Instrumental in expanding clubhouse menu with innovative and efficient ways to avoid food waste and improve readiness and cleanliness. Assisted in interviewing, training, and managing a team of culinary professionals through 18-hour shifts during the PGA Master's Golf Tournament over a two-week span. Prepared a daily task list and recipes for timely food production. Also oversaw opening and closing procedures; ensured uniforms and hygiene was maintained to food industry standard. Played an active role in conducting an inventory of all food and housekeeping items.Managed breakfast, lunch, dinner, and bar-b-que buffets for over 1,000 guests.

Assisted in expanding the clubhouse menu with progressive food waste avoidance. Challenged with improving overall workspace readiness and cleanliness. Prepared daily task lists and recipes for timely food production. Oversaw opening and closing procedures; also ensured uniforms and hygiene were maintained to food industry standard.