Key member of the opening team for the Tin Building, a multi-concept culinary destination.Began as Sous Chef for Frenchman's Dough, a Jean-Georges-inspired Italian restaurant specializing in seasonal, globally-sourced ingredients.Managed all aspects of kitchen operations, ensuring adherence to high-quality standards.Responsibilities extended beyond the kitchen, encompassing front-of-house duties to ensure a cohesive and seamless dining experience.Transferred to the QSR Team to oversee 5 separate outlets plus our Grab & Go operations. Managed inventory and ordering, implementing streamlined processes to optimize stock levels and minimize waste.Analyzed sales data and identified areas for improvement, contributing to increased sales and operational efficiency.Managed kitchen workflow and staff schedules, ensuring optimal performance and productivity.

Managed all aspects of kitchen operations, overseeing prep, service, and catering for a high-volume restaurant.Dealt directly with local and commercial suppliers to manage food cost and ensure quality ingredients.Catered special events, including weddings, family reunions, and charity fundraisers.

Oversaw the operations of three restaurants and a food truck, providing culinary expertise and management support.Served as Head Chef at La Catrina then Mulligans on the Blue, managing daily operations and staff.Aided in the development of price point matrixes and portion control systems for all restaurants.

Trained and led the kitchen team, ensuring efficient and high-quality service.Ran the line and expo during service, maintaining smooth workflow and customer satisfaction.Developed and implemented procedures for kitchen staff and FOH, enhancing efficiency and consistency.Increased overall revenue by creating a price point matrix and ensuring proper portion control.

Developed a comprehensive menu, order list, and procedure manual from scratch.Trained employees on all stations, ensuring a high level of proficiency.Secured a partnership with Four Seasons Maui to operate on premise for 4 months.

Trained on various line stations including cold appetizers, meats, and fish.Prepared food and executed platings for service, adhering to high standards of presentation.Demonstrated a strong understanding of food preparation techniques and kitchen procedures.

Joined the team as a Line Cook and quickly rose to Kitchen Lead within six months, demonstrating strong culinary skills and leadership potential.Worked closely with the General Manager, Head Chef, and Owner to oversee all aspects of kitchen operations, ensuring smooth service and high-quality food.Led the training and onboarding of new hires during the restaurant's relocation, contributing significantly to a successful transition.Took a central role in the operation, managing workflow, ensuring efficient staff schedules, and maintaining high standards of food quality and presentation.Assisted with ordering and inventory management, contributing to cost-effective operations.

Lead Pizza Chef and Manager