We are motivated and progress-focused, with a long-standing background in business, I am proud to be the Marketing Director of Evolve Solutions Group, directly working with the founder of the AlphaUp program, Coach Melani Leona. We use unique skills to provide true growth potential to every individual I work with.

We are a fully licensed & insured general contractor in Kansas City that specializes in helping you through the insurance process to restore your roof, siding & gutters. We will handle your project from a complimentary home survey through the building process by our highly experienced E-Verified crews. All In The NameRobinson Roofing KC got its name from our guarantee that your home will be protected from the elements through every season of the year. From the hot Kansas City summers to the bitterly cold midwest winters, our team of professional contractors will help keep your home secure no matter the season.

Tings Filipino Bistro LLC November 2021 Director of Operations (HR/Accounting/Payroll/Chef Director/Web Design/ Social Media) Kansas City, MOhttps://www.tingsbistrokc.com• Managed all operational functions of Human Resources, Accounting, Payroll, Business Operations, P&L, Business Development, Web Design, social media, and company Chef leadership.• Created business plan to showcase the company to business partners and franchisers: menu hard copies and digital with broken down costs, Logo, trademark documents, training books for foh and boh, company handbook, suppliers, monthly p&l statements, recipe books with the breakdown of costs of profit percentages and much more.• Training and Development of all management and staff.

• Build talent benches by conducting both internal and external interviews• Support training and development plans for managers at all levels• Guest Experiences (NPS, OSAT, loyalty rewards, guest complaints)• Training completions• Actual labor reporting (time clock accuracy and overtime), utilizing Toast systems• Review weekly schedules and staffing needs for the markets, utilizing 7shifts• Review weekly Inventory reporting for the markets and coach as needed• Consistently check critical processes during routine restaurant visits, check ins, and deliver feedback to the restaurant team• Manage the guest experience metrics and resolve all guest complaints within 24 hours of an incident.• Facilitate a minimum of two audits per market each quarter• In all locations, monitor daily deposit tracking• Manage Distribution Center processes and communications for the market• Shortages• Credits• Auto shipments• Routinely report business related expenses• Weekly reviews with the owners and team’s previous week and goals for upcoming week• Maintain responsibility for financial performance directly impacting markets restaurant operations• Coach on the financial analysis of individual restaurants as needed• Make recommendations for improvements• Support budget planning and routine reviews• Analyze trends and actual data to assess and improve restaurant-level performance• Drive guest traffic utilizing both internal and external incentive programs

• Work in all kitchens assigned by corporate that need help with training, staffing, coaching, and any other need to take care of residents in memory care and assisted living facilities.• Comply with state and local guidelines while working with corporate dietitian• Assure cleanliness, compliance with regulations, organization of all kitchen menus, temperature, and food safety.• Food specialists who oversee the management of a kitchen facility. Their primary responsibilities include managing daily food service operations, recruiting dietary staff, and interacting with customers to ensure satisfaction.

CATER KANSAS CITY March 2006 to Current (14+ years)CERTIFIED CHEF DE CUISINE/ CERTIFIED PERSONAL CHEF/ Managing partner OVERLAND PARK, KShttps://www.chefjjchristian.com/Short Bio: Chef JJ Christian has 27 years in the food industry now, and an associate degree in Culinary, Food Safety Manager Certified, Certified Chef de Cuisine, Certified Personal Chef, currently working on his bachelor's in business management. Well versed in a vast array of all types of cuisines, with catering and Italian as his favorites. He also enjoys private parties and teaching. Chef JJ is different from other Chefs in that he has so much experience in all types of cuisines and cooking styles and has worked multiple jobs at the same time throughout his career. He is a very straight arrow when it comes to work ethic and integrity, creating a family atmosphere for his team. • Specializing in bringing large scale corporate food service, dinners, and parties to life with artistry food and presentation. • Refined global cuisine and exemplary service to selected Kansas City corporate offices. We create delicious and inspired dishes emphasizing taste and exemplary style.• Striving to make life easier and more delicious all at once. Providing box meals or buffet styled catering for virtually any corporate event, we serve from as few as 20 to as many as 800 employees.

DISTRIKT BISKUIT HOUSE/ JOYFUL KITCHEN December 2018 to March 17th, 2020 (Due to Covid-19) CHEF CONSULTANT, (Several Concepts):OVERLAND PARK, KS• The Distrikt Biskuit House: o The Distrikt Biskuit House was founded in mid-2017. Served a biscuit based menu focused on high quality, made-from-scratch, biscuits, and organic goods. o Drawn to how we could affect individuals on a personal level and bring them together with food.Established key performance indicators for all core operational areas to manage and improve processes, resulting in 7% year over year improvement of sales.• The Joyful Kitchen https://thejoyfullkitchen.com/o Chef collaboration in the United States bringing Joy to people through food!o Confirmed, monitored, and maintained personal chef standards for 30+ client accounts.

CHEF KANSAS CITY December 2016 to December 2018EXECUTIVE CHEFKANSAS CITY, MOChef Kansas City https://www.chefkansascity.com/• Focused on working to develop recipes and menus and offer advice to the owners of the restaurant, help organize the kitchen to ensure proper inventory, staffing, and quality.• Examples of works:o https://www.facebook.com/chefkansascity/videos/2133709956951241o https://www.facebook.com/chefkansascity/videos/269999917036768• Established Annual Sales Volume: $750,000.00 over 2 years• Focused on Catering Special Events, Private Dinner Parties, Corporate & Office Catering.• Responsibly Sourced ingredients, Organic + Farm Fresh with Ferrand Farms.• Maintained average monthly food sales $62K.Reason for Leaving: Partnership dissolved

DEAN AND DELUCA February 2017 to July 2018 EXECUTIVE SOUS CHEFLEAWOOD, KSDean and Deluca https://www.kansascity.com/news/business/biz-columns-blogs/cityscape/article210925314.html● Controlled kitchen activities and directed the kitchen staff's training and work efforts.● Planned menus and created recipes.● Preformed with a strong focus on sanitation and safety standards and participated in the preparation and presentation of menu items to ensure the quality and standards are rigorously and consistently maintained.● Purchased and recorded weekly inventory.● Trained staff on culinary knowledge, cooking procedures and techniques.Reason for Leaving: Concept Closed. Note: This was my second time as Executive Sous Chef with them.

HY-VEE GROCERY, MARKET GRILL RESTAURANT March 2015 to February 2017 EXECUTIVE CHEFOVERLAND PARK, KSHy-Vee Market Grill https://www.hy-vee.com/stores/detail.aspx?s=128• Responsible for all food production including that used for restaurants in breakfast lunch and dinner, banquet functions, with chef creations case and other outlets.• Developed menus, food purchase specifications, and recipes as well as supervising the staff.• Developed and monitored the food and labor budget for the department.• Oversee and execute all banquet functions and catering.• Average catering sale of $50k a month• Chef Creations- $12k a week/ Market Grill- $15k per week/ Kitchen $25k per week.Reason for Leaving: Explosion Accident in Kitchen.

THE HUMMUS COMPANY August 2014 to February 2017 EXECUTIVE CHEFKANSAS CITY, MOThe Hummus Company https://thehummus.co/• Collaborating with the owner and long-time friend James Gardner producing and manufacturing hummus.• Research and Development Chef, Food Consultant, Production.

KC SPORTING SOCCER STADIUM, DELAWARE NORTH COMPANIES February 2014 to March 2015 EXECUTIVE SOUS CHEFKANSAS CITY, KSDelaware North Sportservice https://www.delawarenorth.com/industries/sports• Executed Annual Sales Volume: $5.0 Million Located at the Kansas City soccer stadium in Kansas City, KS, home to the MLS team Sporting Kansas City.• Managed the concessions and premium services for this 18,500-seat stadium.• Collaborating with the corporate Chef: Services: concessions, suites, catering, and fine dining and premium dining Premium services: Executive suites, Signature suites, Field Club, Shield Club, Members' Club Reason for Leaving: Contract ended, bought out by Legends.

THE RUSTY HORSE TAVERN January 2012 to February 2014 MANAGING PARTNER, CHEFPARKVILLE, MOThe Rusty Horse Tavern www.therustyhorsetavern.comJan 2012 – Feb 2014 (2 yrs 2 mos)• Contributed directly to the success of Rusty Horse through the direction and control of restaurant operations to ensure a positive guest experience and company profitability. • Directly controlled the operation of the restaurant, attained sales and profit objectives, maintained the highest standards of food quality, service, cleanliness, safety and sanitation by directing and supervising managers and chefs.• Worked diligently to heighten the overall knowledge amongst the Front and Back-of-House teams. This shared knowledge and leadership has had a direct impact on P&L by increasing sales and customer service scores, which resulted in higher check averages and consistently exceeded budgets.Reason for Leaving: closed location.

ARGOSY CASINO, HOTEL AND SPA February 2012 to May 2013 ROOM CHEFRIVERSIDE, MOArgosy Casino www.argosycasino.com• Responsible for the success of 4 unique restaurants with my primary responsibility over the sports bar, as well as the development of over 65 employees• Managed all Back and Front-of-House Food & Beverage outlets, gaining the respect of Chefs, Executive leaders as well as clients. • Continuously revised, updated, and created new recipes and menus .• Created a food cost analysis along with a revised cost data sheet as market and pricing changes occurred. • Proficient with all Microsoft programs as well as Stratton Warren, Micros, HotSos, often called upon to teach peers.

KC Hopps February 2009 to February 2012 EXECUTIVE CHEFOVERLAND PARK, KSKC Hopps www.kchopps.comJan 2009 – Feb 2012 (3 yrs 2 mos)• Supervised and coordinates activities of kitchen employees• Engaged in purchasing and preparing food and supplies to provide customers with an exceptional dinning and entertaining experience. • Completed orders and scheduled the delivery of food and supplies from vendors. • Responsible for budgeted food cost and BOH labor cost, inventory control, food waste and weekly coding of all food invoices.

GASLIGHT GRILL March 2007 to March 2010 EXECUTIVE SOUS CHEFLEAWOOD, KSGaslight Grill www.gaslightgrill.comMar 2007 – Mar 2010 (3 yrs 1 mos)• Lead and ensure consistent planning, production, preparation, and prompt delivery of hot, attractive, great-tasting food. • Trained and retained new and experienced employees and continually develop them in their technical cooking skills, food preparation, food safety, and sanitation knowledge. • Created an atmosphere in the restaurant that builds on strengths, vitality, and fun..

DEAN AND DELUCA March 2007 to February 2009 EXECUTIVE SOUS CHEFLEAWOOD, KSDean and Deluca www.deandeluca.comFeb 2007 – Feb 2009 (2 yrs 1 mos)• Controlled kitchen activities and directed the kitchen staff's training and work efforts. • Planned menus and creates recipes. • Focus of sanitation and safety standards and participates in the preparation and presentation of menu items to ensure the quality and standards are rigorously and consistently maintained. • Purchased food items and recording a weekly inventory. • Train staff on culinary knowledge, cooking procedures and techniques. • Welcomes challenge and critique; leading by example to create an opened minded teaching and learning atmosphere.

TRAVINA ITALIANO September 2001 to February 2007 EXECUTIVE CHEFSOUTH SAINT PAUL, MNTraVina Italiano www.valentinosnightclub.comSep 2001 – Feb 2007 (5 yrs 6 mos)• Took the responsibility of entire dish making process along with 30 cooks and delivered quality, delicious dishes. • Specialized in the making of Italian dishes and catering requests for banquet foods in the restaurant and nightclub. • Was appreciated for establishing clear rules and regulations while making dishes which helped the team to follow guidelines and prepare delicious dishes with consistency.

ROMANOS MACARONI GRILL May 1998 to September 2004 EXECUTIVE CHEF TRAINEREDINA, MNRomano's Macaroni www.brinker.comMay 1998 – Sep 2004 (6 yrs 5 mos)• Hired, trained, and supervise the work of food production staff. • Planned menus for all food service locations, considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors. • Scheduled and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct. • Conducted regular physical inventories of food supplies and assess projected needs; order all food and supplies for catering and cash operations. • Enforced high standards of sanitation and cleanliness are always maintained throughout the kitchen areas . • Established controls to minimize food and supply waste and theft. • Safeguarded all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.