - Aas, Food And Beverage Managment

Associate’S Degree, Culinary Arts/Chef Training

Activities and Societies: President- CSN Culinary ClubVolunteer for Chef for Kids