Responsibilities included: Ordering, scheduling, preparing menus, kitchen organization and working the line.

Started at CRAFT as Jr. Sous and eventually worked my way into a Sous Chef position. Daily tasks included Prep, Line-set, quality control, ordering, labour, and overall staff management

Worked at Brampton Golf as a member of the kitchen staff. Mostly working at BGC during COVID required us to constantly keep adapting to ever-changing restrictions. Responsibilities included: Mise en place and cooking on the line/events, maintaining line stock, overall kitchen organization, and supervising team members.

I started at Lionhead as a dishwasher/steward in 2016, after showing enthusiasm to pursue a culinary career I started working more on prep and cooking for events. Eventually becoming AM prep cook, which I worked for 2 years of both banquet hot food prep and garde manger prep. In late 2019 I worked as Chef de partie, mainly supervising garde manger, ordering product, and maintaining kitchen organization.