Providing operation, strategy and culinary support on projects ranging from:- independent restaurant concepts (NY.NC.NZ)- production kitchen logistics (NY.WA)- commissary kitchen modeling (NY.NC.WA)- growing QSR platforms(NY.VA.NC)

Beyu Food & Coffee Group is business through the lens of community personified. As one of the first BIPOC owned coffee brands in the Country, we realize we have an opportunity to affect the lives of our community in so many ways. Support and Oversee - Culinary R&D and Operations- Retail Operations and New Business Development- Coffee Growth Strategies - Beyu Food Project None Profit Build out Plan, direct, coordinate, and oversee operations activities for The Beyu Food GroupEnsuring development and implementation of efficient operations and cost-effective systems to meet current and future needs of the organization in all business units.

Group Leader Supporting:- Human Resources for the organization - None Profit Business Development- Community Workforce Development programming - Culinary & Commissary Operations- Coffee Strategy & Growth- New Business Onboarding - Senior Leadership Counsel - Community Base Initiatives like our Beyu Food Project- Catering Operation

• Consulted in culinary operations, collaborating with teams to uphold high standards and optimize efficiency.• Developed new HR SOPs and supported in the implementation of new systems and technology.• Managed multiple departments, ensuring smooth coordination and achievement of operational goals.

Supported Business & Culinary Development of- Osteria Georgi - Krill - Giorgio Pizza Bar

• Consulted on RDU project launch and provided R&D Menu support for multiple initiatives to drive business growth and strategy.• Coached owners in business strategy and mapped out 2021-22 company goals for La Farm Bakery.• Restructured current systems & technology to position the company for growth, focusing on systemizing retail, cafe, and bakery operations recipes.

Corporate Regional Chef . Culinary Program Manager Siren Retail . Princi Kitchens- Support development of all Princi Kitchens in all markets- Manage recipes and production SOPs- Track all Necessary Work stream and insure completion of all: Recipe Development, Operational Work Stream , Strategic Expansion & Growth- Onboard all Princi Kitchen Leaders into Starbucks & Princi Platform- Define Roles and Organizational Structure - Operationalize Princi concept in all Siren Retail formats: Roastery. Reserve and Princi Bakeries - Lead PD for future Princi Menu items with Princi Team - Recruit, Lead and Support Kitchen Staff for all Princi Kitchens - Develop Training Academy for future Princi Kitchen Staff and Leaders Regional Corporate ChefFood Strategy and Global Innovation- Worked on Hyper Fresh Local Platform: Introducing Fresh Made grab and go program for Test using Market Local ingredients - Help Develop Food Program for Reserve and Roastery Platforms - Providing Support to Princi Platform for Starbucks Reserve and Roastery - Providing Culinary Support for Reserve Bar Test Program in New York City - Executed Annual Shareholder's Meeting in Seattle - Provide Culinary Background and Support for Company Tastings to Leadership - Managed several Key Innovation Platforms for Food Strategy and Innovation Team - Organize Key Programs with Starbucks Charity: Mary's Place - providing culinary support and planning Culinary Programs to help Seattle's Homeless Families

• Oversaw a staff of 40+ to ensure recipe instruction, technique development, and staff growth.• Executed high-profile events, redeveloped menus, and built systems for streamlined production.• Increased event sales revenue by over 300% in the first year.• Developed the company's first dining program service for Facebook Cafe Seattle.

• Established organizational, social, and developmental aspects for new projects within Giorgios Group.• Developed and implemented systems for successful restaurant openings and redeveloped menus for multiple concepts.• Monitored P&L's for all projects, supporting restaurant chefs in operations and managing staff recruitment and training.

• Developed seasonal menus and event-specific menus for a leading catering company in NYC.• Managed a team of 80+ cooks, staff, and butchers, providing instruction on recipes and techniques.• Oversaw production volume for all events, ran corporate demos, and executed high-profile events.

Led lunch and dinner service on hotline and cold stations, ensuring smooth operations and high-quality dishes.Trained new staff on station procedures, enhancing team efficiency and performance.Collaborated with Sous Chefs to create specials, sauces, and charcuterie, contributing to the restaurant's accolades.Managed produce and dry goods inventory, optimizing stock levels and reducing waste.

• Completed Culinary School Training through internship program at Food Network & Cooking Channel New York City Wine & Food Festival.• Conducted recipe testing for various Food Network cookbooks and shows, ensuring quality and taste.• Assisted in production for Emeril Live show, gaining hands-on experience in a fast-paced kitchen environment.• Catered staff parties for prospective investors, showcasing culinary skills and professionalism.

• Managed the entremet and fish station line cook duties during hotline and brunch services at JEAN-GEORGES MANAGEMENT.• Assisted in daily prep work to ensure smooth kitchen operations and timely service.• Trained prep cooks on menu specifications to maintain consistency and quality in food preparation.