Responsible for a bi-monthly networking dinner series. Responsibilities include purchasing, menu design, operations, and accounting. The Food Node host the networking dinners as well as caterings. As a food based start-up, my role is directly responsible for social media marketing, food/beverage operations, client relations and daily operations. Learning and exposure to multiple roles and aspects of conducting a business.

Being employed in one of San Francisco’s most talked about restaurants and experiencing the diversity of California’s agriculture. Exposing myself to creative, dynamic food creation as the menu changes occurred every 2 weeks with the input of new products. Improving guest and customer interaction skills working in a completely open kitchen while facing up to 8 bar seats.

Working full time and assisting the open and establishment of a Spanish tapas restaurant in Melbourne. Experiencing the complete opening and establishing of running a busy ala carte restaurant. Committed to full time work for the 6 months allowed by my visa and learned 3 of 4 stations in the restaurant as well as opening and closing. Creating fast, effective systems and clean, efficient prep schedules to provide for customers as well as events. Utilizing seasonal products and house made items such as cured meats, cheese, bread etc, to build a progressive, attractive menu.

Began as a part time cook to become a full time line cook as the sauté station after working up from Garde Manger. Demonstrated my ability and work ethic in order to be placed in on one of the most difficult stations in the kitchen! Improved my organization and timing through this experience, as well as handling heat and a large volume of business at the Waikiki location of Iron Chef Morimoto’s trademark restaurant. Through this job, created several daily specials, and vastly expanding my abilities inside of a professional kitchen.