Started as a Prep Cook and promoted to Sous Chef.Managed kitchen, maintained inventory, order placement, and storage.Developed specials for the week and ensured dishes aesthetically pleasing.Helped integrate new General Manager in the front of the house.Created wine and beer dinner pairings with a high level of success.Supervised and trained kitchen staff, bartenders, and front of the house staff.Acted as stand in for Head Chef, General Manager, and any other roles as necessary.Controlled food costs via price comparisons, ordering proper quantities, and appropriate portion sizes.

Started as a Server in this fine dining restaurant.Developed and obtained knowledge of wine and food.Catered large events such as weddings, charity events, and college events.Developed strong conflict resolution abilities with customers and staff.Helped coordinate menus for large parties.Restaurant relocated and assisted with the launch including developing drinks, interviewing, training, and assisting with the training manual.

Learned the restaurant industry.Developed bartending and serving skills.Customer service skills to ensure customer satisfaction.Learned how to balanced the cash drawer to receipts.Managed the floor and kitchen.

Learned different cooking techniques and proficient use of equipment.Ensured a safe and hygienic kitchen environment.Developed knowledge of all kitchen stations, temperature control, and food quality.Educated and trained in teamwork and conflict management.Established strong communication skills.