As a freelance BOH consultant, my responsibilities include:-Working closely with restaurateurs to take a concept to a reality by assessing their needs and capabilities both from a personnel and physical space perspective. -Developing menus that are consistent with the vision and capability and then teach the teams how to effectively execute those menus. -Guiding clients through decision making process regarding suppliers, equipment, kitchen layout, BOH and FOH software and other… Show more As a freelance BOH consultant, my responsibilities include:-Working closely with restaurateurs to take a concept to a reality by assessing their needs and capabilities both from a personnel and physical space perspective. -Developing menus that are consistent with the vision and capability and then teach the teams how to effectively execute those menus. -Guiding clients through decision making process regarding suppliers, equipment, kitchen layout, BOH and FOH software and other relevant aspect of restaurant opening. *This is a freelance position and I work on a per project basis Show less

Oversaw day-to-day activities of the company, including:-coordination and integration of efforts between production, R&D, and sales divisions to producesmoother workflow and more cost-effective business processes-Product R&D-Facilities management-Talent acquisition-Materials souring and inventory management-HACCP/HARPC compliance

Transitioned out of restaurants to intern with a leading culinary consultancy specializing in strategy, menu development and R&D for QSR eateries from 50-500 units. Duties included:-Culinary R&D- Developed dishes and beverages for several large chain restaurants with nation presence.-Secured sourcing and supply chain logistics for final deliverable for menu items created.-Formed and strengthened relationships with produces, vendors and broadline distributors-Assisted in… Show more Transitioned out of restaurants to intern with a leading culinary consultancy specializing in strategy, menu development and R&D for QSR eateries from 50-500 units. Duties included:-Culinary R&D- Developed dishes and beverages for several large chain restaurants with nation presence.-Secured sourcing and supply chain logistics for final deliverable for menu items created.-Formed and strengthened relationships with produces, vendors and broadline distributors-Assisted in sourcing and QC (cut spec and quality) for growing QSR chicken chain-Collaborated and ideated on menu items, taking into concideration current and predicted future food trends Show less

Lead the JCCSF Summer Camp culinary program.-Created one week curriculum for school children ages 6-14-Wrote menus and lesson plans while adheraing to a strict budget-Mentored and lead counselors in training

Assisted in the transition from commercial bread bakery, catering service, and pop-up operating out of a commissary kitchen to the opening of a brick and mortar establishment, doing 300+ weekly covers.-Became proficient at large scale bread baking.-Created organization, inventory management and operations systems.-Trained and managed BOH staff.-Educated FOH staff on menu offerings and origens.-Established and managed food and beverage supplier relationships.-Created and… Show more Assisted in the transition from commercial bread bakery, catering service, and pop-up operating out of a commissary kitchen to the opening of a brick and mortar establishment, doing 300+ weekly covers.-Became proficient at large scale bread baking.-Created organization, inventory management and operations systems.-Trained and managed BOH staff.-Educated FOH staff on menu offerings and origens.-Established and managed food and beverage supplier relationships.-Created and executed menu items, often working within cost and inventory constraints.-Expedited orders, ran food, dealt with guest questions and complaints and took guest orders when necessary.-Hosted social media, online and print influences for various media and publication features. Show less

Assisted in the opening of Nick Balla and Cortney Burns’ experimental Japanese inspired restaurant.Worked all stations and contributed to menu planning based on seasonality, as well as expediting,running food, answering guests questions and taking orders. Responsible for all aspects of thekitchen, including farmer’s market runs, training new cooks, nightly cleaning and closing. The limitedkitchen and ever changing menu required flexibility and adaptability. I was often required… Show more Assisted in the opening of Nick Balla and Cortney Burns’ experimental Japanese inspired restaurant.Worked all stations and contributed to menu planning based on seasonality, as well as expediting,running food, answering guests questions and taking orders. Responsible for all aspects of thekitchen, including farmer’s market runs, training new cooks, nightly cleaning and closing. The limitedkitchen and ever changing menu required flexibility and adaptability. I was often required to workwithout the use of a fully functioning oven, broken low boys, and short handed. The ‘feed everyone’mentality required me to come up with creative dishes on the spot to accommodate allergies anddietary restrictions as well and comprehensive knowledge of every ingredient in every dish. Show less

Worked all stations as well as some prep shifts. Responsible for preparing all of my stations’ misefrom scratch, including starting and maintaining long term fermentation projects. Worked service onall stations and maintained a high standard of consistency and quality. My responsibilities includedthe creation and cooking of proteins, vegetables, and sauces. The role required constantly adaptingto daily menu changes, and creative input based on available ingredients.

Worked Garde Mange and Hot Apps stations at busy Basque inspired restaurant. Responsible forpreparing all of my stations mise and maintaining par sheets. Assisted in pastry production andbutchery. I took the position to fill in for an injured cook, and split my time between here and BarTartine.

Worked lunch and dinner services in a high volume upscale cafe. Responsibilities included;preparation and platting of desserts, appetizers and mains, preparing all of my station’s mise,shucking oysters, making ice creams, working the friers, platting for services and catered events,portioning dishes, butchery and making staff meals. (note: my short tenure was due to visarestrictions)

Assisted in prep, dinner and brunch services. Gained experience working in a fast paced, highproduction kitchen where I honed my knife skills, platting and other kitchen skills.

Acted as a jack-of-all-trades as an early employee of a men's clothing start-up.-Created and ideated on marketing strategies and assets for social media, google adwords, email, website, and post-purchase follow-up campaigns. -Managed customer relationships through the returns and exchanges process.-Managed returns and exchange logistics, first locally, and finally through a third party warehouse management company.-Filled in as needed in other areas of the company as needed.

Assisting in the organization and planning of NARAL Pro-Choice America’s major fundraising events in California-Conducting donor outreach in the form of soliciting and obtaining donations, conducting follow up calls, composing emails-Managing vendor and contractor communications-Managing, updating and organizing donation and communication information in Blackbaud database system

Organized and coordinated field, fundraising and community outreach events for State Assembly and San Francisco MayoralCandidate Phil Ting-Organized and input data gathered from phonebanks, emails, internet and personal contacts into a comprehensive listof supporters and donors

-Organized internal and external events by leading and delegating a 20 member committee-Effectively handled a $10,000 (per quarter) social budget for UCSB’s largest fraternityNew Membership Development Chair-Informed and educated 20 new members on the history, traditions and expectations of the fraternity while exemplifying the“Balanced Man” ideals of Sigma Phi EpsilonSigma Phi Epsilon Liaison to the UCSB Office of Greek Affairs-Worked with the chapter and the University… Show more -Organized internal and external events by leading and delegating a 20 member committee-Effectively handled a $10,000 (per quarter) social budget for UCSB’s largest fraternityNew Membership Development Chair-Informed and educated 20 new members on the history, traditions and expectations of the fraternity while exemplifying the“Balanced Man” ideals of Sigma Phi EpsilonSigma Phi Epsilon Liaison to the UCSB Office of Greek Affairs-Worked with the chapter and the University to ensure that the organization was in good academic and social standing-Collaborated regularly with Inter Fraternity Council and University administrators to exchange relevant informationStandards and Risk Management-Upheld the standards and ideals of the Fraternity by handling anonymous complaint letters, settling disputes and directingmembers in need to various campus services-Attended trainings on risk management and campus services available to members in need Show less

Worked in a fast paced deli/market in a high-end resort and provided exceptional service to Hotel patrons-Responsible for phone orders and daily revenue reconciliation

Worked with a team of 30 counselors, administrators and other staff to create a healthy camp environment for 70 children -Supervised campers performing farm tasks and ensured they effectively completed chores -Facilitated parent-camper-administration relations

Worked with a team of 25 stewards and 60 chefs to ensure five star service to prominent members and their distinguished guests