-Hired on as new exec chef to revamp cafe menu -Wrote new menu 100 percent from scratch, costed all items, trained cooks on food quality and presentation standards -Implemented SOPs to ensure quality and consistency -Quadrupled food sales overall in first year -Opened new location in San Clemente and further expanded menu -Wrote and oversaw the production and execution of new catering menus -Oversaw all hiring and training of all kitchen staff -Placed all orders for produce, meat, dairy etc -Currently working on opening 3rd cafe location in Newport Beach, designing kitchen, concept, food menu and hiring training of all kitchen staff

-Managed all culinary operations along with the executive chef until pandemic hit -Wrote menus, did food costing, prepped and managed large fine dining plated events for up to 3000 people -Oversaw planning and logistics for large scale events from plated dinners to buffet style, canapés, passed foods. As well as managed the food stalls and concessions at convention center -Placed orders, took inventory etc for all culinary operations -Managed all line cooks, prep cooks, dish washers, kitchen staff etc

-Helped open new restaurant -Managed line cooks, dish washers, prep cooks, food runners -Oversaw prep production ensuring quality, recipes made to standard -Worked the hot line and wood burning grill -Ran kitchen during service, expediting tickets and checking quality of dishes -Trained new hires on all stations of the kitchen -Placed produce and meat orders, inventory etc-Managed and prepped all production of meats seafood, butchering etc

-Worked every station in the kitchen -Mainly responsible for grill and entree station -Worked 16 hour days alongside Chef Jeremy Fox and other line cooks-Oversaw training of new cooks, helped manage prep production and delegate tasks -Along with other cooks managed the daily cleaning of kitchen, prep and stock of all stations, execution of dishes during service and special dinners

-Manage the fish/sautee station-Responsible for prep and food rotation-Responsible for preparation of all fish dishes, entrees, appetizers etc.

-Managed the grill/hot app station

-Managed grill and rotisserie station